Vegan Mushroom Stroganoff

Name: Vegan Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz wide pasta (e.g., fettuccine or penne); 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 16 oz mushrooms, sliced (e.g., cremini or button); 1 tablespoon soy sauce; 2 cups vegetable broth; 1 cup soaked cashews (blend with 1/2 cup water); 1 tablespoon nutritional yeast; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Nourishing Comfort Meals

I absolutely adore making Vegan Mushroom Stroganoff because it bursts with rich, savory flavors while remaining perfectly plant-based. The creamy sauce made from cashews gives it a luscious texture that rivals traditional recipes. I often whip this up on busy weeknights when I want something hearty yet comforting. The combination of earthy mushrooms and aromatic spices creates a dish that satisfies my cravings for something indulgent without sacrificing my dietary principles.

Created by

Sandra

Last updated on 2026-02-13T15:46:19.165Z

When I first decided to experiment with a vegan version of stroganoff, I was skeptical about capturing the creamy essence that typically defines this dish. However, using soaked cashews blended to perfection transformed my sauce into a silky delight that paired beautifully with the mushrooms. The key is to let it simmer so that all the flavors meld together, creating a dish that feels indulgent yet wholesome.

I've also found that adding a splash of nutritional yeast not only enhances the umami flavor but also contributes extra nutrients. Each time I serve this Vegan Mushroom Stroganoff, it garners rave reviews, making it a staple in my household for family dinners!

Why You Will Love This Recipe
Creamy cashew-based sauce that is rich and flavorful
Hearty mushrooms add depth and satisfaction
Easy to prepare for weeknight dinners or special occasions

Mastering the Cashew Cream

The cashew cream is what elevates this Vegan Mushroom Stroganoff from good to unforgettable. To achieve that silky texture, soak the cashews for at least 4 hours, or even overnight if possible. This softens them, allowing for a smoother blend. When blending, use just enough water to create a thick, creamy consistency, as this will help the sauce cling to the pasta beautifully. Aim for a creamy texture that coats the back of a spoon without being runny.

If you're short on time, you can use boiled cashews instead of soaked ones. Boil them for about 10 minutes until tender, then drain and blend. In a pinch, blended silken tofu can serve as a good substitute for cashew cream, offering a similar texture without the need for soaking, while keeping the dish plant-based.

Choosing the Right Mushrooms

Mushrooms are the star of this dish, and choosing the right variety can significantly impact the flavor. I recommend using a mix of cremini and button mushrooms for a delightful depth of taste. Cremini mushrooms offer a slightly earthier profile, while button mushrooms lend a subtle sweetness. Sautéing them until they are visibly browned means they will contribute to the overall umami flavor of the stroganoff.

Make sure to clean your mushrooms properly to avoid grit. Use a damp cloth to wipe them clean rather than rinsing them under water. Excess moisture can lead to steaming instead of that lovely sear we want. If you want to add complexity, consider throwing in some shiitake or portobello mushrooms for an extra layer of richness.

Storage and Reheating Tips

This Vegan Mushroom Stroganoff is perfect for meal prep, and it keeps well in the fridge for up to 4 days. Store it in an airtight container to maintain its creamy texture. When reheating, add a splash of vegetable broth or water to prevent the sauce from thickening too much. Heat gently in a skillet over low heat, stirring occasionally, until warmed through.

If you find yourself with leftovers, consider transforming them into a creamy soup by adding additional vegetable broth and blending it until smooth. Alternatively, freezing is a great option too; just know that the cashew cream may separate slightly upon thawing. To re-emulsify, simply stir in a little extra blended cashew cream or a touch of almond milk when reheating.

Ingredients

Ingredients for Vegan Mushroom Stroganoff

For the Stroganoff

8 oz wide pasta (e.g., fettuccine or penne)
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
16 oz mushrooms, sliced (e.g., cremini or button)
1 tablespoon soy sauce
2 cups vegetable broth
1 cup soaked cashews (blend with 1/2 cup water)
1 tablespoon nutritional yeast
Salt and pepper to taste
Fresh parsley for garnish

Enjoy your delicious Vegan Mushroom Stroganoff!

Instructions

Steps to Prepare Vegan Mushroom Stroganoff

Cook the Pasta

In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Add Mushrooms

Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, until they release their moisture and become tender.

Prepare the Sauce

Stir in the soy sauce, vegetable broth, and the blended cashew cream. Allow the mixture to simmer for 8-10 minutes, stirring occasionally. Season with salt and pepper to taste.

Combine and Serve

Add the cooked pasta to the skillet and toss until well combined. Serve garnished with fresh parsley.

Your Vegan Mushroom Stroganoff is ready to be enjoyed!

Pro Tips

For added flavor, try incorporating fresh herbs like thyme or rosemary into the sauce. They complement the earthy mushrooms beautifully.

Serving Suggestions

This Vegan Mushroom Stroganoff pairs beautifully with a side of steamed green beans or a mixed green salad drizzled with balsamic vinaigrette. The freshness of the greens helps balance the richness of the stroganoff. If you're feeling adventurous, top it with toasted nuts or seeds for an added crunch and a protein boost, enhancing both flavor and nutrition.

Another option is to serve the stroganoff over a bed of sautéed spinach or kale, which not only adds vibrant color to your plate but also an extra dose of vitamins. For an elegant presentation, sprinkle some fresh parsley or chives on top right before serving, adding a pop of freshness.

Scaling the Recipe

This recipe is easily scalable for larger gatherings or meal prep. To double the recipe, simply extend the cooking time slightly, especially for sautéing the mushrooms, so they have enough space in the pan to cook evenly. Using a larger skillet ensures steaming doesn't happen, maintaining that desirable sautéed texture.

If you're feeding a smaller group, this recipe can be halved without any issues. Just remember that cooking times may vary slightly, so always keep an eye on the pasta and sauce to achieve that perfect consistency. The flavors will remain just as vibrant regardless of how much you make.

Questions About Recipes

→ Can I use any type of mushroom?

Yes, feel free to use any variety you prefer, such as shiitake or portobello.

→ Is it possible to make this recipe gluten-free?

Absolutely! Just substitute the pasta with gluten-free options like rice noodles or quinoa.

→ How long can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make the sauce ahead of time?

Yes, the cashew cream sauce can be prepared ahead of time and stored in the fridge. Just reheat it gently before serving.