Looking for a creamy, comforting dinner that happens to be completely plant-based? This Vegan Mushroom Stroganoff is exactly what you need. I’ve perfected this recipe to deliver all the rich, satisfying flavors of traditional stroganoff while keeping it entirely dairy-free and meat-free. The mushrooms provide a wonderful meaty texture, while the cashew-based sauce creates that signature stroganoff creaminess we all love.
Ingredients
- 16 oz mixed mushrooms (cremini, shiitake, or button), sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup raw cashews, soaked for 4 hours
- 2 cups vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 12 oz fettuccine or wide noodles (use gluten-free if needed)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by blending the soaked cashews with 1 cup of vegetable broth until completely smooth. This will form the base of your creamy sauce. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
- Add mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 8-10 minutes. Don’t rush this step – it’s crucial for developing flavor.
- Stir in garlic, thyme, and smoked paprika. Cook for another minute until fragrant.
- Pour in the cashew mixture, remaining vegetable broth, soy sauce, and nutritional yeast. Reduce heat to medium-low and let simmer for 10-12 minutes until the sauce thickens.
- Meanwhile, cook your pasta according to package instructions.
- Combine the cooked pasta with the mushroom sauce, stirring well to coat. Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes (plus 4 hours for soaking cashews)
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 portions
Recipe Notes
- For a quick-soak method, pour boiling water over the cashews and let them sit for 30 minutes instead of 4 hours.
- The key to perfect mushroom stroganoff is properly browning the mushrooms. Don’t crowd the pan, and be patient while they release their moisture.
- If your sauce becomes too thick, thin it out with a splash of vegetable broth or plant-based milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; simply add a bit of liquid when reheating.
- For an extra protein boost, add a can of white beans or some pan-fried tempeh.
- Make sure to use raw, unsalted cashews for the cream sauce – roasted cashews will affect the flavor and texture.
This Vegan Mushroom Stroganoff is perfect for meal prep and tastes even better the next day as the flavors continue to develop. Serve it with a side of steamed vegetables or a fresh green salad for a complete meal that’ll satisfy everyone at your table, vegan or not.
Vegan Mushroom Stroganoff
A creamy, comforting plant-based dinner. This Vegan Mushroom Stroganoff delivers rich, satisfying flavors of traditional stroganoff while keeping it entirely dairy-free and meat-free. Mushrooms provide a meaty texture, and the cashew-based sauce creates signature stroganoff creaminess.
Ingredients
- 16 oz mixed mushrooms cremini, shiitake, or button, sliced
- 1 medium onion diced
- 4 cloves garlic minced
- 1 cup raw cashews soaked for 4 hours
- 2 cups vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 12 oz fettuccine or wide noodles use gluten-free if needed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by blending the soaked cashews with 1 cup of vegetable broth until completely smooth. This will form the base of your creamy sauce. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
- Add mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 8-10 minutes. Don't rush this step – it's crucial for developing flavor.
- Stir in garlic, thyme, and smoked paprika. Cook for another minute until fragrant.
- Pour in the cashew mixture, remaining vegetable broth, soy sauce, and nutritional yeast. Reduce heat to medium-low and let simmer for 10-12 minutes until the sauce thickens.
- Meanwhile, cook your pasta according to package instructions.
- Combine the cooked pasta with the mushroom sauce, stirring well to coat. Season with salt and pepper to taste.