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.