Enjoy a Creamy Vegan Mushroom Stroganoff in just 30 minutes. With savory sautéed cremini mushrooms and noodles bathed in a rich cashew cream sauce, it’s the ultimate comfort food!
Perfect for busy days when you crave a quick, flavorful meal. This creamy vegan mushroom stroganoff features hearty mushrooms and a comforting cashew cream sauce that’s both delicious and satisfying.
Great for cooking solo or with friends, this dish is easy to customize with your favorite pasta or extra veggies. It's a delicious introduction to plant-based eating that everyone will love!
Looking for more vegan mushroom recipes? Try my Vegan Mushroom Pasta, Vegan Mushroom Risotto, and Vegan Cream of Mushroom Soup. They're packed with mushroom goodness!
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🌟 Why you'll love this recipe
- Creamy Delight: Enjoy the smooth cashew cream sauce. It's rich and dairy-free, making every bite luxurious.
- Savory Mushrooms: Savor the hearty flavor of sautéed cremini mushrooms. They're golden-brown and packed with savory goodness.
- Quick and Easy: Ready in just 30 minutes, perfect for busy days. From pasta to mushrooms and creamy sauce, it's a breeze to make.
- Versatile Options: Customize with your favorite pasta shape and add veggies like spinach or peppers. Make it your own!
- Plant-Based Goodness: This meat-free dish packed with nutritious cashews and mushrooms is perfect for vegans and anyone looking to eat more plant-based foods.
🧾 Ingredient notes
Pasta of Choice: Some prefer long pasta like fettuccine or spaghetti because it twirls well with the creamy sauce and mushrooms, ensuring each bite is coated evenly.
Others opt for short pasta varieties such as penne or fusilli, appreciated for their ability to trap the sauce and mushrooms within their nooks and crannies.
I went with trecce pasta this time, but really, whether you go long or short is all about what you like. Either way, it's going to be delicious!
Raw Cashews: For the creamiest sauce, go with raw, unsalted cashews, they make it smooth and rich without any hassle.
If you're not into cashews or have an allergy, no worries! You can soak sunflower seeds the same way, and they'll work well too.
Another option is to soak blanched or slivered almonds in hot water for about an hour, then blend them until they're nice and smooth.
Extra Virgin Olive Oil: It's a good choice because it adds rich flavor and is good for you. It gives a fruity and peppery taste that goes well with mushrooms.
If you don't have it, regular olive oil works fine too. Avocado oil is good because it has a mild flavor and can handle high heat. You can also use Vegan Butter or coconut oil for a different taste.
Cremini Mushrooms: The best mushrooms for this recipe are cremini mushrooms, also known as baby bella mushrooms.
They have a richer, earthier flavor compared to regular white mushrooms and hold up well when sautéed, soaking up the creamy sauce nicely.
You can also use white button mushrooms, which are milder in flavor but still delicious when cooked.
Portobello mushrooms, with their large size and meaty texture, are another great option if you prefer a heartier dish.
All-Purpose Flour: If you need a substitute for all-purpose flour, consider options like whole wheat flour for added nutrition.
Gluten-free flour blends are suitable for those with dietary restrictions, while cornstarch and arrowroot powder are ideal for thickening without altering flavors.
Tapioca flour adds a chewy texture, ideal for gluten-free recipes.
Dijon Mustard: If you don't have Dijon mustard, try yellow mustard for a mild taste, spicy brown mustard for more kick, or stone-ground mustard for a bold flavor.
You can also use dry mustard powder mixed with water or vinegar. If you prefer, you can skip the mustard. It adds a tangy twist to the sauce but isn't essential.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Vegan Mushroom Stroganoff with Spinach: Throw in a handful of fresh spinach towards the end of cooking for more color and nutrients.
- Vegan Mushroom Stroganoff with Lentils: Stir in about 1 cup (200 grams) of cooked lentils to add extra protein and heartiness.
- Vegan Mushroom Stroganoff with Wild Rice: Serve it over 1 cup (160 grams) of cooked wild rice instead of pasta for a nutty taste and chewy texture.
- Vegan Mushroom Stroganoff with Coconut: Use 1 cup (240 milliliters) of Coconut Milk instead of cashew cream for a creamy base with a hint of coconut flavor.
- Vegan Mushroom Stroganoff with Roasted Garlic: Toss in 3-4 cloves of Roasted Garlic for a richer, sweeter taste.
🔪 Instructions
Step 1. Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour. The day after, drain and rinse. Blend cashews with water until smooth and set aside.
Step 2. Cook the pasta according to package directions. Drain and set aside.
Step 3. Meanwhile, heat oil in a large skillet over medium-high heat. Sauté the onion until it's soft and lightly browned, for about 3-4 minutes.
Step 4. Add garlic and mushrooms, stir, and sauté until they become soft and golden brown, for about 5-8 minutes.
Step 5. Add the flour and cook over medium heat for 1-2 minutes, stirring frequently.
Step 6. Gradually whisk in the vegetable stock until the mixture is smooth without any lumps.
Step 7. Add the soy sauce (or vegan Worcestershire sauce) and mustard and give it a good stir.
Step 8. Bring the mixture to a boil, then reduce the heat to medium and continue cooking for approximately 3-5 minutes or until it thickens, making sure to whisk frequently.
Step 9. Add the cashew mixture, salt, and pepper and stir until well combined.
Step 10. Stir in the cooked pasta and heat it through for 1-2 minutes until warmed. Serve immediately.
💭 Expert tips
- Even Mushroom Slicing: Slice mushrooms thinly and evenly to ensure they cook uniformly and develop a rich, caramelized flavor.
- Pasta Timing: Cook pasta al dente to maintain texture and add directly to the sauce for the final few minutes to absorb flavors before serving.
- Adjust Texture: If the sauce becomes too thick, adjust with a little extra vegetable stock or water to achieve the desired consistency.
- Taste Test Before Serving: Take a quick taste before serving to see if it needs more salt, pepper, or any other seasonings to make sure it's just right.
- Serve Immediately: For best results, serve the dish immediately after combining the pasta and sauce to prevent the pasta from absorbing too much sauce.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 5 days when stored in an airtight container.
It's important to ensure that it is properly cooled before refrigerating and reheated thoroughly before serving.
If you notice any signs of spoilage such as an off smell or appearance, it's best to discard it.
Of course! Once cooled, store it in airtight containers or freezer bags, leaving room for expansion. Label with the date and freeze for up to 3 months.
Thaw in the fridge overnight and reheat gently on the stove or in the microwave when ready to eat.
You can use the microwave or stovetop method:
Microwave: Place the desired portion of vegan mushroom stroganoff in a microwave-safe dish.
Cover loosely to prevent splattering and heat in 30-second intervals, stirring between each interval, until heated through.
Stovetop: Transfer the stroganoff to a saucepan or skillet. Heat over medium heat, stirring occasionally, until warmed throughout.
You may need to add a splash of vegetable stock or water to loosen the sauce if it has thickened in the fridge.
Make sure to stir occasionally to ensure even heating. Once heated through, serve immediately and enjoy!
It pairs wonderfully with a variety of side dishes that complement its creamy and savory flavors.
Consider serving it with Vegan Garlic Bread or breadsticks for dipping into the rich sauce.
A fresh green salad with a light Vinaigrette provides a refreshing contrast.
Roasted vegetables like Roasted Broccoli, Roasted Cauliflower, or Roasted Carrots add a hearty, caramelized flavor.
Steamed vegetables such as green beans or asparagus are a simple and nutritious option.
For a more substantial accompaniment, creamy Vegan Mashed Potatoes or fluffy rice make perfect bases to soak up the delicious sauce.
They are usually cremini mushrooms, also known as baby bella mushrooms.
They have a strong flavor and stay firm when they're cooked in creamy sauces like stroganoff.
You can also use white button mushrooms, which are milder but still tasty, or mix different kinds of mushrooms for more variety.
Did you like this recipe? Please leave a rating and comment below!
Creamy Vegan Mushroom Stroganoff
Ingredients
- 1 cup raw cashews
- ¾ cup water
- 10 ounces pasta of choice
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, cleaned and sliced
- 3 tablespoons all-purpose flour
- 1 and ½ cups vegetable stock
- 1 tablespoon soy sauce , or vegan Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour. The day after, drain and rinse. Blend cashews with water until smooth and set aside.
- Cook the pasta according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Sauté the onion until it's soft and lightly browned, for about 3-4 minutes.
- Add garlic and mushrooms, stir, and sauté until they become soft and golden brown, for about 5-8 minutes.
- Add the flour and cook over medium heat for 1-2 minutes, stirring frequently.
- Gradually whisk in the vegetable stock until the mixture is smooth without any lumps.
- Add the soy sauce (or vegan Worcestershire sauce) and mustard and give it a good stir.
- Bring the mixture to a boil, then reduce the heat to medium and continue cooking for approximately 3-5 minutes or until it thickens, making sure to whisk frequently.
- Add the cashew mixture, salt, and pepper and stir until well combined.
- Stir in the cooked pasta and heat it through for 1-2 minutes until warmed. Serve immediately.
Notes
- Even Mushroom Slicing: Slice mushrooms thinly and evenly to ensure they cook uniformly and develop a rich, caramelized flavor.
- Pasta Timing: Cook pasta al dente to maintain texture and add directly to the sauce for the final few minutes to absorb flavors before serving.
- Adjust Texture: If the sauce becomes too thick, adjust with a little extra vegetable stock or water to achieve the desired consistency.
- Taste Test Before Serving: Take a quick taste before serving to see if it needs more salt, pepper, or any other seasonings to make sure it's just right.
- Serve Immediately: For best results, serve the dish immediately after combining the pasta and sauce to prevent the pasta from absorbing too much sauce.
Andrea says
Total crowd pleaser!
Iosune says
Hi Andrea! Thanks a lot 🙂
Darren says
Would this recipe work with soya cream instead of the cashews? I have all the other ingredients, but only salted cashews! Thanks 🙂
Iosune Robles says
Hi Darren! I think it would work with soya cream 🙂
Claire says
I LOVE this recipe! It was so easy. I had a pound of mushrooms on hand, so I cooked them all for several minutes before I added the onions. I didn't adjust any of the other ingredients. It was so good! I used some Beyond Beef crumbles that I had in the freezer and just added them frozen. Thank you for this lovely recipe!
Iosune says
Hi Claire! Thanks a lot 😀 So glad you liked it!