Vegan Mushroom Stroganoff: The ULTIMATE Creamy Recipe!

Vegan Mushroom Stroganoff: a taste of home, made with love and entirely plant based! This recipe reminds us of Sundays in the kitchen, experimenting with new ways to bring our favorite comfort foods to the table. We’ve taken the classic creamy stroganoff and given it a Nonna’s Dishes twist, creating a Vegan Mushroom Stroganoff that’s rich, flavorful, and utterly satisfying.

Our families have always loved stroganoff, but we wanted to create a version that everyone could enjoy, a meal that honors tradition while embracing modern, plant based eating. It’s a hearty, healthy, and delicious option for a weeknight dinner or a special occasion. Try this Vegan Mushroom Stroganoff and share it with your family. 

Why You Will Love This Vegan Mushroom Stroganoff Recipe

This Vegan Mushroom Stroganoff recipe is pure comfort food, just like Nonna used to make! It’s surprisingly quick and easy, perfect for those busy weeknights when you crave something hearty and flavorful. The creamy sauce, made with cashew cream and vegetable broth, is unbelievably rich and satisfying, and of course, packed full of savory mushrooms. We love how versatile it is; you can use any type of pasta you prefer, and the leftovers are just as delicious the next day!

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Our favorite memory attached to this dish is that we once had unexpected guests coming over, and only had mushrooms that were about to expire. We decided to make this incredible plant based mushroom stroganoff and they were blown away by the rich flavor. It’s truly a recipe born out of love and resourcefulness.

Ingredients Needed for This Vegan Mushroom Stroganoff Recipe

• Mushrooms:
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
• Sauce:
  • 1 tablespoon vegan butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh parsley
• Pasta:
  • 1 pound pasta (we love tagliatelle or egg noodles), cooked according to package directions
  • Pasta water, as needed.

 

How to Make This Vegan Mushroom Stroganoff Recipe

1. Prepare the Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and thyme leaves. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are softened and browned (about 8 10 minutes). Remove from the skillet and set aside.
2. Make the Sauce: In the same skillet, melt vegan butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Create a Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1 2 minutes to create a roux. This helps to thicken the sauce.
4. Add Broth: Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring to a simmer and cook for 5 7 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Blend Cashew Cream: While the sauce is simmering, combine the soaked and drained cashews, lemon juice, and Dijon mustard in a high speed blender. Blend until completely smooth and creamy, adding a little water if needed to reach desired consistency.
6. Combine and Simmer: Pour the cashew cream into the skillet with the vegetable broth mixture. Stir well to combine. Add the cooked mushrooms to the sauce. Simmer for another 5 minutes, stirring occasionally, allowing the flavors to meld together.
7. Toss With Pasta: Add the cooked pasta to the skillet with the Vegan Mushroom Stroganoff sauce. Toss to coat, adding a little pasta water if needed to create a creamy consistency.
8. Serve and Garnish: Garnish with fresh parsley and serve immediately. For a side dish, check out our recipe for White Mushroom Pizza!

How to Serve This Vegan Mushroom Stroganoff Recipe

This Vegan Mushroom Stroganoff is fantastic on its own as a comforting and complete meal. However, it also pairs beautifully with a simple green salad for a balanced dinner. You can add a sprinkle of vegan parmesan cheese or a dollop of vegan sour cream for extra richness. For plating, try swirling the pasta in a bowl and topping it with a generous portion of the mushroom sauce, then garnish with fresh parsley.

How to Store This Vegan Mushroom Stroganoff Recipe

To store leftover Vegan Mushroom Stroganoff, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Freezing is not recommended as the cashew cream sauce may change texture upon thawing. To reheat, gently warm on the stovetop over low heat, adding a splash of vegetable broth or water if needed to loosen the sauce.

Tips to Make This Vegan Mushroom Stroganoff Recipe

• Mushroom Variety: Don't be afraid to experiment with different types of mushrooms! We love a mix of cremini, shiitake, and oyster mushrooms, but you can use whatever is available and suits your taste.
• Cashew Cream Consistency: For the creamiest sauce, ensure your cashews are soaked long enough and blended until completely smooth. If your blender struggles, you can add a bit more water to help it along.
• Salt and Pepper: Taste and adjust the seasoning throughout the cooking process. The mushrooms particularly benefit from a generous seasoning of salt and pepper.

Helpful Notes for This Vegan Mushroom Stroganoff Recipe

• Cashew Allergy: If you have a cashew allergy, you can substitute sunflower seeds or white beans for the base of the cream sauce. Soak and blend them similarly to the cashews.
• Gluten Free Option: To make this recipe gluten free, use gluten free pasta and a gluten free flour blend for the roux.
• Vegan Butter Brand: There are many vegan butter brands on the market. We recommend using one with a neutral flavor that melts well for best results. The secret to a thick sauce is making sure you create a good roux.

Variation of This Vegan Mushroom Stroganoff Recipe

• Seasonal Vegetables: Add seasonal vegetables like asparagus in the spring or butternut squash in the fall for a twist.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat. For another tasty meal, be sure to try our Vegan Cheeseburger Soup!
• Wine Enhancement: Add a splash of dry white wine to the sauce after cooking the onions and garlic, allowing it to reduce slightly before proceeding with the recipe.

FAQs About This Vegan Mushroom Stroganoff Recipe

Q: Can I use pre made cashew cream instead of making my own?
A: While you can find pre made cashew cream, we highly recommend making your own for the best flavor and texture control. Plus, it's super simple to do!

Q: Can I use dried herbs instead of fresh thyme and parsley?
A: Yes, you can substitute dried herbs. Use about 1 teaspoon of dried thyme and 1 tablespoon of dried parsley. Keep in mind that fresh herbs will provide a brighter flavor.

Q: How do I prevent the pasta from sticking together when I add it to the sauce?
A: Be sure to cook the pasta al dente and reserve some of the pasta water. Adding the pasta water to the sauce helps to create a creamy emulsion and prevents the pasta from sticking.

Conclusion

This Vegan Mushroom Stroganoff will become a family favorite! We hope you enjoy this delicious and comforting recipe as much as we do. It is perfect for a weeknight dinner and is sure to please. Don't forget to leave a comment below and let us know what you think about our Vegan Mushroom Stroganoff. We're excited to hear from you!

Frequently Asked Questions