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Creamy Vegan Mushroom Stroganoff

A close-up of creamy Vegan Mushroom Stroganoff served over wide egg noodles and garnished with fresh parsley.
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A recipe for rich, dairy-free mushroom stroganoff using cashew cream for a satisfying texture.

Ingredients

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  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1/2 cup water (for cream)
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 pound mixed mushrooms (cremini, shiitake), sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry white wine or vegetable broth
  • 2 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Salt and black pepper to taste
  • 12 ounces egg-free wide noodles or pasta
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the cashew cream: Drain the soaked cashews. Blend them with 1/2 cup fresh water until completely smooth and creamy. Set aside.
  2. Cook the noodles according to package directions. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
  4. Add the mixed mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
  5. Stir in the minced garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant.
  6. Pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits. Let it reduce slightly, about 2 minutes.
  7. Add the 2 cups of vegetable broth, tamari, and Dijon mustard. Bring the mixture to a simmer.
  8. Whisk the cornstarch slurry into the simmering sauce until it thickens slightly.
  9. Reduce the heat to low. Stir in the prepared cashew cream until fully incorporated and the sauce is heated through. Do not boil after adding the cream.
  10. Taste the sauce and adjust seasoning with salt and pepper as needed.
  11. Add the cooked noodles to the skillet and toss gently to coat them completely in the sauce.
  12. Serve immediately, garnished with fresh parsley.

Notes

  • For gluten-free options, use gluten-free pasta or serve the stroganoff over rice or mashed potatoes.
  • To boost umami flavor, add 1 teaspoon of dried porcini mushroom powder along with the thyme and paprika.
  • If you do not have cashews, you can substitute with 1 cup of full-fat, plain, unsweetened plant-based yogurt or a can of full-fat coconut milk (refrigerated overnight, using only the thick cream layer).

Nutrition

Find it online: https://spoonsprout.com/vegan-mushroom-stroganoff-recipe/