Creamy vegan mushroom stroganoff with meaty mushrooms, cashew cream sauce, and tender egg free pasta. ♡
This vegan mushroom stroganoff is the cozy dinner I crave when the weather turns. Meaty browned mushrooms simmer in a rich cashew cream sauce that tastes like the beef stroganoff I grew up on, only 100% plant based. For more ideas, see our Vegan Creamy Cashew Pasta.
100% plant based and dairy free with 14g of plant protein per serving. Comfort food that feels indulgent without any dairy. Let’s make it together.
Ingredients
Vegan Mushroom Stroganoff
- 12 oz egg free pasta, wide egg free noodles or fettuccine
- 3/4 cup raw cashews, soaked 15 minutes in hot water
- 1 cup vegetable broth, divided
- 3 tbsp olive oil, divided
- 1.5 lbs cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/3 cup dry white wine
- 1 tbsp vegan worcestershire
- 1 tbsp soy sauce
- 2 tsp dijon mustard
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped
- salt and pepper, to taste
How to Make Vegan Mushroom Stroganoff
- **Soak.** Cover cashews with boiling water and let sit 15 minutes. Drain, then blend with 1/2 cup vegetable broth until silky smooth. Set aside.
- **Boil.** Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- **Sear.** Heat 2 tbsp olive oil in a large skillet over high heat. Sear mushrooms in batches 5 minutes each, undisturbed, until deeply browned. Transfer to a plate.
- **Aromatics.** Reduce heat to medium. Add remaining oil, cook onion 4 minutes. Add garlic, cook 30 seconds.
- **Deglaze.** Pour in white wine, scraping up browned bits. Simmer 2 minutes. Stir in remaining broth, worcestershire, soy sauce, dijon, and thyme.
- **Combine.** Off heat, whisk in cashew cream until silky. Return mushrooms and pasta. Toss with pasta water to loosen. Top with parsley and black pepper.
Why This Recipe Works
Searing the mushrooms hard in a dry, hot pan first is non negotiable. The dry heat drives off their water so they brown and concentrate their umami flavor instead of steaming and turning rubbery. Crowded or oiled mushrooms stew in their own juice, which is why so many stroganoffs taste flat.
Blended cashew cream plus a splash of white wine gives the sauce its silky, tangy depth. The cashews replace the sour cream that traditional stroganoff relies on, and wine deglazes all the browned mushroom fond off the pan. Together they build a sauce with the exact creamy tang of the classic, but fully plant based.
Vegan worcestershire, soy sauce, and dijon are the umami trinity that makes this mushroom stroganoff taste meaty. These three deliver glutamates, smoke, and tang that traditional beef stroganoff gets from the meat itself. Without them, you get a creamy mushroom pasta but not a true stroganoff. For more ideas, see our Vegan Buddha Bowl Tahini Dressing.
Tips
- Do not crowd the mushrooms. Sear in batches for the best browning.
- Vegan swap: cashew cream replaces sour cream and heavy cream here, delivering the same tangy richness.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a skillet with a splash of plant milk over medium low. Microwave breaks the sauce.
- Use cremini or a mix of wild mushrooms for the deepest flavor.
- Cook pasta al dente. It will continue cooking in the sauce.
Variations
- Swap cashew cream for coconut cream for a sweeter, richer sauce.
- Add a handful of baby spinach in the last 2 minutes for extra greens.
- Use gluten free pasta for a gluten free vegan stroganoff.
- Add seared tofu or tempeh strips for extra plant protein.
- Finish with fresh dill for a more traditional stroganoff flavor.
- Serve over mashed potatoes instead of pasta for a heartier bowl.
Looking for more vegan ideas? Try our Vegan Chickpea Curry or Vegan Banana Bread next.
Common Mistakes to Avoid
- Crowding the mushrooms: Sear in batches. Crowded mushrooms release water and steam instead of browning.
- Skipping the cashew soak: Always soak cashews. Without the soak, the sauce is gritty.
- Adding cream too early: Add cashew cream off heat. High heat breaks the sauce.
- Overcooking the pasta: Cook pasta al dente. It absorbs more sauce and stays firm.
Vegan Mushroom Stroganoff
Ingredients
Method
- **Soak.** Cover cashews with boiling water and let sit 15 minutes. Drain, then blend with 1/2 cup vegetable broth until silky smooth. Set aside.
- **Boil.** Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- **Sear.** Heat 2 tbsp olive oil in a large skillet over high heat. Sear mushrooms in batches 5 minutes each, undisturbed, until deeply browned. Transfer to a plate.
- **Aromatics.** Reduce heat to medium. Add remaining oil, cook onion 4 minutes. Add garlic, cook 30 seconds.
- **Deglaze.** Pour in white wine, scraping up browned bits. Simmer 2 minutes. Stir in remaining broth, worcestershire, soy sauce, dijon, and thyme.
- **Combine.** Off heat, whisk in cashew cream until silky. Return mushrooms and pasta. Toss with pasta water to loosen. Top with parsley and black pepper.
Notes
Sources: USDA FoodData Central for nutrition data and Physicians Committee plant based nutrition reference.
