Say hello to your new favorite pasta! This vegan mushroom stroganoff is the ultimate creamy, hearty, comforting dish, and we’re so excited to share it with you! It’s savory and classic, but with a creamy cashew twist to keep it plant-based and options to make it gluten-free, too.
Made with just 10 simple ingredients, it’s an easy entrée for the holidays or to enjoy any time you’re craving comfort on a plate. Let’s make stroganoff!
What Is Stroganoff?
Stroganoff is a dish originating in Russia that’s traditionally made with sautéed beef with a sauce containing sour cream. The first recipe is believed to have been published in 1871, and since then, many variations have been created. Stroganoff is now enjoyed throughout the world, including in the United States, Sweden, Finland, Japan, and beyond!
Versions popular in the US today often contain beef, mushrooms, onions, and sour cream, and are served over noodles or rice. Our version skips the beef and swaps out the sour cream, keeping it plant-based and dairy-free but still creamy and full of flavor!
How to Make Vegan Mushroom Stroganoff
If there’s one thing we hope you remember from this post, it’s to follow the directions closely for cutting and cooking the mushrooms. Why? No one wants soggy, rubbery mushrooms!
We thinly slice some of the mushrooms for a classic stroganoff feel but finely chop the remaining ones and add them after browning the sliced ones. Cutting and cooking the mushrooms in batches this way encourages caramelization and best texture!
More tips to prevent soggy, rubbery mushrooms:
Wipe them clean with a damp kitchen towel instead of cleaning them under running water.Avoid salting the mushrooms because this draws out more moisture, causing them to steam instead of browning.If you want to make a larger batch, we recommend cooking each batch in a separate pan because overcrowding the pan results in too much moisture. It’s okay to cook all the noodles in one pan, though!
Now that we’ve primed you with a toolkit for perfectly cooked mushrooms, let’s talk about the other delicious components of this dish!
Onion sautéed in vegan butter or olive oil creates a savory base, while garlic, thyme, salt, and pepper add flavor. Cornstarch or flour is the thickener, cashew cream is a simple pantry staple replacement for the sour cream, and Dijon mustard adds a classic stroganoff touch.
All that’s left is choosing what you want to serve it over. Noodles are our favorite, rice is delicious, and cauliflower rice would work for a grain-free option!
We hope you LOVE this mushroom stroganoff! It’s:
& SO delicious!
It’s perfect for the next time you’re craving something super savory and classic but also new and different! We plan on eating this dish ALL year round!
What To Serve with Stroganoff
Feeling more veggies? This stroganoff will pair beautifully with our Kale, Lentil & Roasted Beet Salad, Perfect Roasted Asparagus, Perfect Roasted Eggplant (Tender, Caramelized), or Easy Ratatouille (Versatile, 1 Pot!).
Want more veggies and fiber? Top with our Best Vegan Meatballs.
In a carb mood? Pair it with Instant Pot Potatoes (Fast, Tender, Buttery!) or Crispy Cajun Baked Fries (Oil-Free!).
More Creamy Dairy-Free Pasta Recipes
Creamy Vegan Pink Pasta (30 Minutes!)Vegan Pasta Al LimoneGarlic & White Wine Pasta with Brussels SproutsCreamy Vegan White Pasta with Summer Vegetables
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Mushroom Stroganoff (GF Optional)
Comforting, creamy, and dreamy vegan mushroom stroganoff that’s gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required! Print SAVE SAVED
Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 3 (Servings)Course EntreeCuisine Gluten-Free (optional), VeganFreezer Friendly 1 Month (sauce only)Does it keep? 2-3 Daysfrom votes
Prevent your screen from going dark
US Customary – Metric
1/2 cup raw cashews*1 cup water
8 ounces cremini mushrooms (~1 ½ cups thinly sliced + 1 cup finely chopped)1 Tbsp vegan butter (or sub olive oil)1 cup diced white or yellow onion (1/2 large onion yields ~1 cup or 160 g)1/2 tsp sea salt1/4 tsp black pepper (optional)2 large cloves garlic, minced1 Tbsp freshly chopped thyme (or 1 tsp dried thyme)1 Tbsp cornstarch (or sub all-purpose flour, gluten-free if needed)1 ½ tsp Dijon mustard1 ½ cups cashew cream (from above)*
Water (for boiling)6 oz. dry noodles (such as bowtie or farfalle // or tagliatelle if not egg-free/vegan // gluten-free as needed)Salt (for seasoning water)
FOR SERVING optional
Finely chopped chivesVegan sour cream (or plain unsweetened yogurt)
Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the “S” blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s recommendation.Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.Test pasta for doneness. When it’s ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant — about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 – 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.
*If cashew-free, you can use 1 cup light coconut milk and 1/2 cup water in place of the 1 ½ cups cashew cream.
*Nutrition information is a rough estimate calculated with gluten-free brown rice and quinoa fusili, 1/4 tsp salt in the pasta water (since the full tablespoon isn’t all absorbed into the pasta), and without optional ingredients.
Nutrition (1 of 3 servings)
Serving: 1 serving Calories: 411 Carbohydrates: 62 g Protein: 11.3 g Fat: 14.8 g Saturated Fat: 4.4 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 677 mg Potassium: 657 mg Fiber: 4.7 g Sugar: 6.1 g Vitamin A: 62 IU Vitamin C: 8.5 mg Calcium: 44.8 mg Iron: 3.3 mg