This is The Best Vegan Mushroom Stroganoff! Made with tender mushrooms, a creamy gravy-like sauce, and noodles, this one-pot recipe is perfect for family dinners and can easily be made gluten free.
Looking for a warm and comforting family dinner that’s ready in less than 30 minutes? This creamy mushroom stroganoff is the answer!
Just like my Vegan Alfredo, Baked Ziti, and Spaghetti and Vegan Meatballs, The Best Vegan Mushroom Stroganoff was easy to “veganize” using simple ingredients. Tender mushrooms are mixed together with a gravy and cashew cream sauce before your favorite cooked noodles are stirred into the mix. After one bite, you’ll have to agree that vegan stroganoff is the ultimate comfort food!
Looking for a gluten free stroganoff? No problem! Simply swap the pasta noodles and the all purpose flour with your favorite alternatives. You can even freeze the sauce and heat it up for a quick, easy, and warming dinner to enjoy later on.
What is mushroom stroganoff?
Stroganoff is a Russian dish traditionally made with beef, noodles, and a sour cream (smetana) sauce. The popular vegetarian alternative swaps the beef for mushrooms and in this vegan version, a cashew cream sauce is used instead of dairy. It’s hearty, comforting, and so delicious!
How to make creamy vegan mushroom stroganoff
Cook your pasta according to the package instructions, then drain it well and set it aside.
If you haven’t already, quick soak the cashews by pouring boiling water over the nuts in a bowl. Let them soak for 5 minutes, then place them in a blender with fresh water and apple cider vinegar. Blend until smooth.
Add the onions and mushrooms to a large pot on the stove.
Cook them over medium-high heat until the mushrooms are tender. Stir in the garlic.
Sprinkle on the flour, then stir it in.
Slowly stir in the vegetable broth and dijon mustard next.
Bring the mixture up to a boil, then reduce the heat and let it simmer for a few minutes. Once it’s thick, stir in the cashew cream.
Finally, stir in the cooked pasta. Taste and add more seasonings as needed, then serve!
Frequently asked questions
- How do you thicken mushroom stroganoff? The stroganoff gets plenty thick due to the flour and cashew cream.
- Can I freeze it? The mushroom cream sauce can be frozen separately from the pasta. It can be frozen with the pasta, but when you reheat the pasta will be pretty mushy, so I would avoid that if possible.
Tips & Substitutions
- Gluten free – Swap the pasta noodles with your favorite gluten free pasta and the all purpose flour with brown rice flour or a gluten free flour mix. You can also serve the sauce over rice, spaghetti squash, or “zoodles”.
- Nut free – Replace the cashews with store bought sour cream (like Tofutti) or full fat coconut milk.
- Instead of cashews – Replace the cashew cream with store bought or homemade vegan sour cream.
- Noodles – Instead of mixing pasta noodles into the sauce, serve your vegan mushroom stroganoff with mashed potatoes instead.
- Make it creamier – Stir in a tablespoon or two of tahini to double down on the stroganoff’s creaminess.
Serving suggestions
Stroganoff is a hearty dish, so I recommend serving it with fresh parsley or dill on top and lighter, vegetable-forward side dishes. My favorites are green salad, steamed kale, air fried asparagus, and steamed or roasted broccoli.
Storing and reheating leftovers
For the best results, serve this as soon as it comes off the stove. The leftovers will last for 2 or 3 days in the fridge. It will thicken as it sits, so feel free to stir a few tablespoons of water into the stroganoff before reheating.
To reheat, add the leftovers to a pot over medium heat on the stove or heat them for 1 or 2 minutes in the microwave.
Want more comforting vegan dinners?
The Best Vegan Mushroom Stroganoff
Ingredients
- 10 ounces pasta of choice
- 1 medium onion, chopped
- 1 pound (16 ounces) cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons all purpose flour
- 2 cups vegetable broth
- 2 teaspoons dijon mustard
- salt, to taste
Cashew Cream
- 1 cup raw cashews
- 3/4 cup water
- 1 tablespoon apple cider vinegar
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta noodles according to package instructions. Drain well and set aside.
- Make the Cashew Cream: Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. Drain the cashews and discard the soaking water. Add them to a blender along with the 3/4 cup fresh water and apple cider vinegar. Blend until very smooth. Set aside.
- In a large pot or pan, add the onions and mushrooms and turn the heat to medium-high. Stir frequently until the mushrooms start to release their moisture, and then cook until the mushrooms are tender and have shrunk in size. You really don't need to add any oil here, but you could start with a tablespoon or two of olive oil if you want. The mushrooms release a ton of oil on their own. Season with a little salt + pepper.
- Stir in the garlic and cook for 1 more minute, then sprinkle the flour on top and stir it into the vegetables. Gradually pour in the vegetable broth and dijon mustard, stirring. Bring to a boil, then lower the heat and simmer for 4-5 minutes until it thickens slightly.
- Now add the cashew cream and stir it in. You should have a very creamy mushroom gravy at this point. Stir in the cooked pasta and cook until heated throughout, about 1-2 minutes. Taste, add salt as needed. Sprinkle with parsley, if desired, and serve immediately.
Notes
- Gluten free: Use your favorite gluten free pasta and instead of all purpose flour, use brown rice flour or a gluten free flour mix.
- May also serve mushroom stroganoff over rice, spaghetti squash or “zoodles”.
- If you want to skip slicing mushrooms, buy pre-sliced mushrooms!
- Cashew cream substitutions: You could use store bought vegan sour cream, such as Tofutti brand. Use the entire container for the recipe. Or you could substitute a can of full fat coconut milk.
- Store leftover mushroom stroganoff in the refrigerator for 2-3 days. You may freeze the sauce separate from the pasta, but it doesn’t freeze well once the pasta is added.
- Serving suggestions: I like to serve mushroom stroganoff with a side of salad, steamed kale, steamed or roasted broccoli or any other vegetable you like.
Nutrition
This recipe was originally posted September 2019 and has been updated with improved writing. The recipe is the same.
Very much enjoyed this recipe! I used both the dijon mustard and the vegan worchershire as mentioned in the comments. I also added frozen peas and reconstituted soy curls for protein and used mashed potatoes as it was a rainy and cold day. My husband, who is not a huge fan of mushrooms, loved this. It is a keeper!
Thanks so much for your wonderful review and for sharing the changes you made! I’m so glad you and your husband loved it 🙂
I have tried many of your recipes, and they have all been great! This one is no exception. So yummy!
Love this recipe!! Very easy to follow and the outcome is so warm and cozy and delicious. We added a brick of beyond meat in the beginning phase. Will make again and would recommend
I just made this. Left out yhe apple cider as this is too strong for me. Yum!!
My boyfriend that I’ve recently converted to plant based decided to make mushroom stroganoff and I said “you have to use Nora’s recipe if she has one!” I’ve been using your recipes for a while now, and they’re always delicious! Thank you for sharing them!!
Hi Amanda. Thank you for your vote of confidence in my recipes! I’m so glad that you are loving my recipes! I really love creating easy and delicious recipes and feedback like yours just makes my day! Thank you for sharing your fantastic feedback and review!
I made this last night, added Trader Joe’s crumbed soy protein to the mushrooms and served it over mashed potatoes with roasted brocoli and zucchine! Excellent!
That sounds so delicious! Thank you for sharing your wonderful feedback! I’m glad you loved the recipe!
We’re eating this right now and we’re totally in love! Thank you! We made it exactly as explained and it’s perfectly perfect!
I made this dish for supper tonight and it was amazing. Everything came together easily. My husband and I loved this dish. It was very filling. Will definitely be making this again.
Hi Suzanne. I’m so glad you and your husband loved the stroganoff and will be adding it to your meal rotation! Thank you for sharing your wonderful feedback and review!
So yummy!!! I had it on brown rice noodles. Definitely put this in my recipe book of favorites.
Hi Linda. I’m happy you loved the stroganoff and that it’s going onto your favorite recipe list! Thanks for your great feedback!
This was so good! My son couldn’t believe that there was no dairy! Will be making again soon!
Thank you for your wonderful feedback! I’m so glad you and your son loved the recipe!
Holy crap this is amazing. The best vegan mushroom stroganoff I’ve ever had. Served with a side of roasted brussels sprouts and it was divine. Definitely added in to our rotation!!!
Hi Jill. I’m thrilled you loved the stroganoff, and that it is now part of your meal rotation! Thank you for sharing your fabulous review and feedback!
Hi there! I am wondering if I can make the cream sauce using coconut milk or something other than cashews? If so how can I make it without the cashews? Thanks!
Hi Carissa. Here are a couple of options. They are listed in the recipe. Hope this helps!
Nut free – Replace the cashews with store bought sour cream (like Tofutti) or full fat coconut milk.
Instead of cashews – Replace the cashew cream with store bought or homemade vegan sour cream.
Not sure what I did wrong. Mushroom mixture never thickened. I couldn’t get it thick no matter what I did.
Sorry to hear that, Hannah! Did you add oil to the pan? Mushrooms release a ton of liquid on their own and the extra oil usually isn’t needed. Regardless, there’s a lot of liquid here and the mixture may need extra time to boil and simmer so it can thicken.
I did add a little because the onions kept sticking to my skillet. I also used a cast iron skillet. Which may have affected it. Maybe I’ll try it again without oil in a different pan. My cast iron isn’t quite seasoned so stuff still sticks to it. Thank you. I love all of your recipes. I have never had issues before so I really wanted to know what I could have done wrong.
You are welcome! Thank you for using my recipes! I’m glad you are loving them! Happy cooking!
This is so good and so easy. I’m so happy we have leftovers (there’s just two of us). Thank you, Nora for all these great recipes.
We changed… NOTHING! For us, it is perfect as is. Thank you!
You are welcome! I’m so glad you found my mushroom stroganoff perfect! Thank you for sharing your wonderful feedback and review!
SO delicious! I swapped out the dijon for Worcestershire sauce as some in the comments suggested. Also served with some peas incorporated, which lightened it up a little.
This will definitely be added to our rotation. Thank you.
Hi Liz. I’m so glad you loved the stroganoff! Thank you for sharing your wonderful review and comments! I’m thrilled this will be part of your meal rotation! Wishing you lots of happy cooking!
This is a great & easy recipe. Made 1/2 for 2 people.
I added Worcestershire and a little kitchen bouquet for color. It will now be my go to. Love the fact there is no oil. Tasty without added “meat”!
Hello, Nora~
I’d have written sooner, bur needed to allow my arms to rest after chopping, chopping, and more chopping mushrooms…Ugh..but so well worth the chop. Needless to say, this stroganoff is Wonderful!!!! Thank you for working so hard to bring us these delightful and delicious recipes.
Waiting for the sunrise, and wanting something for hot weather to fix for tonight. It’s been SO warm here, and the temps have been hot and humid. How ’bout something for April? Hugs…………Nancy
Hi Nancy! Quick tip: If you have a food processor, use it to quickly chop up mushrooms. It works so well! I’m glad you enjoyed the stroganoff, thank you!
Hi Nora!
I had a package of baby Bella mushrooms I needed to use up so I gave this one a try, so glad I did! I followed the recipe exactly and only added a half cup of frozen green peas to the gravy as it simmered. Topped it off with a sprinkle of Nooch IT cashew grated cheese when serving. It was wonderful! I only recently found your site, but I’ll be making many more of your recipes I’m sure. Thanks so much for sharing this one! Diane
Hi Diane. Welcome to Nora Cooks! I’m so glad you have discovered my recipes! Your stroganoff sounds absolutely delicious! I am glad it turned out wonderful for you! Wishing you a fun journey through my recipes! Please reach out if you have any questions. Happy cooking!
Amazing!! This is delicious! I used Worshteshire instead of mustard and added reconstituted soy curls. My non vegan family loved it too. I don’t need to look anywhere else for all my meals.
Hi Wendy! I am thrilled that you loved the stroganoff, and my recipes! Thank you for sharing your fantastic review and comments! Happy cooking!
Finally – a way to make vegan Skid Row Stroganoff! Peg Bracken I Hate to Cook cookbook – my first cookbook as a newlywed. Browned a 12 oz package of Impossible Beef with a small diced onion and seasoned the browned crumbles with garlic salt and paprika and set aside. Made your recipe using Tofutti sour cream. When done stirred in “beef” and then served over noodles. Yummy!
To die for! Followed recipe exactly and it was amazing! This is a bowl of comfort food that makes you feel nostalgic. Thank you for the easy recipe and wonderful slice of home for me 🙂
I am so glad you love the stroganoff! Thank you for sharing your review and comments!
I can’t stand mustard…can I leave it out? Replace it? Would Worcestershire sauce work?
You can leave it out, or sure vegan Worcestershire sauce would probably be good in place of mustard.
Amazing and so flavorful! Thank you for another wonderful vegan recipe!
Thanks for sharing your review! I’m glad you loved it!
Just simply the best!!! Loved by vegans and non vegans!