This is the BEST Vegan Mushroom Stroganoff! Ultra creamy, comforting and made in 30 minutes or less! Can easily be made gluten free.
You won’t believe how creamy this mushroom stroganoff is with no dairy in sight! It tastes delicious, and the most difficult part of the recipe is slicing mushrooms. If you wanted to make it even easier you can purchase pre-sliced mushrooms!
I am a big fan of veganizing classic pasta comfort food dishes, like Mac and Cheese, Vegan Alfredo, Baked Ziti and Spaghetti and Vegan Meatballs. There is nothing more comforting than a big plate of pasta!
How to make Vegan Mushroom Stroganoff
Start by cooking 10 ounces of pasta according to the package instructions. Next, prepare your cashew cream by blending 1 cup of soaked cashews with 3/4 cup water and 1 tablespoon of apple cider vinegar.
Add a chopped onion and 1 pound of sliced mushrooms to a large pan and turn the heat to medium-high. You really don’t need any oil here as the mushrooms will start to release moisture and create their own oils after a few minutes. Continue to cook, stirring frequently, until the mushrooms have softened and shrunk in size. Season with a little salt + pepper.
Add the garlic and cook for 1 more minute, then sprinkle the flour over the vegetables and stir it in.
Slowly pour in the vegetable broth and dijon mustard. Stir and bring to a boil, then lower the heat to a simmer and cook for 4-5 minutes until slightly thickened.
Next, pour in the cashew cream and stir. At this point, you will have a very creamy mushroom sauce.
Add in the pasta, stir and heat until warm throughout. That’s it! Serve with a side of steamed kale, broccoli, roasted brussels sprouts or a side salad.
Allergies & Substitutions
Gluten free – Use gluten free pasta of choice and either brown rice flour or gluten free all purpose flour for the regular flour.
Nut allergy – Instead of cashew cream, you can substitute vegan sour cream such as tofutti. Use the entire container. You could also use a can of full fat coconut milk. I also recommend one of these options if you don’t have a Vitamix or other high powered blender.
—-> For variation, leave out the noodles and serve the mushroom sauce over rice, baked potatoes, spaghetti squash or even “zoodles” if that’s your thing!
Tips for the best vegan mushroom stroganoff
- Use quality pasta noodles and don’t overcook them. Especially important if you are using gluten free noodles as they tend to get mushy fast if you aren’t careful! I used fun Gigli noodles I found at Trader Joe’s.
- Make sure to soak your cashews in HOT water for 5 minutes before blending to make the “cream” and use a high powered blender, not a regular blender. If you don’t have one, try one of the other options instead (tofutti sour cream or coconut milk).
- Serve immediately for the best experience. If reheating, you may want to add a few tablespoons of water to thin out the sauce, as it does thicken as it sits.
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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, soaked
- 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: Soak the cashews in boiling hot water for 5 minutes, then blend with the 3/4 cup fresh water and tablespoon of apple cider vinegar. This really needs to be blended in a high powered blender to get creamy. 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.
Recipe 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.
Kate
Can you tell me how the coconut milk will change the flavor? Do I still add the other ingredients like apple cider vinegar? And should I mix it in a blender? I’m asking because this looks amazing but I only have a regular blender! Thank you!
Nora
It will change the flavor somewhat, but not too much. You could actually skip the blender and just mix 1 can of full fat coconut milk with the vinegar. Skip the water. I hope that helps and you enjoy it!
Cheryl Mae
I made this tonight and although it looked great and had a beautiful texture, it seemed to lack flavor for me. To the leftover sauce, I added 1 T fresh lemon juice, 1 T red wine, 1 tsp. vegan Worcester sauce, additional salt and pepper and a few shakes of Marjoram. Seemed to wake up the flavors. Maybe my taste is off because I am sick. I’ll try it again and modify it if need be after tasting it.
Nora
I do hope you try it again as written once you are not sick, because it’s very flavorful as is. But the things you added wouldn’t hurt a thing either. 🙂 I wonder if you missed to add salt to taste. This is because sometimes the vegetable broth is very salty and flavorful and you wouldn’t need any additional salt, but if your broth is more bland and not salty, then the dish will lack flavor. I prefer using Better Than Bouillon for my broth, it provides a ton of flavor and is my go to.
Tricia
I made this alongside my carnivore family members as they made beef stroganoff. We loved this vegan version so much, and my family members tried it and went back for seconds! Thank you for this!
Nora
You’re welcome! I’m so glad it was a success!
Meegan Hamilton
Nora, This will be my second time making this delicious recipe for a dinner party I’m having Saturday night. The taste of this dish is so rich and has a tang of “white wine” that I think comes from the apple cider vinegar? It’s amazing. All your recipes I have made are amazing. Thank you for creating delicious vegan recipes I can trust to make that can be enjoyed by whomever eats them, Vegan or non vegan.
Meegan
Nora
You’re so welcome! Thanks for the great comment!
Angie
Hi Nora. I have been making and enjoying your recipes, and I think I will try this one.
I really miss egg noodles for recipes like this. What type of pasta is good for hearty creams and stews?
Nora
Thanks Angie! I found the noodles in the photos at Trader Joe’s, they are so good! I just look for interested pasta at my local stores that don’t include eggs, there are usually quite a few options. Thanks!
Alessandra
Dear Nora, I would like to thank you for sharing this amazing blog. I came across it while looking for a vegan brownie and now I am making all my vegan recipes using yours 🙂 . Beside to be super pleased from their delicious taste is that ALL the recipes I have made so far they came with great result at the first attempt which is great as I noticed it is not always expected when you try new recipes.
Nora
Thank you so much for this comment. I love to hear that the recipes are not only delicious, but also simple to make. That is my goal! 🙂
Nina
Dear Nora,
Thank you so much for your amazing recipes. I cooked this one for the second time and it is amazing.
Nora
You’re welcome! I’m so glad you like the recipes. I love creating them. 🙂
Debra
I’m somewhat new to eating plant base and so glad I have made the change. I am so happy I found your web site, you have a lot of great recipes. We loved this one!!! Flavor was really good, I might try adding a little white wine in place of some of the vegetable broth. I will be making this over and over. Also, I was glad not to be using nutritional yeast, I’m still trying to get used to that flavor.
Thank you 😊
Nora
Thanks for the feedback. I’m so glad my site has been helpful in your change, and excited to hear that you liked this recipe! Happy cooking!
Kathi Johnson
Very good, closest thing to the real, not good, deal. I grated a bit of nutmeg on top.
Nora
Thank you!
Hannah
Just made this as a quick weeknight dinner and it was ready in no time! I love how flavorful it is with a short ingredient list and not too much time either. Will be a go to for the stroganoff lovers in my house. Thanks Nora!
Kelsey G
I must be a super slow cook because this took me way longer than 30 mins, but it was really really good! I will definitely be making this over and over again.
Nora
I’m so happy you enjoyed it! Thank you.
Alex
I made this and was SHOCKED how delicious it is. I can’t believe a vegan version of this dish can taste this good! And it was so easy to make. Thank you! This will be a regular in our house.