Comfort food doesn’t get much better than this ultra-creamy Vegan Mushroom Stroganoff! A dreamy cashew cream and mushroom gravy is served over cooked pasta for a hearty and savory meal the whole family will love.
Looking for more incredible mushroom recipes? You’ll love my Mushroom Risotto, Mushroom Bourguignon, Vegan Mushroom Soup with Wild Rice and Mushroom Wellington.
Looking for a warm and comforting family dinner that’s ready in less than 30 minutes? This Creamy Vegan Mushroom Stroganoff is the answer!
Stroganoff is a Russian dish traditionally made with beef, lots of dairy, and egg noodles. It’s known for being warm, rich, and comforting, AKA a perfect cold-weather meal. But who says you need animal products to make the ultimate comfort food?
Luckily, this classic meat and dairy-heavy dish is easy to make vegan using umami-rich mushrooms and cashew cream. The mushrooms are simmered with aromatics in the creamy “gravy” before it’s served over a bed of cooked pasta. One bite of this dreamy dish and you’ll be making it on repeat!
Why you’ll love this mushroom stroganoff recipe
- The ultimate comfort food – The creamy “gravy” is so luscious, while the cooked mushrooms make every bite feel hearty and meaty. Served piping hot over pasta, what more could you need in cold weather comfort food?
- A 30-minute meal – From cooking the pasta to putting the creamy mushroom sauce together, this fuss-free vegan dinner is ready and on the table in under 30 minutes.
- Versatile – Whether you make it gluten-free, without nuts, or swap the pasta for mashed potatoes, it’s not hard to put your own spin on vegan stroganoff!
How to make vegan mushroom stroganoff
Find the complete recipe with measurements in the recipe card below.
Cook the pasta according to the package instructions, then drain and set aside.
Use short-cut pasta noodles for this recipe, like fusilli, penne, bowtie, or cavatappi. You can also serve the stroganoff over a bed of vegan mashed potatoes!
To make the cashew cream, add the soaked cashews to a blender along with the fresh water and apple cider vinegar. Blend until very smooth, then set aside.
Warm the oil in a large pot or pan over medium-high heat. Once hot, add the onions and mushrooms and cook until the onions are soft and the mushrooms are tender and have shrunk in size. Season with salt and pepper.
Add the garlic, then deglaze the pan with the white wine. Sprinkle the flour on top and stir it into the vegetables. Slowly stir in the vegetable broth before adding the dijon, nutritional yeast, and thyme.
Heat to a boil, then lower the heat and simmer until the sauce thickens.
Stir in the cashew cream until the mushroom gravy is thick and creamy. Add the cooked pasta and toss to coat in the sauce.
Taste and season with more salt and pepper as needed, then garnish with parsley and more thyme. Enjoy!
Frequently asked questions
Stroganoff is a Russian dish traditionally made with beef, egg noodles, and a sour cream (smetana) sauce. In the vegan version, the meat is swapped for beef and a dairy-free cream sauce is used instead of the sour cream. It’s hearty, comforting, and oh so delicious!
I like using cremini mushrooms best because they’re easy to find and have a mild, meaty flavor. Brown button mushrooms, oyster mushrooms, shiitake mushrooms, and thinly sliced portobello mushrooms will also work well. For a rich and complex flavor, use a mix of a few varieties!
Swap the white wine for extra vegetable broth to keep this recipe alcohol-free.
Store-bought or homemade vegan sour cream works just as well (use the whole container). A can of full-fat coconut milk will make the gravy rich and creamy, too.
Yes. 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, mashed potatoes, mashed cauliflower, spaghetti squash, or “zoodles”.
Vegan stroganoff is best when it’s eaten as soon as it comes off the stove but if you end up with leftovers, store them for 2 to 3 days in an airtight container in the fridge. The mushroom cream sauce can also be frozen separately from the pasta for about 1 month.
Reheat the leftovers in a pot on the stove or in the microwave and add a splash of water or milk to make the sauce creamy again.
Creamy Vegan Mushroom Stroganoff
Ingredients
- 10 ounces pasta of choice
- 2-3 tablespoons olive oil
- 1 medium onion chopped
- 1 pound (16 ounces) cremini mushrooms thinly sliced, or other mushrooms
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 3 tablespoons all purpose flour
- 2 cups vegetable broth
- 2 teaspoons dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon vegan Worcestershire sauce
- 3 small sprigs fresh thyme chopped, or 1/2 tsp dried
- 3/4-1 teaspoon salt or 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, warm the olive oil over medium-high heat. Add the onions and mushrooms. Stir frequently until the onions and mushrooms are tender and have shrunk in size. Season with a little salt + pepper.
- Stir in the garlic and cook for 1 more minute, then add the white wine and deglaze the pan by scraping any brown bits from the bottom of the pan. Sprinkle the flour on top and stir it into the vegetables. Gradually pour in the vegetable broth, stirring constantly. Now add the dijon, nutritional yeast, thyme and salt. 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 additional salt and pepper, as desired. Garnish with fresh parsley or more thyme.
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, mashed potatoes, spaghetti squash or “zoodles”.
- If you want to skip slicing mushrooms, buy pre-sliced mushrooms! You can use a variety of mushrooms for a more interesting dish. Or substitute vegan beef for vegan beef stroganoff.
- 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 or use 1 1/2 cups of another vegan cream, like Ripple half and half.
- 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 in 2024. I added a few extra seasoning to make it even more flavorful!
I meant to rate this recipe lol
Thank you!
I love your recipes ❤️ I use them allot….. with this one I added a extra tablespoon of nutritional yeast and alil more salt and it was extremely delicious 😋
Hi Ashley. Thanks for using my recipes! I’m thrilled you are loving them! I appreciate your great feedback on the recipe. Happy cooking to you!
Nora, I have loved every recreation of your recipes for years but honestly, this one just didn’t deliver the flavor that we were anticipating or expecting. Please don’t misunderstand, we LOVE your recipes just not this one. What can I do to boost the leftovers?
Sorry to hear that Karen! You could use some extra spices, maybe Worcestershire sauce, nutritional yeast, salt, perhaps some fresh herbs… I think if you use a flavorful broth that makes a huge difference as well.
This looks really delicious & I plan to try it. I wonder why you don’t include tomato paste in the ingredients? That’s how I’ve always made stroganoff. (I think it was an old Betty Crocker cookbook recipe I used for decades.) It adds a certain rich flavor along with the other ingredients. Although I’m vegan (WFPB), I like beef broth for this recipe… again, for the richness & flavor, especially since there’s no beef. Just a thought! Thank you for posting all these amazing recipes!! : )
If you are using beef broth, you aren’t vegan. Hope that helps.
I made the mushroom stroganoff, very easy and tasty. I would like a little more zing. Can you suggest what I can add, maybe tamari, more mustard or balsamic vinegar?
My men loved it as well as I. Should have made a double batch!
I’m glad to hear the stroganoff was a hit! Thanks for sharing your wonderful review!
I love this recipe!! I added 1/4 white wine and 1.5 tsp dried thyme. Yum!!
Just a quick but heart-felt THANK YOU for all the amazing recipes you offer! I need to stock up on some ingredients, but once that’s done, I’m gong to try a recipe a day. They really all sound so good, and the nutritional information is very helpful as I try to keep the sodium levels low. Thanks again! JM
You are welcome, Jacqueline! Enjoy your journey through my recipes! Thank YOU for your fantastic review and feedback! Wishing you happy cooking!
One of my favorite recipes! I love how creamy it is.
So good!
Amazing and so easy to make! Thank you Nora.
I just did it based on a 650gr mushroom punnet and 200gr bag of cashew nuts, adjusted here or there but followed the spirit of the recipe. Came out very nice, goes well with everything, already had it with cous cous, meatballs, toast, baket potato, vegetables -the great discovery for me was the cashew sauce. Excelente.
But I kinda had enough now, so I’ll try to freeze it portioned as see how that goes…
Thanks so much for your feedback and review!
I made this last night and it turned out amazing! I substituted the cashew cream with coconut milk and had to add some mushroom seasoning to help drown out the coconut flavor. My hubby loved it! Thanks for yet another great recipe, Nora!
You are welcome, Rona! I’m thrilled you and you husband loved the recipe! Thanks for sharing your fabulous review and feedback! Happy cooking!