The Best Vegan Mushroom Stroganoff
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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
- 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.
- 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.
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