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 down on a plate of vegan mushroom stroganoff, gray towel in background.

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.

uncooked mushrooms and onions in a pan

Cook them over medium-high heat until the mushrooms are tender. Stir in the garlic.

cooked mushrooms in a pan

Sprinkle on the flour, then stir it in.

mushrooms cooked in a pan, flour sprinkled on top.

Slowly stir in the vegetable broth and dijon mustard next.

mushrooms cooked in pan with broth added

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.

cashew cream being added to a pan with mushrooms

Finally, stir in the cooked pasta. Taste and add more seasonings as needed, then serve!

noodles being added to a pan with mushroom gravy

Frequently asked questions

  1. How do you thicken mushroom stroganoff? The stroganoff gets plenty thick due to the flour and cashew cream.
  2. 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.
vegan mushroom stroganoff in a pan being stirred

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.

close up photo of mushroom stroganoff with parsley sprinkled on top

Want more comforting vegan dinners?

close up photo of mushroom stroganoff with parsley sprinkled on top
4.96 stars (43 ratings)

The Best Vegan Mushroom Stroganoff

This is the BEST Vegan Mushroom Stroganoff! Ultra creamy, comforting and made in 30 minutes or less!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings


  • 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


  • 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.


  1. Gluten free: Use your favorite gluten free pasta and instead of all purpose flour, use brown rice flour or a gluten free flour mix.
  2. May also serve mushroom stroganoff over rice, spaghetti squash or “zoodles”. 
  3. If you want to skip slicing mushrooms, buy pre-sliced mushrooms!
  4. 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.
  5. 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.
  6. 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.


Serving: 1serving | Calories: 340kcal | Carbohydrates: 50g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 250mg | Potassium: 425mg | Fiber: 4g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 4mg
Course: Main Course
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

This recipe was originally posted September 2019 and has been updated with improved writing. The recipe is the same.

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  1. 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!! : )

  2. 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?

  3. 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

    1. You are welcome, Jacqueline! Enjoy your journey through my recipes! Thank YOU for your fantastic review and feedback! Wishing you happy cooking!

  4. 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…

      1. 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!

        1. You are welcome, Rona! I’m thrilled you and you husband loved the recipe! Thanks for sharing your fabulous review and feedback! Happy cooking!

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