Creamy Vegan Mushroom Stroganoff

close up on vegan mushroom stroganoff topped with thyme in a pot.

4.90 stars (49 ratings)

Creamy Vegan Mushroom Stroganoff

Comfort food doesn’t get much better than this 30-minute Creamy Vegan Mushroom Stroganoff recipe! A dreamy cashew cream and mushroom “gravy” is served over cooked pasta for a hearty and savory meal the whole family will love.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 409kcal

Author: Nora Taylor

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

US Customary - Metric

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