If you’re in the mood for comfort food that’s both cozy and completely plant-based, you’ve hit the jackpot with this Vegan Mushroom Stroganoff Recipe. I absolutely love how this dish combines hearty mushrooms with a silky, tangy cashew cream sauce – it’s just bursting with flavor! Whether you’re craving a weeknight dinner or something special for guests, this stroganoff will quickly become one of your favorites.
Why You’ll Love This Recipe
- Rich, Creamy Texture: The cashew cream sauce gives you that luscious, velvety mouthfeel without any dairy.
- Hearty Mushrooms: Shiitake and cremini mushrooms bring meaty, umami-packed bites to every forkful.
- Simple Ingredients: You likely already have most of these ingredients on hand for an easy, approachable recipe.
- Versatile & Filling: Perfect over noodles, rice, or even mashed potatoes to satisfy any craving.
Ingredients You’ll Need
The magic of this Vegan Mushroom Stroganoff Recipe lies in the way these ingredients come together, with earthy mushrooms and fresh herbs blending perfectly with a creamy sauce. When shopping, look for fresh, firm mushrooms and good quality veggie stock to build flavor.
- Shiitake, Cremini, or Baby Bella Mushrooms: These varieties have a meaty texture and rich flavor essential to the dish.
- Caraway Seeds: Adds a subtle, aromatic spice that complements the mushrooms beautifully.
- Yellow Onion or Leek: Provides a sweet, savory base – leeks can add a softer onion flavor.
- Garlic: Adds immediate warmth and depth; you’ll use it in multiple steps.
- Whole Wheat Pastry Flour (optional): Helps to thicken the sauce for a nice consistency if you want it extra creamy.
- Dry White Wine: Adds acidity and complexity to the sauce – feel free to substitute with extra veggie stock if preferred.
- Dijon Mustard: Brings tang and enhances the overall flavor profile.
- Flat Leaf Italian Parsley or Fresh Chives: Fresh herbs brighten up the finished dish.
- Vegetable Stock: A key component for a flavorful base, use a good-quality stock for best results.
- Lentil Pasta: I love lentil pasta here for extra protein and fiber, but any pasta works!
- Raw Organic Cashews: Soaked to create a creamy, dairy-free stroganoff sauce.
- Water: Used to blend the cashew cream.
- Nutritional Yeast: Adds a subtle cheesy, nutty note to the sauce.
- Onion Powder & Garlic Powder: Boosts the depth of flavor in the cashew cream.
- Lemon Juice: Adds a bright touch of acidity to balance the creaminess.
- Sea Salt: To taste – enhances all the flavors.
Variations
I love how flexible this Vegan Mushroom Stroganoff Recipe is, so don’t hesitate to make it your own! Whether you swap mushrooms, add veggies, or switch up the noodles, it always turns out amazing.
- Mushroom Mix: I often mix shiitake with cremini and even portobello for extra texture – it amps up the umami punch.
- Gluten-Free Version: Swap whole wheat flour for a gluten-free flour or omit it altogether; use gluten-free pasta to keep it allergy-friendly.
- Herbs: Sometimes I swap parsley for fresh thyme or rosemary, depending on what’s in season—that fresh herbal twist is fantastic.
- Extra Veggies: Add in some sautéed spinach or roasted sweet potato for a twist and extra nutrients.
How to Make Vegan Mushroom Stroganoff Recipe
Step 1: Sauté Your Mushrooms and Aromatics
Start by heating a splash of oil or water in a large skillet over medium heat. Once hot, add the caraway seeds to toast briefly until fragrant—this is a small step that really layers in flavor. Then toss in your sliced mushrooms along with the diced onion (or leek) and minced garlic. Cook everything down until the mushrooms release their water and begin to brown, about 8-10 minutes. If you’ve ever noticed your mushrooms being watery or bland, this step ensures they develop that rich, meaty taste and nice texture.
Step 2: Build the Sauce
In this step, sprinkle the optional whole wheat pastry flour over the mushroom mixture and stir well to coat—this will help thicken the sauce nicely. Then pour in the dry white wine and let it reduce for a couple of minutes to deepen the flavor. Stir in the Dijon mustard and your veggie stock. Lower the heat and let everything simmer while you prepare the cashew cream.
Step 3: Blend the Cashew Cream
Drain your soaked raw cashews and toss them into a high-speed blender along with water, 4 cloves of garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and sea salt. Blend until smooth and creamy – it should have a rich, thick texture similar to dairy cream. This cashew cream is what transforms the stroganoff into something luscious and satisfying. I always recommend soaking cashews for at least 4 hours, or overnight, to get the silkiest result.
Step 4: Combine and Finish Cooking
Pour the cashew cream into the skillet with the mushroom mixture and stir gently to combine. Let it warm through on low heat, stirring frequently, until the sauce thickens to your liking and the flavors meld—about 5-7 minutes. Taste and add sea salt if needed, then fold in your chopped parsley or chives for that fresh pop of color and flavor.
Step 5: Prepare Your Pasta and Serve
Meanwhile, cook your lentil pasta according to package instructions until al dente. Drain well, then plate your noodles and spoon the rich stroganoff sauce over the top. Don’t be shy with the parsley garnish—fresh herbs bring this dish to life!
Pro Tips for Making Vegan Mushroom Stroganoff Recipe
- Toast Your Spices: Toasting the caraway seeds before cooking amplifies their flavor and adds depth to the dish.
- Don’t Skip the Wine: Dry white wine adds brightness and complexity; if you don’t do alcohol, extra stock and a splash of lemon can work in a pinch.
- Soak Cashews Thoroughly: For smooth, creamy sauce, soak cashews at least 4 hours or overnight – it really makes a difference.
- Avoid Watery Mushrooms: Cook mushrooms until they release their moisture and brown – rushing this results in a soggy, less flavorful dish.
How to Serve Vegan Mushroom Stroganoff Recipe
Garnishes
I always finish with a generous handful of freshly chopped flat-leaf parsley or chives—these herbs add a lively pepperiness and fresh green color that makes the dish pop. Sometimes I sprinkle a little extra nutritional yeast on top for an added “cheesy” effect without any dairy.
Side Dishes
While the lentil pasta is the classic pairing, you can also serve this Vegan Mushroom Stroganoff Recipe on creamy mashed potatoes or steamed rice to soak up every bit of that luscious sauce. A simple side salad with a bright vinaigrette helps balance the richness perfectly.
Creative Ways to Present
For special dinners, I like to serve this stroganoff in shallow bowls with a swirl of cashew cream on top and a sprinkle of fresh herbs and lemon zest. It feels fancy yet approachable—a beautiful centerpiece for your plant-based feast!
Make Ahead and Storage
Storing Leftovers
After cooking, I let the stroganoff cool completely and transfer it to an airtight container. Stored in the fridge, it keeps beautifully for up to 4 days. The flavors actually deepen overnight, which means leftovers taste even better!
Freezing
I’ve frozen this recipe successfully by portioning it into meal-sized containers. When you want to enjoy it later, thaw overnight in the fridge and reheat gently on the stove or in the microwave. The sauce retains its creaminess, so no worries about texture changes.
Reheating
Reheat your Vegan Mushroom Stroganoff Recipe gently on medium-low heat, stirring occasionally to prevent sticking. If the sauce feels too thick, add a splash of vegetable stock or water to loosen it back up. I find this keeps the creamy texture intact and tastes just as comforting the next day.
FAQs
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Can I use other types of mushrooms in this Vegan Mushroom Stroganoff Recipe?
Absolutely! While shiitake and cremini mushrooms give a lovely depth and meaty texture, feel free to experiment with portobello, button, or even oyster mushrooms. Just be sure to sauté them well to develop that rich umami flavor.
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How long do I need to soak the cashews for the sauce?
I recommend soaking your raw cashews for at least 4 hours or overnight in water. This softens them, making it easier to blend a super creamy and smooth sauce. If you’re short on time, soaking in hot water for 1 hour can work, but the texture may be less silky.
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Is the whole wheat pastry flour necessary?
Not necessarily! The flour acts as a thickening agent to give the sauce a richer texture, but if you want a lighter or gluten-free version, you can skip it or use a gluten-free flour alternative. The sauce will still be delicious thanks to the cashew cream.
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What can I serve instead of lentil pasta?
You can serve this stroganoff over any kind of pasta you like, or even mashed potatoes, polenta, or rice. I personally love how the lentil pasta adds protein, but it’s totally flexible based on your preferences.
Final Thoughts
This Vegan Mushroom Stroganoff Recipe is one of those dishes that feels like a warm hug on a plate. I first tried making it when I wanted something indulgent but completely plant-based, and it quickly became a family favorite. If you’ve been craving a comforting, creamy meal without the dairy, give this a try—you’ll love how rich and satisfying it is. Plus, it’s pretty straightforward to make and great for leftovers. Trust me, once you make this, it’ll be on your regular rotation just like it is on mine!
Print
Vegan Mushroom Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A hearty and creamy vegan mushroom stroganoff made with meaty shiitake mushrooms simmered in a rich white wine cashew cream sauce, enhanced with dijon mustard and fresh herbs. This comforting dish is served over al dente lentil pasta, making it a nutritious and delicious plant-based meal perfect for any occasion.
Ingredients
Mushroom Stroganoff
- 1 lb shiitake, cremini or baby bella mushrooms, sliced
- 2 tsp caraway seeds
- 1 yellow onion (or 1 leek), diced
- 4 cloves garlic, minced
- 1 tbsp whole wheat pastry flour (optional)
- 1/4 cup dry white wine
- 2 tbsp dijon mustard
- 1/3 cup flat leaf Italian parsley or fresh chives, roughly chopped
- 1 cup veggie stock
- 1 pinch sea salt
- 8 oz lentil pasta, cooked al dente according to package instructions
Cashew Cream Sauce
- 1 cup raw organic cashews, soaked
- 1.75 cups water
- 4 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 lemon, juiced
- 1 pinch sea salt (to taste)
Instructions
- Prepare the cashew cream: Drain the soaked cashews and add them to a blender along with 1.75 cups of water, 4 cloves of garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt. Blend on high speed until completely smooth and creamy, then set aside.
- Sauté the aromatics: In a large skillet over medium heat, toast the caraway seeds until fragrant, about 1-2 minutes. Add the diced yellow onion (or leek) and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become browned and tender, about 8-10 minutes.
- Add flour and deglaze: Sprinkle the whole wheat pastry flour over the mushrooms (if using) and stir to combine. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
- Incorporate remaining ingredients: Stir in the dijon mustard and veggie stock, then pour in the cashew cream sauce. Stir thoroughly to combine and bring the mixture to a gentle simmer. Cook for another 5 minutes, allowing the sauce to thicken and flavors to meld. Season with a pinch of sea salt to taste.
- Combine with pasta and garnish: Toss the cooked lentil pasta into the mushroom stroganoff sauce until well coated. Remove from heat and stir in the chopped Italian parsley or chives. Serve immediately, garnished with extra herbs if desired.
Notes
- This vegan mushroom stroganoff can be served with alternatives like rice or mashed potatoes instead of pasta.
- Soaking cashews overnight or for at least 4 hours will result in a smoother cream sauce.
- You can substitute white wine with additional vegetable stock if preferred.
- Use gluten-free flour instead of whole wheat pastry flour to make the recipe gluten-free.
- Fresh herbs like parsley or chives add a fresh finish and balance the rich sauce flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 7 g
- Sodium: 368 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 0 mg
