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This vegan mushroom stroganoff is flavorful, creamy, and super easy to make!
This is obviously not your traditional stroganoff, but it’s absolutely delicious. Mushrooms are used instead of beef, and cashews are used to create the thick and creamy sauce.
Why you’ll love it
This mushroom stroganoff is:
- Creamy, yet dairy-free
- Easy to make
- Easily gluten-free if you use gluten-free pasta
Here is everything you will need to make this vegan mushroom stroganoff:
*Scroll down to the recipe box below for quantities and instructions.
- Pasta of choice: I use gluten-free fusilli or penne, but you can use any pasta you like.
- Yellow onion
- Garlic cloves
- Cremini mushrooms
- Ground pepper
- Dried thyme leaves
- Nutritional yeast
- Dijon mustard
- Vegetable broth
- Raw cashews: These will be blended with water to make your mushroom stroganoff creamy.
- Brown rice flour: This will be mixed with water and added to the stroganoff at the end of cooking to thicken it up.
Step by step instructions
Start cooking your pasta according to package instructions.
Next, cook garlic and onion in a large pan on medium heat for about 10 minutes. Stir occasionally and add a splash of water if they start to stick.
Add the chopped mushrooms and cook for another 5 minutes.
Add salt, pepper, thyme, nutritional yeast, tamari, and Dijon mustard. Combine everything.
Add vegetable broth and bring to a simmer. Simmer for about 5 minutes.
Make your cashew cream by blending the cashews and water until fully blended and smooth. Add your cashew cream to your pan and mix it in. Heat for a few more minutes.
In a small bowl, add the brown rice and cold water. Mix thoroughly, then add it to the mushroom stroganoff and stir for another minute to thicken the stroganoff.
Mix in your pasta and your mushroom stroganoff is ready!
- Make sure you soak your cashews before blending them. The fastest way to soak your cashews is to boil water in an electric kettle, then pour the water over a bowl of cashews. Make sure the cashews are completely covered with water. Then place a plate over the bowl to trap in the heat and leave it for at least 20 minutes.
This will soften the cashews so that they can blend more easily. Drain the water after soaking and your cashews are ready to use.
- Start by cooking your pasta so it’s ready when the stroganoff is ready. You can start making your stroganoff once your pasta is cooking. This way your pasta will be ready to mix in when your stroganoff is ready.
- Use vegetable broth powder or make your own broth. You can also buy a carton of liquid vegetable broth, but making your own or buying a powder will be less expensive. The powder is super easy to use. Just add water and powder to your stroganoff when it’s time to add the broth.
You can use any type of pasta you’d like for this stroganoff. Egg noodles are often used in a traditional beef stroganoff, but of course eggs are not vegan, so use any other pasta that is vegan.
You can also use a gluten-free pasta if needed or desired.
If you do not want to have your stroganoff with pasta, you could alternatively just make your stroganoff and pour it over anything you’d like. You may choose to have it over rice, or even use it as a sauce over cooked veggies and potatoes.
If you dislike nutritional yeast, you can leave it out of this recipe. I don’t find the taste of nutritional yeast very strong in this stroganoff, but if you’re someone who really doesn’t like it, just don’t add any.
More vegan meals
Vegan Mushroom Stroganoff
- 300 grams pasta of choice (I use fusilli or penne)
- 1 yellow onion (chopped)
- 3 garlic cloves (minced)
- 450 grams cremini mushrooms (sliced)
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons dried thyme leaves
- 2 tablespoons nutritional yeast
- 2 tablespoons tamari
- 1 tablespoon Dijon mustard
- 2 ½ cups vegetable broth
- ¾ cups cashews
- ½ cup water
- 2 tablespoons brown rice flour
- 2 ½ tablespoons cold water
- Start soaking your cashews. See note below.
- Start cooking your pasta according to package instructions.
- Cook garlic and onion in a large pan on medium heat for about 10 minutes. Stir occasionally and add a splash of water if they start to stick.
- Add the sliced mushrooms and cook for another 5 minutes.
- Add salt, pepper, thyme, nutritional yeast, tamari, and Dijon mustard. Combine everything.
- Add vegetable broth and bring to a simmer. Simmer for about 5 minutes.
- Make your cashew cream by blending the cashews and water until fully blended and smooth. Add your cashew cream to your pan and mix it in. Heat for a few more minutes, stirring consistently.
- In a small bowl, add the brown rice flour and cold water. Mix thoroughly, then add it to the mushroom stroganoff and stir for another minute to thicken the stroganoff.
- Mix in your pasta and enjoy!
Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.