Creamy Vegan Mushroom Stroganoff (GF Optional)
User Reviews
4.8
121 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
3 (Servings)
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Calories
411 kcal
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Course
Main Course
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Cuisine
International
Creamy Vegan Mushroom Stroganoff (GF Optional)
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Creamy Vegan Mushroom Stroganoff features a rich, cashew-based cream sauce combined with sautéed cremini mushrooms and onions, thickened with cornstarch and flavored with thyme and Dijon mustard. Cooked pasta is mixed with the sauce to create a comforting yet plant-based main dish with a balance of umami, creaminess, and herbaceous notes.
Description
This vegan mushroom stroganoff uses raw cashews soaked and blended with water to produce a smooth, dairy-free cream substitute. A blend of thinly sliced and finely chopped cremini mushrooms is cooked with onions, garlic, salt, pepper, and thyme in vegan butter or olive oil. Cornstarch is used to thicken the sauce, while Dijon mustard adds a mild tangy depth.
The cooked bowtie or farfalle pasta is incorporated into the creamy mushroom sauce, yielding a hearty vegan meal with pleasant textures from the mushrooms and a rich mouthfeel from the cashew cream. Optional garnishes include chopped chives and vegan sour cream or plain unsweetened yogurt to add freshness and extra creaminess.
This recipe offers gluten-free options by using suitable pasta and thickening agents. It provides a dairy-free alternative to traditional stroganoffs without compromising on comfort or flavor.
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Ingredients
CASHEW CREAM
- 1/2 cup cashews raw
- 1 cup water
STROGANOFF
- 8 ounces cremini mushrooms (~1 ½ cups thinly sliced + 1 cup finely chopped)
- 1 Tbsp vegan butter (or sub olive oil)
- 1 cup white onion 1/2 large onion yields ~1 cup or 160 g, diced, or yellow onion
- 1/2 tsp salt sea salt
- 1/4 tsp black pepper (optional)
- 2 large cloves garlic minced
- 1 Tbsp thyme or 1 tsp dried thyme, freshly chopped
- 1 Tbsp cornstarch (or sub all-purpose flour, gluten-free if needed)
- 1 ½ tsp Dijon mustard
- 1 ½ cups cashew cream (from above)*
NOODLES
- water (for boiling)
- 6 oz. dry noodles (such as bowtie or farfalle // or tagliatelle if not egg-free/vegan // gluten-free as needed)
- salt (for seasoning water)
FOR SERVING optional
- chives finely chopped
- vegan sour cream (or plain unsweetened yogurt)
Instructions
- Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
- Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the “S” blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
- NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s recommendation.
- Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
- Test pasta for doneness. When it’s ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
- STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
- Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant — about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
- Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
- Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.
Notes
- Cashew cream can be substituted with a mixture of light coconut milk and water for a nut-free variation.
- Nutrition estimates are made using gluten-free pasta and adjusted salt quantities for pasta water seasoning.
Nutrition Information
Show Details
Serving
1serving
Calories
411
(21%)
Carbohydrates
62g
(21%)
Protein
11.3g
(23%)
Fat
14.8g
(23%)
Saturated Fat
4.4g
(22%)
Polyunsaturated Fat
1.9g
(11%)
Monounsaturated Fat
5.3g
(27%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
677mg
(28%)
Potassium
657mg
(14%)
Fiber
4.7g
(19%)
Sugar
6.1g
(12%)
Vitamin A
62IU
(1%)
Vitamin C
8.5mg
(9%)
Calcium
44.8mg
(4%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 3(Servings)
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 411 | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 11.3g | 23% |
| Fat | 14.8g | 23% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 5.3g | 27% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 677mg | 28% |
| Potassium | 657mg | 14% |
| Fiber | 4.7g | 19% |
| Sugar | 6.1g | 12% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 44.8mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
121 reviews
Excellent
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