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Creamy Vegan Mushroom Stroganoff

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A cozy, plant-based take on classic stroganoff featuring sautéed mushrooms in a rich, creamy cashew-based sauce. Perfect for quick weeknight dinners or comforting meals.

Ingredients

Scale
  • 16 oz cremini or white mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil or vegan butter
  • 1 tsp smoked paprika
  • 1 tbsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup raw cashews, soaked in hot water for at least 20 minutes
  • 1 cup vegetable broth or mushroom broth
  • 1/4 cup plant-based sour cream or vegan plain yogurt
  • 1 tbsp nutritional yeast (optional)
  • 1 tbsp lemon juice
  • 8 oz wide egg-free pasta (such as pappardelle or fettuccine) or gluten-free pasta
  • Fresh parsley, chopped, for garnish

Instructions

  1. Soak the raw cashews in hot water for at least 20 minutes to soften them. Drain and rinse before blending.
  2. In a blender or food processor, combine soaked cashews, vegetable broth, plant-based sour cream, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy, about 1-2 minutes. Set aside.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside, reserving about 1/2 cup of pasta water.
  4. Heat olive oil or vegan butter in a large skillet over medium heat. Add chopped onions and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
  5. Add sliced mushrooms to the pan. Increase heat to medium-high and sauté, stirring frequently, until mushrooms release moisture and turn golden brown, about 8-10 minutes. Season with smoked paprika, salt, and pepper.
  6. Pour the creamy cashew sauce into the skillet with mushrooms. Stir well to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Simmer for 3-5 minutes.
  7. Stir in Dijon mustard and adjust seasoning with salt, pepper, or lemon juice to taste.
  8. Toss cooked pasta into the skillet, coating thoroughly with the creamy mushroom sauce. Heat for an additional 1-2 minutes.
  9. Serve garnished with chopped fresh parsley.

Notes

Watch mushrooms closely to avoid burning; add water or broth if pan gets dry. Soaking cashews is essential for a smooth sauce. Use reserved pasta water to adjust sauce consistency. Fresh lemon juice added before serving brightens flavors. Variations include adding kale, lentils, or swapping cashews for silken tofu or coconut cream.

Nutrition

Keywords: vegan mushroom stroganoff, creamy vegan stroganoff, plant-based stroganoff, mushroom pasta, vegan comfort food, easy vegan dinner

Find it online: https://junomeals.com/creamy-vegan-mushroom-stroganoff-recipe-for-easy-cozy-plant-based-meals/