Vegan Mushroom Stroganoff
Add Preferred SourceI still get excited every time I stir up a pot of Vegan Mushroom Stroganoff. The cashew cream is so smooth and velvety, wrapping around tender noodles while caramelized mushrooms add deep, savory richness. Dijon mustard adds the perfect tangy kick. One taste and you’ll be hooked.
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I make this for weeknight dinners, Meatless Mondays, and whenever I need serious comfort food fast. It’s perfect for fall and winter when you want something warm and cozy. Plus, it’s budget-friendly and meal-prep friendly. It keeps in the fridge for 3 days or freezes beautifully for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Mushroom Stroganoff with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Start by soaking your cashews to make the cream as smooth as possible, then caramelize your mushrooms while the noodles cook for this delicious and absolutely amazing plant-based comfort food.
Soak the Cashews
Place the raw cashews in a bowl and cover them with warm water by at least 2 inches. Let them soak for 2 hours or overnight, then drain completely. I like using this glass mixing bowl because it makes prep work easier, since you’ll need multiple bowls for this recipe.
Soaking softens the cashews, blending them into a silky cream without graininess.
Cook the Noodles
Bring a large pot of salted water to a rolling boil. Add the egg-free noodles and cook according to the package directions until al dente.
Before draining, scoop out ½ cup of the starchy pasta water and set it aside. Drain the noodles in a colander and set aside.
Blend the Cashew Cream
Add the soaked, drained cashews to a blender with 1 cup of fresh water. A high-speed blender produces cashew cream that is incredibly smooth, with no graininess.
Blend on high until the mixture is completely smooth and creamy with no visible cashew pieces. This cashew cream makes the sauce rich and velvety, with no dairy.
You can substitute unsweetened almond milk or another plant-based milk, though the sauce won’t be quite as rich and creamy.
Sauté the Onions
Melt the vegan butter (or heat olive oil for a lighter option) in a large skillet over medium heat. Add the diced onion with a pinch of salt and pepper.
Cook for 3 to 4 minutes, stirring occasionally, until the onions turn translucent and start to soften. They’ll add a sweet, savory base to the stroganoff.
Brown the Mushrooms
Add the thinly sliced cremini mushrooms to the skillet and spread them into an even layer. I use a Dutch oven for this recipe because it’s deep enough to hold everything and distributes heat evenly for perfect browning.
Cook for 8 to 10 minutes, stirring occasionally but not constantly, until the mushrooms are golden brown and deeply caramelized, with most of their moisture evaporated. The mushrooms will shrink significantly and develop a rich, concentrated flavor.
Cremini mushrooms are my go-to, but button mushrooms, shitake mushrooms, or your favorite mushrooms work beautifully here. Stir in the garlic powder and fresh thyme (or use dried thyme if that’s what you have), and cook for 1 to 2 minutes, until fragrant.
If you want a protein boost, add soy curls to the mushrooms during the last few minutes of cooking for extra texture.
Thicken the Sauce
Sprinkle the cornstarch, Dijon mustard, salt, and pepper directly over the mushroom mixture. Stir everything together so the cornstarch coats the mushrooms evenly.
You can swap potato starch for cornstarch if that’s what you have on hand; it works just as well for thickening the sauce. For extra umami flavor, add a splash of soy sauce or vegan Worcestershire sauce along with the Dijon.
Pour in the cashew cream and reduce the heat to medium-low. Let the sauce simmer, stirring frequently, for 5 to 8 minutes, until the sauce thickens and becomes creamy. If the sauce gets too thick, add the reserved pasta water a few tablespoons at a time until you reach the perfect consistency.
For extra depth, deglaze the pan with a splash of white wine before adding the cashew cream, or add a teaspoon of white wine vinegar for brightness. Taste and adjust seasonings as needed.
Combine and Serve
Toss the cooked noodles directly into the creamy mushroom sauce, or spoon the stroganoff over the noodles on individual plates. Deep ceramic soup bowls make the dish feel extra special and keep everything nice and warm.
Garnish with fresh herbs, such as fresh parsley or fresh dill, for a classic Russian dish touch, and serve immediately while everything is hot and the sauce is glossy. For tanginess, squeeze a bit of lemon juice over the top, or stir in a dollop of vegan sour cream for extra richness. Enjoy!
If you’re bringing the stroganoff to a potluck or dinner party, I always use an insulated casserole carrier to keep it hot during transport.
Equipment
Ingredients
Cashew Cream:
- ½ cup raw cashews
- 1 cup water
Stroganoff:
- 1 ½ pounds cremini mushrooms thinly sliced
- 1 tablespoon vegan butter
- 1 cup white onion diced
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon cornstarch
- 1 ½ teaspoons Dijon mustard
- 1 ½ cups cashew cream
Noodles:
- Water for boiling
- Salt
- 6 ounces dry noodles egg-free
Garnish:
- Fresh parsley finely chopped
Video
Instructions
- Place the raw cashews in a bowl and cover with warm water by at least 2 inches. Soak for 2 hours or overnight, then drain.½ cup raw cashews, 1 cup water
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.Water, 6 ounces dry noodles, Salt
- Blend the soaked cashews with 1 cup of water until completely smooth and creamy. Set aside.
- Melt the vegan butter in a large skillet over medium heat. Add the diced onion with a pinch of salt and pepper. Cook for 3–4 minutes until translucent.1 tablespoon vegan butter, 1 cup white onion, Salt and black pepper
- Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until deeply browned and most of the moisture has evaporated. Stir in the garlic powder and fresh thyme. Cook for 1–2 minutes until fragrant.1 ½ pounds cremini mushrooms, 1 teaspoon garlic powder, 1 tablespoon fresh thyme
- Sprinkle the cornstarch, Dijon mustard, salt, and pepper over the mushroom mixture and stir well.1 tablespoon cornstarch, 1 ½ teaspoons Dijon mustard
- Pour in the cashew cream and reduce heat to medium-low. Simmer, stirring frequently, until thick and creamy. Add reserved pasta water (¼ to ½ cup) as needed to loosen the sauce.1 ½ cups cashew cream
- Toss the noodles with the sauce or spoon the stroganoff over the noodles. Garnish with fresh parsley and serve warm.Fresh parsley
Notes
- Soak cashews overnight for convenience: If you plan ahead, soaking them overnight lets you blend them first thing and have dinner ready faster on busy weeknights.
- Brown the mushrooms properly: Don’t stir them constantly or they’ll steam instead of caramelize. Let them sit in the pan for 2 to 3 minutes between stirs, so they develop a deep, golden-brown color and concentrated flavor.
- Adjust the sauce’s thickness: Add the reserved pasta water gradually, a few tablespoons at a time, so you can control exactly how thick or thin you want it without overcooking.
- Use high-quality Dijon mustard: it adds the essential tangy flavor that makes stroganoff taste authentic, so don’t skip it or substitute regular yellow mustard.
- Toss noodles with a little oil: If you’re making the stroganoff ahead, toss the cooked noodles with a tiny bit of olive oil so they don’t stick together while waiting for the sauce.
- Flash freeze the stroganoff: Freeze portions flat in freezer bags for 1 hour before stacking them so the sauce doesn’t stick together and you can grab single servings easily.
Nutrition
How to Store Leftovers
Let the stroganoff cool to room temperature, then transfer it to containers and refrigerate for up to 3 days. Airtight glass containers keep the sauce fresh and prevent it from absorbing other fridge odors.
The sauce might thicken in the fridge, so when you reheat it on the stovetop or in the microwave, add a splash of water or vegetable broth to restore its creamy consistency. For longer storage, freeze the stroganoff in freezer-safe containers for up to 2 months.
Thaw frozen stroganoff overnight in the fridge before reheating. The cashew cream holds up beautifully in the freezer, though the noodles might soften slightly, so I usually freeze the sauce separately and cook fresh noodles when I’m ready to eat.
What to Serve With Vegan Mushroom Stroganoff
Serve it with crusty bread to soak up every bit of the creamy sauce, or add a simple side salad with tangy vinaigrette to balance the richness. Roasted Brussels sprouts or steamed green beans work perfectly alongside the earthy mushrooms. Stroganoff is traditionally served over egg noodles (use egg-free noodles for this dairy-free version), but you can also spoon it over mashed potatoes or any cooked pasta you prefer.
For a heartier meal, add a side of garlic bread or roasted root vegetables like carrots and parsnips. The stroganoff is filling on its own, but these sides round out the dinner beautifully without overwhelming the main dish.
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