Vegan Mushroom Stroganoff

I love making Vegan Mushroom Stroganoff when I need comfort food that feels special. It's a creamy pasta dish with cashew-based sauce, caramelized mushrooms, and egg-free noodles all tossed together with a hint of Dijon for tang. The mushrooms get deeply savory, and the cashew cream makes everything silky and rich. I make this for weeknight dinners, Meatless Mondays, and cozy fall and winter meals.

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Prep Time: 20

Cook Time: 40

Soaking: 2

Total Time: 3

Course: Main Course, Pasta

Cuisine: American

Keyword: Vegan Mushroom Stroganoff

Servings:

Calories: 339kcal

Author: Mandy Applegate

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

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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

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