The most delicious and creamy dairy-free and vegan mushroom stroganoff ever! Made with vegan cashew cream, this comfort food classic is ready in 45 minutes and bursting with earthy mushroom flavors.
Coming at you with a pasta classic that's hearty, filling, and satisfying, but also healthy, dairy-free, and vegan. Creamy Mushroom Stroganoff!
Parpadella pasta + tender and juicy mushrooms + a thick and creamy vegan sauce = comfort food heaven. AMIRITE? Fans of creamy pasta sauces will LOVE this dish!
Trust me when I say that this is the most delicious vegan mushroom stroganoff ever! It has all that earthy mushroom flavor you can dream of paired with that signature stroganoff tang from homemade vegan sour cream.
Whether you want to make this for a special occasion like date night or Valentine's day or you want to make this for curling up on the sofa while watching TV, this easy vegan mushroom stroganoff recipe will be your sidekick!
Who invented the creamy Stroganoff Sauce?
Stroganoff is usually made using beef and copious amounts of sour cream and it comes from Russia. If you're into the history part of dishes, here's a neat nugget of foodie trivia: This dish was created in 1891 by a French chef who submitted it to a recipe contest that was held yearly in Russian in the 18th and 19th century. The custom was that the dish would be named after the family the winning chef was working for - in our French chef's case that would be the rich Russian Stroganoffs.
Mushrooms are our vegan beef substitute here and add heartiness, umami, and a great texture to this sauce. I use a mix of fresh (cremini or brown button) and dried mushrooms here (shiitake) to really bring on the umami.
Cashew Cream for that creamy tang!
Homemade cashew cream is my secret weapon when it comes to vegan pasta. It has a creamy texture and subtle sweetness which, when mixed in with our cooked noodles, makes for a luscious and hearty cream sauce. Traditional stroganoff is made with sour cream, but I find that the combination of cashew cream with a tad of Dijon mustard, onion and garlic powder as well as a splash of white wine makes a great plant-based swap.
How to make Vegan Mushroom Stroganoff:
Step 1- Heat the oil in a large frying pan over medium heat, once it begins to shimmer, add the onion and cook until softened, approx. 5 minutes. Once they’re fairly translucent and just beginning to caramelize, throw in your garlic and stir them around for a minute, making sure it doesn’t burn. Now add in all the mushrooms and cook over medium heat until the fresh mushrooms have lost the majority of their liquid and they all appear evenly cooked.
This can take anywhere from 5 to 10 minutes, depending on the mushrooms you’re using and how thick you’ve sliced them. If you’re noticing the fresh mushrooms burning or charring rather than softening evenly, further reduce your heat. We want to give them time to lose their liquid evenly, rather than searing them and locking it in.
Step 2- Add in the white wine, vegetable broth, Worcestershire sauce, mustard, and spices. Give everything a good stir and bump up your heat to bring everything to a boil. Once boiling, reduce your heat again to a low simmer.
Step 3 - Pour the cashew cream into the stroganoff and continue to simmer for about 10 minutes until the sauce thickens. Season to taste.
Garnish with whatever herbs you have chosen!
Tips:
- If you want to make this Mushroom Stroganoff recipe extra-indulgent, you can add some plant-based beef grounds to the pot as well.
- Even if you have fresh shiitakes available, I still strongly recommend that you use reconstituted dried ones, as they offer a lovely variance of texture that you will lose if all the mushrooms are fresh. The dried ones also tend to be much cheaper and much more widely available.
- When reheating, you might need to add some more mushroom stock or cream to thin out the sauce
Mushroom Stroganoff
The most delicious and creamy dairy-free and vegan mushroom stroganoff ever! Made with vegan cashew cream, this comfort food classic is ready in 45 minutes and bursting with earthy mushroom flavors.
Ingredients
- 1 onion diced
- 3 garlic cloves minced
- 1 tbsp olive oil
- 11 oz fresh mushrooms sliced 300 g
- 5-6 dried shiitake mushrooms reconstituted *see note*, sliced into strips
- 4 tbsp white wine or substitute 2 tbsp vinegar, balsamic preferred
- 1 tbsp vegan Worcestershire sauce or tamari/soy sauce
- 1 tsp Dijon mustard
- ½ cup vegetable broth 125 ml
- 1 cup cashew cream (click to see my super quick and easy recipe) 250 ml
- 1½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- salt & black pepper to taste
To serve:
- 1 lb wide egg noodles like parpadelle - / 500 grams
- 2 tbsp vegan Parmesan optional link to my post
- chopped fresh herbs parsley, thyme, or sage etc…
Instructions
-
Heat the oil in a large frying pan over medium heat, once it begins to shimmer, add the onion and cook until softened, approx. 5 minutes. Once they’re fairly translucent and just beginning to caramelize, throw in your garlic and stir them around for a minute, making sure it doesn’t burn.
-
Now add in all the mushrooms and cook over medium heat until the fresh mushrooms have lost the majority of their liquid and they all appear evenly cooked. This can take anywhere from 5 to 10 minutes, depending on the mushrooms you’re using and how thick you’ve sliced them. If you’re noticing the fresh mushrooms burning or charring rather than softening evenly, further reduce your heat. We want to give them time to lose their liquid evenly, rather than searing them and locking it in.
-
Add in the white wine, vegetable broth, Worcestershire sauce, mustard, and the spices. Give everything a good stir and bump up your heat to bring everything to a boil. Once boiling, reduce your heat again to a low simmer.
-
Pour the cashew cream into the stroganoff and continue to simmer for about 10 minutes until the sauce thickens. Season to taste.
-
Garnish with whatever herbs you have chosen!
Recipe Notes
- To reconstitute dried shiitake mushrooms, put your dried mushroom caps into a heat-safe bowl (stem-side down for easier cutting later) and pour near-boiling water over them until they’re all floating.
- Let them sit for 20 min. Before mincing them, be sure to squeeze them out firmly, but feel free to save that liquid that you squeeze out of them to add to your sauce later.
- If you want to make this Mushroom Stroganoff recipe extra-indulgent, you can add some plant-based beef grounds to the pot as well.
- Even if you have fresh shiitakes available, I still strongly recommend that you use reconstituted dried ones, as they offer a lovely variance of texture that you will lose if all the mushrooms are fresh. The dried ones also tend to be much cheaper and much more widely available.
- When reheating, you might need to add some more mushroom stock or cream to thin out the sauce
If you tried this Mushroom Stroganoff Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Jo
Love all the flavors here, This is my new favorite vegan recipe! So delish!
Marie
AMAZING! Thanks for sharing
Cynthia | What A Girl Eats
That's a gorgeous dish! You'd never know it's vegan. The flavors sound amazing!
Marie
Oh it's undetectably vegan for sure! Enjoy!
Lily
Holy cow, this mushroom stroganoff looks amazing. I've been looking for a creamy dairy-free alternative, and I think this one fits the bill! Thank you for posting!
Marie
Thanks so much! This recipe has become a family favorite! We love our shrooms! 🙂
Beth
This looks so delicious and full of flavor! So excited to give this recipe a try!
Marie
Oh please do and let me know how you liked it! 🙂
Alexandra
I’ve recently discovered how delicious cashew cream is in savoury preparations - and recipe is no exception! We love the flavours and how creamy it is!
Marie
Oh you would love it! It's hard to believe there is no cream in it!