Vegan Mushroom Stroganoff Recipe

If you’re craving a cozy, comforting dish that’s packed with flavor yet totally plant-based, then you’re in for a treat with this Vegan Mushroom Stroganoff Recipe. I absolutely love how this recipe transforms simple mushrooms into a creamy, dreamy sauce that’s perfect over pasta or mashed potatoes. Trust me, whether you’re a longtime vegan or just looking to try something new, this stroganoff will become a staple in your rotation—it’s that fan-freaking-tastic!

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Ingredients You’ll Need

This Vegan Mushroom Stroganoff Recipe is all about combining meaty mushrooms with a creamy cashew sauce that’s infused with garlic, white wine, and a touch of dijon mustard. Each ingredient plays its part in layering flavor and texture, so grabbing quality stuff will really shine through in the final dish.

• Shiitake, Cremini, or Baby Bella Mushrooms: These varieties bring a deep, earthy flavor and meaty texture that’s essential for that classic stroganoff feel.
• Caraway Seeds: Just a hint to add subtle warmth and a slightly nutty complexity.
• Yellow Onion or Leek: For that foundational sweetness and savoriness.
• Garlic: Minced brings aromatic punch; you’ll use it both in the sauce and for soaking cashews.
• Whole Wheat Pastry Flour (optional): Helps thicken the stroganoff if you want it a little heartier.
• Dry White Wine: Adds brightness and depth but you can swap for more veggie stock if you prefer.
• Dijon Mustard: Balances the creaminess with a tangy kick.
• Flat Leaf Italian Parsley or Fresh Chives: Fresh herbs finish the dish with color and freshness.
• Vegetable Stock: Builds flavor and keeps the sauce comforting.
• Sea Salt: To taste — essential for bringing all those flavors to life.
• Lentil Pasta: Cooked al dente, it adds protein and a nice bite. You can also switch to your favorite noodles.
• Raw Organic Cashews: Soaked to blend into a smooth, creamy base for the sauce.
• Water: Used for soaking cashews and thinning the sauce as needed.
• Nutritional Yeast, Onion Powder, and Garlic Powder: These pantry heroes boost umami and flavor in the cashew cream sauce.
• Lemon Juice: A splash brightens up the rich sauce perfectly.

Variations

I love that this Vegan Mushroom Stroganoff Recipe is super adaptable, so feel free to tweak it to suit your mood or what you have on hand. Here’s how I like to switch things up sometimes.

• Using Different Mushrooms: I’ve tried portobello or even oyster mushrooms and the stroganoff still turns out great with just a slight change in texture.
• Adding Vegan Sour Cream: For an extra tangy twist, stirring in some store-bought or homemade vegan sour cream at the end amps up creaminess nicely.
• Spice it Up: Toss in smoked paprika or a pinch of cayenne if you want a little warmth beyond the basic flavor profile.
• Swap the Pasta: I sometimes swap lentil pasta for gluten-free or even spiralized zucchini noodles for a lighter meal.

How to Make Vegan Mushroom Stroganoff Recipe

Step 1: Prep and Soak Your Cashews

This is a key step I never skip—soak your raw organic cashews in warm water for at least 30 minutes (or even longer if you’re prepping ahead). This softens them up, making for that silky sauce texture when blended. You’ll thank yourself later when the sauce is wonderfully smooth.

Step 2: Sauté the Mushrooms and Aromatics

Heat a splash of oil in a large skillet, and toss in your sliced mushrooms with diced onion (or leek) and minced garlic. Cook over medium heat until the mushrooms release their moisture and begin to brown, about 8–10 minutes. This is where the magic happens—watch how the mushrooms shrink and caramelize, developing that rich umami base you’ll love.

Step 3: Build the Sauce

Sprinkle in the caraway seeds, and if you want a thicker sauce, stir in the whole wheat pastry flour now. Then, pour in the dry white wine to deglaze the pan—this adds brightness and helps lift those caramelized bits stuck to the pan. Add the vegetable stock, Dijon mustard, and salt, letting the mixture simmer gently for about 5 minutes to let everything meld.

Step 4: Make the Cashew Cream

Drain your soaked cashews and blend them with water, nutritional yeast, garlic cloves, onion powder, garlic powder, lemon juice, and a pinch of salt until completely smooth and creamy. I always blend mine for at least a couple minutes to get it silky. This cream is what turns the stroganoff into a velvety, dreamy dish.

Step 5: Combine and Heat Through

Slowly stir the cashew cream into the mushroom mixture, letting it heat gently (don’t boil aggressively or the sauce can separate). Taste and adjust salt or lemon juice to your preference. Finish by folding in chopped parsley or chives—fresh herbs bring a lovely brightness.

Step 6: Serve Over Pasta or Preferred Base

Spoon your luscious Vegan Mushroom Stroganoff over al dente lentil pasta or your favorite noodles. I’ve had this with rice and creamy mashed potatoes too—it’s a total crowd-pleaser no matter what.

How to Serve Vegan Mushroom Stroganoff Recipe

Garnishes

I always finish this dish with a generous sprinkle of fresh chopped parsley or chives—this adds a pop of color and fresh herbaceous flavor that really cuts through the richness. Sometimes, I’ll add a dusting of smoked paprika for a subtle smoky hint.

Side Dishes

This stroganoff shines on its own over noodles, but if I want to make it a full feast, I serve it alongside roasted garlic green beans or a crisp, simple salad to add freshness and crunch. Mashed potatoes or creamy polenta are amazing if you prefer an extra comforting meal.

Creative Ways to Present

For special occasions, I’ve plated this dish in shallow bowls with a swirl of fresh cashew cream on top and a sprinkle of toasted cashews for texture. Adding edible flowers or microgreens elevates it for a dinner party vibe that wows every time.

Make Ahead and Storage

Storing Leftovers

After it cools, I pop any leftover stroganoff into an airtight container and refrigerate for up to 4 days. Because it’s cashew-based, it holds up really well without losing creaminess. Just give it a good stir before reheating.

Freezing

I’ve frozen this recipe successfully as well—just portion it into freezer-safe containers. When thawed, the sauce may thicken, so stir in a splash of water or veggie stock while reheating to bring back that luscious texture.

Reheating

Reheat gently on the stove over low heat, stirring often. I avoid the microwave because it can heat unevenly and cause separation in the cream sauce. Adding a little splash of water or stock keeps it silky when warmed up.

FAQs

Final Thoughts

This Vegan Mushroom Stroganoff Recipe has become one of my favorites because it’s so satisfying and comforting while being completely plant-based. I love how it feels like a special treat, yet it’s simple enough for a weeknight dinner. When I first made it, my family went crazy for the creamy sauce and rich mushroom flavors—so I’m confident you’ll enjoy it just as much. Give it a whirl on a cozy evening, and I promise it will feel like a warm hug in a bowl.

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