This incredibly creamy vegan stroganoff with mushrooms is the perfect comfort dinner! Ready in just 15 minutes, it's a super easy way to make a fancy and delicious dish for the family with minimal prep!
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If you’re craving a cozy, creamy, and flavorful dinner, this vegan stroganoff is here to save the day! This plant-based take on the classic comfort food is packed with hearty mushrooms, a rich sauce, and tender noodles. The combination of earthy mushrooms, silky cashew cream, and a hint of spices creates a dish that feels indulgent but is surprisingly simple to make.
One of the best parts about this recipe is that it’s so easy to customize. Don’t have cashews? You can swap in silken tofu or coconut cream for a similar creamy texture. Prefer rice over pasta? Go for it! With its flexible ingredients and comforting flavors, this vegan mushroom stroganoff is sure to become a weeknight favorite in your home.
Discover why this vegan mushroom stroganoff is a must-try dish! It’s creamy, flavorful, and packed with hearty ingredients that make every bite satisfying. Plus, it’s easy to customize and perfect for busy weeknights or cozy vegan family dinners. Here’s why you’ll want to make it again and again:
Creamy and Comforting. Vegan mushroom stroganoff delivers the ultimate cozy vibes with its rich and creamy sauce. It’s the perfect dish to warm you up on a chilly day!
Packed with Flavor. The savory mushrooms, onions, and spices come together to create a bold and delicious flavor. Every bite is a satisfying blend of earthy and creamy goodness.
Quick and Simple. Vegan stroganoff is a breeze to make, with just a few steps and minimal prep time. It’s ideal for busy weeknights when you want something hearty and homemade.
Family-Friendly. Everyone at the table will love this dish, whether they’re vegan or not! Its familiar flavors and comforting texture make it a crowd-pleaser.
Perfect for Meal Prep. This dish reheats beautifully, so it’s great for leftovers or batch cooking. Enjoy a delicious meal today and have an equally tasty one ready for tomorrow!
Key Ingredients and Substitutions
Here are the essential ingredients that make vegan mushroom stroganoff so creamy and flavorful, along with easy swaps to fit your needs. From hearty mushrooms and savory broth to dairy-free cream alternatives, each ingredient brings its own magic. Explore flexible substitutions to keep the dish delicious and adaptable for everyone:
Raw Unsalted Cashews – Create a rich and creamy base for the stroganoff sauce, mimicking traditional dairy cream. Their mild flavor lets the other ingredients shine while adding a luxurious texture. Soak the cashews in hot water for 15-20 minutes to make them blend easily. If you don’t have cashews, you can substitute with silken tofu, coconut cream, or a store-bought vegan cream.
Tagliatelle Noodles – These wide, flat noodles are perfect for holding onto the creamy stroganoff sauce, making every bite flavorful. Their soft yet chewy texture adds to the hearty feel of the dish. Cook the noodles al dente for the best texture, and save a little pasta water to adjust the sauce consistency. Substitute with fettuccine, linguine, pappardelle, or even gluten-free noodles if needed.
Sliced Button Mushrooms – Provide an earthy, savory flavor that’s central to stroganoff (like in these stuffed mushrooms). They also add a meaty texture, making the dish satisfying and hearty. Cook the mushrooms until golden brown for the best flavor. Swap button mushrooms with cremini, portobello, or even eggplant or zucchini for a different twist.
Red Onion – Adds a sweet and tangy depth to the dish, balancing the richness of the sauce. Its bright flavor enhances the overall taste profile of the stroganoff. Slice the onion thinly to ensure it cooks evenly and blends into the sauce. If you’re out of red onion, yellow onion or shallots are great alternatives.
For a full list of ingredients and measurements, scroll down to the recipe card below.
How to Make This Vegan Mushroom Stroganoff
Learn how to make vegan stroganoff that’s creamy, hearty, and packed with flavor in only 15 minutes! This recipe uses simple plant-based ingredients like cashew cream and mushrooms to create a comforting dish everyone will love. It’s easy to follow and perfect for a cozy weeknight dinner or meal prep.
Step 1: Soak the Cashews – Start by soaking the raw cashews for at least 1 hour (or ideally overnight) in a bowl of water at room temperature. They’re ready when they soften and break apart easily when pressed between your fingers. Drain the water and set them aside.
Step 2: Blend the Cashew Cream – Add the soaked cashews, garlic, salt, and ¾ cup of fresh water to a blender. Blend on high speed until completely smooth, about 3-4 minutes, stopping to scrape down the sides as needed. Set the creamy mixture aside.
Then, Step 3: Sauté the Vegetables – Heat a sauté pan over high heat and add olive oil. Once hot, add the onions and mushrooms and sauté for about 3 minutes, stirring regularly. Season with pepper to enhance the flavors.
Step 4:Combine the Sauce – Pour the blended cashew cream into the pan and reduce the heat to medium. Gradually stir in up to ¾ cup of reserved pasta water, adjusting to your desired sauce consistency. Let the sauce thicken for 2-3 minutes, stirring often, then remove from heat.
Step 5: Serve and Enjoy – Serve the creamy sauce over cooked tagliatelle or fettuccini noodles. Sprinkle with fresh parsley and add a wedge of lemon for a bright, flavorful finish. Enjoy your delicious vegan mushroom stroganoff!
Serving Tips and Suggestions For Success
Discover creative and delicious ways to serve your vegan stroganoff with these helpful tips! From pairing it with pasta or rice to adding crunchy sides and fresh toppings, there’s a perfect option for every craving. These ideas will make your cozy stroganoff even more enjoyable and meal-time a true delight:
Pair It with Pasta – Serve your stroganoff over a bed of wide noodles like fettuccine or pappardelle. The creamy sauce coats the pasta beautifully, making every bite rich and satisfying.
Spoon It Over Rice – For a hearty twist, ladle the stroganoff over steamed white rice or brown rice. The rice absorbs the flavorful sauce, creating a cozy and filling meal.
Serve with Crusty Bread – Offer warm, crusty bread like this rosemary bread on the side for dipping into the creamy stroganoff sauce. It’s perfect for soaking up every last bit of goodness.
Make It Family-Style – Serve your stroganoff in a large dish at the center of the table. Let everyone scoop their own portions and enjoy a warm, communal dining experience!
Boost with Broth – If you want an extra boost of flavor, consider adding a bouillon cube to the pasta water or substituting some vegetable broth for the water in the cashew cream.
Strong & Savory – To add an even more savory sensation to this dish, add a tablespoon of tamari, a tease of dried thyme, or a sprinkle of nutritional yeast.
Global Variations of Stroganoff
It’s amazing that this delicious dish is popular all over the world! The changes made as it circled the globe are fascinating.
France adds onions to the recipe and optional tomato paste
China adds rice and omits the sour cream
United States prefers wide pasta noodles
Britain uses a white wine sauce
Brazil prepares their version with tomato sauce and a side of white rice or shoestring potatoes
Sweden and Finland use different proteins and also add pickles
Japan loves their stroganoff with white rice, butter, parsley, and a spoonful of soy sauce
The History of Mushroom Stroganoff
Did you know that the original stroganoff recipe originated in mid-19th century Russia? It was named after one of the members of the Stroganoff family and the recipe was featured in the book A Gift for Young Housewives. This recipe used a roux made with prepared mustard and broth, but added no mushrooms, onions, or alcohol. Later on, stroganoff was served alongside rice or potatoes, but not noodles.
FAQs
How do I store leftover vegan mushroom stroganoff?
Easily store any extra stroganoff in a glass container or ceramic dish. If you have any amount of unused cashew cream, make sure to keep that as well. Pour into a mason jar and refrigerate until needed. This simple sauce will be super helpful to have on hand for reheating stroganoff the next day or for creating a quick Cozy Cream of Broccoli Soup!
What’s the best way to reheat this vegetarian stroganoff?
To reheat, you can either microwave a perfect portion for a minute or two or place the amount you wish in a saucepan and heat on medium for 10 minutes (or until heated through). Make sure to stir gently and frequently. You may also wish to add a little bit of water (or leftover cashew cream) when reheating.
What if I don’t like mushrooms?
If you’re looking to skip mushrooms in your vegan stroganoff, don’t worry—there are plenty of tasty options! Try hearty vegetables like fried zucchini, eggplant, or roasted cauliflower for a similar texture. For a protein-packed twist, add extra firm tofu, marinated tempeh, or smoky seitan. Jackfruit can bring a unique shredded texture, while artichoke hearts offer a slightly tangy flavor. You can also use chickpeas, lentils, other soft cooked beans for a filling and wholesome swap.
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This creamy vegan stroganoff is the perfect comforting dinner! Made with mushrooms and red onions and served with cooked fresh tagliatelle, it’s a super easy way to make a fancy and delicious dish for the family.
1cupraw unsalted cashews , (soak for at least one hour and drain)
2clovesgarlic
1teaspoonsalt
¾cupwater
4cupscooked tagliatelle noodles, reserving ¾ cup of the pasta cooking water for later in the recipe (check the ingredients as some tagliatelle noodles contain egg—fettuccini noodles will work too)
2tablespoonsolive oil
1small red onion, peeled and thinly sliced
1½cupssliced button mushrooms
½teaspoonblack pepper
½cuppasta water
Fresh parsley, chopped, for garnish
2Wedges of lemon, for garnish, to squeeze on top
Instructions
Soak the cashews for at least 1 hour (but ideally overnight). To do so, place the raw cashews in a medium bowl and cover with water. Set aside uncovered at room temperature. The cashews are ready when they break apart when pressed between two fingers. Drain and dispose of water.
Add the soaked cashews, garlic, salt, and ¾ cup of fresh water to a blender and blend on high speed until completely smooth, about 3 minutes. Stop, scrape down the sides of the blender, and process again for 1 minute. Set this cashew cream aside.
Heat up your sautéing pan to high heat and add the olive oil. Once hot, add the onions and mushrooms and sauté for 3 minutes, stirring regularly. Add pepper.
Pour in the blended cashew cream and lower the heat to medium. Add up to ¾ cups of the reserved pasta water (the water you cooked the noodles in) to the pan, until you have your desired sauce consistency. Let that thicken for about 2-3 minutes, mixing regularly, and then remove from heat.
Serve over the cooked tagliatelle (or fettuccini) noodles, sprinkle with fresh chopped parsley, and plate with a wedge of lemon.
Notes
Storing Leftovers: Easily store any extra stroganoff in a glass container or ceramic dish. If you have any amount of unused cashew cream, make sure to keep that as well. Pour into a mason jar and refrigerate until needed.
Reheating Instructions: You can either microwave a perfect portion for a minute or two or place the amount you wish in a saucepan and heat on medium for 10 minutes (or until heated through). Make sure to stir gently and frequently. You may also wish to add a little bit of water (or leftover cashew cream) when reheating.
Noodle Suggestions: If you don’t have tagliatelle, feel free to use fettuccine or any other noodles instead.
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I am not at all a mushroom lover, but I have to say that I adored this recipe – and so did my husband! It was so creamy and savory that you just can’t help but enjoy every moment of it. I used rotini pasta with mine and it soaked up the sauce really well. I thought it was almost better the next day…eaten right out of the fridge – lol! A must try for “maybe” mushroom people!
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We have used meatless crumbles for a similar recipe, and I would have never thought to use mushrooms. I love mushrooms, and this sounds delicious.
Meatless crumbles would be delicious too. Hope you get a chance to try this version with mushrooms—it’s one of my faves! 🙂
Who thought that this classic dish can be healthy and vegan? 100% highly recommended, quick, and easy but flavorful and yummy!
Love this! Such a comforting meal and it doesn’t require much time to make at all. It’s perfect for any weeknight dinner.
Such a lovely recipe! Love the cashew base instead of dairy!
I’ve made this several times, LOVE IT! I make it with leeks sometimes instead of onion (fodmap).
Question….Can I freeze the Stroganoff???
This vegan mushroom stroganoff was so delicious! I loved how creamy it was!
More vegan mushroom recipes please!! This was divine!
Absolutely delicious! Quick and easy and really goes beautifully with a salad YUM Thank you.
Tried this recipe the other night….TRULY DELICIOUS!
I am in love with this Mushroom Stroganoff! I am a big Mushroom fan and this dish puts them on the spotlight 🙂 Yum!
I am not at all a mushroom lover, but I have to say that I adored this recipe – and so did my husband! It was so creamy and savory that you just can’t help but enjoy every moment of it. I used rotini pasta with mine and it soaked up the sauce really well. I thought it was almost better the next day…eaten right out of the fridge – lol! A must try for “maybe” mushroom people!
Mmmmm!!! This was creamy and delicious. The fettuccine worked great and the sprinkled parsley made the dish look so elegant.
Another genius recipe from chef Zhoro! Thanks for your magic with plant-based ingredients, friend!