clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Vegan Mushroom Stroganoff | World of Vegan | #mushroom #stroganoff #vegan #stew #worldofvegan

Vegan Mushroom Stroganoff

  • Author: World of Vegan
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: dinner, Main Course
  • Cuisine: european


This creamy vegan mushroom 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.



*Requires Advance Prep 

  • 1 cup raw, unsalted cashews (soak for at least one hour and drain)
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • ¾ cup of water
  • 4 cups of cooked 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)
  • 2 tablespoons of olive oil
  • 1 small red onion (peeled and thinly sliced)
  • 1½ cups of sliced button mushrooms
  • ½ teaspoon of black pepper
  • ½ cup pasta water
  • Fresh parsley (chopped, for garnish)
  • 2 wedges of lemon (for garnish, to squeeze on top)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over the cooked tagliatelle (or fettuccini) noodles, sprinkle with fresh chopped parsley, and plate with a wedge of lemon.


Note: If you don’t have tagliatelle, feel free to use fettuccine or any other noodles instead.