Creamy Vegan Mushroom Stroganoff

Looking for more incredible mushroom recipes? You’ll love my Mushroom Risotto, Mushroom Bourguignon, Vegan Mushroom Soup with Wild Rice and Mushroom Wellington. Looking for a warm and comforting family dinner that’s ready in less than 30 minutes? This Creamy Vegan Mushroom Stroganoff is the answer! Stroganoff is a Russian dish traditionally made with beef, lots of dairy, and egg noodles. It’s known for being warm, rich, and comforting, AKA a perfect cold-weather meal. But who says you need animal products to make the ultimate comfort food? Luckily, this classic meat and dairy-heavy dish is easy to make vegan using umami-rich mushrooms and cashew cream. The mushrooms are simmered with aromatics in the creamy “gravy” before it’s served over a bed of cooked pasta. One bite of this dreamy dish and you’ll be making it on repeat!

Why you’ll love this mushroom stroganoff recipe

The ultimate comfort food – The creamy “gravy” is so luscious, while the cooked mushrooms make every bite feel hearty and meaty. Served piping hot over pasta, what more could you need in cold weather comfort food? A 30-minute meal – From cooking the pasta to putting the creamy mushroom sauce together, this fuss-free vegan dinner is ready and on the table in under 30 minutes. Versatile – Whether you make it gluten-free, without nuts, or swap the pasta for mashed potatoes, it’s not hard to put your own spin on vegan stroganoff!

How to make vegan mushroom stroganoff

Find the complete recipe with measurements in the recipe card below. Cook the pasta according to the package instructions, then drain and set aside. Use short-cut pasta noodles for this recipe, like fusilli, penne, bowtie, or cavatappi. You can also serve the stroganoff over a bed of vegan mashed potatoes! To make the cashew cream, add the soaked cashews to a blender along with the fresh water and apple cider vinegar. Blend until very smooth, then set aside. Warm the oil in a large pot or pan over medium-high heat. Once hot, add the onions and mushrooms and cook until the onions are soft and the mushrooms are tender and have shrunk in size. Season with salt and pepper. Add the garlic, then deglaze the pan with the white wine. Sprinkle the flour on top and stir it into the vegetables. Slowly stir in the vegetable broth before adding the dijon, nutritional yeast, and thyme. Heat to a boil, then lower the heat and simmer until the sauce thickens. Stir in the cashew cream until the mushroom gravy is thick and creamy. Add the cooked pasta and toss to coat in the sauce. Taste and season with more salt and pepper as needed, then garnish with parsley and more thyme. Enjoy!