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This hearty and comforting vegan mushroom stroganoff is made with a savory mix of sautéed cremini mushrooms, noodles, and fresh herbs in a luscious cashew cream sauce.
It seems like stroganoff is everyone's favorite nostalgic comfort food dinner. Everyone but me, that is. We never had stroganoff in my house, so I had to get some outside help with getting the flavors and textures right in this recipe.
Traditional stroganoff is made with noodles, mushrooms, and beef in a creamy, sour-cream based sauce. For this vegan mushroom stroganoff, I skipped the beef and doubled up on the mushrooms. I found in the past when I made my vegan mushroom paprikash that mushrooms go deliciously with creamy cashew-based sauce, so that's what I used here. The sauce is something like cashew cream, with extra savory flavor thanks to the use of broth in place of water.
Flavoring our stroganoff is rosemary, soy sauce and a touch of red wine vinegar. It's so rich, so creamy, and so savory. And by stroganoff expert recipe tester (husband) assures me this is every bit as delicious as the stroganoff he grew up eating — or even better!
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- Ingredients You'll Need
- How It's Made
- More Vegan Comfort Food Recipes
- Vegan Mushroom Stroganoff
Ingredients You'll Need
- Dried pasta. Traditional stroganoff is made withe egg noodles, which obviously aren't vegan. Pasta is basically noodles without the egg. I used campanelle pasta, which has a very noodley shape if you ask me. Other good options include rotini, mafalda, or small shells.
- Raw cashews. We'll be soaking these in water to soften them, then blending them to create a creamy sauce. It's important that your cashews are raw and not roasted. Roasted cashews will make your sauce taste like nut butter.
- Vegetable broth.
- Olive oil. You can use another high-heat oil like avocado or coconut oil if you'd like, or even vegan butter.
- Cremini mushrooms. These are also known as baby portobello mushrooms or baby bellas. Feel free to experiment with other fresh mushroom varieties, like shiitake, oyster, or white button mushrooms.
- Onion.
- Dry sherry. Dry white wine works as a substitute for this. You can also just leave it out if you prefer to cook without alcohol.
- Fresh rosemary. I don't recommend subbing dried rosemary. Fresh works best in this dish!
- All-purpose flour. Feel free to substitute whole wheat flour if that's what you have.
- Soy sauce. Tamari or liquid aminos will also work.
- Red wine vinegar.
- Salt and pepper.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Start cooking your pasta according to the package directions, and drain it into a colander when it's done. You can start prepping everything else while the pasta cooks.
Make your cashew cream sauce. Place soaked cashews into a blender with some vegetable broth.
Blend the mixture until it's smooth. Be patient — this can take a few minutes, particularly if you're not using a high-powered blending device.
Heat some oil in a skillet and add your sliced mushrooms, in a single layer. Cook the mushrooms for about five minutes on each side, until they're browned. Remove the mushrooms from the skillet when they're done.
Add some more oil to the skillet, then add diced onion. Sweat the onion for about five minutes, until it softens and just begins to brown.
Tip: Cook the mushrooms in two or three batches. This will help you to avoid overcrowding the skillet, allowing the mushrooms to brown adequately.
Return the mushrooms to the skillet, and add finely chopped rosemary and dry sherry. Simmer the mixture for a few minutes, until the sherry reduces by about half.
Sprinkle the flour into the skillet. This is a thickener for the sauce. Stir everything up to coat the mushrooms with flour, and cook the mixture for about a minute.
Add some broth to the skillet, along with your soy sauce and red wine vinegar. Give the mixture a stir and let it simmer for about five minutes.
Now add the cashew mixture to the skillet. Stir to coat the pasta and mushrooms in the cashew sauce, and let the mixture cook for about a minute.
Tip: Keep some extra hot broth on hand so you can add it to your mushroom stroganoff if the sauce thickens too much.
Take the skillet off of heat and season your stroganoff with salt and pepper to taste before serving.
Leftovers & Storage
Leftover vegan mushroom stroganoff will keep in an airtight container in the refrigerator for about four days, or in the freezer for about three months. The sauce may thicken over time, so add a splash of water or broth during reheating if needed.
More Vegan Comfort Food Recipes
- Classic Vegan Meatloaf
- Portobello Vegan Beef(less) Stew
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
5 from 19 votes
Vegan Mushroom Stroganoff
This hearty and comforting vegan mushroom stroganoff is made with a savory mix of sautéed cremini mushrooms, noodles, and fresh herbs in a luscious cashew cream sauce.
CourseEntree
CuisineAmerican, Russian
Prep Time 20 minutes
Cook Time 35 minutes
Soak Time 4 hours
Total Time 4 hours 55 minutes
Servings 4
Calories 502 kcal
Author Alissa
Ingredients
- 8ouncesdried campanelle pasta,or pasta shape of choice
- ¾cupraw cashews,soaked in water 4 to 8 hours, drained and rinsed
- 1 ½cupsvegetable brothdivided, plus up to ½ cup of additional broth or water (2 cups total)
- 3tablespoonsolive oil,plus more as needed, divided
- 1poundcremini mushrooms,cleaned and sliced
- 1large onion,diced
- ¼cupdry sherry(Note 1)
- 1tablespoonfinely chopped fresh rosemary
- 1tablespoonall-purpose flour
- 2tablespoonssoy sauce
- 2teaspoonsred wine vinegar
- Salt and pepper,to taste
US Customary - Metric
Instructions
Bring a large pot of salted water to a boil and add the pasta. Cook the pasta according to package directions, then drain it into a colander.
While the pasta cooks, place the cashews and 1 cup of vegetable broth into a blender and blend until smooth. Set aside.
Coat the bottom of a large skillet with 2 tablespoons of the olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook the mushrooms until they're browned on the bottoms, about 5 minutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the mushrooms to a plate. (Note 2)
Add the remaining tablespoon of oil to the skillet and raise the heat to medium-high. When oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently.
Return the mushrooms to the skillet, and add the sherry and rosemary. Bring the sherry to a simmer and allow it to cook until most of the liquid has cooked off, about 3 minutes.
Add the flour to the skillet and stir to form a paste that coats the mushrooms. Cook the mixture for about 1 minute, stirring constantly.
Add the remaining ½ cup of broth to the skillet, along with the soy sauce and sherry. Bring the broth to a simmer and let it cook for about five minutes, until most of the broth has evaporated.
Add the cooked pasta and cashew mixture to the skillet. Stir the mixture to combine, and let everything cook for 2 to 3 minutes, until the sauce has reduced to your desired consistency. Add some additional broth or water if it thickens too much.
Remove the skillet from heat and season the mixture with salt and pepper to taste. Serve.
Recipe Notes
- Dry white wine can be substituted for the sherry if desired. If you prefer to cook without alcohol, simply omit the sherry, add the mushrooms and rosemary in step 5, then skip right to step 6.
- It's recommended to cook the mushrooms in 2 to 3 batches to avoid overcrowding the skillet.
Nutrition Facts
Vegan Mushroom Stroganoff
Amount Per Serving
Calories 502Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g20%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Sodium 812mg34%
Potassium 870mg25%
Carbohydrates 60g20%
Fiber 4g16%
Sugar 7g8%
Protein 16g32%
Vitamin A 172IU3%
Vitamin C 2mg2%
Calcium 53mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Erica G saysI am not vegan, but this could turn me. I made this tonight and it is beyond my wildest dreams!!
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- Alissa Saenz says
I'm so glad to hear that! Thanks for letting me know you enjoyed it!
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- Candy says
What can I substitute cashews for? My daughter is allergic to tree nuts.
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- Alissa Saenz says
Oh that's tough! I haven't tried this with anything other than cashews, but my best guesses would be tahini or hemp seeds. You can get a nice creamy consistency with both, but the flavor will be a bit different.
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- Edith says
I made this dish, but I used chicken broth and chopped up chicken breast. This dish was great and my whole family loved it. I will definitely make it again....without chicken and using veggie broth. Thanks for a great non-dairy dish!
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- Alissa Saenz says
I'm glad you enjoyed it!!
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- Janice says
Not even kidding, this is so good!! I am vegan and gluten free so I used a red lentil pasta. My husband is not vegan(yet) and he loved it. Really easy to make.Reply
- Alissa Saenz says
Yay!! I'm glad you both like it!
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- Carrie Marion says
Can you use cashews that are roasted and unsalted? Would you soak those as well?
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- Alissa Saenz says
I wouldn't recommend roasted cashews - they have a much stronger flavor than raw and it will end up tasting more like cashew butter than cream. :)
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- Melissa Cannon says
My hubby is allergic to tree nuts so I used vegan cream cheese instead... yummy!
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- Alissa Saenz says
I'm glad to hear the substitution works, and so glad you like it!!
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- Anne Connor says
I've been making this recipe since I first saw it about a year ago, and it's a family favorite! Absolutely delicious. As a shortcut to making the cashew creme, I use canned coconut milk (the thick kind, in the Asian aisle), and skim off just the top half that's the thickest. Then I throw a few whole cashews into the mix for flavor. Everything else I do as written. Wonderful recipe!Reply
- Alissa Saenz says
I'm so glad you like it!! I've been doing the same thing with coconut milk in lots of other recipes lately - I'll have to try it with this one next time I make it!
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- Kelly Stevens says
Hi Alissa,
Your recipe for this Mushroom Stoganoff showed up in my Facebook feed today. Intrigued, I followed it to your blog. So glad I did! Made the storganoff for dinner tonight and we loved it! Can't wait to try some of your other recipes.
Thanks!Reply
- Alissa Saenz says
Hi Kelly! Well thank you so much for following and trying out my recipe! I'm glad you enjoyed it! :)
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- Edward John Allen says
Hi
We don't use much Sherry at home! Any alternatives you could suggest please?Thanks
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- Alissa Saenz says
I think a dry white wine would work! Enjoy!
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- happy wheels says
This dish looks delicious and attractive. I will try to make it. Thanks for sharing the recipe.Reply
- Alissa Saenz says
Thank you! I hope you enjoy it!
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- Lisa says
THIS turned out delicious! Make additional sauce tho. Very good!!Reply
- Alissa Saenz says
Yay!! I'm glad you liked it!
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- Karly says
Holy delicious- Vegan or not, this just looks downright amazing! My family is going to fall in love with this!
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- Alissa Saenz says
Thanks so much Karly!! I hope it's a hit!
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- Kay Baker says
Another winner, absolutely delicious.
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- Alissa Saenz says
I'm glad you enjoyed it!!
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- Siobhan says
The best vegan recipe on Pinterest. Seriously: I love this; thank you. I am vegan and this makes me 😁😊
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- Alissa Saenz says
Yay!! I'm so glad to hear that!!
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- carin says
i just made this. it is *holy smokes* so good. thank you!
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- Alissa Saenz says
I'm so happy to hear that!! Thanks so much Carin!
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- jj says
Made this tonight and OMG!!!!!!! Best tastings mushroom-based meal ever!
love love love it and a big thank you!Your vegan meals are the best.
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- Alissa Saenz says
That's awesome!! I'm so glad you enjoyed it! Thanks so much!!
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- Wendy says
Hi! I’m going to be making this for my non-vegan in laws and we bought white mushrooms instead of cremini- will that alter the taste or should I go buy cremini?
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- Alissa Saenz says
The flavor might be a bit different, but still tasty I'm sure. :)
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- Fareen says
HI, I need alcohol-free options- would it be possible to omit the sherry and red wine vinegar?
Thanks!
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- Alissa Saenz says
I think you could omit the sherry, or maybe sub a non-alcoholic wine. Red wine vinegar is virtually alcohol free, but if you need to omit it I'd try white vinegar or some lemon juice.
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- Tierra says
Do you use Sherry cooking wine or just regular wine?
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- Alissa Saenz says
I used regular sherry, but I think cooking sherry would work too!
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- Hannah says
This dish was fantastic!! So creamy 😋 I subsituted the sherry for red wine becuase that's all I had and the flavor came through just slightly, so savory. Definitely going to make this again!
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- Alissa Saenz says
I'm so glad you enjoyed it!! Thanks Hannah!
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- Marissa says
What kind of red wine would you recommend? I was thinking of doing the same for some extra bold flavor. 😊
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- Kali says
This was so delicious. Served over brown rice; very hearty. Used white wine instead of sherry.Reply
- Alissa Saenz says
That sounds delicious! Glad you enjoyed it! Thanks Kali!
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- Linda Vandagriff says
We made this tonight, it was wonderful!!! We just started the vegan life February 19, of this year. This is going to be a regular meal in our home from now on!! Thank you for the wonderful recipe! ❤️Reply
- Kelly Jorgensen says
I love this dish! My husband loves beef stroganoff but I have never liked beef and have recently become vegan so I thought this would be perfect. It is amazing! Yummy! Thank you for sharing!Reply
- Alissa Saenz says
Yay!! I'm so glad you like it!
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- Becki says
Can you substitute any other flour?
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- Alissa Saenz says
I've heard that rice flour works in recipes like this (never tried it though). You could also try arrowroot or cornstarch, but cut the amount in half and make a slurry with cold water if you go with cornstarch. :)
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- Martha says
I've already made this once and it was DELICIOUS!! this time i am doubling recipe an adding broccoli. Can this be frozen? How long would I heat up in oven? Would i need to make more sauce for it?Reply
- Alissa Saenz says
I'm so glad you're enjoying it! I think it should be fine frozen, but if possible I'd suggest just just freezing the sauce and the mushroom mixture (they should be fine if you freeze them together) and cooking the pasta fresh. I'd heat it up on the stovetop - just a few minutes to get it hot. :)
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- Kara says
Super yummy!Reply
- Alissa Saenz says
I'm glad you think so!
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- Chiara Nicholls says
Can any of this be made ahead of time or can the sauce be reheated if making this for guests?Reply
- Alissa Saenz says
I think it should be fine if you make it ahead of time. I'd just suggest storing the pasta separately from everything else. :)
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- Nicole says
Great recipe, thanks for sharing! I have never made cashew cream before so this was a great way for me to break into it. I didn't have sherry so used white wine, also added a bit of nutritional yeast.
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- Alissa Saenz says
Awesome!! I'm so glad you enjoyed it!
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- Melissa Pugh says
Great recipe and it is delicious! Thanks!Reply
- Alissa Saenz says
Thanks Melissa! I'm glad you enjoyed it!
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- Cynthia says
At what point does the first bit of veg broth go in?!
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- Alissa Saenz says
Step 2, with the cashews. :)
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- Tarqz says
This was the best vegan meal I have ever made!!! And I have made alot! Thank you!
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- Alissa Saenz says
Woo hoo!! I'm SO happy to hear that!
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- Sandra J Scarborough says
Delicious. Didn't use any oil and it was still a hit. Thank you!Reply
- Alissa Saenz says
Awesome! Glad you liked it!
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- jess says
fantastic recipes! now pinned as my go to for finding unique and UNBELIEVABLY delicious meals! This recipe and your lentil potato stew are my favourites so far...keep 'em coming!!Reply
- Alissa Saenz says
Woo hoo! So glad you like them both! I will absolutely keep them coming! :)
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- Liz says
This is really yummy!!!! I did sub Worcestershire for the soy, only because I’ve got a giant bottle of it from our pre-vegan days, and I’d like to not waste it. Super delicious, tastes just like my old homemade beef stroganoff. Used linguine for the pasta.
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- Alissa Saenz says
Yay! I'm so glad you enjoyed it! Thanks Liz!
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- Lynne says
This is soooo good! I bought a dry sherry, $10 at the liquor store, and so glad I did. I had run out of red wine vinegar so used white wine vinegar. Nice to have a healthy version of what I used to eat and love so much. I was nervous about the rosemary but can see now it was essential to the flavor. Thank you!Reply
- Alissa Saenz says
Awesome!! I'm so glad you enjoyed it! Thanks Lynne!
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- Dale Duckworth says
Yummy!
I made this tonight for supper, didn’t have sherry so used pinot Grigio, added a handful of peas and used fresh sage.
It was wow! I’m auditioning dishes to use for company even if they are not vegan. This definitely wins a place.Reply
- Janis says
Alissa, Alissa, Alissa.....you HAVE to STOP with these amazing recipes!!! I throw myself off my diet train mouth first whenever I see them. I just made this with fusilli pasta and threw in baby spinach and peas, used half the amount of apple cider vinegar vs red wine vinegar because that's what I had, 1 tsp dried rosemary vs 1 tbsp fresh, and as I'm not Vegan I used garlic herb spreadable cheese and almond milk instead of the cashew cream in the sauce. And I did use coarsely chopped fresh flat leaf parsley as a garnish, the freshness cuts the creaminess in the best way possible. OMG!! Incredibly rich and delicious!! Any restaurant would be proud to serve it. I packed up the remaining three servings (pasta and sauce separately as you suggested),and stuck them in the downstairs fridge in hopes I won't go and eat the rest! I'll be taking them to the gym tomorrow and gifting them to three of my very, very lucky gym rat friends, who will also be asking for more!! I have no willpower when it comes to food this delicious, I HAVE to get it out of the house ASAP!!Reply
