Vegan Mushroom Stroganoff Recipe

I think there’s something so special about a recipe that feels like a warm hug from the inside. This vegan mushroom stroganoff is exactly that for me, a hearty and comforting dish made with a savory mix of sautéed cremini mushrooms and noodles.

It’s all brought together in a luscious, creamy cashew sauce that I think you’re going to love. My husband, who grew up with the classic version, assures me this one is every bit as delicious, if not better.

Ingredients Needed for the Recipe

Here’s what you’ll need to bring this cozy dish to life. I’ve included a little note on each one, so you see how they all fit together.

• Dried Pasta (8 ounces): I use campanelle for its noodle-like shape, but any short pasta like rotini or small shells works well. This is the hearty base of our dish.
• Raw Cashews (¾ cup): Soaked until soft, these are the magic behind our rich, creamy sauce. Make sure they’re raw, not roasted, for the best flavor.
• Vegetable Broth (1 ½ cups, plus extra): This forms the liquid base for our sauce and adds a deep, savory backbone to the entire stroganoff.
• Olive Oil (3 tablespoons): We’ll use this for sautéing our mushrooms and onions to perfection, building layers of flavor.
• Cremini Mushrooms (1 pound): Also called baby bellas, these give us that classic, meaty texture and an earthy, robust flavor.
• Onion (1 large): Diced and sautéed, it creates a sweet and savory foundation for the sauce.
• Dry Sherry (¼ cup): This adds a wonderful depth and a slight sweetness. A dry white wine works too, or you can skip it.
• Fresh Rosemary (1 tablespoon, chopped): Its piney, aromatic quality is key to the stroganoff’s distinctive flavor. Fresh is best here.
• All-Purpose Flour (1 tablespoon): This is our thickener, helping to create a sauce that clings beautifully to the pasta and mushrooms.
• Soy Sauce (2 tablespoons): It brings a salty, umami punch that replaces the savoriness of traditional beef.
• Red Wine Vinegar (2 teaspoons): A small splash adds a subtle tang that brightens the whole dish and balances the creaminess.
• Salt and Pepper: For seasoning at the end, so you can adjust everything perfectly to your taste.

What Makes This Stroganoff So Good?

You might be wondering how a dish known for its sour cream and beef can be so satisfying without them. For me, the secret is in the swap.

We’re trading the beef for a full pound of savory mushrooms, which have a wonderful, hearty texture. The creamy, tangy sauce from sour cream is replaced by our own simple cashew cream.

When blended with broth, the cashews become incredibly smooth and rich. The rosemary, soy sauce, and touch of vinegar work together to create a complex, savory flavor that feels both familiar and new.

How to Make Vegan Mushroom Stroganoff?

The process is straightforward, and I’ll walk you through each part. It all comes together in one skillet, which I always appreciate for an easier cleanup.

Step 1 – Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the directions on the package.

Once it’s done, drain it in a colander. You can work on the rest of the recipe while the pasta cooks.

Step 2 – Make the Cashew Cream

While your pasta water is heating up, place the soaked and drained cashews into a blender. Add one cup of the vegetable broth to the blender.

Blend this on high until the mixture is completely smooth and creamy. This can take a few minutes, so just be patient with your blender.

Step 3 – Brown the Mushrooms

Coat the bottom of a large skillet with two tablespoons of olive oil and place it over medium heat. Add your sliced mushrooms in an even layer.

Let them cook for about five minutes without moving them too much, until the bottoms are a nice golden brown. Then flip them and cook for another five minutes on the other side. Transfer them to a plate for now.

Step 4 – Sauté the Aromatics

Add the last tablespoon of oil to the same skillet, and raise the heat just a bit to medium-high. Once the oil is hot, add your diced onion.

Cook the onion for about five minutes, stirring it frequently. You want it to become soft and translucent, with just the beginnings of browning.

Step 5 – Deglaze and Add Herbs

Now, return all of the browned mushrooms back to the skillet with the onions. Add the dry sherry and the finely chopped fresh rosemary.

Bring the liquid to a simmer, and let it cook for about three minutes. This allows the alcohol to cook off and the flavor to concentrate.

Step 6 – Create the Roux

Sprinkle the tablespoon of flour over the mushroom and onion mixture. Stir everything very well, so the flour coats the mushrooms and forms a bit of a paste.

Let this cook for about one minute while you keep stirring. This step cooks the raw flour taste out and will help thicken our sauce.

Step 7 – Build the Sauce Base

Pour in the remaining half-cup of vegetable broth, along with the soy sauce and red wine vinegar. Give it a good stir to combine everything.

Bring it back to a simmer and let it cook for about five minutes. You’ll notice the liquid will start to reduce and thicken slightly.

Step 8 – Combine and Finish

Add the drained, cooked pasta and your prepared cashew cream to the skillet. Stir gently until every piece of pasta and mushroom is coated in that lovely, creamy sauce.

Let it all heat through and simmer for another two to three minutes. The sauce will thicken to a perfect, creamy consistency.

Step 9 – Season and Serve

Take the skillet off the heat. This is the time to taste your creation and season it with salt and black pepper until it’s just right for you.

Then, it’s ready to serve immediately while it’s warm and comforting.

Tips

A few little things I’ve learned along the way can make this recipe even smoother. I hope they help you in your kitchen, too.

• For the creamiest sauce, be sure to soak your cashews for at least four hours, or even overnight. If you’re in a hurry, you can cover them with boiling water and let them sit for 30 minutes.
• Don’t overcrowd the skillet when browning the mushrooms. Cooking them in two or three batches takes a few extra minutes, but it’s worth it for getting that beautiful, caramelized color and flavor.
• If your sauce thickens a bit too much for your liking at the end, don’t worry. Just stir in a splash of hot water or extra vegetable broth until it reaches your preferred consistency.
• While I love the flavor of fresh rosemary here, other fresh herbs like thyme or even a bit of chopped parsley would be lovely stirred in at the end.

Storing and Reheating Your Stroganoff

Any leftover stroganoff will keep nicely in an airtight container in the refrigerator for about four days. The sauce will continue to thicken as it sits, which is perfectly normal.

When you’re ready to enjoy it again, reheat it gently in a skillet or the microwave. Add a small splash of water or broth while reheating to bring the sauce back to its creamy consistency.

You can also freeze this dish for up to three months. Just thaw it overnight in the fridge before reheating it the same way.

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Vegan Mushroom Stroganoff Recipe

Author: Sarah Onida Cooking Method: Stovetop Cuisine: Vegan Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Estimated Cost: $ moderate Calories: 420

Best Season: Fall, Winter

Description

This hearty and comforting vegan mushroom stroganoff features sautéed cremini mushrooms and pasta tossed in a rich, velvety cashew cream sauce flavored with rosemary, soy sauce, and a hint of red wine vinegar. Inspired by the classic stroganoff but made entirely plant-based, this dish delivers deep umami flavor and a luxuriously creamy texture without dairy or meat. Perfect for cozy weeknight dinners or impressing guests, it’s a nostalgic comfort food made vegan—and just as satisfying.

ingredients

Scale

1/2x 1x 2x 3x

• 8 ounces dried campanelle pasta (or rotini, mafalda, or small shells)
• ¾ cup raw cashews (soaked in water 4–8 hours, drained and rinsed)
• 1½ cups vegetable broth (divided; plus up to ½ cup extra for thinning sauce)
• 3 tablespoons olive oil (divided, plus more as needed)
• 1 pound cremini mushrooms (cleaned and sliced)
• 1 large onion (diced)
• ¼ cup dry sherry (substitute dry white wine or omit for alcohol-free)
• 1 tablespoon fresh rosemary (finely chopped (do not substitute dried))
• 1 tablespoon all-purpose flour (or whole wheat flour)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 teaspoons red wine vinegar
• Salt and pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
2. While pasta cooks, blend soaked cashews with 1 cup of vegetable broth in a high-speed blender until completely smooth. Set aside.
   May take 1–2 minutes depending on blender power.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms in a single layer (work in batches if needed) and cook 5 minutes per side until deeply browned. Transfer to a plate.
   Avoid overcrowding to ensure proper browning.
4. Add remaining 1 tablespoon olive oil to the skillet. Add diced onion and cook over medium-high heat for 5 minutes, stirring frequently, until softened and lightly golden.
5. Return mushrooms to skillet. Add dry sherry and fresh rosemary. Simmer 3 minutes, until sherry reduces by half.
   Skip sherry if avoiding alcohol; add rosemary directly with mushrooms.
6. Sprinkle flour over the mixture and stir constantly for 1 minute to cook off raw flour taste.
7. Add remaining ½ cup broth, soy sauce, and red wine vinegar. Simmer 5 minutes, stirring occasionally, until slightly thickened.
8. Stir in cooked pasta and cashew cream sauce. Heat gently for 2–3 minutes until fully incorporated and creamy. Add extra broth or water if sauce becomes too thick.
9. Remove from heat. Season with salt and pepper to taste. Serve immediately.

Nutrition Facts

Servings 4

Serving Size 1 serving (¼ of recipe)

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 3.5g18%

Sodium 620mg26%

Potassium 680mg20%

Total Carbohydrate 52g18%

Dietary Fiber 5g20%

Sugars 5g

Protein 12g24%

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Calcium 60 mg

Iron 3.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it gluten-free: Use gluten-free pasta and tamari instead of soy sauce. Replace flour with 1½ tsp cornstarch mixed with 1 tbsp cold water, added with broth.
• Extra mushrooms? Mix cremini with shiitake or oyster for more complex flavor.
• Reheating tip: Leftovers thicken in the fridge. Reheat gently with a splash of broth or water to restore creaminess.
• Time-saver: Soak cashews in hot water for 30 minutes if short on time.

Keywords: vegan mushroom stroganoff, creamy mushroom pasta, cashew cream sauce, plant-based stroganoff, dairy-free stroganoff, easy vegan dinner