After years of experimenting with plant-based cream sauces, I finally perfected this mushroom stroganoff. So much so, in fact, that my non-vegan friends request it for dinner parties. The secret is using a combination of cashew cream and nutritional yeast, with a touch of dijon and tamari, to create that authentic stroganoff tang without any dairy.
Table of Contents
Ingredients
- 12 oz wide egg-free noodles
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 tbsp all-purpose flour (or gluten-free flour blend)
- 2 cups vegetable broth (low-sodium recommended)
- 1/2 cup raw cashews, soaked 2 hours and drained
- 1/2 cup water
- 3 tbsp nutritional yeast
- 2 tbsp tamari or soy sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- Black pepper to taste
- Salt to taste
- Fresh parsley for garnish
- Optional: 1/4 cup dry white wine
Instructions
Step 1: Prepare the Cashew Cream
Blend soaked cashews with 1/2 cup water until completely smooth (2-3 minutes in a high-speed blender). This creates the creamy base that replaces sour cream in traditional stroganoff.
Step 2: Cook the Pasta
Cook noodles according to package directions. Reserve 1 cup of pasta water. The starchy pasta water helps bind the sauce.
Step 3: Sauté the Aromatics
Heat olive oil in a large skillet over medium-high heat. Add onions and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Step 4: Cook the Mushrooms
Add mushrooms to the pan. Cook for 6-8 minutes without stirring too much, allowing them to brown and release their moisture. Season with salt and pepper.
Step 5: Build the Sauce
Sprinkle flour over mushrooms and stir to coat. Cook 1 minute. Add wine (if using) and cook until mostly evaporated. Pour in vegetable broth, stirring to prevent lumps.
Step 6: Finish the Dish
Reduce the heat to medium-low. Stir in cashew cream, nutritional yeast, tamari, Dijon mustard, and smoked paprika. Simmer 3-4 minutes until thickened. Add cooked noodles and toss to combine. If needed, add reserved pasta water one tablespoon at a time until the desired consistency is reached.
Step 7: Serve
Garnish with fresh parsley and additional black pepper. Serve immediately while hot and creamy.
Chef’s Tips
- Don’t have a high-speed blender? Soak the cashews overnight for easier blending in a regular blender
- For a soy-free version, use coconut aminos instead of tamari
- The mushroom variety matters—mixing types creates a more complex umami flavor
- Make it gluten-free by using gluten-free noodles and a gluten-free flour blend
Health Benefits
This vegan stroganoff provides substantial plant-based protein from cashews and nutritional yeast while delivering essential B vitamins. Mushrooms, which are plentiful in this dish, are one of the few plant sources of vitamin D and contain powerful antioxidants such as selenium and ergothioneine, which support immune function.
Serving Suggestions
This delectable plant-based stroganoff pairs wonderfully with a variety of vegan side dishes and salads. Here are a few of my favorite pairings:
- Easy Vegan Garlic Bread
- Fresh Spring Salad
- Roasted Brussels Sprouts Salad
- Crispy Baked Vegan Asparagus Fries
More Tasty Dairy-Free Mushroom Pasta Recipes
Loving this easy vegan dinner and looking for more like it? Here are a few dairy-free mushroom and pasta recipes I bet you’ll enjoy just as much:
- Creamy Vegan Mushroom Soup
- Roasted Asparagus and Mushrooms
- One-Pot Vegan Mushroom Stew
- Creamy Vegan Asparagus Pasta
- Vegan Mac & Cheese with Nutritional Yeast
- Vegan Eggplant Parmesan
Easy Vegan Mushroom Stroganoff Recipe (20 Minutes)
Ingredients
- 12 oz wide egg-free noodles
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 lb mixed mushrooms cremini, shiitake, oyster, sliced
- 2 tbsp all-purpose flour or gluten-free flour blend
- 2 cups vegetable broth low-sodium recommended
- ½ cup raw cashews soaked 2 hours and drained
- ½ cup water
- 3 tbsp nutritional yeast
- 2 tbsp tamari or soy sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- Black pepper to taste
- Salt to taste
- Fresh parsley for garnish
- Optional: 1/4 cup dry white wine
Instructions
- Prepare the Cashew Cream – Blend soaked cashews with 1/2 cup water until completely smooth (2-3 minutes in a high-speed blender). This creates the creamy base that replaces sour cream in traditional stroganoff.
- Cook the Pasta – Cook noodles according to package directions. Reserve 1 cup of pasta water. The starchy pasta water helps bind the sauce.
- Sauté the Aromatics – Heat olive oil in a large skillet over medium-high heat. Add onions and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Cook the Mushrooms – Add mushrooms to the pan. Cook for 6-8 minutes without stirring too much, allowing them to brown and release their moisture. Season with salt and pepper.
- Build the Sauce – Sprinkle flour over mushrooms and stir to coat. Cook 1 minute. Add wine (if using) and cook until mostly evaporated. Pour in vegetable broth, stirring to prevent lumps.
- Finish the Dish – Reduce the heat to medium-low. Stir in cashew cream, nutritional yeast, tamari, Dijon mustard, and smoked paprika. Simmer 3-4 minutes until thickened. Add cooked noodles and toss to combine. If needed, add reserved pasta water one tablespoon at a time until the desired consistency is reached.
- Serve – Garnish with fresh parsley and additional black pepper. Serve immediately while hot and creamy.
Notes
Nutritional Information
(Per Serving, Serves 4)
- Calories: 445
- Protein: 16g
- Carbohydrates: 62g
- Fiber: 6g
- Sugar: 5g
- Fat: 16g
- Saturated Fat: 2.5g
- Sodium: 580mg
- Potassium: 620mg
- Iron: 4.2mg (23% DV)
- Calcium: 45mg
- Vitamin B12 (from nutritional yeast): 3.6mcg (150% DV)
I grew up in Colorado under the influence of three generations of knowledgeable women who knew their way around the garden. I graduated from Colorado State University with a bachelor of science in biology and a minor in English. A year before graduation, my life was upended by an unexpected diagnosis of Type 1 Diabetes.
Facing the reality of living with an incurable autoimmune disease I left to reflect hard on my lifestyle. While this type of diabetes cannot be cured or treated with diet, I was certain that focusing on my health and fueling my body with clean food would help better manage the condition. As a lifelong animal lover, it wasn’t difficult for me to transition fully to a vegan diet.
When I'm not constructing articles for clients, you can find me wrist-deep in dirt in my vegetable garden, hiking with my dogs, or back in front of the computer creating imaginative worlds in my quest to become a published fiction writer.
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