Vegan Mushroom Stroganoff

The next time someone dares to tell you that you can’t have it all, serve them this Undeniably creamy, and yet made entirely without cream (or any dairy!), this plant-based dinner is filling, healthy, AND tastes like a plate of pure comfort!

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While I love a rich, cheesy pasta as much as the next sane human—Adult Mac and Cheese anyone?—I also appreciate healthy meals that leave me feeling elated and empowered for making nutritious choices for myself.

But can you have them both?

Food that speaks to your creamy pasta-loving soul and food that nourishes your body?


As my collection of healthy pasta recipes demonstrates, you never ever should have to sacrifice flavor to eat well. This vegan mushroom stroganoff is an ideal example!

Whether or not you follow a vegan diet, it’s a marvelous recipe and one worthy of your meal rotation.

Sure, this vegan pasta is good for you, but of equal importance, it tastes FABULOUS.

The fact that it is vegan is a happy by-product. Cheers for plant power!

Stroganoff recipes, like reader-favorite Slow Cooker Beef Stroganoff, Chicken Stroganoff, and Instant Pot Beef Stroganoff, are prized for their comforting, creamy sauce and deeply savory flavor.

My challenge when making stroganoff vegan was to create a sauce that had a similar all-American vibe and creamy texture, without the use of actual cream.

While I found a number of recipes for vegan mushroom stroganoff with coconut milk, I worried that using coconut milk to thicken the sauce would taste (and there is no polite way to say this) weird.

Where coconut milk is a gift to recipes like curries (this Chickpea Curry and this Coconut Curry are two other great vegan recipes), when it comes to doing justice to stroganoff, one of the most iconic dishes of my Midwest upbringing, it just didn’t feel right.

5 Star Review

“I love this lightened-up version because it still has everything I love about stroganoff.”


Instead, I turned to a different trick to create vegan recipes that taste so velvety, rich, and even cheesy, no one will suspect they are dairy-free: cashews.

Soaked, blended cashews have a gloriously creamy texture. Their flavor is pleasantly neutral.

You’ll taste a subtle nuttiness, and when combined with nutritional yeast, cashews can even make recipes taste “cheesy.”

Skeptical? I get it. This vegan mushroom stroganoff and I can’t wait to change your mind.

Further evidence: check out the glowing reviews on this Potato Leek Soup, this Vegan Queso, and this Vegan Potato Soup, all of which use the cashew trick. Taste any of them, and you’ll be a believer too!

How to Make

While the cashews are the base of this vegan mushroom stroganoff’s tasty texture, they are not the only ingredient at play.

To mimic the savoriness that would typically come from the stroganoff beef, I turned to a handful of other ingredients known for their umami intensity.

The Ingredients

Cashews. Cashews become the base for our creamy, vegan sauce. Not only do they add wonderful flavor and create a scrumptious texture, but they also pack this dish with protein.

Cremini Mushrooms. The first component of our umami bomb. Mushrooms are the key to creating depth.

Substitution Tip!

For this recipe, I highly recommend using cremini (a.k.a. baby bella) mushrooms, or finely sliced portabello mushrooms. Be sure to avoid white mushrooms, which taste more watery and bland.

Dried Thyme. Adds an herbal component that complements the mushrooms perfectly.

Smoked Paprika. More umami goodness is packed into this smoky spice.

All-Purpose Flour. A little flour helps create our thick and luscious sauce.

Soy Sauce. The final umami ingredient that gives the dish a delicious saltiness too.

Nutritional Yeast. Gives the sauce a “cheesy” factor that, while not traditional in stroganoff, works magic to make this pasta satisfying and a dead ringer for the real deal.

Sherry. Adds a little sweetness and a touch of acidity. Red wine vinegar would also work well here.

Whole Wheat Pasta. I chose to use whole wheat pasta for its nutritional benefits, like more fiber.

The Directions

Blend the cashews.
Saute the mushrooms and onions.
Pour in the soy sauce.
Stir in the flour.
Pour in some vegetable broth.
Add more broth and the noodles, stirring to combine. Cover and bring the mixture to a boil. Stir, then let simmer for 9 to 10 minutes.
Remove the pot from the heat, and stir in the cashews, nutritional yeast, and vinegar. Serve with fresh parsley and DIG IN!

Wine Pairing

This mushroom stroganoff will pair nicely with Pinot Noir, Malbec, dry Riesling, or Chardonnay.

Storage Tips

To Store. Refrigerate stroganoff in an airtight storage container for up to 4 days.

To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.

To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Slice the mushrooms up to 1 day in advance, refrigerating them in an airtight storage container until you’re ready to cook. You can also blend the soaked cashews and broth up to 1 day in advance and store the mixture in a separate storage container in the refrigerator until you’re ready to cook.

What to Serve with Stroganoff


Arugula Salad

10 mins


Rosemary Olive Oil Bread

2 hrs 30 mins

Side Dishes

Roasted Broccoli and Carrots

35 mins

View All Sides

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Recommended Tools to Make this Recipe

Dutch Oven. Perfect for making this mushroom stroganoff.

Blender. Great for pureeing the cashews for the sauce.

Measuring Spoons. These double-sided spoons make cleanup a breeze.

The Best Dutch Oven

A high-quality, heavy-duty kitchen tool that will last you a lifetime. It’s both beautiful and functional.

Get on AMazon

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This satisfying vegan stroganoff makes going meatless a joy, not a burden. I hope it brings as much comfort to your table as it does to ours!


This vegan mushroom stroganoff with a rich, creamy cashew sauce is hearty, healthy, and full of deep, savory flavors. Healthy and comforting!

Course Dinner

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 500kcal

Author Erin Clarke / Well Plated


¾ cup raw cashews* soaked in water for at least 4 hours or up to 10 hours

3 ¼ to 4 cups low sodium vegetable broth divided

2 tablespoons extra-virgin olive oil

1 small yellow onion diced

24 ounces cremini mushrooms thinly sliced

2 teaspoons dried thyme

2 ½ teaspoons smoked paprika

½ teaspoon ground black pepper

¼ teaspoon kosher salt plus additional to taste

2 cloves garlic minced (about 2 teaspoons)

2 tablespoons all-purpose flour

3 tablespoons low sodium soy sauce

3 tablespoons nutritional yeast

1 tablespoon sherry or red wine vinegar

8 ounces whole wheat rotini**

Chopped fresh parsley optional for serving


Drain the cashews, then place them in a blender with ¾ cup of the vegetable broth. Puree until smooth, thick, and creamy. Depending upon your blender, this may take several minutes and you may need to stop and scrape down the blender a few times. The mixture will be the consistency of a thin paste. Set aside.

In a large, deep skillet or a Dutch oven with a tight-fitting lid, heat the olive oil over medium. Add the onion and cook until beginning to soften, about 5 minutes.

Add the mushrooms. Continue to cook, stirring occasionally, until the mushrooms are browned and softened and have given up their liquid, about 10 to 12 minutes.

Stir in the thyme, smoked paprika, black pepper, salt, and garlic. Cook, stirring to coat the mushrooms, until the garlic is fragrant, about 30 seconds.

Stir in the soy sauce. Let cook until the soy sauce evaporates, about 30 seconds to 1 minute.

Sprinkle the flour over the top, then stir so that it coats the mushrooms. Continue stirring until all of the white bits of flour disappear.

Pour in 1 cup of the remaining broth. Stir and work any stuck-on bits off the bottom of the pan.

Add 1 ½ cups of the remaining broth and the noodles. Stir to combine and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir again. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 9 to 10 minutes. Check every minute or so to give the noodles another stir and run a rubber spatula or wooden spoon along the bottom of the pan to prevent sticking, recovering the pan each time. If at any point, the noodles look dry, splash in more of the remaining broth. Adjust the heat as needed so that you maintain a gentle simmer.

Once the noodles are tender, remove the pan from the heat. Stir in the blended cashews, nutritional yeast, and vinegar. If the sauce is too thick at any point, splash in more broth to loosen it (I ended up adding almost all 4 cups by the end.) Taste and adjust seasonings as desired. Sprinkle with fresh parsley and serve hot.


*In lieu of the blended cashews, you can use 2/3 cup of a thick, non-dairy yogurt (bring it to room temperature and let the noodles cool for a few minutes before stirring it in) or vegan cream cheese, cut into pieces and softened to room temperature; if you go this route, add 1 tablespoon of fresh lemon juice or an additional ½ to 1 tablespoon vinegar.
**Egg noodles are more traditional for stroganoff, but I find it harder to locate the whole wheat variety, compared to easy-to-find rotini, and rotini holds up a bit better when cooking a one-pan pasta too. If you’d like to use egg noodles, start with only 2 cups additional broth in Step 6; the pasta will cook more quickly, in about 7 minutes. Keep an eye on it and add more liquid as needed.

TO STORE: Refrigerate stroganoff in an airtight storage container for up to 4 days.

TO REHEAT: Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.

TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4) | Calories: 500kcal | Carbohydrates: 64g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Potassium: 1162mg | Fiber: 10g | Sugar: 8g | Vitamin A: 637IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 4mg

More Favorite Vegan Mushroom Recipes

Thanks to their versatility and ease, you can do so much with fresh mushrooms. Here are some of my favorite vegan mushroom recipes:

Main Dishes

40 mins

Side Dishes

Crockpot Wild Rice Stuffing

5 hrs 20 mins


Grilled Portobello Mushrooms

25 mins

View Vegan Recipes

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