Introduction & Inspiration

This Vegan Mushroom Stroganoff recipe is a plant-based twist on the classic creamy, comforting dish. I’ve always loved the rich, savory flavors and satisfying texture of traditional stroganoff, but I wanted to create a version that was entirely vegan, without sacrificing any of the indulgence.

My inspiration for this recipe comes from a desire to make classic comfort food accessible to everyone, regardless of their dietary restrictions. I wanted a dish that would be both hearty and flavorful, using readily available ingredients and simple cooking techniques.

I envisioned a creamy, cashew-based sauce, studded with tender, sautéed mushrooms and onions, all served over a bed of perfectly cooked pasta. It’s a dish that’s both elegant and comforting, perfect for a weeknight dinner or a special occasion.

This recipe is the result of that vision, a simple yet flavorful Vegan Mushroom Stroganoff that’s sure to become a new favorite. It’s a regular in my dinner rotation, especially when I’m craving something creamy and satisfying.

Nostalgic Appeal (with a Vegan Twist)

Stroganoff, traditionally made with beef and a sour cream-based sauce, is a classic dish that evokes feelings of comfort food, family meals, and hearty, satisfying fare.

This recipe takes that classic concept and gives it a vegan makeover. Instead of beef, we’re using earthy mushrooms, and instead of sour cream, we’re creating a rich and creamy sauce using soaked cashews, nutritional yeast, and a touch of Dijon mustard for tanginess.

The combination of creamy sauce, tender mushrooms, and pasta is a timeless one, offering a familiar yet exciting culinary experience.

This Vegan Mushroom Stroganoff provides a plant-based alternative to a beloved classic, making it accessible to everyone while retaining the comforting flavors and textures of the original.

Homemade Focus

This recipe is all about embracing the joy of homemade cooking. The emphasis is on creating a flavorful and creamy sauce from scratch, using wholesome ingredients like cashews, nutritional yeast, and vegetable broth.

The process of soaking and blending the cashews, sautéing the mushrooms and onions, and simmering the sauce is a hands-on experience.

Making your own Vegan Mushroom Stroganoff allows you to control the ingredients, ensuring freshness and avoiding any unwanted additives.

This recipe is a reminder that even seemingly complex dishes like stroganoff can be made at home with a little effort, resulting in a far superior flavor compared to pre-made or restaurant versions.

Flavor Goal

The primary objective of this recipe is to create a Vegan Mushroom Stroganoff that’s rich, creamy, savory, and deeply flavorful, with a perfect balance of textures and tastes.

The mushrooms provide an earthy, umami-rich flavor and a satisfyingly meaty texture.

The onion and garlic create a foundation of savory flavor.

The cashew cream sauce, made with soaked cashews, vegetable broth, nutritional yeast, Dijon mustard, and soy sauce, is the heart of the dish. It should be:

Creamy: The soaked and blended cashews provide a luxurious, dairy-free creaminess.
Savory: The nutritional yeast and soy sauce add umami and depth of flavor.
Tangy: The Dijon mustard contributes a subtle tanginess that balances the richness of the sauce.

The pasta provides a satisfying base, absorbing the flavors of the creamy sauce and mushrooms.

The fresh parsley garnish adds a pop of color and a fresh, herbaceous note.

Ultimately, I wanted a dish that was both comforting and elegant, a vegan version of stroganoff that would be just as satisfying as the traditional recipe.

Ingredient Insights

Let’s take a closer look at the ingredients that make this Vegan Mushroom Stroganoff so delicious:

Mushrooms (Sliced): These are the stars of the show, providing an earthy, umami-rich flavor and a satisfyingly meaty texture. You can use any type of mushrooms you like, such as cremini mushrooms, button mushrooms, shiitake mushrooms, or a combination.
Onion (Diced): Onion provides a foundation of savory flavor to the dish.
Garlic Cloves (Minced): Garlic adds a pungent, aromatic note that enhances the other flavors.
Vegetable Broth: This is used as part of the base for the creamy cashew sauce, adding depth of flavor. You can use homemade or store-bought vegetable broth.
Cashews (Soaked and Drained): These are the secret to the creamy, dairy-free sauce. Soaking the cashews softens them, making them easier to blend into a smooth and velvety sauce. Raw cashews are essential for this recipe; roasted cashews will not work as well.
Nutritional Yeast: This deactivated yeast has a cheesy, nutty, and savory flavor. It’s a popular ingredient in vegan cooking as a substitute for cheese, and it adds a boost of B vitamins.
Dijon Mustard: Dijon mustard adds a tangy, slightly spicy flavor to the sauce, balancing the richness of the cashews.
Soy Sauce (or Tamari): Soy sauce adds saltiness and umami to the sauce. Use low-sodium soy sauce to control the saltiness of the dish. Tamari is a good gluten-free alternative.
Pasta: Fettuccine
Olive Oil: This is used to sauté the onion, garlic, and mushrooms.
Salt and Pepper: These essential seasonings enhance the overall flavor of the dish. Use freshly ground black pepper for the best taste.
Fresh Parsley (for Garnish): Fresh parsley adds a pop of color and a fresh, herbaceous note.

Essential Equipment

You’ll need a few basic kitchen tools for this recipe:

Blender (High-Speed Recommended): This is for making the creamy cashew sauce. A high-speed blender will create the smoothest, creamiest sauce, but a regular blender will also work (you may need to blend for a longer period).
Large Pan or Skillet: This is for sautéing the onion, garlic, and mushrooms, and for cooking the sauce.
Large Pot: This is for cooking the pasta.
Cutting Board and Knife: These are for slicing the mushrooms and dicing the onion.
Measuring Cups and Spoons

List of Ingredients with Measurements

Here’s a precise list of the ingredients, along with their exact measurements:

1 pound mushrooms, sliced (cremini, button, shiitake, or a combination)
1 onion, diced
2 garlic cloves, minced
1 cup vegetable broth
1 cup raw cashews, soaked in hot water for at least 30 minutes, then drained
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
1 tablespoon soy sauce (or tamari for gluten-free)
8 ounces pasta (such as fettuccine, egg-free noodles, or your choice)
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Let’s make this creamy and flavorful Vegan Mushroom Stroganoff!

Step 1: Prepare the Cashews

Soak the raw cashews in hot water for at least 30 minutes (or longer, up to a few hours, for an even creamier sauce). Drain the cashews thoroughly before using.

Step 2: Cook the Pasta

Cook the pasta according to the package directions until it’s al dente (firm to the bite).

Drain the pasta and set aside.

Step 3: Make the Cashew Cream Sauce

While the pasta is cooking, make the sauce. In a blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, Dijon mustard, and soy sauce (or tamari).

Blend until completely smooth and creamy. This may take a few minutes, depending on the power of your blender. Scrape down the sides of the blender as needed. Taste and adjust seasonings if necessary.

Step 4: Sauté Onion and Garlic

In a large pan or skillet, heat the olive oil over medium heat.

Add the diced onion and minced garlic to the pan.

Sauté until the onion is softened and translucent, about 5 minutes, stirring occasionally.

Step 5: Add Mushrooms

Add the sliced mushrooms to the pan.

Cook the mushrooms until they release their moisture and begin to brown, about 7-10 minutes, stirring occasionally.

Step 6: Combine Sauce and Mushrooms

Pour the cashew cream sauce into the pan with the sautéed mushrooms.

Stir well to combine the sauce and mushrooms.

Step 7: Simmer Sauce

Cook the sauce for another 5 minutes, or until it’s heated through and slightly thickened, stirring occasionally.

Step 8: Season

Season the mushroom stroganoff with salt and pepper to taste.

Step 9: Serve

Serve the Vegan Mushroom Stroganoff immediately over the cooked pasta.

Garnish with fresh chopped parsley.

Troubleshooting

Here are a couple of potential issues and their solutions:

Problem: Sauce is too thick.

Solution: Add a little bit more vegetable broth or water, a tablespoon at a time, until the sauce reaches your desired consistency.

Problem: Sauce is too thin.

Solution: Continue to simmer the sauce for a few more minutes, allowing some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with two tablespoons of cold water to thicken the sauce.

Problem: Sauce lacks flavor. Solution: Add spices

Tips and Variations

Here are some extra tips and variations to customize your Vegan Mushroom Stroganoff:

Tip: For a richer flavor, add a tablespoon of vegan butter or a drizzle of truffle oil to the sauce.

Variation: Add other vegetables to the stroganoff, such as bell peppers, zucchini, or spinach.

Variation: Add some protein to the dish, such as white beans, chickpeas, or crumbled vegan sausage.

Tip: For a spicier stroganoff, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Variation: Use different types of mushrooms, such as portobello mushrooms, oyster mushrooms, or a wild mushroom blend.

Variation: Serve the stroganoff over mashed potatoes, rice, or polenta instead of pasta.

Variation: Add a tablespoon of tomato paste to the sauce for a richer, more complex flavor.

Serving and Pairing Suggestions

This Vegan Mushroom Stroganoff is a versatile and satisfying meal. Here are some serving ideas:

As a Main Course: Serve it hot, over your choice of pasta, mashed potatoes, rice, or polenta.
For a Comforting Meal: It’s perfect for a cozy night in or a satisfying weeknight dinner.
For Special Occasions: It’s elegant enough to serve for a dinner party or a holiday meal.

Pairing Suggestions:

Side Dishes: A simple green salad, steamed green beans, or roasted asparagus would complement the stroganoff beautifully.
Bread: Serve with crusty bread or garlic bread for soaking up the creamy sauce.
Beverages: This dish pairs well with a variety of beverages, including red wine (such as Pinot Noir or Merlot), white wine (such as Chardonnay), or a non-alcoholic sparkling cider.

Nutritional Information

This Vegan Mushroom Stroganoff is a relatively healthy and nutritious meal, providing a good source of plant-based protein, fiber, and vitamins. Here’s a general overview of its nutritional benefits:

Good Source of Protein: The cashews and mushrooms provide plant-based protein.
Good Source of Fiber: The mushrooms and optional whole-wheat pasta provide dietary fiber.
Rich in Vitamins and Minerals: The mushrooms and other vegetables provide a range of vitamins and minerals.
Healthy Fats
Vegan

The exact nutritional information will vary depending on the specific ingredients used and the serving size. A rough estimate per serving (assuming the recipe makes about 4 servings) is:

Calories: 400-500
Fat: 20-25g
Protein: 10-15g
Fiber: 5-7g

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff recipe is a plant-based twist on the classic creamy, comforting dish

Author: Alyssa

Ingredients

Scale

1 pound mushrooms, sliced (cremini, button, shiitake, or a combination)
1 onion, diced
2 garlic cloves, minced
1 cup vegetable broth
1 cup raw cashews, soaked in hot water for at least 30 minutes, then drained
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
1 tablespoon soy sauce (or tamari for gluten-free)
8 ounces pasta (such as fettuccine, egg-free noodles, or your choice)
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions