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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
- 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
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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.
Ingredients
- 8
ounces
dried campanelle pasta,
or pasta shape of choice - ¾
cup
raw cashews,
soaked in water 4 to 8 hours, drained and rinsed - 1 ½
cups
vegetable broth
divided, plus up to ½ cup of additional broth or water (2 cups total) - 3
tablespoons
olive oil,
plus more as needed, divided - 1
pound
cremini mushrooms,
cleaned and sliced - 1
large onion,
diced - ¼
cup
dry sherry
(Note 1) - 1
tablespoon
finely chopped fresh rosemary - 1
tablespoon
all-purpose flour - 2
tablespoons
soy sauce - 2
teaspoons
red wine vinegar - Salt and pepper,
to taste
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 502
Calories 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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