Creamy Vegan Mushroom Stroganoff

Name: Creamy Vegan Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 ounces pasta of choice; 2-3 tablespoons olive oil; 1 medium onion (chopped); 1 pound (16 ounces) cremini mushrooms (thinly sliced, or other mushrooms); 4 cloves garlic, minced; 1/2 cup dry white wine; 3 tablespoons all purpose flour; 2 cups vegetable broth; 2 teaspoons dijon mustard; 2 tablespoons nutritional yeast; 1 tablespoon vegan Worcestershire sauce; 3 small sprigs fresh thyme (chopped, or 1/2 tsp dried); 3/4-1 teaspoon salt (or to taste); 1 cup raw cashews; 3/4 cup water; 1 tablespoon apple cider vinegar

Comfort food doesn’t get much better than this ultra-creamy Vegan Mushroom Stroganoff! A dreamy cashew cream and mushroom gravy is served over cooked pasta for a hearty and savory meal the whole family will love.

Looking for more incredible mushroom recipes? You’ll love my Mushroom Risotto, Mushroom Bourguignon, Vegan Mushroom Soup with Wild Rice and Mushroom Wellington.

a large pot filled with vegan mushroom stroganoff.

Looking for a warm and comforting family dinner that’s ready in less than 30 minutes? This Creamy Vegan Mushroom Stroganoff is the answer!

Stroganoff is a Russian dish traditionally made with beef, lots of dairy, and egg noodles. It’s known for being warm, rich, and comforting, AKA a perfect cold-weather meal. But who says you need animal products to make the ultimate comfort food?

Luckily, this classic meat and dairy-heavy dish is easy to make vegan using umami-rich mushrooms and cashew cream. The mushrooms are simmered with aromatics in the creamy “gravy” before it’s served over a bed of cooked pasta. One bite of this dreamy dish and you’ll be making it on repeat!

Why you’ll love this mushroom stroganoff recipe

The ultimate comfort food – The creamy “gravy” is so luscious, while the cooked mushrooms make every bite feel hearty and meaty. Served piping hot over pasta, what more could you need in cold weather comfort food?
A 30-minute meal – From cooking the pasta to putting the creamy mushroom sauce together, this fuss-free vegan dinner is ready and on the table in under 30 minutes.
Versatile – Whether you make it gluten-free, without nuts, or swap the pasta for mashed potatoes, it’s not hard to put your own spin on vegan stroganoff!

How to make vegan mushroom stroganoff

Find the complete recipe with measurements in the recipe card below.

Cook the pasta according to the package instructions, then drain and set aside.

Use short-cut pasta noodles for this recipe, like fusilli, penne, bowtie, or cavatappi. You can also serve the stroganoff over a bed of vegan mashed potatoes!

To make the cashew cream, add the soaked cashews to a blender along with the fresh water and apple cider vinegar. Blend until very smooth, then set aside.

Warm the oil in a large pot or pan over medium-high heat. Once hot, add the onions and mushrooms and cook until the onions are soft and the mushrooms are tender and have shrunk in size. Season with salt and pepper.

cooking sliced mushrooms and onions in a large grey pot.

Add the garlic, then deglaze the pan with the white wine. Sprinkle the flour on top and stir it into the vegetables. Slowly stir in the vegetable broth before adding the dijon, nutritional yeast, and thyme.

Heat to a boil, then lower the heat and simmer until the sauce thickens.

cooking the mushroom gravy for mushroom stroganoff in a large grey pot.

Stir in the cashew cream until the mushroom gravy is thick and creamy. Add the cooked pasta and toss to coat in the sauce.

Taste and season with more salt and pepper as needed, then garnish with parsley and more thyme. Enjoy!

cooking the mushroom gravy and cashew cream for mushroom stroganoff in a large grey pot.

the creamy mushroom gravy for mushroom stroganoff in a large grey pot.

Frequently asked questions

What is mushroom stroganoff?

Stroganoff is a Russian dish traditionally made with beef, egg noodles, and a sour cream (smetana) sauce. In the vegan version, the meat is swapped for beef and a dairy-free cream sauce is used instead of the sour cream. It’s hearty, comforting, and oh so delicious!

What kind of mushrooms are best for mushroom stroganoff?

I like using cremini mushrooms best because they’re easy to find and have a mild, meaty flavor. Brown button mushrooms, oyster mushrooms, shiitake mushrooms, and thinly sliced portobello mushrooms will also work well. For a rich and complex flavor, use a mix of a few varieties!

What can I use instead of white wine?

Swap the white wine for extra vegetable broth to keep this recipe alcohol-free.

What can I replace the cashew cream with?

Store-bought or homemade vegan sour cream works just as well (use the whole container). A can of full-fat coconut milk will make the gravy rich and creamy, too.

Can I make it gluten-free?

Yes. Swap the pasta noodles with your favorite gluten-free pasta and the all-purpose flour with brown rice flour or a gluten-free flour mix. You can also serve the sauce over rice, mashed potatoes, mashed cauliflower, spaghetti squash, or “zoodles”.

How do you store leftover mushroom stroganoff?

Vegan stroganoff is best when it’s eaten as soon as it comes off the stove but if you end up with leftovers, store them for 2 to 3 days in an airtight container in the fridge. The mushroom cream sauce can also be frozen separately from the pasta for about 1 month.

Reheat the leftovers in a pot on the stove or in the microwave and add a splash of water or milk to make the sauce creamy again.

This recipe was originally posted September 2019 and has been updated in 2024. I added a few extra seasoning to make it even more flavorful!

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