Vegan Mushroom Stroganoff Recipe

If you’ve been craving a rich and comforting dish that’s completely plant-based, I’ve got you covered with my absolutely fan-freaking-tastic Vegan Mushroom Stroganoff Recipe. This recipe feels indulgent yet wholesome, with hearty mushrooms bathed in a creamy white wine cashew sauce that makes every bite melt in your mouth. Whether you’re new to vegan cooking or a seasoned pro, you’ll find that this stroganoff hits all the right savory notes while keeping things fresh and nourishing. Stick around—I’m going to walk you through everything you need to nail this dinner crowd-pleaser.

this …

Ingredients You’ll Need

This Vegan Mushroom Stroganoff Recipe blends fresh mushrooms and aromatic aromatics with a luscious cashew cream for a dish that feels indulgent but stays wholesome. Here’s what you’ll grab at the store and in your pantry.

• Shiitake, cremini or baby bella mushrooms: I love mixing shiitake and cremini for meaty texture and deep flavor.
• Caraway seeds: Adds subtle warmth and a unique aroma—don’t skip them, they make a difference!
• Yellow onion or leek: For that sweet, mellow base—but leeks can add a nice twist if you’re feeling fancy.
• Garlic: Minced for maximum flavor punch in both the stroganoff and cashew cream sauce.
• Whole wheat pastry flour (optional): Helps thicken the sauce naturally; if you’re gluten-free, you can substitute with chickpea flour.
• Dry white wine: This elevates the flavor tremendously—if you avoid alcohol, low-sodium veggie broth works fine too.
• Dijon mustard: That little tang really wakes up the sauce and balances richness.
• Fresh Italian parsley or chives: Adds brightness and color to finish the dish beautifully.
• Veggie stock: Use low-sodium for control over saltiness.
• Sea salt: To taste—remember you can always add more later!
• Lentil pasta: Cooked al dente, packed with plant-protein and perfect for soaking up the creamy sauce.
• Raw organic cashews: Soaked to make the base of that luscious, dairy-free cream sauce.
• Water: Used for blending the cashews into cream.
• Nutritional yeast: Brings a nutty, cheesy flavor for extra umami without any dairy.
• Onion powder & garlic powder: To intensify the savory profile of the cream sauce.
• Lemon juice: Just a splash to brighten all those rich flavors at the end.

Variations

I love how versatile this Vegan Mushroom Stroganoff Recipe is—you can tweak it to suit what’s in your pantry or your mood that day. Don’t be afraid to make it your own!

• Variation: If you want a gluten-free meal, swap out the whole wheat pastry flour for cornstarch or tapioca starch as a thickener. It works beautifully!
• Variation: Some days I stir in a handful of sautéed spinach or kale near the end just to sneak in some greens without overpowering the classic flavors.
• Variation: You can try swapping lentil pasta out for brown rice, quinoa, or even creamy mashed potatoes for a comforting twist.
• Variation: Add a splash of smoked paprika or chipotle powder to give the dish a subtle smoky kick that my family goes crazy for.

How to Make Vegan Mushroom Stroganoff Recipe

Step 1: Sauté the Mushrooms and Aromatics

Start by heating a splash of oil or water in a large skillet over medium heat. Add diced yellow onion (or leek) and cook until soft and translucent, about 5 minutes. Then toss in the caraway seeds and minced garlic, letting them release their aroma for a minute or so. Now, add your sliced mushrooms and cook until they shrink down and start turning golden, around 8 to 10 minutes. This step is super important because it builds the foundation of that rich, savory flavor you’re craving. Don’t rush it—be patient and let the mushrooms develop that lovely caramelized edge.

Step 2: Add Flour and Deglaze with White Wine

Sprinkle the whole wheat pastry flour over the mushroom mixture and stir thoroughly to coat and cook out the raw flour taste, about 2 minutes. If you prefer gluten-free, just swap this with your starch of choice. Then, pour in the dry white wine carefully. You’ll see it bubble and start loosening all those tasty browned bits on the skillet—this technique, called deglazing, layers in depth and complexity. Let it simmer for a few minutes until the liquid reduces slightly.

Step 3: Make the Cashew Cream Sauce

This is the real magic moment where the creamy texture comes alive. Drain the soaked cashews and add them into your blender along with 1.75 cups of water, the remaining garlic cloves, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt. Blend on high until ultra-smooth and silky—this can take between 1 to 2 minutes depending on your blender. Halve the lemon just before blending so the fresh juice lifts all the other flavors beautifully.

Step 4: Combine and Simmer

Pour the cashew cream into the skillet with your mushroom mixture. Add veggie stock, dijon mustard, and season with a pinch of sea salt. Stir everything together gently and let it simmer on low for 10 to 15 minutes, allowing the sauce to thicken and the flavors to meld together. This step is where the stroganoff becomes irresistible—watching that creamy sauce cling to every mushroom slice is one of my favorite kitchen moments.

Step 5: Cook Lentil Pasta and Serve

Meanwhile, cook your lentil pasta until just al dente, draining it carefully. You want some bite because it will soak up the sauce beautifully without getting mushy. Toss the pasta directly into the mushroom sauce or serve the stroganoff ladled over the noodles. Finish by stirring in your chopped fresh Italian parsley or chives for a burst of color and freshness. Grab a spoon and dig in—you’ll want seconds, I promise!

How to Serve Vegan Mushroom Stroganoff Recipe

Garnishes

I like to keep it simple—chopped fresh Italian parsley or chives sprinkled over the stroganoff just before serving brighten the rich sauce and add a lovely pop of color. For a little extra flair, a sprinkle of smoked paprika or a few crunchy toasted cashews on top makes it special. These small touches really elevate the dish at the table.

Side Dishes

While the lentil pasta is perfect, I sometimes serve this stroganoff over creamy mashed potatoes or even buttery brown rice for a cozy, down-home feel. Roasted seasonal veggies like asparagus or green beans on the side add a fresh contrast and round out the meal nicely.

Creative Ways to Present

For dinner parties or a festive meal, I’ve tried serving the stroganoff in individual mini cast iron skillets, garnished with edible flowers and fresh herbs—everyone thinks it’s gourmet, but honestly, it’s just this recipe looking its best! You could also twirl the lentil pasta into neat nests and spoon the sauce carefully over each for a restaurant-style presentation at home.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stroganoff in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools but simply stirring in a splash of vegetable broth when reheating brings it back to silky perfection.

Freezing

This recipe freezes well! I portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove with a bit of extra broth or water to loosen the sauce if needed.

Reheating

Reheating works best over low heat on the stove, stirring frequently. I avoid microwaving because the sauce can separate or get unevenly hot, but if you must, reheat in short bursts and stir well between intervals.

FAQs

Final Thoughts

I have to say, this Vegan Mushroom Stroganoff Recipe truly feels like a warm hug on a plate. When I first tried it, I was amazed at how creamy and satisfying a plant-based stroganoff could be—no dairy required! It’s become a staple in my kitchen because it’s both straightforward and impressive, perfect for weeknights or when guests come over. I hope you’ll give it a try soon and see for yourself how comforting and delicious vegan cooking can be.

Print