This Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you won’t believe it’s dairy-free. Paired with pasta and sprinkled with parsley it’s the ultimate vegan comfort food. And it’s all made in just 1 Skillet!
Lovers of creamy mushroom sauces, you gotta try this vegan mushroom stroganoff recipe – it is so good. It has all that lovely earthy mushroom flavor you can dream of and is finished off with that signature Stroganoff tang from some homemade vegan cashew sour cream and a touch of white wine.
The smell of brown mushrooms cooking with garlic and fresh herbs, is one of my favorite scents ever! Plus, this recipe is EASY! The most difficult part of the recipe is slicing mushrooms and chopping some garlic and onions. If you wanted to make this even easier you can purchase pre-sliced mushrooms .
MORE VEGAN PASTA RECIPES FROM THE BLOG:
- Creamy Vegan Cajun Pasta
- Spinach Artichoke Pasta Bake
- Vegan Mushroom Fettucine Alfredo
- Cajun Cauliflower Pasta
- Vegan Lemon Asparagus Pasta
- Roasted Red Bell Pepper Chickpea Pasta
- Cauliflower Parmesan Pasta Bake
- Vegan Sundried Tomato Pasta
Mushroom Stroganoff
Ingredients
- 2 tsp oil
- 1/2 medium onion finely chopped, about 3/4 cup
- 4 garlic cloves finely chopped
- 10-12 oz (283.5 g) mushrooms white, cremini or combination, thinly sliced
- 1/4 tsp salt or to taste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp vegan Worcestershire sauce
- 1 tsp dijon mustard
- 1/2 tsp dried thyme
- 1/4 cup (60 ml) white wine or use vegetable broth
- 2.5 cups (600 ml) mushroom stock or vegetable broth.
- 2.5 cups (150 g) dried pasta such as fusilli or farfalle
- 1/4 cup (60 g) cashew cream which is 1/4 cup cashews blended with 1/4 cup water
- fresh black pepper pepper flakes, vegan parm, and dill for serving.
Instructions
- Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.
- Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
- Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.
- Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn't cover the pasta, add in 1/4 cup more stock.
- Cover the skillet and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked.
- Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.
- Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.
- Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.
- To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.
Video
Notes
- Cashew cream substitute: you can use cashew butter, or vegan sour cream, or blended up silken tofu. Or, if you want to use a store-bought vegan sour cream then you can.
- Prepare the vegan cashew sour cream before you start with the recipe so that you have that all ready to go. If your blender is not exactly high-speed you may also need to soak your cashews beforehand, so just bear that in mind.
- To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.
- For gluten-free, use tamari instead of soy sauce and gluten-free pasta.
Nutrition
Ingredients for Vegan Mushroom Stroganoff:
- chopped onion and garlic – a must for all mushrooms sauces. If you don’t like garlic, skip it or use 1 -2 tsp of garlic powder instead of fresh
- mushrooms – I find Cremini mushrooms are great for this recipe – they are sometimes sold as baby bella or, portobellini mushrooms or simply brown button mushrooms. White button mushrooms would also work fine for this
- to up the umami, we add some soy sauce, vegan Worcestershire sauce and dijon mustard
- dried thyme is a great herbs to add to creamy mushroom dishes
- to get the signature tang of stroganoff, we add some white wine but you can also use vegetable broth and add in some lemon juice
- to intensify this sauce, I like adding mushroom stock, but you can also use vegetable broth.
- use Farfalle or fusilli or other pasta
- Cashews make this sauce creamy and should be soaked for at least an hour. Alternatively, do a quick soak by boiling them in hot water for 5 minutes
- lemon juice brightens up the flavor of the creamy sauce and makes it feel light
Tips:
- If you don’t want to use cashew cream, you can use cashew butter, or vegan sour cream, or blended up silken tofu. Or, if you want to use a store-bought vegan sour cream then you can.
- Prepare the vegan cashew sour cream before you start with the recipe so that you have that all ready to go. If your blender is not exactly high-speed you may also need to soak your cashews beforehand, so just bear that in mind.
- I really recommend you use mushroom stock for this recipe. You can buy it, or make your own.
- If you want, you can also add in some leeks.
- For gluten-free, use tamari instead of soy sauce and gluten-free pasta.
How to make Vegan Mushroom Stroganoff
Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.
Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.
Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn’t cover the pasta, add in 1/4 cup more stock.
Cover and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked. Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.
Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.
Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.
Kelsey
Holy cow. I mean, whoa. This was SO.GOOD. I’m so so thankful we have a tiny bit of leftovers, I”m heading to the fridge now. My husband and I could stop eating it even though we were full. Our mushroom eating kids loved it too. That should definitely be on your blog’s top 10 list if you have a list like that ;). I’m seriously bringing this recipe to local restaurants to see if they’ll add it to their menu since no one around here is plant based and I would DEFINITELY pay for that. THANK YOU
Vegan Richa Support
wow!!!! haha
Linnea J Priest
I have made this many times and usually double the recipe because it is so good and is a big hit with my family. I discovered PB2 cashew powder, which means an expensive blender is not necessary to get a creamy sauce.
Vegan Richa Support
I’ve tried that before!
Jessi Bustamante
Really enjoyed this! I missed the note about soaking the cashews if your blender isn’t high speed, but other than that this went off without a hitch. The white wine was super tasty!
Vegan Richa Support
Thanks Jessi!
Amy S
Absolutely delicious! And love that it’s one pot! I used crimeni mushrooms and they worked amazing. I used store bought sour cream since I had the perfect amount left but next time will try the cashew cream. Can’t wait!
Richa
❤️❤️
NaturalLifestyleGal
I screwed up the order of ingredients but my meat eating husband said it was really good. This is a keeper! Ty! I did add a dash of cayenne, I like heat. Looking forward to lunch leftovers tomorrow! Thank you for an awesome recipe!
Vegan Richa Support
yay!! I would freeze it before baking again at Step 5. (finish Step 4 and then freeze tightly wrapped..)
Liz Abbott
So delicious!! Added capsicums and courgettes, great recipe thanks 😊
Vegan Richa Support
yay
Lani
Since I don’t eat pasta, I put it over a baked potato and my husband did it over rice..So so very delicious..My only problem is that it didn’t thicken up as much as I thought it should (I used the notes re the gravy if one wasn’t using pasta)so I took some gravy and mixed it with 2 more T of cornstarch but still no results..What was I doing wrong?
Linnea J Priest
delicious.
Laurie Hoer
This is a DELICIOUS recipe and I added several cups of chopped greens to the dish to bulk up the veggies a bit. So yummy and will go into my regular rotation of dishes!! Thanks!!
Vegan Richa Support
yay
Chris
Made this dish tonight. Was incredible! Thanks for all your awesome recipes Richa.
Love following you!
Thanks,
Chris-
Jackie
I made this tonight and it is delicious! Thank you for another great recipe!
Kristen
Made this last night for dinner. Delicious and easy.
Vegan Richa Support
Awesome
sharon Hemmings
Hi, I only came across this recipe yesterday and prepared it last night WOW WOW WOW!
We loved it, so creamy, I will be trying many more of your recipes over the next few weeks 🙂
We are an ethical vegan online store https://mettalife.co.uk/ so always looking for inspiration – a really fab site!
Tracey
Made this tonight! Followed the directions exactly and it’s delicious! It’s not really one pot since you need the blender, but I think it would be just as good with oat milk added instead of the cashew cream…then it would be one pot! So easy and so flavorful! I will be making this again for sure!
Richa
🙂 I use cashew cream often and forget that it needs another appliance 🙂
GiGi
Fabulous!!!i It was my Sunday dinner. Perfect balance of flavors. Had fresh thyme. Also, to simplify, I cooked the pasta separately, added less stock to the mushrooms. Worked for me. Will make often again. May add a vegetable next time, like zucchini. This is company food!
Sara E Suseyi
I’m really trying to cut back on pasta, but would love to try this recipe. If I were to use zoodles, how do you recommend I adjust the liquids?
Richa
See the notes section. I added note to make without pasta. You can adjust the sauce to preference when simmering
Sara E Suseyi
Oh goodness…I must have missed it. I swear I did look. Thanks for your kind reply. Looking forward to making this 🙂
Avni Levy
This looks amazing! Can this be done in the Instant Pot, and with frozen sliced mushrooms?
Richa
Yes. But use fresh mushrooms. Pressure cook half time as mentioned on pasta package plus 1 min. Then quick release after 5 mins
Avni
Came out great! I didn’t have white wine so I used some white wine vinegar and brown sugar. Thanks for the IP recipe! The mushrooms didn’t get too brown when I sauteed in the IP (might be the variety I was using) and I set the timer for 7 min + did quick release after 5 minutes– it cooked the pasta perfectly. I’ll definitely be making this again.
Catherine Sultana
At what point would you freeze this (before adding pasta OR after pasta is cooked through?)
Thanks for posting this — I currently have about 1 pound of mushrooms waiting in fridge!
Richa
See the notes for making just the sauce without the pasta. And freezer. Make the pasta Separately and mix in the sauce. You can add an additional broth if the sauce has thickened too much
Pat
This looks delicious and simple enough. I was wondering if egg noodles could be substituted for the pasta (only because that is what I have on hand,). Since the pasta takes longer to cook than egg noodles, will the sauce not have enough time to come together having been cooked for a shorter time? I think the egg noodles cook in 6 minutes.
Thanks
Tamar
Looks amazing,I love the one-pot idea!