Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff in a bowl
Indulge in the rich flavors of our Vegan Mushroom Stroganoff, a plant-based spin on the classic Russian dish. This delightful recipe uses a variety of mushrooms, fragrant herbs, and a creamy cashew-based sauce to create a mouthwatering meal that is perfect for a cozy dinner at home or a special occasion.
Made with simple, wholesome ingredients, this dish is not only delicious but also suitable for those following a vegan diet. By using cashews instead of dairy, we achieve a creamy and satisfying sauce that's packed with flavor.
Serve it with your choice of pasta, rice, or even a baked potato for a complete and satisfying meal.
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Estimated Cost$12
Course Main Course
Cuisine Russian
Servings 4 People
Calories 281.6 kcal

Helpful Equipment


  • 1 lb. Mixed Mushrooms (e.g., cremini, shiitake, oyster, sliced)
  • 1 Onion (finely chopped)
  • 2 Cloves Garlic (minced)
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. All-Purpose Flour
  • 1 tsp. Dijon Mustard
  • 1 tsp. Paprika
  • ¼ tsp. Black Pepper
  • ¾ Cup Cashews (raw, unsalted, and hydrated)
  • 1 Cup Almond Milk (unsweetened)
  • ¼ Cup Fresh Parsley (chopped)
  • ¼ tsp. Salt


  • Soak raw cashews in hot water for 1 hour.
  • In a large skillet or frying pan, heat olive oil over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Add the minced garlic and sliced mushrooms and cook for 10 minutes, or until the mushrooms have released their moisture and become tender.
  • Stir in the soy sauce and cook for 2 more minutes.
  • Sprinkle the flour over the mushrooms and stir to coat and thicken. Cook for 1 minute.
  • Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
  • Bring the to a simmer.
  • Add the Dijon mustard, paprika, and black pepper.
  • Stir to combine and let the sauce simmer for 5 minutes.
  • In a food processor or blender, blend the soaked cashews and almond milk until smooth and creamy.
  • Pour the cashew cream into the skillet, stirring to combine. Cook for 5 more minutes, or until the sauce has thickened.
  • Taste and adjust the seasoning with salt, if needed.
  • Stir in the chopped parsley and serve the stroganoff over your choice of pasta, rice, or a baked potato. Enjoy!


Calories: 281.6kcalCarbohydrates: 22.5gProtein: 8.8gFat: 19.6gSaturated Fat: 3gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 11.6gSodium: 438.3mgPotassium: 617.2mgFiber: 5.1gSugar: 5.6gVitamin A: 926.1IUVitamin C: 7.6mgCalcium: 106.8mgIron: 3mg

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