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Creamy Vegan Mushroom Stroganoff So Rich You Won't Believe It's Dairy-Free

This Creamy Vegan Mushroom Stroganoff combines earthy mushrooms and smooth cashew cream for a rich, dairy-free delight. With every forkful, you'll savor the velvety texture and deep umami flavors, making it hard to believe it's completely plant-based. Perfect for a comforting weeknight dinner that everyone will enjoy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg-free pasta
  • 16 oz mushrooms cremini or button
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 cup raw cashews soaked
  • 1.5 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
  3. Add minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and have released their moisture, around 8-10 minutes.
  4. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, soy sauce, and a pinch of salt. Blend until completely smooth and creamy.
  5. Pour the cashew cream into the skillet, stirring to combine with the mushroom mixture. Reduce heat to low and let it simmer for 5 minutes, stirring occasionally.
  6. Add the drained pasta into the skillet with the sauce. Toss well to coat all the pasta evenly, heating everything together for another 2-3 minutes.
  7. Season with additional salt and pepper if needed, then serve immediately, garnished with fresh parsley.

Notes

Store leftovers in an airtight container for up to three days. Reheat gently on the stove with a splash of vegetable broth to maintain creaminess.