Name: Creamy Vegan Mushroom Stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Plant-Based Comfort Food
Ingredients: 12 oz pasta of choice (fettuccine, penne, or gluten-free); 2 tbsp olive oil or vegan butter; 1 medium onion, finely chopped; 4 cups mushrooms, sliced; 3 cloves garlic, minced; 1 cup vegetable broth; 1 cup unsweetened plant-based milk (oat or almond); 1/2 cup soaked cashews; 2 tbsp soy sauce or tamari; 1 tbsp nutritional yeast (optional); 1 tsp smoked paprika; 1 tbsp fresh parsley, chopped (for garnish); Salt and pepper, to taste

This Creamy Vegan Mushroom Stroganoff is a hearty and wholesome plant-based twist on a classic comfort dish. Made with sautéed mushrooms, creamy cashew sauce, and perfectly cooked pasta, it’s full of rich, savory flavors. Ideal for dinner, this recipe is both nourishing and satisfying while being entirely dairy-free and healthy.

Recipe Tips and Tricks

Mushroom Selection: Use a mix of cremini, button, or shiitake mushrooms for depth of flavor.
Soak Cashews: Soak cashews in hot water for 20 minutes to ensure a smooth sauce.
Seasoning Balance: Adjust salt and pepper at the end to suit your taste.
Thickening Sauce: Let the sauce simmer briefly for a thicker texture. Add pasta water if it gets too thick.
Pasta Choice: Wide noodles like fettuccine or tagliatelle work best, but gluten-free pasta is an excellent alternative.

Why You’ll Love This Recipe

This creamy vegan mushroom stroganoff brings comfort food to a healthy level. The rich, velvety sauce coats the pasta perfectly, while the earthy mushrooms provide umami-packed satisfaction. Ideal for vegans, vegetarians, or anyone looking to reduce dairy intake, this recipe is also highly customizable and made with pantry-friendly ingredients. It’s quick enough for weeknights but luxurious enough to impress at dinner parties.

Yield: 4 servings

Creamy Vegan Mushroom Stroganoff

A creamy vegan mushroom stroganoff, perfect for dinner, offering hearty comfort with plant-based ingredients and savory flavor.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

12 oz pasta of choice (fettuccine, penne, or gluten-free)
2 tbsp olive oil or vegan butter
1 medium onion, finely chopped
4 cups mushrooms, sliced
3 cloves garlic, minced
1 cup vegetable broth
1 cup unsweetened plant-based milk (oat or almond)
1/2 cup soaked cashews
2 tbsp soy sauce or tamari
1 tbsp nutritional yeast (optional)
1 tsp smoked paprika
1 tbsp fresh parsley, chopped (for garnish)
Salt and pepper, to taste

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add onions and sauté until soft and translucent, about 3–4 minutes. Add garlic and cook for 1 minute until fragrant.
Cook the Mushrooms: Add sliced mushrooms to the skillet. Sauté for 6–8 minutes until browned and softened. Stir occasionally to prevent sticking.
Make the Sauce: In a blender, combine soaked cashews, plant-based milk, vegetable broth, soy sauce, nutritional yeast, and smoked paprika. Blend until smooth and creamy.
Combine and Simmer: Pour the sauce into the skillet with the mushrooms. Stir well and simmer for 5–7 minutes until thickened. Add reserved pasta water as needed to adjust consistency.
Combine with Pasta: Toss the cooked pasta in the skillet with the sauce. Mix until the noodles are evenly coated.
Serve: Garnish with fresh parsley and serve warm. Enjoy this creamy, comforting dish with a side salad or crusty bread.

Notes

For a smoother sauce, ensure the cashews are soaked and blended well.
Use a high-powered blender for a velvety texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 425Total Fat 21gSaturated Fat 4gTrans Fat 1gUnsaturated Fat 15gCholesterol 5mgSodium 1077mgCarbohydrates 49gFiber 7gSugar 10gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Cremini or baby bella mushrooms provide an earthy, meaty flavor. Shiitake adds a deeper umami kick if available.
Cashews: Soaked cashews make the sauce creamy without dairy. If allergic, use sunflower seeds or silken tofu.
Vegetable Broth: Adds depth to the sauce. Opt for low-sodium broth to control salt levels.
Onions and Garlic: Essential for building a robust flavor base.
Soy Sauce or Tamari: Adds savory richness and umami; use tamari for gluten-free.
Nutritional Yeast: Optional, but it contributes a cheesy flavor to the sauce.
Pasta: Traditional stroganoff uses egg noodles, but vegan pasta or whole wheat options work beautifully here.

Variations and Substitutions

Gluten-Free Option: Swap regular pasta for gluten-free pasta or zoodles (zucchini noodles).
Nut-Free Alternative: Replace cashews with silken tofu or a mix of coconut cream and oat milk for creaminess.
Extra Veggies: Add spinach, kale, or peas for more nutrients.
Spice It Up: Sprinkle red pepper flakes or smoked paprika for extra flavor.
Protein Boost: Add cooked lentils, chickpeas, or tofu cubes for a heartier meal.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the sauce.
Freezer: Freeze the sauce separately for up to 2 months. Thaw overnight in the fridge and reheat with freshly cooked pasta.