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    You are here: Home / Entrees / Vegan Mushroom Stroganoff

    LAST UPDATED: March 31, 2019 • FIRST PUBLISHED: December 3, 2017

    Vegan Mushroom Stroganoff

    Jump to Recipe Print Recipe
    Vegan Mushroom Stroganoff

    A savory mix of sauteed cremini mushrooms, fresh herbs and luscious cashew cream is tossed with noodles to create this hearty and comforting vegan mushroom stroganoff.

    Bowl of Vegan Mushroom Stroganoff Topped with a Sprig of Rosemary

    Well, my husband and I put up the Christmas tree this weekend. And we spent a good deal of time sitting on the couch eating comfort food. Vegan mac & cheese. Vegan tamales and refried beans. Vegan mushroom stroganoff. All I can say is, it been a rough year, which built up to a rough week, and moved onto a seriously rough start to the weekend.

    I won't get into it all right now, but I'm at least pretty darn sure I'm not the only one who could use a little recovery time from the craziness of the last 365 days, right? I think it's been pretty roller coastery for even the most upbeat of us.

    Skillet Filled with Vegan Mushroom Stroganoff with Serving Spoon

    So we drowned our woes in holiday cheer and vegan comfort food.

    Close Up of a Serving Spoon Filled with Vegan Mushroom Stroganoff

    Vegan stroganoff has been suggested to me a number of times, but I think I've maybe had stroganoff like once during childhood, if that. As is often the case, I relied on some guidance from the hubs on this one. Savory sloppy goodness is how he described stroganoff. He actually describes a lot of childhood comfort food favorites that way. I guess there's just something about sloppy food.

    Bowl of Vegan Mushroom Stroganoff with Fork and Water Glass

    Vegan Mushroom Stroganoff Ingredients

    This cozy dish is made with cremini mushrooms, some savory herbs, and importantly, rich cashew cream.

    My first version of the dish actually some included lentils too, but my husband tells me that they were just okay in there, but did nothing to add to the stroganoffyness of the dish, so I ditched them. But feel free to add them to your version of the dish if you'd like — just throw a cup or so of cooked brown lentils into the mix for some added texture and protein.

    Tips for Making Awesome Vegan Mushroom Stroganoff

    • You'll ideally want to soak your cashews for 4 to 8 hours, so plan ahead. If you do forget, boiling them for 20 minutes will work in a pinch!
    • And if you always forget to soak your cashews, soak a bunch and freeze them in their soaking water. That way you'll always have soaked cashews (almost) ready to go!
    • Prefer an alcohol-free version of this dish? Substitute additional vegetable broth for the sherry.
    • Leftovers will keep for 2-3 days in a sealed container. The sauce may dry up a bit during storage — if this happens just thin it with a bit of water during reheating.

    For more guidance on how to make an awesome batch of vegan mushroom stroganoff, check out my video!

    Bowl of Vegan Mushroom Stroganoff Topped with a Sprig of Rosemary
    5 from 16 votes
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    Vegan Mushroom Stroganoff

    A savory mix of sauteed cremini mushrooms, fresh herbs and luscious cashew cream is tossed with noodles to create this hearty and comforting vegan mushroom stroganoff.
    Course Entree
    Cuisine American, Russian
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Servings 4
    Calories 387 kcal
    Author Alissa

    Ingredients

    • 6 ounces dried rotini pasta or your favorite type of pasta
    • ½ cup raw cashews, soaked 4 to 8 hours and drained
    • ¾ cup vegetable broth divided
    • 3 tablespoons olive oil, divided
    • 1 pound cremini mushrooms, cleaned and coarsely chopped
    • 1 large onion, diced
    • ¼ cup dry sherry
    • 1 tablespoon finely chopped fresh rosemary
    • 1 tablespoon all-purpose flour
    • 2 tablespoons soy sauce
    • 1 ½ teaspoons red wine vinegar
    • Salt and pepper to taste

    Instructions

    1. Bring a medium pot of water to a boil and add the pasta. Cook the according to package directions, then drain it into a colander. Return the pasta to the pot and toss with a dash of olive oil.

    2. While the pasta cooks, place the cashews and ½ cup of vegetable broth into a blender and blend until smooth. Set aside.

    3. Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook until they're browned on the bottoms, about 5 minutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the mushrooms to a plate.

    4. Add the remaining tablespoon of oil to the pot. When oil is hot, add the onion, and sauté until soft and translucent, about 5 minutes.

    5. Return the mushrooms to the pot, and add the sherry and rosemary. Bring everything to a simmer and allow it to cook until most of the liquid has cooked off, about 4 minutes. Add the flour to the pot and stir to form a paste that coats the mushrooms. Add the remaining ¼ cup of broth, soy sauce and red wine vinegar to the pot. Bring the mixture to a simmer and allow it to cook for 5 minutes, stirring occasionally. Stir in the cashew mixture and pasta, and cook just a minute or two longer, until heated throughout.

    6. Remove the pot from the heat and season with salt and pepper to taste. Garnish with some fresh parsley if you like. Serve.

    Nutrition Facts
    Vegan Mushroom Stroganoff
    Amount Per Serving
    Calories 387 Calories from Fat 177
    % Daily Value*
    Fat 19.7g30%
    Saturated Fat 3.3g17%
    Sodium 912mg38%
    Potassium 765mg22%
    Carbohydrates 39.8g13%
    Fiber 2.5g10%
    Sugar 4.6g5%
    Protein 11.4g23%
    Calcium 40mg4%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.
    Vegan Mushroom Stroganoff
    « Vegan French Onion Soup
    Vegan Spinach Puffs »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

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    Reader Interactions

    Comments

    1. Erica G says

      March 12, 2017 at 6:50 pm

      I am not vegan, but this could turn me. I made this tonight and it is beyond my wildest dreams!!

      Reply
      • Alissa Saenz says

        March 12, 2017 at 9:50 pm

        I'm so glad to hear that! Thanks for letting me know you enjoyed it!

        Reply
        • Candy says

          August 03, 2017 at 7:35 pm

          What can I substitute cashews for? My daughter is allergic to tree nuts.

          Reply
          • Alissa Saenz says

            August 06, 2017 at 8:36 pm

            Oh that's tough! I haven't tried this with anything other than cashews, but my best guesses would be tahini or hemp seeds. You can get a nice creamy consistency with both, but the flavor will be a bit different.

            Reply
      • Edith says

        December 01, 2017 at 8:45 pm

        I made this dish, but I used chicken broth and chopped up chicken breast. This dish was great and my whole family loved it. I will definitely make it again....without chicken and using veggie broth. Thanks for a great non-dairy dish!

        Reply
        • Alissa Saenz says

          December 03, 2017 at 9:39 pm

          I'm glad you enjoyed it!!

          Reply
      • Janice says

        February 19, 2018 at 3:38 pm

        5 stars
        Not even kidding, this is so good!! I am vegan and gluten free so I used a red lentil pasta. My husband is not vegan(yet) and he loved it. Really easy to make.

        Reply
        • Alissa Saenz says

          February 21, 2018 at 4:44 pm

          Yay!! I'm glad you both like it!

          Reply
    2. Carrie Marion says

      August 14, 2017 at 4:50 pm

      Can you use cashews that are roasted and unsalted? Would you soak those as well?

      Reply
      • Alissa Saenz says

        August 14, 2017 at 8:29 pm

        I wouldn't recommend roasted cashews - they have a much stronger flavor than raw and it will end up tasting more like cashew butter than cream. :)

        Reply
    3. Melissa Cannon says

      October 22, 2017 at 7:47 pm

      My hubby is allergic to tree nuts so I used vegan cream cheese instead... yummy!

      Reply
      • Alissa Saenz says

        October 22, 2017 at 9:37 pm

        I'm glad to hear the substitution works, and so glad you like it!!

        Reply
    4. Anne Connor says

      December 03, 2017 at 4:10 pm

      5 stars
      I've been making this recipe since I first saw it about a year ago, and it's a family favorite! Absolutely delicious. As a shortcut to making the cashew creme, I use canned coconut milk (the thick kind, in the Asian aisle), and skim off just the top half that's the thickest. Then I throw a few whole cashews into the mix for flavor. Everything else I do as written. Wonderful recipe!

      Reply
      • Alissa Saenz says

        December 03, 2017 at 9:33 pm

        I'm so glad you like it!! I've been doing the same thing with coconut milk in lots of other recipes lately - I'll have to try it with this one next time I make it!

        Reply
    5. Kelly Stevens says

      December 03, 2017 at 7:51 pm

      5 stars
      Hi Alissa,
      Your recipe for this Mushroom Stoganoff showed up in my Facebook feed today. Intrigued, I followed it to your blog. So glad I did! Made the storganoff for dinner tonight and we loved it! Can't wait to try some of your other recipes.
      Thanks!

      Reply
      • Alissa Saenz says

        December 03, 2017 at 9:32 pm

        Hi Kelly! Well thank you so much for following and trying out my recipe! I'm glad you enjoyed it! :)

        Reply
    6. Edward John Allen says

      December 04, 2017 at 10:41 am

      Hi
      We don't use much Sherry at home! Any alternatives you could suggest please?

      Thanks

      Reply
      • Alissa Saenz says

        December 04, 2017 at 12:06 pm

        I think a dry white wine would work! Enjoy!

        Reply
    7. happy wheels says

      December 04, 2017 at 12:11 pm

      5 stars
      This dish looks delicious and attractive. I will try to make it. Thanks for sharing the recipe.

      Reply
      • Alissa Saenz says

        December 06, 2017 at 8:45 pm

        Thank you! I hope you enjoy it!

        Reply
    8. Lisa says

      December 04, 2017 at 5:31 pm

      5 stars
      THIS turned out delicious! Make additional sauce tho. Very good!!

      Reply
      • Alissa Saenz says

        December 06, 2017 at 8:43 pm

        Yay!! I'm glad you liked it!

        Reply
    9. Karly says

      December 05, 2017 at 5:45 pm

      Holy delicious- Vegan or not, this just looks downright amazing! My family is going to fall in love with this!

      Reply
      • Alissa Saenz says

        December 06, 2017 at 8:38 pm

        Thanks so much Karly!! I hope it's a hit!

        Reply
    10. Kay Baker says

      December 06, 2017 at 6:11 pm

      Another winner, absolutely delicious.

      Reply
      • Alissa Saenz says

        December 06, 2017 at 8:33 pm

        I'm glad you enjoyed it!!

        Reply
    11. Siobhan says

      December 09, 2017 at 3:49 pm

      The best vegan recipe on Pinterest. Seriously: I love this; thank you. I am vegan and this makes me 😁😊

      Reply
      • Alissa Saenz says

        December 10, 2017 at 9:06 pm

        Yay!! I'm so glad to hear that!!

        Reply
    12. carin says

      December 11, 2017 at 8:57 pm

      i just made this. it is *holy smokes* so good. thank you!

      Reply
      • Alissa Saenz says

        December 13, 2017 at 5:29 pm

        I'm so happy to hear that!! Thanks so much Carin!

        Reply
    13. jj says

      December 20, 2017 at 4:42 am

      5 stars
      Made this tonight and OMG!!!!!!! Best tastings mushroom-based meal ever!
      love love love it and a big thank you!

      Your vegan meals are the best.

      Reply
      • Alissa Saenz says

        December 20, 2017 at 9:02 pm

        That's awesome!! I'm so glad you enjoyed it! Thanks so much!!

        Reply
    14. Wendy says

      December 30, 2017 at 6:02 pm

      Hi! I’m going to be making this for my non-vegan in laws and we bought white mushrooms instead of cremini- will that alter the taste or should I go buy cremini?

      Reply
      • Alissa Saenz says

        January 01, 2018 at 9:51 pm

        The flavor might be a bit different, but still tasty I'm sure. :)

        Reply
    15. Fareen says

      January 29, 2018 at 12:01 pm

      HI, I need alcohol-free options- would it be possible to omit the sherry and red wine vinegar?

      Thanks!

      Reply
      • Alissa Saenz says

        February 01, 2018 at 3:24 pm

        I think you could omit the sherry, or maybe sub a non-alcoholic wine. Red wine vinegar is virtually alcohol free, but if you need to omit it I'd try white vinegar or some lemon juice.

        Reply
    16. Tierra says

      February 01, 2018 at 8:46 pm

      Do you use Sherry cooking wine or just regular wine?

      Reply
      • Alissa Saenz says

        February 04, 2018 at 4:18 pm

        I used regular sherry, but I think cooking sherry would work too!

        Reply
    17. Hannah says

      February 15, 2018 at 1:26 am

      This dish was fantastic!! So creamy 😋 I subsituted the sherry for red wine becuase that's all I had and the flavor came through just slightly, so savory. Definitely going to make this again!

      Reply
      • Alissa Saenz says

        February 18, 2018 at 3:13 pm

        I'm so glad you enjoyed it!! Thanks Hannah!

        Reply
      • Marissa says

        March 01, 2018 at 3:22 pm

        What kind of red wine would you recommend? I was thinking of doing the same for some extra bold flavor. 😊

        Reply
    18. Kali says

      March 06, 2018 at 4:27 pm

      5 stars
      This was so delicious. Served over brown rice; very hearty. Used white wine instead of sherry.

      Reply
      • Alissa Saenz says

        March 08, 2018 at 8:40 pm

        That sounds delicious! Glad you enjoyed it! Thanks Kali!

        Reply
    19. Linda Vandagriff says

      April 25, 2018 at 5:34 pm

      5 stars
      We made this tonight, it was wonderful!!! We just started the vegan life February 19, of this year. This is going to be a regular meal in our home from now on!! Thank you for the wonderful recipe! ❤️

      Reply
    20. Kelly Jorgensen says

      June 05, 2018 at 8:16 pm

      5 stars
      I love this dish! My husband loves beef stroganoff but I have never liked beef and have recently become vegan so I thought this would be perfect. It is amazing! Yummy! Thank you for sharing!

      Reply
      • Alissa Saenz says

        June 09, 2018 at 10:52 am

        Yay!! I'm so glad you like it!

        Reply
    21. Becki says

      July 19, 2018 at 7:53 am

      Can you substitute any other flour?

      Reply
      • Alissa Saenz says

        July 20, 2018 at 4:19 pm

        I've heard that rice flour works in recipes like this (never tried it though). You could also try arrowroot or cornstarch, but cut the amount in half and make a slurry with cold water if you go with cornstarch. :)

        Reply
    22. Martha says

      August 03, 2018 at 4:50 pm

      5 stars
      I've already made this once and it was DELICIOUS!! this time i am doubling recipe an adding broccoli. Can this be frozen? How long would I heat up in oven? Would i need to make more sauce for it?

      Reply
      • Alissa Saenz says

        August 05, 2018 at 4:36 pm

        I'm so glad you're enjoying it! I think it should be fine frozen, but if possible I'd suggest just just freezing the sauce and the mushroom mixture (they should be fine if you freeze them together) and cooking the pasta fresh. I'd heat it up on the stovetop - just a few minutes to get it hot. :)

        Reply
    23. Kara says

      August 05, 2018 at 3:25 am

      5 stars
      Super yummy!

      Reply
      • Alissa Saenz says

        August 05, 2018 at 4:31 pm

        I'm glad you think so!

        Reply
    24. Chiara Nicholls says

      August 05, 2018 at 10:31 am

      5 stars
      Can any of this be made ahead of time or can the sauce be reheated if making this for guests?

      Reply
      • Alissa Saenz says

        August 05, 2018 at 4:31 pm

        I think it should be fine if you make it ahead of time. I'd just suggest storing the pasta separately from everything else. :)

        Reply
    25. Nicole says

      August 07, 2018 at 8:03 am

      Great recipe, thanks for sharing! I have never made cashew cream before so this was a great way for me to break into it. I didn't have sherry so used white wine, also added a bit of nutritional yeast.

      Reply
      • Alissa Saenz says

        August 12, 2018 at 11:03 am

        Awesome!! I'm so glad you enjoyed it!

        Reply
    26. Melissa Pugh says

      September 09, 2018 at 5:49 pm

      5 stars
      Great recipe and it is delicious! Thanks!

      Reply
      • Alissa Saenz says

        September 09, 2018 at 8:49 pm

        Thanks Melissa! I'm glad you enjoyed it!

        Reply
    27. Cynthia says

      September 14, 2018 at 6:56 pm

      At what point does the first bit of veg broth go in?!

      Reply
      • Alissa Saenz says

        September 16, 2018 at 3:11 pm

        Step 2, with the cashews. :)

        Reply
    28. Tarqz says

      October 17, 2018 at 8:10 pm

      This was the best vegan meal I have ever made!!! And I have made alot! Thank you!

      Reply
      • Alissa Saenz says

        October 21, 2018 at 11:44 am

        Woo hoo!! I'm SO happy to hear that!

        Reply
    29. Sandra J Scarborough says

      January 31, 2019 at 12:01 am

      5 stars
      Delicious. Didn't use any oil and it was still a hit. Thank you!

      Reply
      • Alissa Saenz says

        February 01, 2019 at 6:21 pm

        Awesome! Glad you liked it!

        Reply
    30. jess says

      January 31, 2019 at 7:24 pm

      5 stars
      fantastic recipes! now pinned as my go to for finding unique and UNBELIEVABLY delicious meals! This recipe and your lentil potato stew are my favourites so far...keep 'em coming!!

      Reply
      • Alissa Saenz says

        February 01, 2019 at 6:17 pm

        Woo hoo! So glad you like them both! I will absolutely keep them coming! :)

        Reply
    31. Liz says

      July 17, 2019 at 6:13 pm

      This is really yummy!!!! I did sub Worcestershire for the soy, only because I’ve got a giant bottle of it from our pre-vegan days, and I’d like to not waste it. Super delicious, tastes just like my old homemade beef stroganoff. Used linguine for the pasta.

      Reply
      • Alissa Saenz says

        July 21, 2019 at 10:55 am

        Yay! I'm so glad you enjoyed it! Thanks Liz!

        Reply
    32. Lynne says

      November 01, 2019 at 2:55 pm

      5 stars
      This is soooo good! I bought a dry sherry, $10 at the liquor store, and so glad I did. I had run out of red wine vinegar so used white wine vinegar. Nice to have a healthy version of what I used to eat and love so much. I was nervous about the rosemary but can see now it was essential to the flavor. Thank you!

      Reply
      • Alissa Saenz says

        November 02, 2019 at 10:55 am

        Awesome!! I'm so glad you enjoyed it! Thanks Lynne!

        Reply
    33. Dale Duckworth says

      July 25, 2021 at 7:06 pm

      Yummy!
      I made this tonight for supper, didn’t have sherry so used pinot Grigio, added a handful of peas and used fresh sage.
      It was wow! I’m auditioning dishes to use for company even if they are not vegan. This definitely wins a place.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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