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.
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.
So we drowned our woes in holiday cheer and vegan comfort food.
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.
I went with cremini mushrooms, some savory herbs, and importantly, rich cashew cream. My first version of the dish actually some included lentils too, but he 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.
Vegan Mushroom Stroganoff
Ingredients
- 6 ounces dried rotini pasta or your favorite type of pasta
- 1/2 cup raw cashews, soaked 4 to 8 hours and drained
- 3/4 cup vegetable broth divided
- 3 tablespoons olive oil, divided
- 1 pound cremini mushrooms, cleaned and coarsely chopped
- 1 large onion, diced
- 1/4 cup dry sherry
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 2 tablespoons soy sauce
- 1 1/2 teaspoons red wine vinegar
- Salt and pepper to taste
Instructions
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.
While the pasta cooks, place the cashews and 1/2 cup of vegetable broth into a blender and blend until smooth. Set aside.
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.
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.
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 1/4 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.
Remove the pot from the heat and season with salt and pepper to taste. Garnish with some fresh parsley if you like. Serve.
I am not vegan, but this could turn me. I made this tonight and it is beyond my wildest dreams!!
I’m so glad to hear that! Thanks for letting me know you enjoyed it!
What can I substitute cashews for? My daughter is allergic to tree nuts.
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.
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!
I’m glad you enjoyed it!!
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.
Yay!! I’m glad you both like it!
Can you use cashews that are roasted and unsalted? Would you soak those as well?
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. :)
My hubby is allergic to tree nuts so I used vegan cream cheese instead… yummy!
I’m glad to hear the substitution works, and so glad you like it!!
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!
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!
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!
Hi Kelly! Well thank you so much for following and trying out my recipe! I’m glad you enjoyed it! :)
Hi
We don’t use much Sherry at home! Any alternatives you could suggest please?
Thanks
I think a dry white wine would work! Enjoy!
This dish looks delicious and attractive. I will try to make it. Thanks for sharing the recipe.
Thank you! I hope you enjoy it!
THIS turned out delicious! Make additional sauce tho. Very good!!
Yay!! I’m glad you liked it!
Holy delicious- Vegan or not, this just looks downright amazing! My family is going to fall in love with this!
Thanks so much Karly!! I hope it’s a hit!
Another winner, absolutely delicious.
I’m glad you enjoyed it!!
The best vegan recipe on Pinterest. Seriously: I love this; thank you. I am vegan and this makes me 😁😊
Yay!! I’m so glad to hear that!!
i just made this. it is *holy smokes* so good. thank you!
I’m so happy to hear that!! Thanks so much Carin!
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.
That’s awesome!! I’m so glad you enjoyed it! Thanks so much!!
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?
The flavor might be a bit different, but still tasty I’m sure. :)
HI, I need alcohol-free options- would it be possible to omit the sherry and red wine vinegar?
Thanks!
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.
Do you use Sherry cooking wine or just regular wine?
I used regular sherry, but I think cooking sherry would work too!
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!
I’m so glad you enjoyed it!! Thanks Hannah!
What kind of red wine would you recommend? I was thinking of doing the same for some extra bold flavor. 😊
This was so delicious. Served over brown rice; very hearty. Used white wine instead of sherry.
That sounds delicious! Glad you enjoyed it! Thanks Kali!
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! ❤️
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!
Yay!! I’m so glad you like it!
Can you substitute any other flour?
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. :)
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?
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. :)
Super yummy!
I’m glad you think so!
Can any of this be made ahead of time or can the sauce be reheated if making this for guests?
I think it should be fine if you make it ahead of time. I’d just suggest storing the pasta separately from everything else. :)
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.
Awesome!! I’m so glad you enjoyed it!
Great recipe and it is delicious! Thanks!
Thanks Melissa! I’m glad you enjoyed it!
At what point does the first bit of veg broth go in?!
Step 2, with the cashews. :)
This was the best vegan meal I have ever made!!! And I have made alot! Thank you!
Woo hoo!! I’m SO happy to hear that!
Delicious. Didn’t use any oil and it was still a hit. Thank you!
Awesome! Glad you liked it!
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!!
Woo hoo! So glad you like them both! I will absolutely keep them coming! :)