Creamy Vegan Mushroom Stroganoff

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
Be the First to Review!

This Creamy Vegan Mushroom Stroganoff is a hearty, plant-based twist on a classic comfort dish. With its rich, savory flavors and creamy texture, it’s perfect for cozy nights in or impressing guests at a dinner party.

Ingredients for Creamy Vegan Mushroom Stroganoff

Cashews are the secret to achieving that luscious creaminess without any dairy. Soaking them softens their texture, making them blend smoothly. Olive oil adds a touch of richness and helps sauté the aromatics. Onion and garlic form the savory base, while cremini and shiitake mushrooms bring depth and umami, each contributing their unique earthiness. A splash of soy sauce enhances the umami and adds a savory depth to the mix.

Vegetable broth acts as the liquid backbone, melding all flavors together. Nutritional yeast introduces a cheesy, nutty essence, while Dijon mustard adds a subtle tang. The smoked paprika brings a hint of smoky warmth, perfect for adding dimension. Finally, a sprinkle of salt and pepper rounds out the flavor profile.

Tips & Tricks

  • If you're short on time, quick-soak the cashews by boiling them for 10 minutes instead of soaking.
  • For a deeper flavor, consider using a mix of fresh and dried mushrooms.
  • Adjust the thickness by adding more or less vegetable broth as needed.

Serving Suggestions

This dish pairs beautifully with a crisp, green salad featuring arugula or spinach. You might also consider serving it alongside some crusty, warm bread to mop up the sauce. A chilled glass of white wine, like a Sauvignon Blanc, complements the earthy flavors nicely.

Frequently Asked Questions

Can I use other types of mushrooms?
Absolutely! Button or portobello mushrooms work well too, though they have slightly different flavor profiles.
Is there a nut-free option?
You can substitute the cashew cream with coconut cream, though it will alter the flavor slightly.
How can I make it gluten-free?
Simply use gluten-free pasta or serve it over gluten-free grains like quinoa.

Creamy Vegan Mushroom Stroganoff Recipe Walkthrough

First things first, soak the cashews in hot water for at least 30 minutes. This helps them soften up, which is crucial for creating a smooth cream later on. While the cashews are soaking, get a large skillet and heat up your olive oil over medium heat. Toss in the diced onion and minced garlic, and sauté them until they’re translucent and fragrant, which should take about 5 minutes.

Next, add both the cremini and shiitake mushrooms to the pan. Cook them until they’re browned and tender, around 8 to 10 minutes. Stir them occasionally to ensure even cooking. Once the mushrooms are ready, stir in the soy sauce, vegetable broth, nutritional yeast, Dijon mustard, and smoked paprika. Let this mixture simmer for about 10 minutes, allowing the flavors to meld together.

While the mushroom mixture is simmering, drain and rinse the soaked cashews, then blend them with about a half cup of water until you achieve a smooth, creamy consistency. Add this cashew cream to the skillet, stirring it into the mushroom mixture. Let everything simmer for another 5 minutes to thicken. Finally, season with salt and pepper to taste.

Serve this creamy stroganoff over your choice of whole wheat pasta or brown rice. Finish with a touch of fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

  • Rich and creamy without any dairy.
  • Quick and easy, ready in under an hour.
  • Packed with umami flavors from two types of mushrooms.
  • Adaptable to gluten-free diets with a simple pasta swap.
  • Nutritionally dense thanks to cashews and mushrooms.

Ingredients

1 cup raw cashews
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
8 oz shiitake mushrooms, sliced
1 tbsp soy sauce
2 cups vegetable broth
1 tbsp nutritional yeast
1 tsp Dijon mustard
1/2 tsp smoked paprika
Salt and pepper to taste
12 oz whole wheat pasta or 2 cups cooked brown rice
Fresh parsley, chopped, for garnish

Step-by-step Instructions

1. Soak the cashews in hot water for at least 30 minutes.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
3. Add the cremini and shiitake mushrooms, cooking until they are browned and tender.
4. Stir in the soy sauce, vegetable broth, nutritional yeast, Dijon mustard, and smoked paprika. Let simmer for 10 minutes.
5. Drain and rinse the soaked cashews, then blend them with a 1/2 cup of water until smooth and creamy.
6. Add the cashew cream to the mushroom mixture, stir well, and let simmer for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve the stroganoff over cooked whole wheat pasta or brown rice, garnished with fresh parsley.

Ratings and Comments

Thank you for your rating!