Vegan Mushroom Stroganoff

Total time50 min

Prep time20 min

Cook time30 min

4.9

(20)

Rich, earthy, and deeply satisfying, this mushroom stroganoff is the kind of bowl that makes you forget you're eating entirely plant-based. A full pound of cremini mushrooms plus shiitake caps gives the sauce serious depth and a meaty texture that holds its own against any classic version. The real magic here is the cashew cream — soaked, blended silky-smooth, and stirred in at the end — which delivers that signature velvety richness without a drop of dairy. A splash of dry white wine, a hit of tamari, smoked paprika, and Dijon mustard layer in complexity that tastes like it took way longer than it actually did. Wide egg-free pasta soaks up every bit of that glossy, savory sauce, and a handful of fresh parsley on top keeps things bright. This recipe serves four, making it an easy weeknight dinner that also holds up well for next-day leftovers.

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
½ cup water
1 tbsp apple cider vinegar
½ tsp salt

For the pasta

12 oz wide egg-free pasta (such as fettuccine or pappardelle)

For the stroganoff

2 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 lb cremini mushrooms, sliced ¼-inch thick
8 oz shiitake mushrooms, stems removed, caps sliced
½ cup dry white wine
1 cup vegetable broth
1 tbsp tamari
1 tsp smoked paprika
1 tsp dijon mustard
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Soak the cashews in boiling water for 15 minutes, then drain and rinse. Transfer to a blender with the ½ cup fresh water, apple cider vinegar, and ½ tsp salt. Blend on high until completely smooth and no graininess remains, about 2 minutes. Set aside.
2
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Reserve ½ cup pasta cooking water, then drain and set aside.

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