I’ve embraced vegan cooking for years, but it wasn’t until I mastered this mushroom stroganoff that I truly understood how plant-based dishes can capture the essence of classic comfort foods. The secret lies in the interplay between earthy mushrooms and creamy cashew sauce – a combination that transforms simple ingredients into something deeply satisfying.
When I serve this dish to skeptical friends, they’re often surprised to learn it’s completely dairy-free. If you’re curious about creating rich, comforting meals without animal products, this recipe offers a perfect starting point.
Recipe
Mushroom stroganoff is a comforting, creamy pasta dish that perfectly captures the essence of its traditional meat-based counterpart while remaining completely plant-based. The combination of earthy mushrooms, rich cashew cream sauce, and tender noodles creates a satisfying meal that appeals to both vegans and non-vegans alike.
This version replaces beef with meaty mushrooms and dairy cream with a smooth cashew-based sauce, maintaining the dish’s signature tangy, savory profile. The secret lies in properly browning the mushrooms and creating a velvety sauce that clings beautifully to the pasta, delivering that classic stroganoff experience without any animal products.
- 16 oz mixed mushrooms (cremini, shiitake, oyster)
- 12 oz wide pasta noodles
- 1 cup raw cashews, soaked
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tbsp fresh thyme
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Start by soaking cashews in hot water for 30 minutes, then blend until smooth with 1 cup of water. Cook pasta according to package instructions. Meanwhile, sauté onions until translucent, add garlic, then mushrooms and cook until golden brown. Add vegetable broth, cashew cream, soy sauce, nutritional yeast, thyme, and paprika. Simmer until sauce thickens, then combine with cooked pasta and season to taste.
For best results, avoid overcrowding mushrooms while cooking to ensure proper browning. The sauce will continue to thicken as it cools, so keep it slightly thinner than desired. Store leftovers separately from pasta to prevent noodles from becoming too soft. If sauce becomes too thick when reheating, thin with a splash of vegetable broth or plant-based milk.
Step-By-Step Cooking Instructions
You’ll want to start by soaking your cashews in hot water for 30 minutes while you chop your mushrooms, onions, and garlic into evenly-sized pieces.
Next, cook your pasta until it’s just al dente and, in a separate pan, brown your mushrooms in batches until they develop a rich golden color and release their moisture.
Finally, you’ll create your creamy sauce by blending the softened cashews until smooth, then combining it with the mushrooms and pasta for a comforting, home-style meal.
Step 1. Soak Cashews Until Softened
The first essential step in creating a silky stroganoff sauce begins with properly softening your cashews.
You’ll want to start by placing one cup of raw cashews in a heat-safe bowl. To achieve the creamiest texture, cover the nuts with boiling water, making sure they’re fully submerged with about an inch of water above them.
Let your cashews soak for at least 30 minutes, though you can extend this to 2-4 hours if you’re not in a hurry. If you’re planning ahead, you can also soak them overnight in cool water.
You’ll know they’re ready when they’ve become noticeably plumper and break apart easily when pressed between your fingers.
Once softened, drain the soaking water and rinse the cashews under cool running water.
They’re now ready to be blended with fresh water until completely smooth. For the silkiest results, blend for 2-3 minutes, scraping down the sides of your blender as needed.
If you notice any graininess, continue blending until the cream reaches a perfectly smooth consistency. This cashew cream will form the luxurious base of your stroganoff sauce.
Step 2. Chop Vegetables Into Pieces
While your cashew cream blends to silky perfection, let’s focus on preparing the vegetables that will bring depth and texture to your stroganoff.
Start with the onion, slicing it in half from root to tip, then peel off the papery skin. Place each half cut-side down and slice into uniform, medium-sized pieces that’ll cook evenly and blend seamlessly into your sauce.
Turn your attention to the mushrooms – they’re the star of this dish. Wipe them clean with a damp paper towel rather than washing them, as they’ll absorb too much water otherwise. Slice larger mushrooms like cremini into 1/4-inch pieces, keeping them consistent in size. For shiitakes, remove the woody stems and slice the caps. If you’re using oyster mushrooms, simply tear them into bite-sized strips along their natural grain.
Finally, mince your garlic cloves finely – you’ll want them small enough to melt into the sauce but not so fine that they’ll burn quickly. Strip the fresh thyme leaves from their stems, and roughly chop your parsley for garnishing.
You’re now ready to transform these simple ingredients into a comforting stroganoff.
Step 3. Cook Pasta Until Al Dente
For perfect al dente pasta, bring a large pot of generously salted water to a rolling boil.
Add your wide noodles to the pot, stirring immediately to prevent them from sticking together. The water should maintain a steady boil throughout the cooking process.
Check your pasta’s package instructions for the recommended cooking time, then subtract one minute to achieve ideal al dente texture.
You’ll want the noodles to be tender but still firm to the bite, as they’ll continue cooking slightly when combined with the mushroom sauce. Test a noodle at the shorter cooking time by biting into it – you should see a tiny white dot in the center.
Once your pasta reaches al dente, drain it immediately in a colander, but don’t rinse it.
The starch coating on the noodles will help the creamy mushroom sauce adhere better. Reserve about 1 cup of the pasta cooking water – you can use it later to adjust the sauce’s consistency if needed.
Return the drained pasta to the pot and toss with a small drizzle of olive oil to prevent clumping while you finish the stroganoff sauce.
Step 4. Brown Mushrooms Until Golden
Properly browning mushrooms creates the foundation for a rich, deeply flavored stroganoff. Begin by slicing your mixed mushrooms into uniform, bite-sized pieces.
Heat olive oil in a large skillet over medium-high heat until it shimmers, then work in batches to avoid overcrowding the pan.
Add your first batch of mushrooms in a single layer, allowing them to sit undisturbed for 3-4 minutes until golden brown on the bottom. You’ll notice they’ll release moisture – don’t worry, this is normal.
Once the liquid evaporates, the mushrooms will begin to caramelize. Flip them and cook for another 2-3 minutes until they’re golden on both sides.
Transfer the browned mushrooms to a plate and repeat with remaining batches. Don’t rush this process – proper browning typically takes 15-20 minutes total.
Once all mushrooms are done, return them to the pan along with your sautéed onions and garlic.
You’ll know they’re perfectly browned when they’ve shrunk considerably in size, developed a deep golden color, and have slightly crispy edges.
This careful attention to browning develops the umami-rich flavor that makes your stroganoff truly memorable.
Step 5. Combine Sauce With Pasta
Once your mushrooms have reached that perfect golden-brown state, it’s time to bring your stroganoff together. Add your creamy cashew sauce to the pan with the mushrooms, stirring gently to combine.
Pour in the vegetable broth, soy sauce, nutritional yeast, fresh thyme, and paprika. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
While your sauce simmers, drain your cooked pasta, reserving about 1/2 cup of the starchy cooking water. Add the pasta directly to your sauce, tossing everything together with tongs to ensure each noodle is well-coated.
If needed, add a splash of the reserved pasta water to achieve your desired consistency – you’re looking for a sauce that clings to the noodles without being too thick or too thin.
Give your stroganoff a final taste and adjust the seasoning with salt and pepper. You’ll know it’s ready when the sauce hugs each strand of pasta and the mushrooms are evenly distributed throughout.
Finish with a sprinkle of fresh parsley and serve immediately while it’s still hot and creamy.
Why I Love This Dish
While many vegan adaptations fall short of the original, this mushroom stroganoff has become one of my absolute favorite comfort meals. I love how the earthiness of the mushrooms creates that same satisfying, meaty experience I remember from traditional stroganoff, while the cashew cream sauce delivers the rich, tangy elements I crave.
What really makes this dish special to me is its ability to please everyone at my table, regardless of their dietary preferences. I’ve served it countless times to skeptical friends who can’t believe it’s completely plant-based. The way the sauce clings to each noodle, carrying the perfect balance of savory umami from the mushrooms and depth from the nutritional yeast, makes every bite memorable.
I particularly appreciate how this recipe transforms simple ingredients into something that feels special enough for company yet easy enough for weeknight cooking. When the aroma of garlic, thyme, and golden mushrooms fills my kitchen, I’m reminded that comfort food doesn’t need animal products to warm the soul and satisfy deep cravings.
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