Creamy Vegan Mushroom Stroganoff
A cozy, weeknight-friendly mushroom stroganoff with a silky cashew-tahini sauce, plenty of savory umami, and tender noodles. Comfort food energy, plant-powered ingredients—no compromises.
This stroganoff is my go-to when I want something creamy, rich, and deeply savory without feeling weighed down. Mushrooms bring that classic hearty bite, while a quick blender sauce makes it feel restaurant-level with minimal effort. It’s modern comfort food: simple, satisfying, and totally vegan.
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Servings
4
Ingredients
Pasta
- •12 oz (340 g) wide noodles (pappardelle, fettuccine, or egg-free egg noodles)
- •Salt, for pasta water
Creamy Stroganoff Sauce
- •3/4 cup (110 g) raw cashews, soaked in hot water 15 minutes (or overnight), then drained
- •1 1/4 cups (300 ml) unsweetened plant milk (oat or soy recommended)
- •2 tbsp tahini
- •2 tbsp nutritional yeast
- •1 tbsp Dijon mustard
- •1 1/2 tbsp low-sodium soy sauce or tamari
- •1 tbsp lemon juice (plus more to taste)
- •1/2 tsp smoked paprika
- •1/4 tsp black pepper
Stroganoff Base
- •2 tbsp olive oil (or vegan butter)
- •1 medium yellow onion, thinly sliced
- •4 cloves garlic, minced
- •1 1/2 lb (680 g) cremini or baby bella mushrooms, sliced
- •1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- •1 tbsp tomato paste
- •1/2 cup (120 ml) vegetable broth
- •1 tbsp balsamic vinegar
- •Optional: 1–2 tsp vegan Worcestershire sauce (ensure vegan) or 1/2 tsp miso for extra depth
To Finish
- •2 cups (60 g) baby spinach (optional)
- •2–3 tbsp chopped fresh parsley or dill
- •Extra black pepper, to taste
Instructions
- 1
Soak the cashews in very hot water for 15 minutes, then drain. Meanwhile, bring a large pot of salted water to a boil.
- 2
Cook the noodles until just al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- 3
Make the sauce: In a blender, combine soaked cashews, plant milk, tahini, nutritional yeast, Dijon, soy sauce, lemon juice, smoked paprika, and black pepper. Blend until completely smooth and creamy. Set aside.
- 4
Build the flavor base: Heat olive oil in a large skillet over medium-high heat. Add onion and cook 4–5 minutes until soft and lightly golden. Add garlic and cook 30 seconds until fragrant.
- 5
Cook the mushrooms: Add mushrooms and thyme. Cook 8–10 minutes, stirring occasionally, until mushrooms release their liquid and then brown. (Let them sit in the pan for a minute at a time to get good color.)
- 6
Deepen the sauce: Stir in tomato paste and cook 1 minute. Add vegetable broth and balsamic vinegar (and vegan Worcestershire or miso, if using). Scrape up any browned bits and simmer 2 minutes.
- 7
Get creamy: Reduce heat to medium-low. Pour in the blended cashew sauce and gently simmer 2–4 minutes, stirring, until thickened. If it gets too thick, loosen with a splash of reserved pasta water.
- 8
Finish and serve: Add spinach (if using) and stir just until wilted. Toss in the cooked noodles until evenly coated. Taste and adjust with more lemon, soy sauce, and black pepper as needed. Top with parsley or dill and serve warm.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.