This vegan mushroom stroganoff is a comforting, creamy pasta dish packed with deep mushroom flavor and a subtle tang that makes every bite satisfying. Made entirely in one skillet, it’s perfect for busy weeknights when you want something hearty, cozy, and completely dairy-free without sacrificing richness.
Why You’ll Love This Recipe
This recipe delivers classic stroganoff flavor using simple plant-based ingredients. The mushrooms provide a meaty texture, the cashew cream adds luxurious creaminess, and the balance of herbs, mustard, and white wine creates a savory depth that feels indulgent yet wholesome. It’s easy to make, uses just one pot, and is flexible enough for gluten-free or protein-boosted variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoons oil
1/2 medium onion, finely chopped (about 3/4 cup)
4 garlic cloves, finely chopped
10 to 12 ounces mushrooms (white, cremini, or a combination), thinly sliced
1/4 teaspoon salt, or to taste
1 tablespoon soy sauce, or tamari for gluten-free
1 tablespoon vegan Worcestershire sauce
1 teaspoon dijon mustard
1/2 teaspoon dried thyme
1/4 cup white wine, or vegetable broth
2 1/2 cups mushroom stock, or vegetable broth
2 1/2 cups dried pasta such as farfalle or fusilli
1/4 cup cashew cream (blend 1/4 cup raw cashews with 1/4 cup water until smooth)
Freshly ground black pepper, red pepper flakes, vegan parmesan, and fresh dill or parsley for serving
Directions
Heat a large skillet over medium heat and add the oil. Add the chopped onion, garlic, sliced mushrooms, and half of the salt. Stir well and cook, stirring occasionally, until the mushrooms are golden brown on most edges, about 9 to 12 minutes.
Once the mushrooms are well browned, remove half of them from the skillet and set aside for garnish.
To the skillet, add the soy sauce, vegan Worcestershire sauce, dijon mustard, dried thyme, white wine, and mushroom stock. Stir well, then add the remaining salt and the dried pasta. If the liquid does not fully cover the pasta, add up to 1/4 cup more stock.
Cover the skillet and cook for 19 to 21 minutes, stirring once halfway through, until the pasta is tender and most of the liquid is absorbed.
Stir in the cashew cream and cook uncovered for 1 to 2 minutes, until the sauce thickens. Taste and adjust seasoning as needed.
Serve hot, topped with the reserved mushrooms, black pepper, red pepper flakes, vegan parmesan, and fresh dill or parsley.
Servings and timing
This recipe serves 3 to 4 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: approximately 35 minutes
Variations
For a gluten-free version, use gluten-free pasta and tamari instead of soy sauce.
To make it without pasta, blend 1/3 cup cashews with 1 cup vegetable or mushroom stock and 2 teaspoons flour or cornstarch. Add this mixture after the mushrooms are browned and simmer until thickened.
For extra protein, use blended silken tofu instead of cashew cream or serve with crispy baked tofu on the side.
If you prefer a brighter flavor, add a small squeeze of lemon juice at the end.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in short intervals, stirring in between.
FAQs
Can I use different types of mushrooms?
Yes, cremini, white button, or a mix of mushrooms all work well and add different layers of flavor.
Do I need to soak the cashews?
If you have a high-speed blender, soaking is optional. Otherwise, soak the cashews for at least 1 hour or boil them for 5 minutes.
Can I make this recipe oil-free?
Yes, you can sauté the onions and mushrooms in a few tablespoons of vegetable broth instead of oil.
What can I use instead of cashew cream?
You can use cashew butter mixed with water, blended silken tofu, or a plain vegan sour cream.
Is this dish suitable for meal prep?
Yes, it stores well and reheats nicely, making it great for meal prep.
Can I freeze vegan mushroom stroganoff?
Freezing is possible, but the sauce may change texture slightly. Stir well when reheating.
What pasta shapes work best?
Farfalle and fusilli work well, but penne or rotini are also good options.
How can I make the sauce thicker?
Let it simmer uncovered for a few extra minutes or add a small amount of cornstarch slurry.
Can I add vegetables?
Yes, leeks, spinach, or peas can be added for extra nutrition and color.
Is white wine necessary?
No, you can substitute vegetable broth and add a splash of lemon juice for acidity.
Conclusion
This vegan mushroom stroganoff is a simple yet deeply satisfying dish that proves comfort food can be both plant-based and full of flavor. With its creamy sauce, tender pasta, and rich mushroom base, it’s a recipe you’ll want to return to again and again for easy, cozy meals.
A creamy, one-pot vegan mushroom stroganoff made with hearty mushrooms, plant-based cream, and tender pasta. It’s rich, comforting, and perfect for weeknights.
Ingredients
2 teaspoons oil
1/2 medium onion, finely chopped (about 3/4 cup)
4 garlic cloves, finely chopped
10 to 12 ounces mushrooms (white, cremini, or mixed), thinly sliced
1/4 teaspoon salt, or to taste
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon vegan Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 cup white wine (or vegetable broth)
2 1/2 cups mushroom stock (or vegetable broth)
2 1/2 cups dried pasta (e.g., farfalle or fusilli)
1/4 cup cashew cream (blend 1/4 cup raw cashews with 1/4 cup water until smooth)
Freshly ground black pepper, red pepper flakes, vegan parmesan, and fresh dill or parsley for serving (optional)
Instructions
Heat oil in a large skillet over medium heat. Add onion, garlic, mushrooms, and half the salt. Cook, stirring occasionally, until mushrooms are browned, 9–12 minutes.
Remove half the mushrooms and set aside for garnish.
Add soy sauce, vegan Worcestershire sauce, Dijon mustard, thyme, white wine, and mushroom stock to the skillet. Stir in remaining salt and dried pasta. Add extra stock if needed to cover the pasta.
Cover and simmer for 19–21 minutes, stirring once halfway through, until pasta is tender and most of the liquid is absorbed.
Stir in cashew cream and cook uncovered for 1–2 minutes until sauce thickens.
Serve hot, topped with reserved mushrooms, black pepper, red pepper flakes, vegan parmesan, and herbs if desired.
Notes
Use tamari for a gluten-free version.
Soak or boil cashews if not using a high-speed blender.
Replace cashew cream with silken tofu or vegan sour cream for variation.
