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Creamy Cashew-Based Vegan Mushroom Stroganoff

A close-up of Vegan Mushroom Stroganoff served over wide egg noodles and garnished with fresh parsley.
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A recipe for rich, savory vegan mushroom stroganoff using cashew cream for a dairy-free, comforting main dish.

Ingredients

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  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 pound cremini mushrooms, sliced
  • 8 ounces mixed wild mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry white wine or vegetable broth
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 12 ounces wide egg-free noodles (e.g., fettuccine or pappardelle)

Instructions

  1. Soak cashews in hot water for at least 30 minutes. Drain and rinse them well.
  2. Cook the noodles according to package directions until al dente. Drain and set aside.
  3. While noodles cook, heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  4. Add all the mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8 to 10 minutes.
  5. Stir in the minced garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant.
  6. Pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce slightly, about 2 minutes.
  7. Prepare the cashew cream: Combine the soaked cashews with 1 cup of fresh water in a high-speed blender. Blend until completely smooth and creamy.
  8. Pour the cashew cream, vegetable broth, soy sauce, Dijon mustard, and lemon juice into the skillet with the mushrooms. Stir well to combine.
  9. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly. Season with salt and pepper.
  10. Add the cooked noodles to the sauce and toss gently to coat everything evenly.
  11. Stir in the fresh parsley just before serving.

Notes

  • For a quicker sauce, you can substitute the cashew cream with 1 cup of store-bought vegan sour cream or full-fat coconut cream.
  • Use a mix of mushrooms like shiitake or oyster mushrooms for deeper flavor.
  • If you prefer a tangier sauce, add 1 tablespoon of apple cider vinegar along with the lemon juice.
  • Serve this dish over wide egg-free noodles or mashed potatoes for a traditional feel.

Nutrition

Find it online: https://tastetaught.com/vegan-mushroom-stroganoff-recipe/