Creamy, rich, and savory mushroom stroganoff. This is a simple and comforting meal that can warm you up on these cold winter days.
This Creamy Vegan Mushroom Stroganoff is packed with delicious flavor and textures and its ready in less than 40 minutes.
Pasta doesn’t have the best rep, as it’s often seen as a “bad” carbohydrate. Now, keep in mind there are no “bad” or “good” foods –they are just foods!
Carbohydrates are good for you! A serving of complex carbohydrates, such as beans, legumes, whole grains, vegetables, and fruits are filled with fiber, protein, vitamins and minerals.
For a more satiating pasta dish and one that is more accommodating for those sensitive stomachs, opt for dairy-free cream and cheese alternatives. This Vegan Mushroom Stroganoff contains a creamy cashew cream in replace of the traditional dairy cream in beef stroganoff; and umami-filled mushrooms instead of beef.
How to Make Vegan Mushroom Stroganoff:
- In a high-speed blender, blend cashews, non-dairy milk, and lemon juice until creamy. Set aside.
- In a large skillet, heat 1 ½ tbsp olive oil over medium heat. Once shimmering, add onion and a sprinkle of salt. Cook for 4-5 minutes until soft and translucent. Add ½ tbsp butter and minced garlic. Cook for 1-2 minutes until garlic is a light golden brown and fragrant.
- Stir in sliced mushrooms and cook for 6-8 minutes until mushrooms are soft and golden. Stir in paprika, thyme, and black pepper to taste. Cook for 1 minute to toast spices. Add flour and stir until well incorporated. Pour in vegetable broth. Bring to a simmer and cook for 8-10 minutes until sauce is slightly thick and creamy.
- While sauce is simmering, cook pasta according to package directions and drain.
- To the sauce, stir in 4 tbsp cashew cream and dijon mustard. Cook for 2 minutes more and season with salt and pepper to taste. Stir in drained pasta. Serve with freshly ground black pepper and fresh parsley.
Frequently Asked Questions:
How do I make this recipe gluten-free?
Substitute the pasta for your favorite gluten-free pasta. Substitute the 1 tbsp of flour for 1 1/2 tsp corn starch.
I’m allergic to cashews, is there a good substitute?
You can substitute 1/4 cup coconut milk (although it will yield a slight coconut flavor), 2 tbsp vegan cream cheese, or a dairy-free cream, if that is accessible.
What type of non-dairy milk do you recommend?
Any neutral-flavored non-dairy milk will work, such as almond or oat.
If you’re looking for more creamy pasta recipes, you’ll also love this Vegan Roasted Red Pepper Pasta, this Creamy Walnut White Sauce Pasta, or this Creamy Vegan Mac n’ Cheese.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy, rich, and savory mushroom stroganoff. This is a simple and comforting meal that can warm you up on these cold winter days.
- ½ cup cashews (soaked in boiling water for 30 min. or overnight)
- ½ cup non-dairy milk
- 1 tsp lemon juice
- 1 ½ tbsp olive oil
- ½ medium white onion, thinly sliced
- ½ tbsp vegan butter
- 3 cloves of garlic, finely minced
- 16 oz. sliced cremini mushrooms
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 1 tbsp all-purpose flour
- 1 cup low-sodium vegetable broth
- 1 ½ tsp dijon mustard
- 10 oz. pasta of choice (I used fusilli)
- Fresh parsley for garnish
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In a high-speed blender, blend cashews, non-dairy milk, and lemon juice until creamy. Set aside.
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In a large skillet, heat 1 ½ tbsp olive oil over medium heat. Once shimmering, add onion and a sprinkle of salt. Cook for 4-5 minutes until soft and translucent. Add ½ tbsp butter and minced garlic. Cook for 1-2 minutes until garlic is a light golden brown and fragrant.
-
Stir in sliced mushrooms and cook for 6-8 minutes until mushrooms are soft and golden. Stir in paprika, thyme, and black pepper to taste. Cook for 1 minute to toast spices. Add flour and stir until well incorporated. Pour in vegetable broth. Bring to a simmer and cook for 8-10 minutes until sauce is slightly thick and creamy.
-
While sauce is simmering, cook pasta according to package directions and drain.
-
To the sauce, stir in 4 tbsp cashew cream and dijon mustard. Cook for 2 minutes more and season with salt and pepper to taste. Stir in drained pasta. Serve with freshly ground black pepper and fresh parsley.
