Creamy Vegan Mushroom Stroganoff

I am definitely pasta obsessed, so when someone says creamy pasta I am all over it! 

Pasta has such a bad rep in the health community as a bad carb. Let’s be real…carbs are good for you! A helping of complex carbohydrates, such as whole grains and unrefined sugars are good for you! 

What makes a pasta dish healthy is all in the sauce. Veer away from sauces loaded with cream, cheese, lots of salt, and saturated fat. This is a much healthier alternative to a traditional beef stroganoff. A creamy mushroom and cashew based sauce with bits of chewy seitan. 

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This recipe is…

Oh so creamy and luscious 

Great depth of flavor 


Healthy & simple 

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Creamy Vegan Mushroom Stroganoff

By: Taavi Elizabeth     Serves: 3-4 

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  • 1/2 white onion, diced 
  • 3 cloves minced garlic 
  • 1 tsp olive oil 
  • 3 cups sliced cremini mushrooms  
  • 1 cup sliced seitan strips or homemade
  • White wine vinegar 
  • 2 cups vegetable broth 
  • Salt & pepper to taste 
  • 1 cup soaked cashews 
  • 1/2 cup almond milk 
  • 1/2 tsp fresh thyme or 1 tsp dried 
  • 1 tbsp cornstarch 
  • 10 oz. pasta of choice (I used whole wheat farfalle) 
  • Chopped chives (optional) 
  1. Heat up oil in a large skillet. Add in onion and garlic. Saute until onions are translucent and fragrant. Stir in mushrooms and seitan. Cook for 7-8 min. or until golden brown. Deglaze with a splash of white wine vinegar. 
  2. Pour in vegetable broth, salt, and pepper. Simmer on medium-low for 3-5 min, while you prepare cashew cream. 
  3. In a high-speed blender, blend cashews, milk, thyme, and cornstarch until thick & creamy. Pour 2/3 cup of the cream into the skillet. Simmer for 8-10 min. or until it has thickened quite a bit. 
  4. While sauce is simmering, bring a pot of salted water to a boil. Cook pasta according to directions. Drain and set aside. 
  5. Once the sauce has thickened, pour in drained pasta and stir to coat. Serve with chopped chives. Enjoy!



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