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Vegan Mushroom Stroganoff Recipe

Vegan Mushroom Stroganoff Recipe

This Vegan Mushroom Stroganoff recipe is a hearty, comforting recipe that is perfect for an average weeknight dinner when you need something creamy and satisfying.
5 from 1 vote
Prep Time 35 mins
Total Time 35 mins
Course dinner, Main Course, main meals, vegetarian
Servings 4 servings


  • Blender

what you'll need

Cashew Cream

  • 1 cup raw cashews
  • 2/3 cup water


  • 1 tbsp avocado oil
  • 1/4 onion diced
  • 1 lb white mushrooms sliced
  • 3 tsp garlic minced
  • 1 tbsp coconut aminos or soy sauce
  • 1/2 tsp thyme
  • 1 tbsp fresh parsley minced
  • 1/2 cup dry white wine
  • 3 1/2 cups vegetable broth or stock
  • salt and pepper to taste
  • 1 lb pasta of choice
  • 1 cup cashew cream
  • Parsley to serve
  • Black pepper to serve

let's do it

  • In a high speed blender combine the raw cashews and water. Blend on high for about 1-2 minutes or until smooth. If too thick, add 1tbsp water at a time until a smooth, thick consistency is reached.
  • Heat a large pot over medium heat and add the avocado oil. Add the onion and cook for about 1-2 minutes or until fragrant. Add the garlic and cook for another minute.
  • Add the mushrooms and a pinch of salt and pepper and cook for about 5 minutes, stirring frequently while the mushrooms cook down. Add the thyme and coconut aminos and cook for another 1-2 minutes. Add the white wine and cook down for about 3 minutes, stirring frequently.
  • Add the broth, parsley, and pasta. Stir, cover, and let cook for about 20 minutes, stirring frequently until the pasta is tender.
  • Pour the cashew cream into the pot and stir. Taste and season with more salt if needed.
  • Garnish with more fresh parsley and freshly cracked black pepper.
Keyword vegan
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