Creamy Vegan Mushroom Stroganoff Recipe with Easy Cashew Sauce
A rich and creamy vegan mushroom stroganoff made with a silky cashew-based sauce, perfect for cozy dinners and busy weeknights. This plant-based dish delivers indulgent flavor without dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Vegan, Plant-Based
Ingredients
Scale
- 1 cup raw cashews, soaked in hot water for 20 minutes
- 1 ½ cups vegetable broth
- 16 oz (450g) cremini or baby bella mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons white wine or apple cider vinegar (optional)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- Salt and pepper to taste
- Cooked pasta or rice for serving (egg-free noodles or brown rice recommended)
Instructions
- Soak the cashews in hot water for 20 minutes to soften.
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 4-5 minutes until translucent and fragrant.
- Add minced garlic and cook for another 1 minute, stirring constantly.
- Add sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until mushrooms release moisture and start to brown.
- Drain soaked cashews and place in a blender. Add vegetable broth, Dijon mustard, smoked paprika, and white wine or apple cider vinegar if using. Blend until ultra-smooth and creamy.
- Pour the cashew sauce into the skillet with mushrooms and stir to combine. Reduce heat to low and simmer gently for 5-7 minutes to thicken the sauce.
- Stir in fresh thyme and season with salt and pepper to taste.
- Serve warm over cooked pasta, rice, or mashed potatoes. Garnish with fresh thyme or parsley if desired.
Notes
Soak cashews thoroughly for a silky smooth sauce. Avoid overcrowding the pan when cooking mushrooms to ensure proper browning. Use a high-speed blender for best sauce texture. Season gradually and simmer sauce gently to avoid curdling. The sauce thickens as it cools; add broth to loosen if needed before serving.
Nutrition
- Serving Size: Approximately 1 ½ cu
- Calories: 350400
- Sugar: 46
- Sodium: 300400
- Fat: 1822
- Saturated Fat: 23
- Carbohydrates: 3540
- Fiber: 57
- Protein: 1012
Keywords: vegan mushroom stroganoff, cashew sauce, creamy vegan stroganoff, plant-based dinner, dairy-free stroganoff, easy vegan recipe, mushroom recipe