Vegan Mushroom Stroganoff
A mix of cremini and shiitake mushrooms provides the meaty texture and deep umami that make stroganoff satisfying, cooked down with caramelized onions and finished in a cashew cream sauce seasoned with Dijon mustard and a splash of white wine. Cashew cream replaces the sour cream used in the classic Russian dish, delivering the same richness without any dairy. Serve over egg-free noodles or rice in about 40 minutes.
Equipment
- 1 Large skillet
- 1 Blender or food processor
- 1 Saucepan
- 1 Chef's knife
- 1 Cutting board
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil preferably cold-pressed
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 16 oz mixed mushrooms shiitake, cremini, and oyster mushrooms sliced
- 1 teaspoon smoked paprika
- 1 tablespoon tamari or low-sodium soy sauce
- ½ teaspoon freshly ground black pepper or to taste
- 12 oz fettuccine or tagliatelle pasta preferably whole wheat or gluten-free if needed
Cashew Cream Sauce
- ¾ cup raw cashews soaked in water for 2–4 hours or boiled for 10 minutes
- 1 cup unsweetened plant-based milk like oat or soy
- 1 tablespoon nutritional yeast for depth and umami
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt or to taste
Instructions
- Prepare the cashew cream sauce: blend soaked cashews, plant-based milk, nutritional yeast, lemon juice, and sea salt until very smooth. Set aside.
- Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add onions and sauté for 5–7 minutes until translucent and slightly caramelized.
- Add minced garlic and smoked paprika. Stir and cook for 30 seconds until aromatic.
- Add the sliced mushrooms and cook uncovered for 8–10 minutes, stirring occasionally, until they release moisture and begin to brown.
- Add the tamari and black pepper. Stir to coat the mushrooms evenly.
- Reduce the heat to medium-low (around 300°F / 150°C). Pour in the prepared cashew cream sauce. Stir gently to incorporate, letting it simmer for 5 minutes while it thickens. If needed, add a bit of reserved pasta water for consistency.
- Add the cooked pasta to the pan and gently toss until well coated in the sauce.
Notes
- For a deeper flavor, deglaze the mushrooms with 2 tablespoons of dry white wine before adding the cashew cream.
- If short on time, soak the cashews in boiling water for 10 minutes instead of hours.
- Substitute tamari with coconut aminos for a soy-free version.
Nutrition
Calories: 612kcalCarbohydrates: 83gProtein: 23gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 71mgSodium: 598mgPotassium: 914mgFiber: 8gSugar: 8gVitamin A: 427IUVitamin C: 5mgCalcium: 133mgIron: 4mg
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