Description
A rich, velvety, and deeply savory vegan mushroom stroganoff made with a homemade cashew cream sauce. This dish is ready in under 30 minutes, uses pantry staples, and is naturally gluten-free friendly.
Ingredients
Scale
- 1 cup raw unsalted cashews (150g)
- 1.5 pounds mixed mushrooms (cremini, shiitake, or porcini) (700g)
- 1 medium yellow onion, diced (200g)
- 5 cloves garlic, minced (2 for cashew cream, 3 for stroganoff)
- 1/2 cup vegetable broth (120ml)
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 cup dry white wine (60ml)
- 2 tablespoons olive oil or vegan butter
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
- Egg noodles, gluten-free pasta, rice, or mashed potatoes for serving
- Fresh parsley or dill for garnish
- Plant-based sour cream for serving (optional)
Instructions
- Soak the cashews in boiling water for 10 minutes (or cold water for a few hours). Drain and rinse.
- In a blender, combine soaked cashews, 1/2 cup vegetable broth, lemon juice, 2 cloves minced garlic, and 1/2 teaspoon salt. Blend on high until completely smooth. Set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add dried thyme and smoked paprika to the onions. Cook for 1 minute until fragrant.
- Add sliced mushrooms to the pan. Cook for 8-10 minutes, stirring occasionally, until deeply browned. Do not overcrowd the pan; cook in batches if necessary.
- Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes until alcohol cooks off.
- Add soy sauce and stir well.
- Reduce heat to low. Pour in the cashew cream sauce. Stir to combine and simmer gently for 3-5 minutes until the sauce thickens slightly.
- Taste and adjust salt and pepper. If the sauce is too thick, add a splash of broth; if too thin, simmer longer.
- Cook noodles or potatoes according to package directions.
- Plate the starch, ladle the stroganoff over the top, and garnish with fresh parsley or dill and plant-based sour cream.
Notes
For the smoothest sauce, ensure cashews are fully soaked. Brown the mushrooms well to build umami flavor. The sauce will thicken as it cools; add broth when reheating. This dish does not freeze well as the cashew sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate with noodles
- Calories: 450
- Sugar: 6
- Sodium: 380
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: vegan stroganoff, mushroom stroganoff, cashew cream, gluten-free dinner, quick vegan meals, creamy mushroom sauce, weeknight dinner, plant-based comfort food