This Vegan Mushroom Stroganoff is a creamy, savory dish that’s rich in flavor and texture, without any dairy. Perfect for a cozy dinner or to impress guests at your next gathering, this plant-based stroganoff is made with earthy mushrooms, hearty pasta, and a luscious cashew cream sauce.
Ingredients You'll Need
1 lb (450g) mushrooms, sliced (button, cremini, or portobello)
1 medium onion, chopped
2 cloves garlic, minced
1 cup vegetable broth
1/2 cup coconut cream (or any plant-based cream)
2 tbsp flour (gluten-free if needed)
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp soy sauce or tamari (for gluten-free)
1 tsp dried thyme
Salt and pepper, to taste
8 oz (225g) pasta (use gluten-free if preferred)
Fresh parsley, chopped (for garnish)
Cook the Pasta
Cook the pasta according to package instructions. Drain and set aside.
Sauté the Veggies
Heat olive oil in a large skillet over medium heat.
Add the onions and garlic, and sauté for 3-4 minutes until softened.
Add the sliced mushrooms, thyme, and a pinch of salt and pepper.
Cook for another 7-10 minutes, stirring occasionally, until the mushrooms are browned and tender.
Make the Sauce
Stir in the flour and cook for 1-2 minutes to form a roux.
Slowly add the vegetable broth, whisking constantly to avoid lumps. Once the broth is incorporated, add the coconut cream, mustard, and soy sauce.
Simmer for 5-7 minutes, until the sauce thickens.
Combine and Serve
Toss the cooked pasta into the sauce, coating well.
Adjust seasoning with salt and pepper as needed.
Garnish with fresh parsley and serve hot.
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