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Vegan Mushroom Stroganoff with Cashews Recipe

A creamy, dairy-free mushroom stroganoff made with cashew sauce, herbs, and mushrooms, served over pasta or rice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cashew Cream:
  • ¾ cup raw cashews soaked
  • 1 cup water
  • 1 tbsp lemon juice
  • ½ tsp salt
For the Stroganoff:
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 cups mushrooms sliced
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 cup vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1 tsp thyme
  • ½ cup cashew cream
  • 8 oz pasta or rice for serving

Method
 

Prepare the Cashew Cream:
  1. Blend soaked cashews, water, lemon juice, and salt until smooth.
  2. Set aside.
Cook the Stroganoff:
  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté onions until soft, about 3 minutes.
  3. Add garlic and mushrooms, cooking until browned.
  4. Stir in paprika, black pepper, and thyme.
  5. Pour in vegetable broth, soy sauce, and mustard.
  6. Simmer for 5 minutes.
  7. Stir in cashew cream and cook until thickened.
Serve:
  1. Spoon over pasta or rice.
  2. Garnish with fresh parsley.
  3. Enjoy every creamy, dreamy bite.

Notes

Nutritional Information (Per Serving)

  • Calories: 320
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 10g

Vitamins & Minerals (Per Serving)

  • Iron: 15%
  • Calcium: 12%
  • Vitamin B6: 10%
  • Magnesium: 18%
  • Potassium: 22%

Tips for the Best Vegan Stroganoff

  • Soak cashews for at least 2 hours for the creamiest sauce.
  • Use a mix of mushrooms for extra depth.
  • Add a splash of white wine for fancy restaurant vibes.

Final Thought

This dish is proof that comfort food doesn’t need dairy or drama. It’s rich, cozy, and ready to impress.