mushroom stroganoff vegan

Comforting, creamy, and dreamy vegan mushroom stroganoff that’s gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!

Creamy Vegan Mushroom Stroganoff (GF Optional)

raw cashews*

water

cremini mushrooms ((~1 ½ cups thinly sliced + 1 cup finely chopped))

Tbsp vegan butter ((or sub olive oil))

diced white or yellow onion ((1/2 large onion yields ~1 cup or 160 g))

tsp sea salt

tsp black pepper ((optional))

garlic, minced

Tbsp thyme

cornstarch ((or sub all-purpose flour, gluten-free if needed))

Dijon mustard

cashew cream ((from above)*)

Water ((for boiling))

dry noodles ((such as bowtie or farfalle //

Salt ((for seasoning water))

chives

Vegan sour cream

Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.

Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the “S” blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.

NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s recommendation.

Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.

Test pasta for doneness. When it’s ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.

STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.

Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant — about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).

Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 - 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.

Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.

This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice.&nbsp;

Easy Vegan Mushroom Stroganoff

vegetable broth ((plus more if needed))

plant-based milk ((such as soy

all-purpose flour ((use gluten-free if preferred))

thyme leaves

salt

black pepper

vegan butter ((sub olive oil if preferred))

yellow onion, (chopped)

garlic, (minced)

parsley (roughly chopped)

Parmegan (vegan parmesan)

Bring a large pot of water to a boil and cook the pasta according to package directions.

In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.

Melt the vegan butter in a large skillet or pot. When hot add the onion and&nbsp;garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.&nbsp;Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release&nbsp;their juices.

Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.

Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.&nbsp;

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Top 2 mushroom stroganoff vegan recipes from across the web

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Creamy Vegan Mushroom Stroganoff (G...

Easy Vegan Mushroom Stroganoff

The most viewed mushroom stroganoff vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine