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How to make creamy vegan mushroom stroganoff: Mushrooms and pasta tossed with cashew cream sauce after simmering.

Creamy Vegan Mushroom Stroganoff {gluten free}

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5 from 1 review

  • Author: Nyssa Tanner
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This creamy vegan mushroom stroganoff is a healthy spin on a comfort food classic! Made with real food ingredients and the creamiest mushroom sauce – a flavorful meal that the whole family will love! Perfect for weeknight cooking or meatless Monday. Vegan, vegetarian, and gluten free. 


  • 1/2 cup raw cashews
  • Hot water to soak cashews
  • 12 ounces gluten free pasta
  • 3 tablespoons olive oil
  • 16 ounces crimini or mixed mushrooms, sliced or cut into bite sized pieces
  • 4 cloves garlic
  • 1 cup onion, finely diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 2 cups mushroom broth
  • 2 tablespoons coconut aminos or gluten free tamari
  • 1 tablespoon Dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh dill or parsley to garnish, optional


  1. Soak cashews. Before you start cooking – in a heat proof bowl, cover raw cashews with just boiled water for at least 30 minutes, or up to an hour. If you’re in a hurry you can simmer the cashews on the stove top for about 10 minutes until they are pale and plump.
  2. Cook pasta. Bring a large pot of salted water to boil. Cook pasta until underdone by about 3 minutes – it will continue to cook with the sauce later in the recipe. Reserve 1 cup of pasta cooking water, drain, and set aside.
  3. Sauté mushrooms. Heat olive oil in a large skillet over medium heat. Add mushrooms, onions, and garlic, and cook for 8-10 minutes, until mushrooms are tender and onions are soft and caramelized. Add dried thyme and paprika and sauté for another minute or so. Remove from heat and set aside.
  4. Make cashew cream sauce. Drain soaked cashews and add to the blender with broth, coconut aminos, mustard, nutritional yeast, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend on high for at least a minute – until entirely smooth and creamy.
  5. Add sauce to the pasta and mushrooms. Return skillet to the stove top over medium low heat. Add the cooked pasta to the skillet along with the cashew sauce. Warm pasta, tossing occasionally, and scraping up any brown bits form the bottom of the pan. The sauce will seem thin at first but will quickly thicken. Gently simmer until heated through and sauce is thickened slightly. Add reserved pasta water a little bit at a time to thin the sauce if needed – simmering in between additions. The more liquid you add the softer the sauce will be.
  6. Season to taste with salt and pepper. Top with fresh dill or parsley if desired.
  7. Serve and enjoy!


Would also be delicious topped with some homemade vegan parmesan cheese!

Refrigerator: This vegan stroganoff will keep in the refrigerator for 4-5 days in a sealed container.

Freezing: I would not recommend freezing this pasta. I haven’t tried it but I think that the texture of the pasta, sauce, and mushrooms would not hold up well once thawed.

To re-heat: The cashew cream sauce will thicken as it sits in the refrigerator. To re-heat, warm the pasta on low in a skillet or in the microwave, and add a little water or broth to the sauce a bit at a time, stirring in between, until desired consistency is reached.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Method: stove top
  • Cuisine: healthy