Dairy-Free Beef Stroganoff with Ground Beef and Cashew Cream 

This easy dairy free beef stroganoff is the perfect pasta for the whole family! And because it’s made with ground beef it comes together even more quickly than a traditional beef stroganoff recipe. You can have it on the table in less than 45 minutes! It’s dairy free (thanks to cashew cream) which replaces sour cream. The recipe includes plenty of mushrooms and a simple blend of spices and flavor-boosting ingredients for lots of rich flavor. Using gluten free pasta also makes the dish gluten free!

The best no-dairy beef stroganoff

If you’ve been a part of the Nyssa’s Kitchen community for a while, you know by now that a homemade take on traditional comfort food recipes is right up our alley!

And because it’s such a favorite of ours (and so many others!), beef stroganoff has long been on the list of recipes that I’ve wanted to share with you.

The sauce’s rich flavors and creamy texture land beef stroganoff squarely in the comfort food category. And for this version of the recipe, we’re keeping all the best parts of the dish but making a few simple substitutions that make it dairy free, gluten free, and easy enough to make any day of the week. Because the best comfort food recipes shouldn’t be saved for special occasions!

Recipe testing notes

Many dairy free alternative recipes use coconut milk, but, I don’t generally like the coconut flavor that ingredient imparts in dishes like this.

Because of their mild flavor and creamy texture once blended, raw cashews are the perfect ingredient to use as a substitution for the sour cream typically used in beef stroganoff.

I tested this recipe with strips of steak and ground beef, and I unquestionably preferred making it with ground beef.

While it was delicious with steak, it felt too fussy and messy – especially for a weekday. Ground beef also cuts down on the cost of the ingredients, making it a more economical choice, too!

I have made the recipe in right around 30 minutes, and I think you can too if you organize your ingredients before cooking! Though a realistic estimate for your first time making it is probably closer to 45 minutes.

If you’re looking for a similar vegan option be sure to check out our recipe for Creamy Dairy Free Mushroom Stroganoff! Or some of our other cashew cream pasta recipes like this Butternut Squash Pasta, Creamy Cajun Chicken Pasta, or this Dairy Free Vodka Pasta!

Ingredients

You can find the full list of ingredients, along with measurements, in the recipe card below. These are my ingredient notes and recommendations for easy swaps and substitutions!

Raw cashews

Raw cashews lend the creamiest texture to the sauce once blended with the other flavorful sauce ingredients. Their flavor is mild, and they make a wonderful dairy free alternative to sour cream in beef stroganoff.

Gluten free pasta

Any pasta that you like will work for this recipe, but we’ve chosen to use this gluten free fusili to keep the recipe gluten free friendly. To ensure the pasta doesn’t fall apart during the recipe’s final steps, make sure to undercook it by about 2-3 minutes.

Short egg noodles are the traditional pasta used for beef stroganoff, but those are tricky to find gluten free. Although, I have been wanting to try this gluten free Riccioli pasta in a recipe like this! I have used several of the other pasta shapes from this Italian brand and they’re very good.

Olive oil

For sautéing the mushrooms, ground beef, and onions.

Mushrooms

To save some prep time I usually opt for pre-sliced crimini mushrooms. You can, of course, buy your mushrooms whole and slice them yourself. Cooking them alone in the skillet before you add the ground beef and onions helps to encourage caramelization, which leads to deeper flavors.

Ground beef

Using ground beef in place of strips of steak shortens the cooking time and mess in this recipe and cuts down on grocery costs a bit!

Onion and garlic

You will cook these ingredients with the ground beef until tender and aromatic – they add a lot of savory flavor to the final sauce.

A simple spice blend

Dried thyme, paprika, salt, and pepper enhance the other flavors of the rich sauce!

Umami boosting ingredients

Coconut aminos, dijon mustard, nutritional yeast, and lemon juice all help amp up the umami factor in the pasta and mimic the flavors you usually get from using dairy products.

Fresh herbs

While totally optional, I love the color and fresh flavor you get from adding a scatter of fresh herbs to this recipe just before serving. Parsley and dill are our favorites!

How to make dairy free beef stroganoff

All it takes is one skillet and 30-45 minutes to make this recipe! Taking the time to prep and measure all your ingredients before you begin helps the flow of cooking. And I always suggest reading through the recipe at least once before you begin.

Step 1: Soak the cashews

Before you start cooking, soak cashews in a heat-proof bowl with just boiled water. If you’re in a hurry, you can simmer the cashews on the stovetop for about 10 minutes – until they are pale and plump.

Step 2: Cook pasta

Bring a large pot of salted water to boil and cook pasta according to package instructions, but undercook it slightly as it will continue to cook in the sauce later in the recipe.

Step 3: Cook the mushrooms

Cook the mushrooms separately from the other sauce ingredients to encourage browning and flavor. Add olive oil and cook mushrooms, stirring only occasionally so they can brown and nicely caramelize. Transfer to a plate and set aside.

Step 4: Cook the ground beef and aromatics

Add remaining olive oil to the skillet with ground beef, onions, garlic, and kosher salt. Cook, breaking up ground beef with a spatula, until fully browned, liquid has evaporated, and onions are translucent. Add mushrooms back to the skillet with dried thyme and paprika and sauté for another minute or so. Remove from the heat and set aside.

Step 5: Make cashew cream

Drain soaked cashews and add to a blender container with broth, coconut aminos, mustard, nutritional yeast, lemon juice, remaining kosher salt, and black pepper. Blend on high until smooth and creamy with no pieces of cashews remaining.

Step 6: Assemble the pasta

Return skillet to the stovetop. Add the cooked pasta and mushrooms, and pour in the cashew cream sauce. Scrape up any browned bits from the bottom of the pan and stir occasionally, allowing everything to warm through. The sauce may seem thin at first, but it will thicken as it heats up.

Step 7: Season and serve!

Season to taste with salt and pepper and serve garnished with fresh herbs if desired. Enjoy!

Storage and reheating

Once you’ve made this pasta, you may have leftovers you want to store and reheat later. Here are some tips to help you store and reheat properly:

To store in the refrigerator: Allow to cool to room temperature and transfer to an airtight container before moving to the fridge. It should keep for up to 5 days.

To reheat: This pasta can easily be reheated in the microwave or a small skillet over low heat on the stovetop. However you reheat, I recommend adding a few tablespoons of water or broth to the pasta as cashew cream sauces tend to thicken in the refrigerator.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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