Vegan Creamy Mushroom Stoganoff

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vegan stroganoff recipe

Oh so creamy and dreamy and loaded with flavor! This tasty vegan stroganoff recipe is also loaded with nutrients like B-vitamins, vitamin D, potassium, selenium, iron, fiber, and more. It is easy to have a delicious meal that is also good for you!

Lucky for you, it can be made gluten free simply by choosing a gluten free pasta. Steamed potatoes and raw cashews are the key to make this sauce thick and ultra creamy without the need for flour. 

If you would like a lower fat version (and nut-free), you can use cooked white beans instead of cashews. If you choose this alternative, you will need to use less dairy-free milk. 

One more tip before we get to the recipe: if you do not have a high speed blender like a VitamixBlendtec, or Ninja, you should soak the cashews for a few hours or over night to soften them. This will make it easier to blend the cashews into a creamy consistency without a fancy expensive blender. 

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Vegan Creamy Mushroom Stoganoff

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield8 servings

Ingredients

  • 2 medium russet or gold potatoes, peeled and chopped
  • 1 cup cauliflower florets
  • 3 garlic cloves, peeled
  • 3 portobello mushrooms (or 1 lb crimini/baby bella mushrooms), chopped
  • 1 small onion, chopped
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1 1/2 cups unsweetened plain dairy-free milk
  • 1 cup cashews, soaked if necessary
  • 1/3 cup nutritional yeast
  • 1 TBSP apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 - 1 tsp of salt (depending on your tastes)
  • 1/4 tsp pepper
  • 2 boxes (2 lbs) gluten free pasta

Directions

Preparing the spices

1

Steam the potatoes and cauliflower for 5 minutes. Add the garlic cloves to the steamer, steam for another 5 minutes or until vegetables are soft.

2

Meanwhile, saute the mushrooms and onion with a little bit of water to prevent sticking. Saute for 5 minutes, then add the basil, thyme, and rosemary. Mix in herbs, cook 1 minute, and remove from heat.

3

Add the dairy-free milk, cashews, nutritional yeast, apple cider vinegar, onion powder, garlic powder, salt, and pepper to a blender and blend on high until creamy.

4

Add the steamed potatoes, cauliflower, garlic, and half of the mushroom mixture to the blender. Blend until smooth and creamy.

5

Cook pasta according to package directions. Strain, then add the sauce and the remaining mushroom mixture to the pasta. Mix to coat the pasta with sauce and serve!

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