Vegan Mushroom Stroganoff

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vegan mushroom stroganoff pasta

Oh so creamy and dreamy and loaded with flavor! This tasty vegan mushroom 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 of this vegan mushroom stroganoff (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. 

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how to make vegan stroganoff

This creamy mushroom pasta is a satisfying plant based meal that everyone will enjoy. Try this vegan recipe for your next weeknight dinner or make it as a healthy meal prep for the week. 

vegan stroganoff recipe

One more tip before we get to the vegan mushroom stroganoff 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 Mushroom Stroganoff

vegan stroganoff recipe
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield8 servings


  • 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


Preparing the spices


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.


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.


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.


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


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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