🌱 Creamy Vegan Mushroom Stroganoff

A plant-based twist on a Russian classic, this Vegan Mushroom Stroganoff delivers comfort in every bite. Traditionally made with beef and sour cream, this version swaps in meaty mushrooms and a dreamy cashew cream sauce for a dish that’s every bit as rich and satisfying. The aroma of garlic, thyme, and sautéed mushrooms will fill your kitchen with warmth, while the sauce’s silky texture wraps around tender pasta like a cozy blanket. It’s perfect for chilly evenings or anytime you need a little soul food.

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients:

8 oz whole wheat or gluten-free pasta
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
16 oz cremini or baby bella mushrooms, sliced
1 tsp dried thyme
½ tsp smoked paprika
2 tbsp soy sauce or tamari
1 cup vegetable broth
1 cup unsweetened plant-based milk (oat or almond)
½ cup raw cashews (soaked 1 hour, drained)
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté onions for 3–4 minutes until translucent.
Add garlic and mushrooms. Cook for 6–8 minutes until mushrooms release moisture and begin to brown.
Stir in thyme, smoked paprika, soy sauce, and vegetable broth. Simmer for 5 minutes.
Meanwhile, blend cashews and plant-based milk until smooth and creamy.
Pour the cashew cream into the skillet. Stir and let simmer for another 5–7 minutes until thickened. Season with salt and pepper.
Toss in the cooked pasta, combine well, and garnish with chopped parsley.