Creamy Vegan Mushroom Stroganoff – Cozy, Comforting, and Weeknight-Friendly

Mushroom stroganoff is one of those meals that feels fancy but comes together with simple ingredients. This vegan version is rich, creamy, and loaded with savory flavor—no dairy needed. It’s just the kind of bowl you want on a cool evening, piled over pasta or mashed potatoes.

The mushrooms bring that satisfying, “meaty” bite while a silky cashew or coconut cream sauce ties it all together. If you’re craving comfort food that still feels fresh and wholesome, this is it.

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Creamy Vegan Mushroom Stroganoff - Cozy, Comforting, and Weeknight-Friendly

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• Mushrooms (1.5 lbs / 680 g): Cremini or baby bella are great; mix in shiitake or oyster for variety.
• Onion (1 medium), thinly sliced.
• Garlic (3–4 cloves), minced.
• Olive oil or vegan butter (2–3 tbsp) for sautéing.
• Tamari or soy sauce (2 tbsp) for umami.
• Dijon mustard (1 tbsp) for tang and depth.
• Smoked or sweet paprika (1 tsp) for warmth.
• Thyme (1 tsp dried or 1 tbsp fresh), optional but lovely.
• Vegetable broth (1.5 cups / 360 ml) to build the sauce.
• Cornstarch or arrowroot (1.5 tbsp) for thickening.
• Cashew cream (3/4 cup) or full-fat coconut milk (1 cup): See note below.
• Lemon juice (1–2 tbsp) or a splash of white wine vinegar for brightness.
• Fresh parsley (a small handful), chopped.
• Salt and black pepper to taste.
• For serving: Cooked wide noodles, pasta, rice, or mashed potatoes.

Instructions

• Prep the mushrooms. Wipe them clean and slice thickly so they keep some bite. Thin slices can get soggy.
• Sweat the onions. Warm a large skillet over medium heat with 1 tbsp oil. Add onion and a pinch of salt.Cook 5–7 minutes until soft and translucent.
• Sear the mushrooms in batches. Add another tbsp oil, then half the mushrooms. Let them sit for 2–3 minutes before stirring so they brown. Cook 5–6 minutes, remove to a bowl, and repeat with the remaining mushrooms.
• Add garlic and seasonings. Return all mushrooms to the pan with the onions.Stir in garlic, thyme, paprika, and a few grinds of pepper. Cook 1 minute until fragrant.
• Deglaze and build flavor. Add tamari/soy and 1/2 cup of the broth. Scrape up any browned bits from the pan.
• Thicken the sauce. Whisk cornstarch into the remaining 1 cup broth until smooth.Pour into the pan, stirring as it simmers for 2–3 minutes until slightly thickened.
• Make it creamy. Lower the heat and stir in cashew cream or coconut milk along with Dijon. Simmer gently 2–3 minutes. Avoid boiling to keep it silky.
• Finish and balance. Add lemon juice, taste, and adjust salt, pepper, and acidity.The flavor should be savory with a clean, bright finish.
• Serve. Spoon over noodles, rice, or potatoes. Top with parsley and an extra pinch of pepper.

What Makes This Special

This stroganoff leans into mushrooms’ natural umami, then layers in aromatics, herbs, and a hint of tang for balance. The creaminess comes from plant-based ingredients that don’t weigh you down.

It’s a one-pan meal with big flavor, perfect for weeknights or casual dinner guests.

• Deep umami flavor: A mix of mushrooms plus tamari or soy sauce adds savory depth.
• Luxuriously creamy: Cashew cream or full-fat coconut milk delivers a silky texture without dairy.
• Quick and flexible: Ready in about 35 minutes, and easy to adapt to what you have.
• Comfort food done lighter: Satisfying and cozy, but made with nourishing ingredients.

What You’ll Need

• Mushrooms (1.5 lbs / 680 g): Cremini or baby bella are great; mix in shiitake or oyster for variety.
• Onion (1 medium), thinly sliced.
• Garlic (3–4 cloves), minced.
• Olive oil or vegan butter (2–3 tbsp) for sautéing.
• Tamari or soy sauce (2 tbsp) for umami.
• Dijon mustard (1 tbsp) for tang and depth.
• Smoked or sweet paprika (1 tsp) for warmth.
• Thyme (1 tsp dried or 1 tbsp fresh), optional but lovely.
• Vegetable broth (1.5 cups / 360 ml) to build the sauce.
• Cornstarch or arrowroot (1.5 tbsp) for thickening.
• Cashew cream (3/4 cup) or full-fat coconut milk (1 cup): See note below.
• Lemon juice (1–2 tbsp) or a splash of white wine vinegar for brightness.
• Fresh parsley (a small handful), chopped.
• Salt and black pepper to taste.
• For serving: Cooked wide noodles, pasta, rice, or mashed potatoes.

Cashew cream note: Blend 3/4 cup raw cashews (soaked 20–30 minutes in hot water, then drained) with 3/4 cup water until very smooth.

Instructions

1. Prep the mushrooms. Wipe them clean and slice thickly so they keep some bite. Thin slices can get soggy.
2. Sweat the onions. Warm a large skillet over medium heat with 1 tbsp oil. Add onion and a pinch of salt.

   Cook 5–7 minutes until soft and translucent.

3. Sear the mushrooms in batches. Add another tbsp oil, then half the mushrooms. Let them sit for 2–3 minutes before stirring so they brown. Cook 5–6 minutes, remove to a bowl, and repeat with the remaining mushrooms.
4. Add garlic and seasonings. Return all mushrooms to the pan with the onions.

   Stir in garlic, thyme, paprika, and a few grinds of pepper. Cook 1 minute until fragrant.

5. Deglaze and build flavor. Add tamari/soy and 1/2 cup of the broth. Scrape up any browned bits from the pan.
6. Thicken the sauce. Whisk cornstarch into the remaining 1 cup broth until smooth.

   Pour into the pan, stirring as it simmers for 2–3 minutes until slightly thickened.

7. Make it creamy. Lower the heat and stir in cashew cream or coconut milk along with Dijon. Simmer gently 2–3 minutes. Avoid boiling to keep it silky.
8. Finish and balance. Add lemon juice, taste, and adjust salt, pepper, and acidity.

   The flavor should be savory with a clean, bright finish.

9. Serve. Spoon over noodles, rice, or potatoes. Top with parsley and an extra pinch of pepper.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Best without noodles. Freeze the sauce in portions for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over low heat with a splash of broth or water to loosen. Avoid high heat to prevent separation.

Why This Is Good for You

• Mushrooms bring umami and nutrients. They’re a source of B vitamins, potassium, and antioxidants, with a satisfying texture.
• Plant-based fats, not heavy cream. Cashews or coconut provide creaminess and help you feel full without dairy.
• Balanced comfort food. Plenty of fiber from mushrooms and your chosen base (whole-grain noodles, brown rice) keeps it steady and satisfying.
• Lower in saturated fat (depending on your cream choice). Cashew cream is especially friendly if you’re watching saturated fat intake.

Pitfalls to Watch Out For

• Overcrowding the pan: Mushrooms steam instead of brown. Cook in batches for the best flavor and texture.
• Boiling the cream: High heat can cause separation.

  Simmer gently once the cream is added.

• Skipping acidity: Without lemon or vinegar, the sauce can taste flat. A small splash brightens everything.
• Too thin or too thick: If runny, simmer a bit longer. If too thick, add a splash of broth to loosen.
• Under-seasoning: Mushrooms love salt.

  Taste often and adjust at the end.

Recipe Variations

• Gluten-free: Use tamari instead of soy sauce and serve over gluten-free pasta or rice.
• Coconut-free: Choose cashew cream for a neutral, dairy-like flavor.
• Wine-kissed: Deglaze the pan with 1/4 cup dry white wine after the onions for extra complexity.
• Herb-forward: Swap thyme for rosemary or tarragon (use sparingly) for a different aromatic profile.
• Protein boost: Stir in sautéed tempeh, crispy tofu, or white beans near the end.
• Smoky notes: Add a pinch more smoked paprika or a drop of liquid smoke to mimic a classic stroganoff depth.
• Earthy lift: Add 1 tbsp white miso paste with the cream for extra umami and roundness.
• Extra veggies: Fold in spinach or peas in the last minute of cooking for color and freshness.

FAQ

Can I use any type of mushroom?

Yes. Cremini or baby bella are reliable, but mixing in shiitake, oyster, or portobello adds a wider range of textures and flavors. Avoid very watery varieties if you can’t brown them properly.

What can I use instead of cashew cream?

Full-fat coconut milk works well.

You can also try unsweetened oat cream or a thick almond cooking cream. Taste and adjust, since different creams vary in sweetness and richness.

How do I make this nut-free?

Use full-fat coconut milk or an oat-based cooking cream. Check labels to ensure they’re unsweetened and neutral in flavor.

Is this dish freezer-friendly?

Yes, the sauce freezes well.

For best texture, freeze it without pasta. Thaw in the fridge and reheat gently with a splash of broth to smooth it out.

What should I serve it with?

Wide noodles are classic, but mashed potatoes, rice, quinoa, or even cauliflower mash work beautifully. Choose what you love and what you have on hand.

Why add mustard and lemon?

Dijon and lemon sharpen the flavors and cut through the richness.

They make the sauce taste lively instead of heavy.

Can I make it oil-free?

Yes. Sauté onions and mushrooms in a splash of vegetable broth, adding more as needed to prevent sticking. The final texture will be slightly lighter but still satisfying.

How do I avoid a gummy sauce?

Fully dissolve cornstarch in cool broth before adding it, and simmer gently while stirring.

If it thickens too fast, lower the heat and add a bit more broth to smooth it out.

Wrapping Up

This Creamy Vegan Mushroom Stroganoff is the sort of recipe you keep in your back pocket: simple, cozy, and endlessly adaptable. It delivers big flavor with everyday ingredients and welcomes tweaks based on your pantry. Whether you’re serving it on a busy weeknight or as a comforting weekend treat, it checks all the boxes—hearty, creamy, and deeply satisfying, with a bright finish that keeps you coming back for more.