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Home » Recipes » Main Dishes

Ultra Creamy Vegan Stroganoff

Published on April 14, 2020 by Kate, Updated on January 28, 2022 - 6 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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side overhead photo of stroganoff in a black pasta bowl with fork in dish and mushrooms and napkin nearby

Ultra creamy and yet totally healthy, this vegan mushroom stroganoff is simply irresistible!  Sautéed mushrooms, onions and garlic are drenched in a savory vegan cream sauce created by blending the richness of coconut milk and cashews.

The vegan stroganoff sauce is gluten-free and ready in under 25 minutes! Serve over pasta, rice, quinoa, or potatoes!

overhead photo of stroganoff on a bed of pasta in a black pasta bowl with a garnish of chopped green herbs

Vegan Stroganoff is a decadent but healthy dish that can be whipped up quickly for a weeknight dinner or served with a few garnishes for a fancy holiday meal!  Whatever you decide to use it for, you're going to love the vegan Stroganoff sauce!

Related recipe: Vegan Baked Feta Pasta

How to make vegan Stroganoff:

Step 1: In a large skillet or stock pot, sauté sliced mushrooms, diced onion, and minced garlic in olive oil over medium heat until onions are clear and soft (Photo #1).

Step 2: While mushroom mixture is sautéing, blend together cream sauce ingredients until completely smooth (Photo #2).

Step 3: Pour cream sauce over sautéed mushroom mixture and stir to combine. If you have a favorite vegan meat substitute that you would like to use, you can add that now.  In these photos, I added chopped bits of my tender vegan steaks. (Photos #3 & 4).

collage of four overhead photos showing process for sautéing, blending, and cooking stroganoff sauce

Step 4: Heat sauce over medium heat stirring frequently until thickened and creamy!  

That's it! Super easy!

Related recipe: Creamy Vegan Spinach and Artichoke Pasta

Stroganoff serving ideas:

Traditionally, stroganoff is served over buttered egg noodles or mashed potatoes.  Toss your vegan pasta in just a bit of margarine to get that buttery flavor!  Or ladle your sauce over a bed of gluten-free pasta, brown rice, or fluffy quinoa if you don't eat regular pasta!  

overhead photo of thickened mushroom stroganoff in a dutch oven with wooden spoon

Related recipe: Roasted Red Pepper Pasta

Adding vegan protein:

Adding a meat substitute is totally optional in this recipe.  Sometimes, you just need that added 'chew'.  I usually have some of my favorite vegan gluten steaks in the freezer that I can pull out, chop up, and add to the stroganoff, but store-bought subs work great as well!  

In a pinch, firm tofu cubes can also add great texture!

Related recipe: Veggie-Stuffed Portobello Mushrooms

What kind of mushrooms work best for stroganoff?

White or brown button mushrooms are perfect for a vegan stroganoff sauce.  Buy them sliced or whole, just be sure not to submerge in water when cleaning to letting them soak up extra moisture.  Use a paper towel or corner of a dish cloth to wipe and dirt off your mushrooms.  

side overhead closeup of vegan stroganoff with a fork digging into the bowl of pasta and sauce

If you liked this post, you might also enjoy:

  • Vegan Stuffed Acorn Squash
  • Vegan Stuffed Mushrooms
  • Vegan Brussels sprouts with maple balsamic dressing
  • Real Vegan Mozzarella Cheese
  • Creamy Vegan Spinach Artichoke Dip
  • Perfect Vegan Pesto

If you’ve tried this recipe then don’t forget to rate it and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

Did you make this recipe?  Please click on the stars to rate it below!!!

Ultra Creamy Vegan Stroganoff

Ultra creamy and yet totally healthy, this vegan mushroom stroganoff is simply irresistible!  Sautéed mushrooms, onions and garlic are drenched in a savory cream sauce created by blending the richness of coconut milk and cashews. Served over pasta, rice, quinoa, or potatoes!
4.82 from 16 votes
Print recipe Leave a comment
Course: Main Course
Cuisine: American, Russian
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 194kcal
Author: Kate

Ingredients

Saute:

  • ½ cup diced onion
  • 2½ cups sliced button mushrooms
  • 4 cloves minced garlic
  • 1-2 tablespoons olive oil

Blend:

  • ½ cup raw cashews
  • 3 cups vegetable broth
  • 2 tablespoons corn starch
  • 2 tablespoons Braggs liquid aminos, or soy sauce
  • 1 tablespoon onion powder
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon vegan Worcestershire sauce , (omit for gluten-free version!)
  • 1 teaspoon Dijon mustard
  • ⅔ cup canned coconut milk
  • salt and pepper, to taste

Special equipment

  • Large skillet
  • Blender

Instructions

  • In a large skillet or stock pot, sauté sliced mushrooms, diced onion, and minced garlic in olive oil over medium heat until onions are clear and soft.
  • While mushroom mixture is sautéing, blend together cream sauce ingredients until completely smooth.
  • Pour cream sauce over sautéed mushroom mixture and stir to combine. Add chopped vegan meat substitute, if using.
  • Heat sauce over medium heat stirring frequently until thickened and creamy! Serve over pasta, rice, or quinoa!

Notes

Stroganoff Serving ideas:

Traditionally, stroganoff is served over noodles.  It is also delicious over a bed of rice, quinoa, mashed potatoes or crispy roasted potatoes!

Adding Vegan protein:

Adding a meat substitute is totally optional in this recipe.  Sometimes, you just need that added 'chew'.  I usually have some of my favorite vegan gluten steaks in the freezer that I can pull out, chop up, and add to the stroganoff, but store-bought subs work great as well!  In a pinch, firm tofu cubes can also add great texture!

What kind of mushrooms work best for stroganoff?

White or brown button mushrooms are perfect.  Buy them sliced or whole, just be sure not to submerge in water when cleaning to letting them soak up extra moisture.  Use a paper towel or corner of a dish cloth to wipe and dirt off your mushrooms.  

Nutrition

Serving: 1cup | Calories: 194kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Sodium: 837mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg

 

 

 

 

 

 

« Easy Vegan Stuffed Mushrooms
Chocolate Chia Seed Pudding »

Reader Interactions

Comments

  1. Lois McKinney

    January 28, 2021 at 5:41 pm

    It was great and tasted pretty much like my moms meat and sour cream stroganoff that she made. Mine wasn’t completely vegan but it was very good.

    Reply
    • Kate

      January 30, 2021 at 3:23 pm

      No one is judging 😉 So glad you liked it!

      Reply
  2. Mafalda Seabra

    October 08, 2020 at 8:24 pm

    5 stars
    The best Stroganoff sauce ever!!! ??

    Reply
    • Kate

      October 09, 2020 at 9:24 am

      So glad to hear that! Thanks for letting me know!

      Reply
  3. susan s

    May 19, 2020 at 10:27 pm

    woo! beyond yummy. i was out of cornstarch so put 2Tbs of cooked brown rice in the blender with the sauce and thickened just fine. Used Gardein brand 'beef tips'. i was pleasantly surprised that i didn't detect any coconutty taste from the milk. wooo it was sooo tasty, will make this again and again. thank you so much Rebecca! i found your awesome website from my friend Cathy F. from Desert Cove who you know from AZ. May the Lord bless you special for sharing all these wonderful recipes with us

    Reply
    • Rebecca

      May 20, 2020 at 9:55 am

      Thanks so much for the comment! So glad you like the recipe! Hugs to you and Cathy!

      Reply

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