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 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!

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!

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).

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

That’s it! Super easy!

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!  

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 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.  

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

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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 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 onion½ cup diced onion
• 2½ cups sliced button mushrooms2½ cups sliced button mushrooms
• 4 cloves minced garlic4 cloves minced garlic
• 1-2 tablespoons olive oil1-2 tablespoons olive oil

Blend:

• ½ cup raw cashews½ cup raw cashews
• 3 cups vegetable broth3 cups vegetable broth
• 2 tablespoons corn starch2 tablespoons corn starch
• 2 tablespoons Braggs liquid aminos, or soy sauce2 tablespoons Braggs liquid aminos, or soy sauce
• 1 tablespoon onion powder1 tablespoon onion powder
• 2 tablespoons nutritional yeast flakes2 tablespoons nutritional yeast flakes
• 1 tablespoon vegan Worcestershire sauce , (omit for gluten-free version!)1 tablespoon vegan Worcestershire sauce , (omit for gluten-free version!)
• 1 teaspoon Dijon mustard1 teaspoon Dijon mustard
• ⅔ cup canned coconut milk⅔ cup canned coconut milk
• salt and pepper, to tastesalt 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