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!
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, it’s sure to be a winner!
How to make Vegan Stroganoff:
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).
While mushroom mixture is sautéing, blend together cream sauce ingredients until completely smooth (Photo #2).
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).
Heat sauce over medium heat stirring frequently until thickened and creamy!
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 for a low carb option ladle your sauce over a bed of brown rice or fluffy quinoa!
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.
If you liked this post, you might also enjoy:
- Vegan Stuffed Mushrooms
- Real Vegan Mozzarella Cheese
- Creamy Vegan Spinach Artichoke Dip
- Perfect Vegan Pesto
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Ultra Creamy Vegan Stroganoff
Ingredients
Saute:
- 1/2 cup diced onion
- 2 1/2 cups sliced button mushrooms
- 4 cloves minced garlic
- 1-2 Tbsp olive oil
Blend:
- 1/2 cup raw cashews
- 3 cups vegetable broth
- 2 Tbsp corn starch
- 2 Tbsp Braggs Liquid Aminos or Soy sauce
- 1 Tbsp onion powder
- 2 Tbsp yest flakes
- 1 Tbsp vegan worcestershire sauce
- 1 tsp dijon mustard
- 2/3 cup canned coconut milk
- added salt and pepper to taste
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 vegan meat substitue if using.
- Heat sauce over medium heat stirring frequently until thickened and creamy! Â
Notes
Stroganoff Serving ideas:
Traditionally, stroganoff is served over noodles. Â 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. Â Buy them sliced or whole, just be sure not to submerge in water when cleaning to letting them soak up extra moisture. Â Use a paper towel or corner of a dish cloth to wipe and dirt off your mushrooms. ÂNutrition
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
Thanks so much for the comment! So glad you like the recipe! Hugs to you and Cathy!