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!
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!
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.