Creamy Vegan Mushroom Stroganoff with Fresh Parsley and Pasta

Introduction

There’s nothing quite as comforting as a bowl of rich, creamy pasta, and this Creamy Vegan Mushroom Stroganoff with Fresh Parsley and Pasta delivers all the indulgence without any dairy. This plant-based version of the classic Russian dish features tender mushrooms sautéed to perfection, a luscious cashew-based cream sauce, and fragrant fresh parsley to brighten up every bite. It’s a cozy, satisfying meal that’s perfect for weeknights, special occasions, or whenever you’re craving something hearty and delicious.

Traditional beef stroganoff is known for its deep umami flavors and creamy texture, but this vegan adaptation proves that you don’t need animal products to achieve that same level of richness. By using a combination of cremini and shiitake mushrooms, along with a silky sauce made from cashews, vegetable broth, and a splash of white wine, this dish captures all the savory goodness of the original—without the heaviness.

This recipe is also highly adaptable. You can serve it with classic pasta, swap in gluten-free noodles, or even spoon it over mashed potatoes for an extra comforting twist. Plus, it’s packed with wholesome ingredients that offer plant-based protein, fiber, and healthy fats, making it as nutritious as it is delicious.

If you’re looking for a flavorful, dairy-free, and satisfying pasta dish, this Creamy Vegan Mushroom Stroganoff is sure to become a staple in your kitchen. Let’s dive into why you’ll love it and how to make it effortlessly at home.

Why Choose This Vegan Mushroom Stroganoff?

This dish is more than just a pasta recipe—it’s a nutrient-packed, flavor-loaded meal that will keep you coming back for more. Here’s why you should give it a try:

1. Creamy Without Dairy

• Instead of heavy cream or sour cream, this stroganoff gets its luscious texture from blended cashews or coconut milk.
• The sauce is velvety, rich, and completely plant-based, making it suitable for lactose-intolerant or vegan diets.

2. Packed with Umami Flavor

• Mushrooms provide deep, earthy flavors that mimic the richness of meat.
• Soy sauce and Dijon mustard enhance the savory depth of the dish.
• A splash of white wine adds brightness and complexity.

3. Wholesome and Satisfying

• Made with whole-food ingredients, this stroganoff is naturally nutritious.
• It’s high in fiber, protein, and healthy fats, keeping you full and energized.
• No artificial thickeners—just simple, real ingredients.

4. Versatile & Customizable

• Serve it with pasta, rice, mashed potatoes, or even cauliflower mash.
• Adjust the sauce’s thickness to your liking—make it extra creamy or light and silky.
• Add spinach, peas, or chickpeas for extra nutrition and variety.

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Ingredients

For the Stroganoff Sauce

• 1 cup raw cashews, soaked in hot water for 15 minutes
• ¾ cup vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon salt

For the Mushroom Stroganoff

• 2 tablespoons olive oil or vegan butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 12 oz cremini mushrooms, sliced
• 4 oz shiitake mushrooms, sliced (or use all cremini)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup dry white wine (optional, but recommended)
• 1 cup vegetable broth
• 2 teaspoons soy sauce or tamari
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, if needed)
• ½ cup chopped fresh parsley, for garnish

For Serving

• 12 oz pasta of choice (fettuccine, tagliatelle, or gluten-free pasta)
• Extra parsley for garnish
• Freshly ground black pepper

Ingredient Breakdown

Mushrooms: The Star of the Dish

Mushrooms bring rich umami depth to this dish. Using a mix of cremini and shiitake mushrooms provides a meatier texture and complex flavors. If you can’t find shiitakes, feel free to use all cremini or substitute portobello mushrooms.

Cashew-Based Cream Sauce

Soaked cashews blend into a silky, dairy-free cream that mimics the traditional sour cream used in stroganoff. It’s rich but light, providing a luxurious texture without any heaviness.

White Wine & Soy Sauce: Layers of Flavor

A splash of white wine deglazes the pan, enhancing the dish with a subtle acidity. Soy sauce (or tamari) adds a savory, umami punch that deepens the flavor profile.

Instructions

Step 1: Prepare the Cashew Cream

1. Drain the soaked cashews and blend them with vegetable broth, nutritional yeast, Dijon mustard, lemon juice, garlic powder, and salt until smooth.
2. Set aside for later.

Step 2: Cook the Pasta

3. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
4. Drain and set aside, reserving ½ cup of pasta water to adjust the sauce if needed.

Step 3: Sauté the Aromatics & Mushrooms

5. Heat olive oil in a large skillet over medium heat.
6. Add the onions and sauté for 3-4 minutes, until soft.
7. Stir in the garlic, cooking for another 30 seconds until fragrant.
8. Add the mushrooms, salt, black pepper, and smoked paprika, stirring well.
9. Cook for 6-8 minutes, allowing the mushrooms to release their moisture and brown.

Step 4: Deglaze & Simmer

10. Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes until mostly evaporated.
11. Stir in the vegetable broth, soy sauce, and thyme, then reduce the heat and let simmer for 5 minutes.

Step 5: Combine & Finish

12. Stir in the cashew cream sauce, mixing well until everything is coated.
13. If the sauce is too thin, mix cornstarch with water and stir it in to thicken.
14. Let the sauce simmer for 2-3 minutes, then taste and adjust seasoning.
15. Add the cooked pasta, tossing to coat. If needed, add reserved pasta water to loosen the sauce.

Step 6: Garnish & Serve

16. Remove from heat and stir in fresh parsley.
17. Serve immediately, garnished with extra parsley and black pepper.

Tips and Variations

• Gluten-Free Option: Use gluten-free pasta or serve over mashed potatoes.
• Nut-Free Option: Replace cashews with unsweetened coconut cream or silken tofu for a similar creamy texture.
• Extra Protein Boost: Add chickpeas, tofu, or tempeh for more protein.
• More Veggies: Stir in spinach, kale, or peas for added greens.

Nutritional Information (Per Serving)

• Calories: ~450
• Protein: 12g
• Carbohydrates: 55g
• Fats: 18g
• Fiber: 6g
• Iron: 4mg
• Vitamin C: 20% DV

Conclusion

This Creamy Vegan Mushroom Stroganoff is proof that comfort food can be both indulgent and nourishing. The combination of earthy mushrooms, silky cashew cream, and fresh herbs creates a dish that’s packed with flavor and satisfying textures.

Whether you’re serving this as a quick weeknight meal or a special dinner, this pasta will leave everyone at the table wanting more. Try it out and let me know your favorite way to enjoy vegan stroganoff in the comments!

Disclaimer: Nutritional values are estimates. Consult a professional for specific dietary needs.