There’s nothing quite like a steaming bowl of creamy pasta on a cold evening — especially when it’s made entirely from plants. This vegan stroganoff is my twist on the classic comfort food that traditionally uses sour cream and beef.
I wanted something that felt indulgent but still nourishing — so I built the base with earthy cremini mushrooms, garlic, and onions, then blended soaked cashews and coconut milk to create that ultra-luxurious sauce.
It’s rich, creamy, and perfectly balanced with a splash of lemon juice and Dijon mustard. The best part? It’s all made in one pot — minimal cleanup, maximum comfort.
Whether you’re making dinner for two or meal-prepping for the week, this stroganoff delivers cozy vibes and flavor that’ll make you forget it’s dairy-free.
✅ 100% Dairy-Free & Vegan
✅ One-Pot & Easy to Make
✅ Comfort Food Without the Guilt
✅ Packed with Umami & Creaminess
✅ Perfect for Cozy Fall Dinners
This Creamy Vegan Mushroom Stroganoff is pure comfort in a bowl — rich, silky, and full of deep, earthy flavor. Made with tender mushrooms simmered in a luscious cashew-cream sauce, it’s hearty enough for dinner but light enough to enjoy any night of the week.
Forget the heavy cream and butter — this plant-based version gets its creaminess from blended cashews and a touch of coconut milk, balanced by savory garlic, onion, and umami-rich mushrooms. Serve it over pasta, rice, or mashed potatoes for the ultimate one-pot vegan dinner.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft and fragrant (2–3 minutes).
Add sliced mushrooms and cook for 8–10 minutes until golden brown and tender. Stir occasionally.
Add smoked paprika, soy sauce, Dijon mustard, and vegetable broth. Stir to combine, then simmer for 5 minutes.
In a blender, combine soaked cashews and coconut milk. Blend until smooth and creamy. Pour this into the pan and mix well.
Add your pasta directly into the sauce and simmer, stirring occasionally, until pasta is cooked and sauce thickens (8–10 minutes)
Season with salt, pepper, and a splash of lemon juice. Garnish with parsley before serving.