Vegan Mushroom Stroganoff Easy And Creamy Wellplated Com

While I love a rich, cheesy pasta as much as the next sane human—Adult Mac and Cheese anyone?—I also appreciate healthy meals that leave me feeling elated and empowered for making nutritious choices for myself. But can you have them both? Food that speaks to your creamy pasta-loving soul and food that nourishes your body? ABSOLUTELY. As my collection of healthy pasta recipes demonstrates, you never ever should have to sacrifice flavor to eat well. This vegan mushroom stroganoff is an ideal example! Whether or not you follow a vegan diet, it’s a marvelous recipe and one worthy of your meal rotation. Sure, this vegan pasta is good for you, but of equal importance, it tastes FABULOUS. The fact that it is vegan is a happy by-product. Cheers for plant power! Stroganoff recipes, like reader-favorite Slow Cooker Beef Stroganoff, Chicken Stroganoff, and Instant Pot Beef Stroganoff, are prized for their comforting, creamy sauce and deeply savory flavor. My challenge when making stroganoff vegan was to create a sauce that had a similar all-American vibe and creamy texture, without the use of actual cream. While I found a number of recipes for vegan mushroom stroganoff with coconut milk, I worried that using coconut milk to thicken the sauce would taste (and there is no polite way to say this) weird. Where coconut milk is a gift to recipes like curries (this Chickpea Curry and this Coconut Curry are two other great vegan recipes), when it comes to doing justice to stroganoff, one of the most iconic dishes of my Midwest upbringing, it just didn’t feel right. Instead, I turned to a different trick to create vegan recipes that taste so velvety, rich, and even cheesy, no one will suspect they are dairy-free: cashews. Soaked, blended cashews have a gloriously creamy texture. Their flavor is pleasantly neutral. You’ll taste a subtle nuttiness, and when combined with nutritional yeast, cashews can even make recipes taste “cheesy.” Skeptical? I get it. This vegan mushroom stroganoff and I can’t wait to change your mind. Further evidence: check out the glowing reviews on this Potato Leek Soup, this Vegan Queso, and this Vegan Potato Soup, all of which use the cashew trick. Taste any of them, and you’ll be a believer too!

How to Make Vegan Mushroom Stroganoff

While the cashews are the base of this vegan mushroom stroganoff’s tasty texture, they are not the only ingredient at play. To mimic the savoriness that would typically come from the stroganoff beef, I turned to a handful of other ingredients known for their umami intensity.

The Ingredients

Cashews. Cashews become the base for our creamy, vegan sauce. Not only do they add wonderful flavor and create a scrumptious texture, but they also pack this dish with protein. Cremini Mushrooms. The first component of our umami bomb. Mushrooms are the key to creating depth, just like in this Mushroom Soup.

Dried Thyme. Adds an herbal component that complements the mushrooms perfectly. Smoked Paprika. More umami goodness is packed into this smoky spice. All-Purpose Flour. A little flour helps create our thick and luscious sauce. Soy Sauce. The final umami ingredient that gives the dish a delicious saltiness too. Nutritional Yeast. Gives the sauce a “cheesy” factor that, while not traditional in stroganoff, works magic to make this pasta satisfying and a dead ringer for the real deal. Sherry. Adds a little sweetness and a touch of acidity. Red wine vinegar would also work well here. Whole Wheat Pasta. I chose to use whole wheat pasta for its nutritional benefits, like more fiber.

The Directions

Storage Tips

To Store. Refrigerate stroganoff in an airtight storage container for up to 4 days. To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. Perfect for making this mushroom stroganoff. Blender. Great for pureeing the cashews for the sauce. Measuring Spoons. These double-sided spoons make cleanup a breeze.

This satisfying vegan stroganoff makes going meatless a joy, not a burden. I hope it brings as much comfort to your table as it does to ours!