Say hello to your new favorite pasta! This vegan mushroom dish is a creamy, hearty, comforting meal, and we are so happy to share it! This classic dish is savory, with a cashew cream twist. It can also be made gluten-free.
It’s a simple dish that you can enjoy during the holidays or whenever you want comfort food on a plate. Let’s make some stroganoff.
What is Stroganoff, and what does it taste like?
Stroganoff, a Russian dish, is traditionally made from sauteed beef and sour cream sauce. It is believed to have been published in 1871. Since then, there have been many variations. Stroganoff can be found all over the world. It is popular in the United States as well as Sweden, Finland, and Japan.
In the US, versions are often served with beef, mushrooms, and onions. They’re also usually served over rice or noodles. This version is dairy-free and vegan, but it’s still full of flavor and creamy.
How to Make Vegan Stroganoff
Follow the instructions carefully for cutting and cooking mushrooms. Why? Why?
We thinly slice a few mushrooms for a classic feel, but we finely chop the remaining ones to add after frying the sliced ones. This method of cooking and cutting the mushrooms in batches encourages and caramelization for the best results.
- Instead of washing them with running water, wipe them down with a kitchen towel dampened in warm water.
- Salting mushrooms will cause them to steam rather than brown, as it draws out moisture.
- We recommend that you cook each batch separately if you are making a large batch. This is because a pan overcrowded with noodles will result in excessive moisture. You can cook the noodles all in one pan.
Let’s move on to the other tasty components of this dish now that you’re armed with all the tools necessary for cooking mushrooms perfectly!
The base is created by sautéing onion in vegan Butter or oil, with garlic, thyme, and salt & pepper adding flavor. Cashew cream can be substituted for sour cream with cashew flour or cornstarch. Dijon mustard gives it a classic Stroganoff touch.
- 1/2 cup raw cashews*
- One cup of water
- Cremini mushrooms 8 ounces (1 1/2 cups thinly cut + 1 cup finely minced)
- 1 Tbsp of vegan Butter (or substitute olive oil).
- One cup of diced yellow or white onion (half a large onion will yield 1 cup or 160g)
- Half a teaspoon of sea salt
- 1/4 tsp black pepper (optional)
- Two large cloves es garlic, minced
- 1 Tbsp fresh chopped thyme
- 1 Tbsp of cornstarch or all-purpose gluten-free flour if necessary.
- 1 1/2 tsp Dijon mustard
- Cashew Cream (from above), 1 1/2 cups
- Water (for boiling).
- 6 oz. Dry noodles (such a bowtie, farfalle, or tagliatelle as needed if egg-free/vegan/gluten-free is not required)
- Salt (to season water)
FOR SERVING optional
- Chives finely chopped
- Vegan Sour Cream (or Plain Unsweetened Yogurt).
- Add 1/2 cup of cashews to a bowl. (60g // adjust the amount if you are changing the number of servings.) Cover with warm water at least two inches deep. Set aside for soaking.
- The mushrooms can be cleaned by wiping with a damp, clean kitchen towel. Slice 1 1/2 cups of mushrooms (105 g). Add the rest to a Food Processor fitted with the “S’ blade. Pulse the food processor to chop it into small pieces. If you don’t have a food processor, you can chop finely with a knife. Set aside.
- NOODLES: In a large pot, add 3 quarts of water (3 liters) and 1 Tbsp of salt (adjust quantities if you want to change the serving size). Bring to a rolling boil. Add pasta to the boiling water, stir, and set your timer at the lowest setting recommended on your package.
- In the meantime, drain cashews. Add them to a blender along with 240 ml (1 cup) of water. (Adjust quantity if you are changing batch size. Blend cashews until they are smooth. Set aside.
- Test pasta for doneness. Reserve 1/2 cup (120ml) of pasta water will help thin the sauce. Drain the pasta, and then set it aside.
- STROGANOFF Melt the vegan Butter in a Dutch Oven or large cast-iron skillet on medium heat. Once the Butter has melted, add in the onion. Season with salt and pepper if desired. Cook for 3-4 mins or until translucent. Cook the mushrooms (not the finely sliced) for 8-10 mins, stirring frequently, until the moisture has been released and they begin to brown.
- Add the remaining mushrooms (finely chopped). Cook for 5-7 mins. Sauté the garlic and thyme until fragrant, about 1-2 min. Add the mustard, salt, pepper (optional), and cornstarch. Stir to coat all the vegetables with the cornstarch or flour.
- Bring the cream to a boil and add the cashews. Stir frequently over low heat until the sauce is thickened but not dry. You can add the 1/4 to 1/2 cup (120ml) pasta water if you like it saucier. If you forget to save pasta water, use tap or filtered water instead. Serve the sauce over the noodles, or add them to the sauce. Stir to combine.
- Serve hot and garnish with optional chives, vegan yogurt, or vegan sour cream. The leftovers can be stored separately in the fridge for up to 2-3 days. The sauce can be frozen for up to one month. Reheat the pieces until they are warm in a pan, adding more water if necessary to thin.