Seared mushrooms, garlic and thyme bathe in a creamy sauce with al dente ribbon noodles. This comforting vegan dish cooks up quickly making it perfect for a satisfying weeknight plant-based meal.
While stroganoff is a Russian dish that is usually made with beef and sour cream, for this vegan version we get our umami and texture from crimini mushrooms. A creamy, dairy-free sauce is accomplished with cashews! When soaked and blended up, cashews create a rich, smooth sauce and takes on the flavors of the other ingredients perfectly.
I’ve been making this vegan stroganoff for a couple of years. It’s one of those recipes that’s so easy and second nature that I somehow forget that I should share it! Well, today’s the day! All that said, I’ve only recently started serving it with almond ricotta. Not necessary, but a total game changer! A spoonful (or two!) on top of the mushroom stroganoff is amazing! You can get my almond ricotta recipe here. Once the almonds are soaked, it comes together really quickly.
Tips for Perfect Vegan Mushroom Stroganoff:
- crimini mushrooms are much more flavorful than white button mushrooms. As they are the star of this dish, I recommend using them if you can. Otherwise, chopped portabellos would be a great choice, too.
- I’ve included a range in ribbon pasta weight because I’ve tested this recipe with 8 oz and 12 oz of noodles, and it’s great both ways! Add a bit more pasta water to the sauce if you want to extend it a bit.
- If you prefer not to use wine or apple cider (NOT apple cider vinegar), you could use vegetable stock.
- Adding miso to the pasta deepens the flavor of the pasta. If you don’t have any, the pasta will still be great as long as you’re using a really good vegetable stock in the sauce.
- The mustard is added right at the end of cooking the sauce. When added too early and allowed to simmer, mustard can create a bitter taste in the sauce.
- Reserve a cup of the water that the pasta cooks in so you can thin your sauce to your liking. We enjoy a rich, thick sauce, but if you’re using 12 ounces of noodles, you may wish to thin it for better noodle coverage.
Vegan Mushroom Stroganoff
- 8-12 oz vegan ribbon pasta*
- 2 tbsp olive oil
- 1 large brown onion, diced
- 16-24 oz crimini mushrooms, sliced
- 6 cloves garlic, minced
- 1 tsp dried thyme
- ½ cup white wine or apple cider
- 1 cup raw cashews, soaked and drained
- 2 cups vegetable stock
- 2 tbsp tomato paste
- 2 tbsp miso paste*, optional
- 2 tsp prepared yellow mustard
- ¼ cup nutritional yeast, optional
- salt and pepper to taste
- almond ricotta, to serve
- Prepare the noodles according to the package directions. Reserve a cup of the pasta water for thinning the sauce later, if desired. Drain, toss with a bit of oil to prevent sticking and keep warm until the sauce is ready.
- In a wide heavy-bottomed pan (cast iron is ideal), heat the olive oil over medium heat. Sauté the onions for 2 minutes, until softened. Add the mushrooms, stirring occasionally to prevent burning and for even cooking. Some browning should start to happen after about 5-8 minutes. Add the garlic and thyme, cooking for another 2 minutes. Deglaze the pan with the wine.
- In a high-speed food processor or blender, blend the cashews, vegetable stock, miso paste and tomato paste until smooth. Pour into the mushroom mixture. Lower the heat, and bring to a simmer taking care not to burn it. Whisk in the nutritional yeast, if using. If you'd like to thin the sauce, add some pasta water or soup stock a half cup at a time. Once ready to serve, whisk in the mustard. Season with salt and pepper, if desired.
- Combine the cooked, drained pasta with the sauce. Serve with almond ricotta and fresh parsley, if desired.