Classic stroganoff gets its comforting richness from sour cream, but this vegan version proves you don't need dairy to get that same creamy, savory result. Golden sautéed mushrooms and caramelized onions come together in a rich sauce made from either blended cashews or plant-based yogurt, finished with a touch of mustard and balsamic vinegar for depth.

Serve it over pasta or rice for a hearty, satisfying meal any night of the week.

Watch the full recipe video here

Two Ways to Make the Vegan Cream

This recipe gives you two options for the creamy base, so you can use whichever fits your pantry:

• Yogurt-based: ½ cup unsweetened plain plant-based yogurt whisked with ½ cup water, veggie stock, or plant-based milk. Faster, since there's no soaking or blending required.
• Cashew-based: ½ cup raw cashews, soaked and blended smooth with 1 cup water, veggie stock, or plant-based milk. Slightly richer texture, but requires a blender and soaking time.

Ingredients

Main ingredients:

• 1 pound mushrooms, trimmed and quartered
• 1 large onion, diced

Seasonings:

• 2 garlic cloves, minced (about 1 tbsp)
• ½ tsp paprika
• 1 tsp thyme (or your favorite herb blend)
• 1 tbsp balsamic vinegar
• ½ tsp sugar

For the vegan cream (choose one):

• ½ cup unsweetened plain plant-based yogurt + ½ cup liquid (water, veggie stock, or plant-based milk), OR
• ½ cup raw cashews, soaked and blended smooth with 1 cup liquid (water, veggie stock, or plant-based milk)
• 1 tsp mustard

Other:

• Olive oil
• Salt and black pepper
• Fresh parsley, chopped (for garnish)

To serve:

• Pasta (rotini, fusilli, farfalle) or cooked rice

How to Make Vegan Mushroom Stroganoff

1. Cook the mushrooms. Slice the mushrooms into ½-inch slices. Heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté the mushrooms, stirring occasionally, until golden brown. Remove from the skillet and set aside.

2. Sauté the onions. In the same skillet, add 1 tablespoon of olive oil and the diced onion. Cook over medium-low heat until soft and golden.

3. Add the seasonings. Stir in the minced garlic, thyme, paprika, sugar, balsamic vinegar, and 1 teaspoon salt. Mix well and cook for about 30 seconds.

4. Combine and add the cream. Return the cooked mushrooms to the skillet with the onions. Add the prepared cream (yogurt mixture or blended cashew cream) and the mustard, stirring to combine. Season with black pepper to taste.

5. Simmer. Let the sauce simmer for a few minutes until it thickens and becomes creamy, then remove from the heat.

6. Serve. Serve the mushroom stroganoff over pasta or rice, garnished with chopped fresh parsley.

Recipe Tips

• Don't crowd the mushrooms: Cooking them in a single layer helps them brown instead of steaming, which gives better flavor and texture.
• Choose your cream base: The yogurt version is quicker with no blending required, while the cashew version gives a slightly richer, thicker sauce.
• Adjust the consistency: If the sauce gets too thick, thin it with a splash more liquid; if it's too thin, let it simmer a bit longer.

Frequently Asked Questions

Can I use a different type of mushroom? Yes, cremini, button, or a mix of wild mushrooms all work well in this recipe.

Is cashew cream or plant-based yogurt better for this recipe? Both work well. Cashew cream gives a richer, thicker sauce, while yogurt is faster since it skips the soaking and blending step.

What pasta shapes work best with stroganoff? Short, ridged shapes like rotini, fusilli, or farfalle hold onto the creamy sauce well, though egg-free noodles also work great.