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Recipe characteristics
- Creamy and comforting
- Rich and flavorful
- Healthy, filling and packed with nutrients
- Ideal for a quick lunch or dinner and serves 2-3 people
- Quick and easy to make
- Dietary requirements: plant-based, gluten-free, grain-free, and soy-free.
Notes on ingredients
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
- Cremini or brown button mushrooms: For this recipe, I used Cremini (brown button) mushrooms because they have firmer flesh and a more pronounced earthy flavor than white mushrooms.
- Cashews: Raw cashews are the perfect dairy-free alternative for heavy cream.
- Dijon mustard: Dijon mustard adds a bit of punch to the sauce.
- Tapioca flour: Tapioca flour is great for thickening sauces.
- Leeks: I love adding leeks to sauces. They have a sweeter, more subtle and mild taste than onions. If you don’t have or love leeks, thinly sliced shallots will make an excellent alternative.
- Garlic: Garlic gives an additional flavor.
- Parsley: Parsley enhances flavors and adds balance.
- Spices and seasonings (salt, pepper, lemongrass powder): Spices can transform a meal by adding a range of flavors, from a hint of sweetness to a kick of heat. Feel free to customize this recipe by adding more of your favorite spices and herbs.
How to make it
You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for a couple of hours.
Cashew cream
- Drain cashews well and put them into a high-speed blender along with water, Dijon mustard, and tapioca flour.
- Blend until very smooth. Set aside.
- Note: You can also use an immersion blender to achieve a smooth texture.
Mushroom Stroganoff
- Add finely chopped leeks and 1 tablespoon of olive oil (or 2 tablespoons of water for an oil-free version) to a large pot over medium heat. Sauté for about 3-4 minutes or until the leeks looks translucent.
- Add in sliced mushrooms and sauté for about 6-8 minutes or until the mushrooms are tender (and the liquid evaporates).
- Add garlic and sauté until fragrant, about 45 seconds.
- Stir in cashew cream and bring to a boil. Reduce heat to low, add parsley, sprinkle in salt, pepper, and lemongrass powder , cover, and allow it to simmer for 10-15 minutes. Stir frequently. Taste and adjust seasonings as needed.
- You can add more water for a thinner consistency.
- Serve with mashed potatoes, rice, or gluten-free pasta.
- Top with roasted mushrooms (optional) and garnish with parsley.
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Easy Vegan Mushroom Stroganoff
Easy Vegan Mushroom Stroganoff is creamy, rich, and flavorful. Quick and easy to make, it's ideal for a quick lunch or dinner!
Ingredients
Cashew cream
- 50 g cashews previously soaked in water for a couple of hours
- 350 ml water
- 2 teaspoons Dijon mustard
- 1 tablespoon tapioca flour approx. 12 g
Mushroom Stroganoff
- 30-40 ml water or 1 tablespoon olive oil
- 100 g chopped leeks
- 400 g brown button mushrooms (Cremini mushrooms) sliced
- 2-3 cloves garlic minced
- 1 tablespoon chopped parsley
- salt to taste
- pepper to taste
- lemongrass powder to taste
Instructions
- SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for a couple of hours.
Cashew cream
- Drain cashews well and put them into a high-speed blender along with water, Dijon mustard, and tapioca flour.
- Blend until very smooth. Set aside.
- Note: You can also use an immersion blender to achieve a smooth texture.
Mushroom Stroganoff
- Add finely chopped leeks and 1 tablespoon of olive oil (or 2 tablespoons of water for an oil-free version) to a large pot over medium heat. Sauté for about 3-4 minutes or until the leeks looks translucent.
- Add in sliced mushrooms and sauté for about 6-8 minutes or until the mushrooms are tender (and the liquid evaporates).
- Add garlic and sauté until fragrant, about 45 seconds.
- Stir in cashew cream and bring to a boil. Reduce heat to low, add parsley, sprinkle in salt, pepper, and lemongrass powder , cover, and allow it to simmer for 10-15 minutes. Stir frequently. Taste and adjust seasonings as needed.
- You can add more water for a thinner consistency.
Serving suggestion
- Serve with mashed potatoes, rice, or gluten-free pasta.
- Top with roasted mushrooms (optional) and garnish with parsley.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.
Nutrition facts
Nutrition Facts
Easy Vegan Mushroom Stroganoff
Serving Size
2
Amount per Serving
Calories
234
% Daily Value*
Fat
12
g
18
%
Sodium
91
mg
4
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
11
g
22
%
* The nutritional information provided is calculated automatically and should be used as an estimate.