Easy Vegan Mushroom Stroganoff

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

• 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

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.

Easy Vegan Mushroom Stroganoff

Nensi Beram

Easy Vegan Mushroom Stroganoff is creamy, rich, and flavorful. Quick and easy to make, it's ideal for a quick lunch or dinner!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cuisine Gluten-free, Vegan

Servings 2

Calories 234 kcal

Ingredients

  

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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.

Keyword easy vegan stroganoff, vegan stroganoff cashew cream