Vegan Creamy Mushroom Stroganoff

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A luxurious plant-based stroganoff with tender mushrooms in a velvety cashew cream sauce, served over gluten-free noodles for a comforting weeknight dinner. This eastern european-inspired vegan (gluten-free) ready in about 45 minutes pairs sliced cremini mushrooms, raw cashews, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Eastern European cuisine 300 cal/serving

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Ingredients

16 oz, sliced cremini mushrooms
1/2 cup, raw cashews
1 cup vegetable broth
2 tbsp dijon mustard
3 tbsp nutritional yeast
1 tbsp lemon juice
2 tbsp all-purpose flour
1 medium, finely diced onion
2 cloves, minced garlic
12 oz gluten-free egg noodles

Equipment for this recipe

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Instructions

Step 1: Soak 1/2 cup raw cashews in hot water for 15 minutes, then drain.
Step 2: Cook 12 oz gluten-free egg noodles according to package instructions until al dente, then drain and set aside.
Step 3: In a blender, combine soaked cashews, 1 cup vegetable broth, 2 tbsp Dijon mustard, 3 tbsp nutritional yeast, and 1 tbsp lemon juice; blend until completely smooth, about 2 minutes.
Step 4: Heat a large skillet over medium heat; sauté 1 diced onion and 2 minced garlic cloves for 3 minutes until soft and fragrant.
Step 5: Add 16 oz sliced cremini mushrooms to the skillet, season with salt and pepper, and cook for 8-10 minutes until mushrooms release liquid and brown slightly.
Step 6: Sprinkle 2 tbsp all-purpose flour over mushrooms and stir for 1 minute to thicken.
Step 7: Pour blended cashew cream sauce into the skillet, stirring constantly until the sauce thickens and coats the back of a spoon (about 3-4 minutes).
Step 8: Toss with cooked noodles, adjusting with more broth if too thick, and serve hot with extra nutritional yeast for garnish.

Frequently asked questions

How long does Vegan Creamy Mushroom Stroganoff take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegan Creamy Mushroom Stroganoff?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced cremini mushrooms from drying out.

Can I substitute ingredients in Vegan Creamy Mushroom Stroganoff?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegan Creamy Mushroom Stroganoff for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegan Creamy Mushroom Stroganoff gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.