Vegan Creamy Mushroom Stroganoff

By AislePrompt Test Kitchen · 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.

★ 3.8 (10 ratings) 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

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.

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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.