Description
A simple recipe for creamy vegan mushroom stroganoff served over noodles.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine or vegetable broth
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 cup unsweetened plain plant-based milk (soy or oat recommended)
- 1/4 cup raw cashews, soaked in hot water for 15 minutes and drained
- 1 tablespoon lemon juice
- 12 ounces egg-free noodles
- Fresh parsley, chopped, for garnish
Instructions
- Cook the noodles according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their liquid and start to brown, about 8 to 10 minutes.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and thyme. Cook for 1 minute until fragrant.
- Pour in the white wine or broth to deglaze the pan, scraping up any browned bits. Let it reduce slightly, about 2 minutes.
- Add the vegetable broth, soy sauce, and Dijon mustard. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- While the sauce simmers, blend the soaked cashews with the plant-based milk and lemon juice in a high-speed blender until completely smooth and creamy.
- Reduce the heat to low. Pour the cashew cream mixture into the skillet. Stir gently until the sauce is heated through. Do not boil.
- Taste and adjust salt and pepper as needed.
- Toss the cooked noodles with the mushroom sauce.
- Serve immediately, garnished with fresh parsley.
Notes
- Soaking the cashews makes the cream smoother. If you forget to soak them, boil them for 10 minutes instead.
- Use a mix of mushroom types for deeper flavor.
- For a richer sauce, substitute the plant-based milk with full-fat canned coconut milk (the thick cream part only).
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 6
- Protein: 18
- Cholesterol: 0
Keywords: Vegan, Mushroom, Stroganoff, Creamy, Noodles, Plant-based, Dairy-free