This creamy, dreamy Vegan Stroganoff is the ultimate comfort food makeover—completely dairy-free, yet so indulgent and satisfying. With a rich, savory mushroom sauce, tender pasta, and cozy flavors in every bite, this is a dish that’s perfect for busy weeknights or when you need a hearty, soul-warming meal on the table fast. No complicated steps, no fancy ingredients—just simple, bold flavors and a silky, luscious sauce that clings to every strand of pasta.

Why You’ll Love This Recipe

Quick and Simple: This recipe comes together in about 30 minutes and uses pantry-friendly ingredients. No fuss, just good food fast.
Creamy Without the Cream: Thanks to plant-based milk and cashew or coconut cream, you get all the richness without any dairy.
Cozy and Satisfying: Earthy mushrooms and comforting pasta make this the perfect cold-weather dinner—or a feel-good meal any time.
Customizable: Make it gluten-free, protein-rich, or spicier with just a few easy tweaks. It’s super versatile.

Ingredients You’ll Need

Here’s what you’ll need to bring this cozy dish to life—and why each one matters:

Mushrooms: The heart of the dish. Cremini or button mushrooms work great, but go wild with a mix like shiitake or oyster for deeper umami flavor.
Onion: Adds a savory base and natural sweetness that builds flavor as it cooks down.
Garlic: Essential for depth and that irresistible aromatic kick—use fresh cloves for best results.
Vegetable Broth: Provides a savory base that brings everything together and keeps the sauce rich and flavorful.
Soy Sauce or Tamari: Brings in salty umami richness and enhances the mushroom flavor. Use tamari for a gluten-free version.
Dijon Mustard: Adds a subtle tang and complexity to the sauce—it’s a small addition that makes a big difference.
Plant-Based Milk: Choose an unsweetened variety like almond, oat, or soy milk to make the sauce creamy without overpowering the other flavors.
Cashew Cream or Coconut Cream: This adds the luscious, silky texture that makes Stroganoff so comforting. Cashew is more neutral, while coconut adds a hint of sweetness.
Nutritional Yeast: Optional, but gives a cheesy, savory note that boosts creaminess and depth.
Pasta: Wide noodles like tagliatelle or fettuccine are perfect here—they catch the sauce beautifully. Use gluten-free if needed.
Fresh Parsley: Brightens up the final dish and adds a fresh herbal note.

Variations

Feeling creative? Try one of these tasty twists:

Protein Boost: Add pan-fried tofu cubes or canned lentils for a heartier version.
Gluten-Free: Use gluten-free pasta and tamari instead of soy sauce.
Low-Fat: Swap cashew cream for blended silken tofu or use just the plant milk for a lighter version.
Extra Veggies: Stir in baby spinach, peas, or steamed broccoli for extra nutrition and color.
Spicy Touch: Add a pinch of smoked paprika or crushed red pepper flakes for a subtle heat.

How to Make Vegan Stroganoff

Step 1: Sauté the Aromatics

In a large skillet over medium heat, sauté the chopped onion in a little olive oil until soft and golden. Add the garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms

Toss in the sliced mushrooms and a pinch of salt. Let them cook down, releasing their moisture, then browning slightly for maximum flavor—don’t rush this step.

Step 3: Build the Sauce

Add the soy sauce, Dijon mustard, and vegetable broth to the skillet. Stir everything together and let it simmer gently for a few minutes to deepen the flavors.

Step 4: Make it Creamy

Lower the heat and stir in the plant-based milk and cashew cream (or coconut cream). Simmer until the sauce thickens slightly. Add nutritional yeast here if using.

Step 5: Add the Pasta

Meanwhile, cook your pasta according to the package instructions. Drain, then add directly to the sauce, tossing to coat every noodle.

Step 6: Finish and Serve

Sprinkle with chopped fresh parsley and adjust seasoning with salt and pepper. Serve hot and enjoy the comfort in every bite.

Pro Tips for Making the Recipe

Don’t skip the browning: Letting the mushrooms caramelize brings out incredible umami flavor—avoid stirring too often to get a good sear.
Cashew Cream Shortcut: Soak cashews in boiling water for 15 minutes, then blend with water until smooth for instant cashew cream.
Adjust thickness: If your sauce is too thick, stir in a splash of broth or plant milk. Too thin? Simmer a bit longer uncovered.
Make it ahead: The sauce actually gets better as it sits, so it’s perfect for meal prep!

How to Serve

This Vegan Stroganoff is a complete meal on its own, but you can definitely dress it up:

Garnish:

A sprinkle of fresh parsley, a twist of cracked black pepper, or a drizzle of olive oil adds that perfect finishing touch.

Side Dish:

Serve with a crisp green salad, roasted vegetables, or some crusty bread to mop up all that incredible sauce.

Wine Pairing:

Pair with a dry white wine like Sauvignon Blanc or a light red like Pinot Noir for a lovely, balanced dinner.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better over time.

Freezing

You can freeze the sauce (without the pasta) for up to 3 months. Reheat gently and toss with freshly cooked pasta when ready to serve.

Reheating

Warm leftovers on the stovetop over medium-low heat, adding a splash of plant milk or water to loosen the sauce. Microwave works fine, too—just stir halfway through to keep it creamy.

FAQs

Can I use canned mushrooms instead of fresh?
Fresh mushrooms are definitely preferred for texture and flavor, but if you’re in a pinch, canned will work. Be sure to drain and rinse them, and cook them down a bit to intensify the flavor.

What’s the best plant-based milk for this recipe?
Go with unsweetened and unflavored options like almond, soy, or oat milk. Avoid anything vanilla-flavored or sweetened—it will clash with the savory sauce.

Can I make this nut-free?
Absolutely! Use coconut cream or silken tofu instead of cashew cream, and make sure your plant milk is nut-free as well.

Do I have to use nutritional yeast?
Nope, it’s totally optional. It adds a cheesy depth, but the dish is still rich and flavorful without it.

Final Thoughts

Vegan Stroganoff is proof that comfort food doesn’t need meat or dairy to be delicious. It’s hearty, satisfying, and ridiculously easy to make—even on a hectic weeknight. Whether you’re plant-based or just looking for a cozy dinner idea, this recipe is a must-try. Go ahead, grab your favorite pasta and dive into a bowl of creamy, mushroomy goodness tonight!

Vegan Stroganoff Recipe