Vegan Mushroom Stroganoff

A rich and delicious vegan stroganoff that is extremely satisfying! Nothing better than a good strog, amirite?! My favourite thing about it is that it tastes like it has SOUR CREAM in it! This recipe also uses WHOLE MUSHROOMS for those satisfying juuuuicy mouthfuls. YUMMO!

Vegan Mushroom Stroganoff

The Best Vegan Mushroom Stroganoff

Prep Time 15 minutes
Cook Time 20 minutes



  • 1/2 cup roasted cashews (soaked in boiling water for 30 mins, drained)
  • 2 cup water
  • 2 1/2 tbsp vegan ‘beef’ style stock powder OR equivalent of bouillon cubes to make1L of broth (all brands are different – for MASSEL brand in Australia, its 2cubes!)
  • 1 tbsp dijon mustard
  • 2 tbsp apple cider vinegar


  • 750-800g button mushrooms, keep them whole (or chop them if you really want haha)
  • 2 tbsp vegan butter (or olive oil)
  • 2 brown onions, finely diced
  • 1 tbsp minced garlic
  • 1 tsp thyme
  • 2 tbsp tomato paste, divided
  • 1/2 cup red wine
  • 2 tbsp apple cider vinegar
  • 1 tsp black pepper
  • 1 cup water
  • 1/2 cup chopped parsley
  • cooked rice or pasta, to serve!


  • Into a blender (I used my largest bullet attachment – holds 1L), place the soaked cashews, water, veggie stock powder, mustard and 2 tbsp apple cider vinegar. Blend until very smooth and creamy!!! I blitz it for at least one minute to avoid lumps!
  • In a large pot heat 2 tbsp vegan butter on medium heat. Once melted, add onions and garlic and satuée for around 4 minutes until the onions are soft. Add thyme, 1tbsp tomato paste and stir to combine with onions.
  • Add all the mushrooms! And stir until everything is evenly coated – mushrooms should go all red. Place the lid on the pot and allow mushrooms to cook for around 3 minutes without stirring – this allows the mushrooms to get some good charring on them. After 3 mins, stir to move the mushrooms around and replace lid. Cook for another 3 mins and most mushrooms should have at least a little colour on them!
  • Add the wine and the blended cashew sauce and cook for around 4-5 minutes, stirring frequently – mixture should start to get really thick. Turn the heat down if it’s getting really bubbly!
  • Add 1cup water, 2 tbsp apple cider vinegar, 1 tbsp tomato paste and 1 tsp pepper and mix again until well combined. We’re adding these so late so that a little more acidity is retained – gives a that delicious sour-creamy flavour!
  • Cook for a few more minutes. If it’s getting way too thick add a little more water. Taste and season if needed! Otherwise stir in 1/2 cup of chopped parsley.
  • Serve with cooked rice or pasta and garnish with extra parsley if desired!
  • Enjoy!
Keyword Vegan
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One Response

  1. I just made this and it’s so yummy! I didn’t have red wine so I added Chardonnay and it actually added a lot of good flavor. Love the Dijon mustard and thyme in there. Will definitely make this again.

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Hi, I'm Liz!

Welcome to my blog! We do vegan and plant-based food here. Delicious recipes that are tasty, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Follow along on instagram for more.

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