Vegan Mushroom Stroganoff Without Cashew Cream or Roux

If you’re searching for the simplest mushroom stroganoff recipe online, this is it. This vegan mushroom stroganoff is entirely plant-based and dairy-free, yet still richly creamy and comforting. Ready in under 30 minutes from start to finish, it’s perfect spooned over your favorite noodles for a fast weeknight meal.

You Will Love This

• Quick, no-fuss creaminess: Instead of making cashew cream or a flour-based roux, this recipe uses full-fat canned coconut milk for a silky, velvety sauce. Don’t worry—the coconut flavor is not prominent. The savory herbs, garlic, and mushrooms create a rich, balanced sauce that clings to noodles beautifully.
• Comforting, familiar flavor: This mushroom stroganoff delivers the cozy, nostalgic taste of a classic stroganoff without dairy or canned condensed soup. The combination of caramelized onions, sautéed mushrooms, and herbs recreates that homey flavor in a lighter, plant-based way.
• Fast and pantry-friendly: The whole dish comes together in about 25 minutes. Use pre-sliced mushrooms to save time, and most ingredients are staples you likely already have on hand.

Ingredients and Substitutions

• Baby Bella (cremini) mushrooms: These give a meaty, umami depth. If unavailable, portabella (stronger umami) or shiitake will work.
• Garlic: Fresh garlic is best. In a pinch, use 1/8 teaspoon garlic powder per clove.
• Dried thyme & sage: Swap dried oregano or marjoram if needed, or use Italian seasoning for a different profile.
• Sherry vinegar: Red wine vinegar or another wine vinegar works; add a pinch of sugar to mimic sherry’s slight sweetness if desired. For a more umami-forward twist, try tamari, soy sauce, or vegan Worcestershire instead of the vinegar.
• Full-fat canned coconut milk: This provides the creamy body of the sauce. If you don’t need dairy-free, substitute half-and-half or heavy cream (start with less and add to taste). Vegan sour cream is another alternative.
• Dijon mustard: Dijon adds tang and depth without making the sauce taste like mustard. Yellow mustard with a splash of Worcestershire is a fine substitute.
• Pasta: Most dried pasta is vegan—use your favorite shape. Traditional stroganoff often uses egg noodles, but many are not vegan. Gluten-free pasta, rice, or mashed potatoes are also good bases.

Instructions

Cook pasta according to package directions until al dente. Toss with a little olive oil and set aside.

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the diced onion with a couple pinches of salt and pepper and sauté for about 6–7 minutes, stirring frequently, until softened and beginning to brown.

Add the remaining tablespoon of olive oil, then add the sliced mushrooms, thinly sliced garlic, dried thyme, and dried sage. Cook, stirring occasionally, for about 5 minutes until the mushrooms release moisture and begin to brown.

Pour in the full-fat coconut milk and stir in the Dijon mustard. Combine well so the sauce becomes uniform.

Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for about 2 minutes, stirring occasionally, until the sauce thickens and becomes creamy. Stir in the sherry vinegar and adjust seasoning with salt and freshly cracked pepper.

Serve the sauce over the cooked pasta and garnish with chopped fresh parsley and vegan Parmesan, if desired.

Tips

• You can rinse mushrooms: A quick rinse under cold water and gentle rubbing removes dirt without making them soggy. Pat briefly and slice—avoiding a long soak prevents excess water absorption.
• Don’t salt mushrooms too soon: Salt draws out moisture and can make mushrooms limp. For the best texture, cook them first over medium-high heat and season toward the end of cooking.

Make-Ahead, Storage, Freezing, and Reheating

• Make-ahead: Prepare the sauce and the pasta separately and store them in the fridge. Reheat quickly when you’re ready to eat.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Storing the pasta and sauce separately helps preserve texture.
• Freezing: Freeze the sauce (not the noodles) in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm the sauce gently in a saucepan over medium heat, adding a splash of water, broth, or coconut milk if it needs loosening. Stir frequently and adjust seasoning before serving over reheated or freshly cooked pasta.

FAQ

Family Favorite Pasta Recipes