Creamy vegan mushroom stroganoff

This creamy and savoury mushroom stroganoff sauce is made in a large skillet or wok. For a fresh taste, I like to whip up my own cashew cream on the side.

Cashew cream is fast and simple to make. All that you need are raw cashews, water and a small blender or Nutribullet and in less than 10 minutes you have a fresh smooth cream. You can also use a store-bought cream of choice, but should you want to make a fresh plant-based one, the recipe is here.

Creamy vegan mushroom stroganoff

This stroganoff sauce can be served with a pasta or rice of choice. However, for an even more nutritious and complete meal, try substituting the pasta or rice with cooked red quinoa and lentils mixed together. It’s delicious.

Creamy vegan mushroom stroganoff
Serves 6


  • Pasta, rice, red quinoa or lentils (green or black), cooked.
  • 2 tablespoons (tbsp) olive oil
  • 5 cups brown cremini mushrooms, sliced (or a mix such as cremini and shitake)
  • 1 large or 2 medium yellow onions, chopped
  • 1-2 garlic buds, pressed
  • 1 teaspoon (tsp) dried thyme or 1 tbsp fresh thyme
  • ½ cup dark beer
  • 1 bay leaf
  • 1 tbsp soy or tamari sauce, low sodium
  • 1 cup vegetable bouillon (low or no sodium) + 1 tbsp cornstarch (can add a bit more bouillon later)
  • 1 cup cashew cream (can sub. with another cream of choice)
  • 1 tbsp Dijon mustard (I use a mustard with whole grains)
  • 2 tbsp nutritional yeast
  • ½ to 1 tbsp paprika
  • 1 tbsp sherry vinegar to add at the end (can sub. with red or white wine vinegar)
  • Salt and ground pepper, to taste


Measure and prepare ingredients.

Cook pasta, rice, quinoa or lentils separately and according to package. Set aside.

In a deep, large skillet or wok heat up the olive oil. Reduce heat and sauté mushrooms, onions, garlic and thyme for 7 minutes.

Add beer, soy or tamari sauce and bay leaf. Mix and cook for about 2 minutes.

In small bowl, whisk in the cornstarch into the vegetable bouillon. Add this to the mushroom mixture and simmer uncovered for a few minutes. Add the cashew cream, mustard, nutritional yeast, paprika. Simmer uncovered for 5 minutes until thick and creamy.

Remove from heat. Add the sherry vinegar, salt and pepper. Mix gently.

Serve with cooked pasta or rice or lentils and/or quinoa.

The sauce can be stored in a covered container in the fridge. If serving the next day, you may need to add a little extra vegetable bouillon whilst heating it up, as it can get slightly thicker.

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

9 thoughts on “Creamy vegan mushroom stroganoff

  1. Love this creamy sauce with soft mushrooms, it looks so tempting! I have never added nutritional yeast into my curries before, now I would like to try this. Thanks much for the inspiration.

    1. Thanks Megala! The nutritional yeast gives it a nice savoury flavour. I think that it would taste great in some of your curries although, knowing how you cook, I am sure that they are already packed with great flavour and aroma!

      1. It tastes nutty, cheesy, savoury and definitely not yeasty. Also great if you are lactose intolerant and can’t add cheese or dairy cream to a sauce. It also gives a creamy texture to your sauces. I absolutely love it. I can’t find it here in Switzerland, so my daughters often bring a few packs back from US or Canada. Might be worth experimenting with it and let me know!

      2. Oh, thats nice! Let me try my luck via online portals.
        Thank you so much for providing the information about nutritional yeast.

    1. Dear Georgia, Sorry to hear about your lactose intolerance diagnosis. But there are so many ways that you can still enjoy good food. My daughter became vegan years ago when she was a teenager and I became desperate to figure out ways to eat and cook healthy. Long story, but my cooking has largely taken a different angle because of her and because of the environment (my other daughter and I eat plant- based/vegetarian/pescatarian and my husband eats little meat now, so I’ve changed him!) I came up with this cashew cream a few years back as I love experimenting in the kitchen. It can be made very quickly and the results are always great! Enjoy 😊

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