Cashew Cream Mushroom Stroganoff (Gluten-Free)

This cashew cream mushroom stroganoff is a fresh take on a comfort food favorite. Built on wholesome ingredients and a velvety cashew-based sauce, it’s a family-friendly, flavorful meal that’s perfect for weeknights or meatless Monday. Vegan, vegetarian, and gluten free.

The best dairy free mushroom stroganoff

Mushrooms, pasta, and a rich, creamy sauce—everything you want for a cozy, satisfying dinner.

This dairy-free mushroom stroganoff is simple to prepare and deeply comforting. Use a single mushroom variety like cremini or a mix for more complexity. I used fusilli here, but any pasta shape that holds sauce—penne, bow tie, or linguine—will work beautifully. No meat needed.

Cashew cream is my go-to base for dairy-free sauces.

Why you’ll love this pasta

It’s:

• Super flavorful
• Cozy and comforting
• Filling
• Savory and umami-rich
• Creamy and rich
• Dairy free and gluten free
• Made with wholesome ingredients

Ingredients and substitutions

The ingredient list may look long, but most items are pantry staples. Once everything is assembled the recipe comes together quickly.

• Raw cashews – soaked to make the creamy sauce base.
• Gluten-free pasta – 12 ounces; fusilli pictured, but any pasta shape works.
• Olive oil – used for sautéing; avocado or light coconut oil can substitute.
• Mushrooms – cremini or a mix for more depth; slice or tear into bite-sized pieces.
• Garlic and onion – sautéed to build flavor.
• Paprika and thyme – classic stroganoff spices; optional if you prefer different seasonings.
• Mushroom broth – ideal for extra mushroom flavor; vegetable broth also works.
• Coconut aminos or tamari – adds umami and saltiness without gluten.
• Dijon mustard – adds bright, tangy depth.
• Nutritional yeast – gives savory, cheesy notes in vegan dishes.
• Lemon juice – brings acidity to mimic sour cream’s brightness.
• Salt and pepper – to taste.
• Fresh dill or parsley – optional garnish for color and freshness.

How to make creamy vegan stroganoff

This stroganoff is assembled in a few straightforward steps.

Step-by-step:

• Soak cashews. Cover raw cashews with just-boiled water and let them soak at least 30 minutes (or simmer 10 minutes if you’re short on time). Drain before blending.
• Cook pasta. Boil salted water and cook pasta about 3 minutes short of the package directions so it finishes cooking with the sauce. Reserve 1 cup pasta water, then drain.
• Sauté mushrooms. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic and cook 8–10 minutes until mushrooms are tender and onions are caramelized. Stir in thyme and paprika, cook another minute, then remove from heat.
• Make cashew cream sauce. Blend drained cashews with mushroom broth, coconut aminos (or tamari), Dijon, nutritional yeast, lemon juice, salt, and pepper until completely smooth.
• Combine and finish. Return the skillet to medium-low heat, add the cooked pasta and cashew sauce, and toss to warm. Scrape any browned bits from the pan. The sauce will thicken as it heats—add reserved pasta water a little at a time to reach your preferred consistency and simmer gently until warmed through.
• Season and serve. Adjust salt and pepper. Garnish with fresh dill or parsley if desired and serve immediately.

How to clean and prep mushrooms

Avoid rinsing mushrooms under running water; they’re porous and will absorb moisture, which can dilute their flavor and change the texture. Instead, brush them clean with a soft brush, wipe with a paper towel, or use your fingers to remove dirt. Trim any rough stems—the stems of shiitake should be removed as they’re too tough. Slice or tear mushrooms into even pieces; delicate varieties like oyster or maitake can be torn by hand.

Serving suggestions

The pasta stands well on its own. For a fuller meal, serve with a wedge of crusty bread or a simple green salad for contrast and brightness.

Storage and reheating

Refrigerator: Store in an airtight container for 4–5 days.

Freezing: Freezing is not recommended; the texture of the cashew cream, mushrooms, and pasta may change when thawed.

To reheat: Warm gently in a skillet over low heat or in the microwave, adding a splash of water or broth a little at a time while stirring until the sauce loosens and reaches the desired consistency.

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Cashew Cream Mushroom Stroganoff – Gluten Free!

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5 from 1 review

• Author: Nyssa Tanner
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegan