Vegan Mushroom Stroganoff with White Wine Cashew Cream Recipe

If you’re craving a hearty, comforting meal that’s completely plant-based but doesn’t skimp on flavor or creaminess, you’ve got to try this Vegan Mushroom Stroganoff with White Wine Cashew Cream Recipe. It’s one of those dishes that feels indulgent yet nourishing — perfect for a cozy night in. Plus, the combination of meaty shiitake mushrooms and that dreamy, tangy white wine cashew sauce? Totally fan-freaking-tastic. I promise once you make it, you’ll be adding it to your regular dinner rotation!

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Ingredients You’ll Need

This Vegan Mushroom Stroganoff with White Wine Cashew Cream Recipe relies on fresh mushrooms and aromatics balanced with a creamy sauce made from soaked cashews and a splash of white wine for subtle acidity. Each ingredient plays a key role for that perfect stroganoff feel.

• Shiitake, Cremini, or Baby Bella Mushrooms: Go for meaty mushrooms to give you great texture and umami flavor.
• Caraway Seeds: Adds a unique warm undertone that complements the mushrooms beautifully.
• Yellow Onion or Leek: Diced finely for that base layer of sweetness and depth.
• Garlic: Both minced for the stroganoff and some for the cashew cream – garlic lovers rejoice!
• Whole Wheat Pastry Flour (Optional): Helps thicken the sauce while adding a subtle nuttiness if you choose to use it.
• Dry White Wine: The magic touch that lifts the dish with brightness and complexity.
• Dijon Mustard: Adds tang and depth, balancing the creamy sauce.
• Flat Leaf Italian Parsley or Fresh Chives: For a fresh, herbal finish — I love tossing parsley right at the end while it’s still warm.
• Vegetable Stock: Builds savory richness to the sauce without overpowering.
• Sea Salt: Enhances all the natural flavors throughout the dish.
• Lentil Pasta: I find it keeps the dish gluten-conscious and packed with protein, but any pasta works perfectly.
• Raw Organic Cashews: Soaked and blended to create that dreamy white wine cashew cream sauce.
• Water: For soaking cashews and thinning the sauce as needed.
• Nutritional Yeast: Brings that savory “cheesy” flavor without dairy.
• Onion Powder and Garlic Powder: To amplify flavor in the cashew cream.
• Lemon Juice: A bright pop that balances richness with a little zing.

Variations

I love making this recipe my own each time — it’s easy to customize depending on what you have on hand or your dietary preferences. Feel free to get creative and make it yours!

• Mushroom Variety: I often swap shiitake for cremini or portobello depending on what’s freshest; mixing different types boosts flavor complexity.
• Herbal Twist: Adding thyme or rosemary in place of parsley amps the earthiness, especially in fall and winter.
• Swap the Pasta: Use gluten-free pasta, rice, or even creamy mashed potatoes as your base to switch it up.
• Spicy Kick: A pinch of smoked paprika or cayenne powder goes great if you like a little heat.

How to Make Vegan Mushroom Stroganoff with White Wine Cashew Cream Recipe

Step 1: Sauté the Mushrooms and Aromatics

Start by heating a little oil or water over medium heat in your skillet. Toss in the sliced mushrooms along with caraway seeds, diced onion (or leek), and minced garlic. You’ll want to cook them until the mushrooms release their liquid and begin to brown around the edges—this caramelization really builds that deep, rich flavor we want. Stir occasionally and don’t rush it; patience here pays off big time. I usually cook for about 8-10 minutes until things look golden and fragrant.

Step 2: Deglaze with White Wine and Add Mustard

Pour in the dry white wine and let it simmer for a couple of minutes while scraping the bottom of the pan to loosen those lovely browned bits. This step adds brightness and depth to the sauce that really elevates the dish. Next, stir in the dijon mustard for that tangy kick that pairs perfectly with our mushrooms. The kitchen will start smelling incredible here!

Step 3: Make the White Wine Cashew Cream Sauce

While the mushrooms simmer, blend soaked cashews with water, garlic cloves, nutritional yeast, onion and garlic powder, lemon juice, and a pinch of salt until ultra-smooth. This cashew cream is the star of the show – thick, silky, and packed with umami. Adding white wine in the blend or just drizzling into the pan makes sure every bite is decadent but still vegan. You’ll be surprised how creamy and satisfying it is!

Step 4: Combine and Thicken the Stroganoff

Pour the cashew cream into the mushroom mixture, stirring gently to combine. If you want the sauce thicker, sprinkle the whole wheat pastry flour in now and stir constantly for a few minutes — it helps the sauce cling beautifully to your noodles. Add the vegetable stock slowly to reach your preferred sauciness, then simmer everything together, letting flavors meld for about 5-7 minutes. Season with sea salt to taste and stir in freshly chopped parsley or chives at the very end.

Step 5: Serve Over Cooked Lentil Pasta

Cook your lentil pasta according to package directions so it’s just al dente — firm enough to hold up under the luscious sauce. Drain and toss it with your stroganoff, making sure every strand gets coated. This pasta adds a lovely protein punch and keeps the dish filling but light. And voilà! You have a rich, creamy vegan mushroom stroganoff that rivals the original.

How to Serve Vegan Mushroom Stroganoff with White Wine Cashew Cream Recipe

Garnishes

My go-to garnish is a big handful of freshly chopped flat leaf parsley or chives right out of the skillet. I love the way the herbs brighten up each creamy bite and add a pop of color. A sprinkle of smoked paprika or a twist of black pepper also adds a nice touch if you’re serving guests or want a little extra flavor complexity.

Side Dishes

While this stroganoff is lovely and filling on its own, I sometimes pair it with a light, crisp green salad or steamed veggies to round out the meal. Garlic roasted asparagus or sautéed spinach with a drizzle of lemon pairs perfectly, keeping the plate balanced and fresh.

Creative Ways to Present

If you’re making this for a special occasion, try serving it in stylish shallow bowls topped with microgreens and a drizzle of vegan sour cream or cashew cream. For a rustic vibe, present it on a wooden platter alongside crusty sourdough bread for soaking up every last drop of sauce. Your guests will be impressed by the gorgeous earthy tones and silky textures.

Make Ahead and Storage

Storing Leftovers

I store leftover stroganoff in an airtight container in the refrigerator for up to 4 days. It keeps beautifully, and I love that it tastes even better the next day once all those flavors have had time to mingle. Just give it a quick stir before reheating.

Freezing

Freezing works well too! I portion out individual servings in freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge then gently reheat on the stovetop or microwave. The texture stays lovely, and the sauce remains creamy.

Reheating

Reheat over low to medium heat, stirring often, and add a splash of veggie broth or water if the sauce feels too thick. This helps loosen it up without compromising that signature creaminess. Microwave reheating works too—just cover the dish and heat in 30-second bursts, stirring between sessions.

FAQs

Final Thoughts

This Vegan Mushroom Stroganoff with White Wine Cashew Cream Recipe is one of those meals that feels like a warm hug on a plate. I absolutely love how creamy and satisfying it is without any dairy, and I’m always amazed by how versatile and forgiving this recipe can be. Whether it’s a weeknight dinner or a weekend treat, I hope you enjoy making and sharing this dish as much as my family and I do. Grab those mushrooms and cashews and dive in — you’re going to nail it, and maybe even become the family’s new favorite chef!

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