Vegan Mushroom Stroganoff with Cashew Cream and White Wine Recipe

If you’re craving comfort food that feels indulgent but is 100% plant-based and nourishing, you have to try this Vegan Mushroom Stroganoff with Cashew Cream and White Wine Recipe. I absolutely love how this turns out every time—the mushrooms are beautifully meaty, the cashew cream is luxuriously smooth, and that splash of white wine adds a subtle depth that makes it feel fancy without the fuss. Trust me, once you try this, it’s going to be your go-to for cozy dinners that actually impress.

this Recipe

Ingredients You’ll Need

The magic really happens when these simple, wholesome ingredients come together. Shopping for fresh mushrooms and good-quality cashews is key to making this stroganoff sing. Don’t worry, I’ve also included a few tips for picking the best versions of each ingredient to get you started.

• Mushrooms: Shiitake, cremini, or baby bella work beautifully—look for firm, plump caps with no slimy spots.
• Caraway Seeds: Adds a subtle earthy warmth; toast them lightly to unlock their aroma.
• Yellow Onion or Leek: Use a leek if you want a milder, sweeter base flavor.
• Garlic: Fresh is best—minced finely for maximum flavor infusion.
• Whole Wheat Pastry Flour (optional): Helps thicken the sauce naturally, but you can skip it if you want gluten-free.
• Dry White Wine: Choose a dry varietal like Sauvignon Blanc; it adds brightness without sweetness.
• Dijon Mustard: Brings tang and depth—don’t skip it, even if you think you don’t like mustard!
• Italian Parsley or Fresh Chives: Fresh herbs brighten the dish at the end and add that pop of vibrant color.
• Vegetable Stock: Use a good-quality or homemade stock for the best flavor base.
• Sea Salt: Enhances all the flavors; start with a pinch and adjust to taste.
• Lentil Pasta: Packed with protein and fiber, lentil pasta is a healthier alternative and pairs perfectly.
• Raw Organic Cashews: Soaked overnight or at least a few hours for a creamy texture in the sauce.
• Water: Used to blend the cashew cream smoothly.
• Nutritional Yeast: Adds a cheesy, savory flavor to the cashew cream.
• Onion and Garlic Powder: Boosts the umami layers of the sauce when blended into the cream.
• Lemon Juice: Just a squeeze to brighten everything up.

Variations

One of the reasons I keep coming back to this Vegan Mushroom Stroganoff with Cashew Cream and White Wine Recipe is because it’s so easy to tweak based on what you have or how you’re feeling. I like to experiment with different mushrooms or swap out lentil pasta for gluten-free noodles. Feel free to make it yours!

• Mushroom Mix: I once tried this stroganoff using wild mushrooms from a local market, and it gave the dish a deeper, earthier flavor that my family loved.
• Herb Choices: Adding thyme or rosemary instead of parsley brings a whole new dimension; I switch it up based on the season.
• Spice it Up: A pinch of smoked paprika or chili flakes works wonders if you want a spicy twist.
• Grain or Potato Base: While lentil pasta is my favorite, this stroganoff is equally delicious over creamy mashed potatoes or even brown rice.

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

Step 1: Prep the Cashew Cream Sauce

Start by soaking your raw cashews in water for at least 4 hours or overnight if you can. This softens them up for blending into a silky smooth sauce. When you’re ready, drain and add the cashews to a blender along with 1.75 cups of fresh water, 4 cloves of garlic, nutritional yeast, onion powder, garlic powder, lemon juice, and a pinch of sea salt. Blend on high until super creamy; this is your rich cashew cream base that will make the stroganoff irresistible.

Step 2: Sauté the Mushrooms and Aromatics

Heat a bit of oil or water in a large sauté pan over medium heat. Toss in your sliced mushrooms—shiitake, cremini, or baby bella—and cook until they release their moisture and start to brown slightly. Don’t rush this step; the caramelization adds amazing flavor. Stir in diced onion or leek, minced garlic, and the caraway seeds (toast these lightly beforehand if you want extra aroma). Cook until the onions soften and everything smells heavenly.

Step 3: Build the Sauce

If you’re using whole wheat pastry flour, sprinkle it over the veggie mixture now and stir well to coat—this helps thicken the stroganoff to that perfect creamy consistency. Pour in the dry white wine and let it simmer for a few minutes to reduce slightly. Then stir in the prepared cashew cream, Dijon mustard, and vegetable stock. Simmer gently until the sauce thickens and the flavors meld, about 10 minutes. Taste and add sea salt as needed.

Step 4: Finish and Serve

Stir in chopped fresh Italian parsley or chives just before serving. Meanwhile, cook your lentil pasta until al dente, drain, and plate it up. Spoon the luscious mushroom stroganoff over the noodles and get ready to dive in. I promise, this is comfort food elevated.

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

Garnishes

I usually garnish this stroganoff with a generous sprinkle of fresh chopped Italian parsley or chives because the green pops against the creamy sauce and adds freshness. Sometimes I add a little squeeze of lemon juice right at the end for a bright finish, especially if I’m serving it on a chilly day.

Side Dishes

My go-to pairing is definitely lentil pasta for extra protein, but this stroganoff also shines over garlic mashed potatoes or buttery polenta. For a lighter option, steamed green beans or sautéed kale on the side make a perfect complement to the rich mushroom sauce.

Creative Ways to Present

For special occasions, I like to plate this Vegan Mushroom Stroganoff with a nest of tagliatelle pasta twirled neatly in the center of the plate and then draped with the sauce. Garnishing with edible flowers or microgreens adds a restaurant-quality touch that always wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stroganoff in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it taste even better the next day. Just be sure to keep the noodles and sauce together so it doesn’t dry out.

Freezing

You can freeze this stroganoff, but I recommend freezing the sauce separately from the noodles to avoid sogginess. Freeze the sauce in an airtight container for up to 3 months. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally, and add a splash of water or veggie broth if it feels too thick. If you’re reheating noodles separately, warm them quickly in boiling water or the microwave, then combine before serving.

FAQs

Final Thoughts

I genuinely think this Vegan Mushroom Stroganoff with Cashew Cream and White Wine Recipe is one of those dishes that proves plant-based cooking can be just as indulgent and comforting as the original. I love serving it on chilly evenings when everyone craves something warm and satisfying. If you make it, I’d bet my favorite spatula you’ll be making it again and again. Give it a try—I’m excited for you to discover your new favorite cozy classic!

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