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Tangy Mushroom Stroganoff- One Pot Dish. Vegan and Healthy

Updated: Jun 25, 2021

Stroganoff (/ˈstrôɡəˌnôf/) is⁠ a dish in which the central ingredient, typically strips of beef, is cooked in a sauce containing sour cream. I made this dish with Mushrooms to give it a vegan twist and it tastes so delicious. Try it to know it. Its easy, filling and so quick to make for those hard, busy days. I got you Mammas!

Within just 30 minutes, you will be eating a very filling dish that satisfies your taste buds just like the original recipe developed in mid-nineteenth century Russia. This recipe is not only vegan but also healthy as no cream is required.⁠


  • 3/4 cup cashews, soaked for at least 2 hours⁠

  • 1 cup cashew milk, or other mild-tasting plant-based milk

Alternatively, you can use coconut milk here.

  • 8 oz gluten free pasta⁠

  • 1 tsp olive oil⁠

  • 1 tbsp tahini paste

  • 1 medium diced sweet onion, about 1 cup⁠

  • 2 tbsps. minced garlic⁠

  • 3/4 tsp finely sea salt⁠

  • 8 oz cremini mushrooms thinly sliced⁠

  • 1 tsp dried thyme⁠

  • 1/4 cup white wine vinegar/lemon juice⁠

  • 2 tbsp gluten free soy sauce⁠

  • pinch of ground black pepper, to taste⁠


1. Place the cashews and cashew milk in a blender. Blend until smooth for 3-5 minutes. Set aside the cashew cream.⁠

2. Boil the pasta until al dente or based on the package instructions.

3. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1/4 tsp salt to the pan and sauté until the onion just begins to turn translucent about 3 to 5 minutes.⁠

4. Add mushroom and thyme and cook until mushrooms are lightly browned for about 5 minutes. ⁠

5. Add vinegar or lemon, soy sauce, remaining salt, and black pepper. Stir to combine and increase the heat to high. Stir frequently, let the liquid reduce, about 5 minutes.⁠

6. Reduce the heat back to medium. Add in the cashew cream that you prepared at the start and combine well and let it thicken for about 4 to 5 minutes. If the sauce becomes too thick, add additional cashew milk 1 tbsp at a time, not to exceed 3 tbsps., and stir.⁠

7. Taste and add salt or pepper, if desired. Serve immediately over pasta.⁠

NOTE: Store the leftover pasta in an airtight container in the refrigerator for 2-3 days. Reheat in a microwave or stovetop and add some milk to thin the sauce, if necessary.⁠

Tangy Mushroom Stroganoff
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