Quick Vegan Mushroom Stroganoff

Quick Vegan Mushroom Stroganoff

This quick vegan mushroom stroganoff is oil free, creamy and delicious. I tend to serve it with grains but you can use it as a pasta sauce or a topping for toast or jacket potato. Basically it goes with everything!

As with most of my creamy recipes, cream factor in this dish comes from cashew milk. You have to make the cashew milk yourself though. I’ve tried to make quick vegan mushroom stroganoff using commercial cashew milk but the milk is just too thin and doesn’t thicken enough. No fear though: cashew milk is super dooper easy to make. I have a homemade cashew milk recipe entry here, but you don’t need to look at it because this is what I do…

Making quick vegan mushroom stroganoff

I usually soak my 23 cashews in water. If I am being organised I soak them the day before making stroganoff, but such a long soak is not strictly necessary. Soaking for a few hours makes the cashews softer and more easy to turn into milk. However unsoaked cashews work fine too. I start the stroganoff by water sautéing the mushrooms. Whilst they cook I drain the cashews and blitz them in my high speed blender with 250mL fresh water. If you haven’t got a high speed blender then a liquidiser works too, but a food processor doesn’t do such a good job. Once the mushrooms are cooked and the cashews blended, I pour some cashew milk onto the mushrooms. I heat the mixture on medium, stirring, until the sauce thickens. I then season it and serve. Told you! Easy!

The recipe here is for basic stroganoff. To mix it up a bit you can include other veggies too. Water sauté some finely sliced onion along with the mushrooms, or add a handful or two of sliced kale. For a bit more protein add some legumes. Tinned butter beans or black eyed beans work well.

Free from: gluten, soya, wheat, yeast

This is a vegan recipe

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Quick Vegan Mushroom Stroganoff
  • cashews
  • a good few handfuls mushrooms
  • a clove or 2 garlic (or a shake of garlic granules)
  • a squeeze lemon juice
  • salt and black pepper (to taste)
  1. If you have time, soak the cashews in water for a few hours or overnight.

  2. When you’re ready to make your stroganoff drain the cashews.

  3. Wipe the mushrooms and slice. Chop or slice the garlic.

  4. Add a splash of water to a non stick pan and turn the heat to medium. Add the mushrooms and garlic. Cook, stirring from time to time, until the mushrooms are soft. If the pan dries out, add a splash more water. If there is too much water left in the pan once the mushrooms are cooked then bubble it off.

  5. Pop the cashews in a liquidiser or high speed blender along with 250mL water. Blend to a milk.

  6. Pour some of the cashew milk onto the mushrooms. It’s up to you how much you use. The amount will depend somewhat on how many mushrooms you have in the pan, but also how saucy you like your sauce!

  7. Cook on low for a few minutes to allow the sauce to thicken. Season with a little lemon juice, salt and black pepper. Serve.

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