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I love to make this Vegan Mushroom Stroganoff when I’m craving something hearty, comforting, and ultra-savory. This dish is super nostalgic comfort food to me, since my mom used to make beef stroganoff whenever we had leftover meat. The plant-based version is just as delicious, and it comes together in about 30 minutes start-to-finish!

What is Mushroom Stroganoff?
Stroganoff is a Russian dish traditionally consisting of sautéed beef in a mustard and sour cream sauce with mushrooms. To make it plant-based, we omit the beef and use a beef-style vegetable broth so we still get that rich and savory flavor. We’ll also use a dairy-free sour cream; I’ll show you how to make your own using cashews, or you can simply use a store-bought vegan sour cream to make this recipe extra quick and easy.
Equipment
- Cutting board and knife. To slice your mushrooms and onions and mince garlic. You can purchase pre-sliced mushrooms to save time.
- Nonstick skillet. And something to stir with.
- Large pot & colander. To boil and strain your pasta.
- High-powered blender. Only if you’ll be making your own cashew sour cream for this recipe.
Ingredients for Vegan Mushroom Stroganoff
- Mushrooms. Typically I just grab cremini or white button mushrooms since they’re easy to find and affordable. But you can use any combination of mushrooms you like! I like adding some shiitakes into the mix if I’m feeling fancy. They add extra flavor and texture.
- Onion & garlic. Our savory aromatic base.
- Vegan butter or olive oil. I like the extra flavor that butter lends to this dish, but feel free to use olive oil or any cooking oil you prefer.
- Flour. To slightly thicken our sauce. I use regular all-purpose but you can use rice flour to make it gluten-free.
- Dry white wine.
- Beef-style veggie broth. I always keep Edward & Sons Not Beef Broth bouillon cubes in my pantry. They’re great for making savory soups, stews, and things like seitan. Better Than Bouillon No Beef Base is another alternative but it is a bit more expensive and I typically have to order it online. If you only have regular vegetable broth available to you, I recommend adding in about a tablespoon of soy sauce to get that umami flavor.
- Dijon mustard.
- Paprika.
- Soy sauce.
- Sour cream. Typically I whip up my own cashew cream to use in this recipe, adding in a squeeze of lemon and some apple cider vinegar to give it the familiar flavor of sour cream. However, you can pick up some vegan sour cream from the store and use that in this vegan stroganoff as well.

Which Vegan Sour Cream to Use?
Tofutti Better Than Sour Cream is probably the most widely available option in the states. Many chain grocery stores stock it. Check in the plant-based section (where you typically will find tofu and vegan cheese), or sometimes it’s stocked alongside regular sour cream.
My personal favorite is the Plant Based Sour Cream Alternative by Simple Truth Organic, which is available at many Kroger family stores (Ralph’s, King Soopers, Fred Meyers etc.). I also regularly use the one from Forager Project.
Follow Your Heart and Kite Hill also offer nondairy sour cream options. I think certain brands of unsweetened, plain vegan yogurt could also be utilized in a pinch — for example, Culina Plain & Simple.
How to Make Your Own Sour Cashew Cream
I like to make my own sour cashew cream for this vegan stroganoff. It’s quick and easy and requires just a few simple ingredients: raw cashews, soaked for 4+ hours or boiled for 10 minutes, lemon juice, apple cider vinegar, and plant milk (or water). Blend until it’s as smooth as you can get it.
The ratio provided produces a vegan sour cream that’s a little less thick than the store-bought kind, just so that it’s easier to get everything moving in the blender. It still works beautifully in the sauce because cashew cream tends to thicken a bit when cooked.

Make it Meatier
If you’d like to up the protein content of this vegan stroganoff, you can beef up this recipe (pun intended) by adding in a package of beef-style crumbles, such as Gardein Ground Be’f, Impossible Beef, or Beyond Beef Plant Based Ground. If you are using one of these, I recommend browning it first in the skillet, then removing it to a plate and proceeding with the recipe as written. Add the crumbles back in at the end along with the sour cream. You can add a little extra splash of water if needed to stretch the sauce to coat all the beefy crumbles.

Serving Suggestions
We typically like to serve this Vegan Mushroom Stroganoff recipe over buttered pasta or mashed potatoes. Eric prefers it over pasta since his family used to serve it over egg noodles when he was a kid.
I prefer it over mashed potatoes! The way the creamy sauce blends with the fluffy potatoes is just a perfect combination.
Top your stroganoff with some freshly cracked black pepper and some fresh parsley and you’re ready to eat!
Storage and Reheating
Simply store your leftover stroganoff in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for a few minutes, stirring occasionally.
Need More Easy Vegan Dinner Recipes?
- Gochujang Tofu – Spicy, savory, and high-protein.
- Butternut Squash Curry – Comforting and full of veggies.
- Vegan Zuppa Toscana – A hearty one-pot dinner.
- Easy Tofu Lettuce Wraps – If you’re craving something light and refreshing.
- Vegan Stir-Fry Noodles – Colorful veggies, pan-fried tofu and noodles in a garlic-ginger sauce.

Vegan Mushroom Stroganoff
Video

Ingredients
- 3 tablespoons vegan butter or olive oil
- 16 oz cremini mushrooms sliced
- 1 small onion finely diced
- 2-4 cloves garlic minced
- 1/2 cup dry white wine can sub water or extra veggie broth
- 2 tablespoons all-purpose flour
- 1 ½ cups beef-style vegetable broth see notes for brand recommendations
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- salt and black pepper to preference
- 1/2 cup vegan sour cream I like Simple Truth or Forager brand; or make your own with the recipe below
- 10-12 ounces dry campanelle, rotini, or other pasta
Vegan Cashew Sour Cream
- 3/4 cup raw cashews soaked 4+ hours or overnight
- 1/2 cup unsweetened plain plant milk or water
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
Instructions
Make Cashew Sour Cream (optional)
- Add soaked cashews, plant milk (or water), lemon juice, and apple cider vinegar to a high-powered blender. Blend until as smooth as possible. This makes more than is needed for the recipe so you'll have some leftover!
Vegan Mushroom Stroganoff
- Bring a large pot of water to a boil and salt generously. Cook your pasta according to package directions while you're preparing the sauce for the stroganoff. After draining my cooked pasta, I like to place it back in the cook pot and stir in some vegan butter to keep the noodles from sticking together until they're ready to serve.
- Sauté onions: Melt vegan butter or in a skillet over medium-high heat. Add in diced onions and sauté for another 3-5 minutes, or until onions start to brown.
- Cook down the mushrooms: Stir in sliced mushrooms and sprinkle with a generous pinch of salt to draw out moisture. Sauté for about 5 minutes, or until the extra moisture from the mushrooms cooks off. Then add in minced garlic and sauté for just another minute.
- Cook the flour: Sprinkle flour over the mushroom mixture and stir until there is no more dry flour. Cook, stirring constantly, for about 1 minute to cook out the raw taste of the flour.
- Deglaze: Pour in the dry white wine to deglaze the pan, scraping up anything that's sticking to the bottom. Simmer for a few minutes until the wine is reduced to almost nothing. (If you don't want to cook with wine, you can do the same with a splash of water or extra veggie broth.)
- Make the sauce: Pour in beef-style veggie broth, then stir in Dijon mustard, paprika, and soy sauce. Stir thoroughly to make sure flour dissolves. Bring this mixture up to a boil then reduce heat to low and simmer for about 3-5 minutes to thicken and reduce slightly.
- Finishing touches: Stir in the vegan sour cream. Taste and add salt and fresh-cracked black pepper to preference.
- Enjoy over buttered pasta. I love to garnish with fresh chopped parsley or dill. This stroganoff also tastes delicious over rice or mashed potatoes.
Notes
- Beef-style veggie broth: Edward & Sons and Better Than Bouillon both make vegan beef-style bouillon. These pack a lot more savory flavor than regular veggie broth. If you only have regular vegetable broth available to you, I recommend adding in an extra tablespoon of soy sauce or vegan Worcestershire sauce, and maybe a tablespoon of nutritional yeast, to add that umami element.
- Vegan sour cream: As far as store-bought options, my favorites are the ones from Simple Truth, Forager Project, and Kite Hill. There are many other options, such as Tofutti Better Than Sour Cream or Follow Your Heart. I think certain brands of unsweetened, plain vegan yogurt could also be utilized in a pinch — for example, Culina Plain & Simple.
- Mushrooms: The recipe calls for cremini mushrooms because they are widely available and an affordable option, but feel free to use a variety of mushrooms! Shiitakes and oyster mushrooms add extra flavor and some textural variation to this vegan stroganoff.
- Gluten-free: You can use white rice flour instead of all-purpose as a thickener, and serve with gluten-free pasta. Our favorite is the brown rice pasta by Jovial. Fusilli works great for this recipe because the shape really holds the mushroom sauce!
- Revision history: Recipe updated 1/25 for better flavor and more precise instructions. Added dry wine to deglaze, increased Dijon mustard, and added paprika.
This was really good! I added broccoli and used Trader Joe’s sour cream.
This might be the best thing I’ve ever made. I wasn’t even sure if I’d like mushroom stroganoff because sometimes creamy things gross me out but this was amazing!!! Perfectly tangy from the sour cream and I added a very little bit of red wine. I will definitely make this again!
This is the BEST vegan dish I’ve EVER made!!! All I kept thinking was…I wish I had some bread to get the sauce off the bottom of the bowl!!!!
I made this with Trader Joe’s beef less bulgogi and it was delicious!! Served it over pasta and my family loved it. Thanks for the recipe❤️
How many grams of pasta would this recipe need?
Thanks! 🙂
In case Sarah doesn’t see your message, I thought I’d try to help. I couldn’t find how many servings this is but I’d say about 4-6 based on my recipe that is very similar. I’m actually having mine for dinner right now. I used 1.5 ounces dry pasta per serving (but I prefer it over rice – just how my mom served it). Serve the pasta and stroganoff separately so people can decide how much of each they want. I hope that helps.
So easy and tasty. Love this recipe!
I made this recipe for my non vegan daughter (I added some chicken for her)she loved it. It was really easy to make
Cooked this for my friend and I but made the sour cream out of silken tofu instead (nut allergy). We both love mushrooms and thought this was delicious!