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    Home » Recipes » Vegan Recipes

    Vegan Mushroom Stroganoff with Creamy Cannellini Sauce

    Published: Jan 3, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    Vegan Mushroom Stroganoff with text overlay
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    Vegan Mushroom Stroganoff with text overlay

    Vegan Mushroom Stroganoff is the perfect dinner for busy weeknights, but it's great for special occasions, too. In this recipe, cannellini beans and cashews are blended together to make a rich, creamy dairy-free sauce. It's vegan with a gluten-free option.

    Vegan Mushroom Stroganoff close up

    What is Stroganoff?

    Hands up, who else though stroganoff was a mix that came in a box? I grew up eating Hamburger Helper stroganoff, which comes with powdered sauce mix and noodles. Just add ground beef and dinner is ready!

    Gross.

    The first non-box stroganoff I had as an adult was a vegan version. My friend Val had sent me the recipe and said she loved it. It was made with a mix of portobellos and button mushrooms, and the sauce had vegan sour cream in it. It was so much better than than powdered stuff.

    Stroganoff is traditionally a meat and dairy-laden dish. (And contrary to what I grew up eating, it should't come from a box.) It's typically made with beef strips served in a sour cream sauce. The dish originated in Russia, but the version we know today has varied from its earlier form.

    Fork with pasta

    Vegan Mushroom Stroganoff

    Stroganoff is a a dish that is so easy to veganize that I often forget that people do make it with beef. Hearty mushrooms or meaty seitan tend to take the center stage in most vegan versions.

    The sauce can be made with packaged vegan sour cream and dairy-free milk. I quite often use cashew cream, but here. I mixed cashews with cannellini beans to cut back on fat. I have a version made with cauliflower cream in The Truly Healthy Vegan Cookbook. I love that there are so many foods in the plant kingdom that can be used to make “cream”!

    two plates of stroganoff overhead

    For the stock in this recipe, I used a cup of boiling water mixed with a Not-Beef bouillon cube from Edwards and Sons to give a little bit of a meaty flavor. I also like Better Than Bouillon's No Beef Base, but you can use whatever type of vegetable stock you like.

    garlic, pasta, mushroom, parsley, onion, beans, and cashews
    Vegan Mushroom Stroganoff

    How to make Vegan Mushroom Stroganoff

    This recipe is super easy to make!

    • First you cook the pasta according to the package instructions. You should save about a cup of the cooking water, incase your sauce is too thick later.
    • While the pasta is cooking, you cook the onion in the oil over medium-high heat for about 5 minutes.
    • Then you add the garlic to the pan and cook for another minute or two more.
    mushroom sauce
    • Next you add the mushrooms to the pan and cook for another 5 minutes or so, until the soften and brown.
    • You add the win to the pan and reduce the heat to low. Allow it to simmer while you're mixing together the sauce.
    • Then you mix all of the sauce ingredients together in a blender.
    • Now you add the sauce to the pan with the mushrooms. Allow the mixture to simmer for about 10 minutes. If it gets too thick, you can add some of the pasta water to set aside.
    • Finally, you serve the mushroom sauce over the pasta and top and it with chopped parsley.
    making stroganoff collage

    How to Customize your Mushroom Stroganoff

    It's easy to make this recipe your own!

    • You can use 4 large portobello mushrooms rather than 16 ounces of small baby bellas.
    • If you don't like mushrooms, you can use 16 ounces of sliced seitan or Soy Curls instead. Make sure you serve your stroganoff with some steamed broccoli or sautéed kale so you're getting some healthy veggies in your meal!
    • If you like both mushrooms and seitan, you can use 8 ounces of mushrooms and 8 ounces of sliced seitan.
    • If you're on a gluten-free diet, make sure your pasta is gluten-free.
    Two plates of Vegan Mushroom Stroganoff with wine

    Mushroom Stroganoff is one of those recipes that is easy enough to be a weeknight meal, but fancy enough to serve to guests at a dinner party.

    Vegan Mushroom Stroganoff overhead with mushrooms and garlic
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    mushroom stroganoff square

    Vegan Mushroom Stroganoff

    Dianne
    Cannellini Beans are blended to make a rich, creamy dairy-free sauce in this vegan Mushroom Stroganoff recipe. It's the perfect dinner for weeknights, but it's great for special occasions, too.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 423 kcal

    Ingredients
      

    • 12 ounces pasta
    • 1 teaspoon vegetable oil
    • 1 small onion diced
    • 3 cloves garlic minced
    • 16 ounces white button or crimini mushrooms sliced
    • ½ cup red wine
    • 1 15 ounce can cannellini beans
    • 1 cup vegetable stock
    • ½ cup raw cashews soaked in water for 2 hours, drained, and rinsed
    • 2 tablespoons tomato paste
    • 1 tablespoon cornstarch
    • 1 teaspoon mustard powder
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ¼ cup fresh parsley, chopped, for garnish

    Instructions
     

    • Cook the pasta according to the package instructions. Drain and reserve 1 cup of the cooking water.
    • While the pasta is cooking, heat the oil in large pan over medium-high heat. Add the onion and cook for about 5 minutes, until it begins to brown.
    • Add the garlic and cook for a minute or two more.
    • Add the mushroom and cook for about 5 minutes more minutes, until they have released their liquid and begun to brown.
    • Add the wine to the pan and deglaze if necessary. Reduce the heat to low and allow it to simmer while you're mixing together the sauce.
    • In a blender, mix together the cannellini beans, cashews, stock, tomato paste, cornstarch, mustard powder, onion powder, garlic powder, salt, and pepper. Add the mixture to the pan and let simmer for about ten minutes, until it thickens. If it becomes too thick, add a little of the reserved pasta cooking water.
    • Serve the mushroom mixture over the pasta, topped with parsley.
    Calories: 423kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    mushroom stroganoff square

    More Mushroom Recipes You might Enjoy Include:

    • Lemon-Dijon Tempeh with Mushrooms
    • Caramelized Onion and Mushroom Tart
    • Chickpea Piccata with Mushrooms
    • Spinach Mushroom Quiche
    slice of quiche

    More Pasta Recipes You Might Enjoy Include:

    • Pasta Primavera
    • Pumpkin Pasta Carbonara 
    • Mac and Peas with Creamy Butternut Squash Sauce
    • Lasagna Roll Ups
    Vegan Lasagna Roll Ups on plate
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    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Angela

      March 31, 2016 at 8:23 pm

      This dish looks wonderful! Pinned & Yummed 🙂 Would love for you to join the Sunday Fitness & Food Link-Up at Marathons and Motivation.

    2. Dianne

      April 01, 2016 at 11:53 am

      Thank you, Angela!

    3. Mary

      December 05, 2022 at 1:48 am

      5 stars
      I made this tonight, surprised how good the sauce turned out. I have never made a sauce or dressing with cashews. Thank you for the fantastic recipe!

    4. Dianne

      December 05, 2022 at 10:06 am

      I'm so glad you enjoyed it, Mary!

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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