Creamy Vegan Mushroom Stroganoff

aka The Velvet Forest

There’s something almost magical about the way mushrooms transform in a hot pan — they go from pale and spongy to deeply golden and savory in just a few minutes. I created this stroganoff on a rainy evening when I was craving the kind of meal that wraps around you like a warm blanket. The cashew cream makes the sauce impossibly silky, and the mushrooms bring all the umami richness you could ever want. My roommate literally scraped the pot clean the first time I made this — that’s when I knew it was a keeper.

Ingredients

• 12 oz pasta (fusilli, penne, or egg-free noodles)
• 1 cup raw cashews, soaked in hot water for 15 minutes and drained
• 1 cup fresh water (for blending cashew cream)
• 1 tablespoon apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 16 oz cremini mushrooms, sliced (about 5 cups)
• 4 cloves garlic, minced
• 2 tablespoons coconut aminos
• 2 tablespoons arrowroot starch or tapioca starch
• 1 ½ cups vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
2. Make the cashew cream: Add the soaked and drained cashews, 1 cup fresh water, and apple cider vinegar to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy. Set aside.
3. Sauté the aromatics: Heat the extra virgin olive oil in a large skillet or deep pan over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
4. Cook the mushrooms: Add the sliced cremini mushrooms to the pan with a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and turned golden brown. Add the minced garlic and cook for 30 seconds until fragrant.
5. Build the sauce: Pour in the coconut aminos and stir to deglaze the pan. Sprinkle the arrowroot starch over the vegetables and stir to coat evenly for about 1 minute. Slowly pour in the vegetable broth while stirring constantly to prevent lumps.
6. Simmer and thicken: Stir in the nutritional yeast, Dijon mustard, dried thyme, and smoked paprika. Bring to a gentle simmer and cook for 3–4 minutes until the sauce begins to thicken.
7. Add the cashew cream: Pour in the cashew cream and stir until the sauce is velvety smooth and thick. Let it simmer on low for another 2 minutes. Taste and season with salt and pepper as needed.
8. Combine and serve: Add the cooked pasta directly to the pan and toss to coat every piece in the creamy mushroom sauce. Serve immediately, garnished with fresh parsley and an extra sprinkle of cracked pepper.

Tips

• Nut-free option: Replace cashews with one full can of coconut cream (the thick part only) for a rich, nut-free sauce.
• Mushroom mix: Try a blend of cremini, shiitake, and oyster mushrooms for deeper, more complex flavor.
• Make it gluten-free: Use your favorite gluten-free pasta and ensure your broth is certified gluten-free.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools — add a splash of broth when reheating on the stovetop.
• Don’t crowd the mushrooms: Cook them in a single layer so they brown instead of steam. This is where all that deep, savory flavor comes from.