Name: Vegan Stroganoff with Creamy Cashew Sauce and Mushrooms Recipe
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Vegan
Ingredients: 1 cup raw unsalted cashews (soaked for at least one hour and drained); 2 cloves garlic; 1 teaspoon salt; ¾ cup water; 4 cups cooked tagliatelle noodles; 2 tablespoons olive oil; 1 small red onion (peeled and thinly sliced); 1½ cups sliced button mushrooms; ½ teaspoon black pepper; ½ cup pasta water (reserved from cooking noodles); Fresh parsley (chopped, for garnish); 2 wedges of lemon (for garnish, to squeeze on top)

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Introduction

This vegan stroganoff is a creamy, comforting dish that’s perfect for a cozy dinner. Made with cashew cream and sautéed mushrooms, it’s rich in flavor yet simple to prepare. Serve it over tender tagliatelle noodles for a satisfying meal everyone will love.

A black cast iron pan filled with wide, curly noodles mixed with sliced brown mushrooms in a creamy light brown sauce, topped with small green parsley pieces scattered around. The pan has two wooden handled forks resting on the right side, partially picking up some noodles and mushrooms. The pan sits on a wooden surface surrounded by whole garlic bulbs, garlic cloves, mushrooms, green herb leaves, and coarse salt grains sprinkled lightly. There is a small rustic bowl with a wooden spoon filled with grated cheese in the upper right, and a small container of black peppercorns near the top center. A light gray cloth is draped around the sides of the scene. The overall look is warm and rustic with natural textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raw unsalted cashews (soak for at least one hour and drain)
2 cloves garlic
1 teaspoon salt
¾ cup water
4 cups cooked tagliatelle noodles
2 tablespoons olive oil
1 small red onion (peeled and thinly sliced)
1½ cups sliced button mushrooms
½ teaspoon black pepper
½ cup pasta water (reserved from cooking noodles)
Fresh parsley (chopped, for garnish)
2 wedges of lemon (for garnish, to squeeze on top)

Instructions

Step 1: Soak the cashews in water for at least one hour or ideally overnight. Drain and discard the soaking water when the cashews are soft enough to break between your fingers.
Step 2: In a blender, combine the soaked cashews, garlic, salt, and ¾ cup fresh water. Blend on high speed for about 3 minutes until completely smooth. Scrape down the sides and blend for an additional minute. Set aside the cashew cream.
Step 3: Heat a sauté pan over high heat and add the olive oil. Once hot, add the sliced onions and mushrooms. Sauté for about 3 minutes, stirring regularly, then season with black pepper.
Step 4: Pour the cashew cream into the pan and reduce heat to medium. Gradually add up to ¾ cup of the reserved pasta water to reach your desired sauce consistency. Stir frequently and let the sauce thicken for 2-3 minutes, then remove from heat.
Step 5: Serve the stroganoff sauce over the cooked tagliatelle noodles. Garnish with chopped fresh parsley and a wedge of lemon to squeeze over the top.

Tips & Variations

Soaking cashews overnight improves creaminess but one hour is sufficient in a pinch.
Feel free to swap button mushrooms with cremini or portobello for richer flavor.
Add a splash of white wine to the mushrooms while sautéing for extra depth.
Use gluten-free pasta or spiralized vegetables for a grain-free option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or pasta water to loosen the sauce if it thickens too much.

How to Serve

A bowl filled with wide, flat pasta noodles in a creamy light brown sauce mixed with sliced brown mushrooms, topped with small green parsley leaves and some grated cheese sprinkled on top and around the bowl. The pasta has a soft, slightly curled texture, and a woman's hand with red nail polish is lifting a forkful of noodles from the bowl. The bowl is white and sits on a wooden cutting board with a red cloth underneath, all placed on a white marbled surface. In the blurred background, there are whole garlic bulbs and rustic kitchen tools. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another nut instead of cashews?

Cashews provide a creamy texture and mild flavor that’s ideal for this sauce. Macadamia nuts or blanched almonds can work as substitutes but may alter the taste and texture slightly.

How do I soak cashews quickly if I’m short on time?

For a faster soak, you can cover cashews with boiling water and let them sit for 20-30 minutes before draining. This softens them enough for blending but may be less creamy than a longer soak.