Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is creamy, savory, and surprisingly easy for something that feels this comforting. Everything cooks in one pot, including the pasta, so the starch from the noodles helps turn the vegetable broth, cashew butter, and nutritional yeast into a rich sauce. Add plenty of mushrooms and a little lemon to brighten things up, and you've got a cozy dinner ready in about 25 minutes.

Try my Creamy Avocado Toast with Garlic Mushrooms recipe.

Why You’ll Love This Recipe

• One-pot dinner: The pasta cooks right in the sauce, which means fewer dishes.
• Creamy without dairy: Cashew butter creates a rich, silky finish.
• Quick enough for weeknights: Dinner is ready in about 25 minutes.
• Plenty of mushroom flavor: Cremini mushrooms make the dish hearty and savory.
• Completely plant-based: No dairy, eggs, or meat required.
• Simple ingredient list: Most of the ingredients are easy pantry or grocery-store staples.
• Easy to customize: Change the pasta, mushrooms, herbs, or vegetables depending on what you have.

What You’ll Need to Make Vegan Mushroom Stroganoff

• 1 tablespoon olive oil
• 1 onion, chopped
• 8 ounces (225 g) pasta of choice
• 10 ounces (280 g) cremini mushrooms, quartered
• 2 pints (950 ml/about 4 cups) vegetable broth
• 2 tablespoons nutritional yeast
• ¼ teaspoon ground black pepper
• 6 tablespoons cashew butter
• 1 tablespoon lemon juice
• ½ teaspoon salt, optional
• 2 tablespoons fresh parsley, chopped

What You’ll Need to Do

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Serves: 4

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it starts to soften.
3. Add the pasta, quartered mushrooms, vegetable broth, nutritional yeast, and black pepper.
4. Give everything a good stir, then increase the heat and bring the broth to a boil.
5. Once boiling, reduce the heat to medium-low and let everything simmer gently uncovered for 10–15 minutes, stirring every so often so the pasta doesn't stick to the bottom.
6. Cook until the pasta is tender and most of the broth has been absorbed or reduced into a light, starchy sauce. Cooking time will vary slightly depending on the pasta shape you use.
7. If the pasta is cooked but the mixture still looks very soupy, let it simmer for another 1–2 minutes before moving on.
8. Turn off the heat.
9. Add the cashew butter and lemon juice.
10. Stir until the cashew butter melts into the cooking liquid and the sauce becomes creamy and evenly coats the pasta and mushrooms.
11. Taste before adding the optional salt, since vegetable broth can already be fairly salty.
12. Sprinkle with chopped parsley and serve warm.

Try my Scrumptious Herbed Cream Cheese Stuffed Mushrooms recipe next.

Easy Ingredient Swaps

Cremini mushrooms: White button mushrooms, baby portobellos, or sliced portobello mushrooms all work.

Cashew butter: Almond butter can work, although the flavor will be slightly different.

Pasta: Penne, fusilli, farfalle, shells, or noodles all work. Just keep an eye on cooking time and liquid absorption.

Vegetable broth: Use vegetable stock made from cubes or concentrate if that's what you have.

Nutritional yeast: You can leave it out, although it adds extra savory flavor.

Parsley: Fresh chives or dill are good alternatives.

Lemon juice: A small splash of white wine vinegar can add acidity if you're out of lemons.

Try my Air Fryer Stuffed Portobello Mushrooms recipe.

Some Twist and Tweak Ideas

Add a teaspoon of Dijon mustard for a more traditional stroganoff-style tang.

Stir in a little smoked paprika for extra warmth.

Add fresh thyme with the mushrooms.

Mix in baby spinach during the final couple of minutes of cooking.

Add frozen peas just before the pasta finishes.

Use a mix of cremini, shiitake, and oyster mushrooms for a deeper mushroom flavor.

Add a pinch of chili flakes if you like a little heat.

Finish each bowl with extra nutritional yeast and black pepper.

Try my Steak With White Beans and Wild Mushrooms recipe.

Some Helpful Tips

Use a large enough pot. Pasta needs room to cook evenly, even in a one-pot recipe.

Stir regularly. Pasta cooked directly in broth can stick more easily than pasta cooked in a large pot of water.

Keep the pot uncovered while simmering. You want some of the broth to evaporate and concentrate into the sauce.

Don't add the cashew butter too early. Stirring it in after cooking gives you a smoother, creamier sauce.

Check your pasta package. Different pasta shapes can vary considerably in cooking time.

Don't automatically add all the salt. Taste first because the vegetable broth may provide enough seasoning.

Let the dish sit for a minute before serving. The sauce continues to thicken slightly as it cools.

Try my One Pot Turkey Tetrazzini with Mushrooms, Peas, and Sage Cream Sauce recipe.

Why Cashew Butter Works So Well Here

Cashew butter gives this stroganoff the creamy texture you'd normally expect from dairy-based ingredients.

Because cashews have a mild flavor, they blend easily into the savory broth without making the pasta taste overly nutty.

Once stirred into the hot, starchy cooking liquid, the cashew butter creates a smooth sauce that clings nicely to the pasta and mushrooms.

Try my Vegan ‘Meatballs’ in Tomato Sauce recipe.

Some Budget-Friendly Tips

White button mushrooms are usually cheaper than cremini mushrooms and work perfectly well.

Store-brand pasta is ideal here since there's no need for a specialty variety.

Vegetable stock cubes or concentrate can be less expensive than boxed broth.

Cashew butter can be pricey, so watch for store brands or larger jars if you use it regularly.

You can also bulk out the dish with inexpensive vegetables such as peas or spinach.

Fresh parsley is nice, but dried parsley can work if you're trying to keep costs down.

Try my Tofu and Bok Choy Stir Fry recipe.

Some Serving Ideas

Serve this Vegan Mushroom Stroganoff with:

• Garlic bread
• Crusty bread
• Green salad
• Steamed broccoli
• Roasted green beans
• Brussels sprouts
• Roasted asparagus
• Simple cucumber salad
• Extra sautéed mushrooms

Because the pasta is already rich and filling, I usually keep the sides fairly simple.

A crisp green salad or some steamed vegetables works especially well.

Great for a Quick Weeknight Dinner

One of the best parts of this recipe is that you don't need to cook the pasta separately.

The noodles cook directly in the vegetable broth with the mushrooms, and all that released starch helps create the sauce.

That means less washing up and fewer pots competing for space on the stove.

Some Storage and Reheating Tips

Allow leftovers to cool, then transfer them to an airtight container.

Store in the refrigerator for up to 3–4 days.

The pasta will continue absorbing sauce as it sits, so the stroganoff will become thicker in the refrigerator.

When reheating on the stovetop, add a splash of vegetable broth, oat milk, or water and warm gently over medium-low heat.

You can also microwave individual portions, adding a small splash of liquid before reheating.

Stir halfway through so the sauce heats evenly.

I don't recommend freezing the finished pasta because the noodles can become overly soft after thawing.

Final Thoughts

This Vegan Mushroom Stroganoff is one of those recipes where a short ingredient list turns into something much more comforting than you'd expect.

The mushrooms bring plenty of savory flavor, the pasta releases starch directly into the broth, and the cashew butter transforms everything into a creamy sauce without needing dairy.

It's quick, simple, one-pot, and exactly the kind of dinner that works when you want something cozy without spending the whole evening cooking.