vegan mushroom stroganoff in a bowl landscape photo

Learn how to make easy One Pot Vegan Mushroom Stroganoff with al dente pasta and a flavour packed creamy sauce. Simple, wholesome ingredients and so hearty! Weeknight comfort food as its finest.

vegan mushroom stroganoff in a white bowl

Mushrooms are one of those things people either like or don’t like. I personally, LOVE (all) mushrooms. Shiitake, enoki, button, portobello… you name it.

Mushrooms on their own just have so much meatiness and umami goodness to them, they’re a dream to work with once you know how to cook and season them right.

This is where mushroom stroganoff comes in. This recipe takes advantage of all it’s delicious flavours and it’s such a great substitute for ‘beef’ in stroganoff!

vegan mushroom stroganoff ingredients

What Goes in Vegan Mushroom Stroganoff

The ingredients needed to make mushroom stroganoff are pretty basic and I’m betting you already have most of these in your pantry!

  • Mushrooms: I used button mushrooms but cremini can be used.
  • Pasta: I like to use chickpea pasta but use any shape/kind of pasta you like!
  • Broth: Gives extra flavour than just using water.
  • Onion & Garlic: for some aromatics and more flavour

Typically stroganoff is served in a sour cream based sauce but to make this dairy free, I went with a blend of cashews and cashew milk (inspired by Caitlin’s version where she used cashew butter!). Blending these two makes a thicker and rich milk rather than using just plant milk. Nutritional yeast, miso paste and apple cider vinegar give it that enhanced sour cream flavour.

step by step how to make vegan mushroom stroganoff

How to Make Mushroom Stroganoff in One Pot

Whats nice about this recipe is that it’s made in just one pot. No draining the pasta, no fuss, no mess. Here’s how it goes down:

  1. Cook onions, garlic and mushrooms until browned and all the liquid from the mushrooms cook off. Season with thyme, salt and pepper.
  2. Reduce the heat and then add in the vegetable stock.
  3. Bring the broth to a boil and then add in the pasta and stroganoff sauce mixture. 
  4. Stir and let it simmer until the noodles have cooked and the sauce has thickened.

And there you have it, the best mushroom stroganoff! So easy right?!

Don’t feel like using your blender?

You can use pre-made cashew cream and replace the cashews and cashew milk 1:1, so a total of 1 1/3 cup cashew cream. If your cashew cream is thick, scale it back and replace some with non dairy milk.

You can also sub the cashews with cashew butter, tahini or a thicker vegan yogurt in weight and add the sauce ingredients directly to the pot when the sauce is added instead.

vegan mushroom pasta in a copper pan

And okay, I know… some of you might be thinking “how hard is to boil a pot of water?”. It’s not, it’s easy but this recipe is for days when you’ve had a crazy day and you just want to be ultra lazy. Cause lets be honest, who’s trying to wash another giant pot if you CAN make a delicious stroganoff in one pot? Notttt me.

close up shot of vegan mushroom stroganoff with chives

I hope you get a chance to try this recipe and love it as much as I do! It’s so low maintenance, highly delicious and it just *might* become your new go-to fav weeknight meal 🙂 Enjoy!

dairy free mushroom pasta in two bowls

Craving More Pasta? Check Out My Other Favourite Vegan Pasta Recipes!

dairy free mushroom stroganoff close up in a bowl

If you recreate this 1-Pot Vegan Mushroom Stroganoff recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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vegan mushroom stroganoff in a white bowl

1 Pot Vegan Mushroom Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 17 reviews

  • Author: Lisa Kitahara
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Easy, Vegan Mushroom Stroganoff made in 1 pot with wholesome pantry staple ingredients! Weeknight winter comfort food as its finest. 



Stroganoff Sauce:


  • 4 garlic cloves, minced (12g)
  • 1 small onion (100g)
  • 1 lbs container of mushrooms (450g)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried thyme
  • 8 oz gluten free pasta (224g // any shape you like)
  • 3 1/2 cup vegetable broth, divided (875ml)


  1. Over medium high heat, add the diced onions and garlic and cook until lightly browned (2-3 minutes). Add in the sliced mushrooms, thyme, salt and pepper, and cook until the mushrooms shrink and the liquid has cooked off (6-8 minutes)
  2. In the mean time, blend the stroganoff sauce ingredients together until smooth. Set aside. 
  3. Reduce heat to medium. Add in 3 cups of vegetable stock and bring to a boil. Once boiling, add in the pasta and stroganoff sauce mixture. 
  4. Stir and cook for 10-12 minutes until the noodles have cooked. If at any point the liquid has cooked off too much, add in the extra 1/2 cup of broth as needed. Add salt and pepper to taste before serving. Garnish with chives, scallions, parsley and/or vegan parmesan. 


  • Recipe inspired by Caitlin Shoemaker / From My Bowl
  • *For a blender-free option: If you already have cashew cream on hand, you can replace the total amount of cashews and cashew milk (so you would need 1 + 1/3 cup cashew cream). You can also sub the cashews with cashew butter, tahini or thick vegan yogurt in weight and add the sauce ingredients directly to the pot in step 3, whisking the sauce with the broth to ensure everything is well mixed together. 
  • Leftovers: This Stroganoff keeps well in the fridge for 2-3 days. If it looks like the sauce has dried out quite a bit, add back in 2-3 tbsp of non-dairy milk and mix. Reheat on the stove over medium low heat or microwave for 1-2 minutes until heated through. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Entree
  • Method: Stove top
  • Cuisine: vegan, gluten free


  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 6.5g
  • Sodium: 974mg
  • Fat: 11g
  • Saturated Fat: 1.9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0
  • Carbohydrates: 57g
  • Fiber: 9.2g
  • Protein: 19.5g
  • Cholesterol: 0


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I am doing the rehearsal dinner menu for a friend’s son. The bride is vegan and gave them several dishes to sample. This one won hands down (even with the non vegans). Question…how far in advance can I make the stroganoff sauce? Will it be ok to blend up the night before? Or will it separate with the vinegar and cashew milk?

  2. My review in short? [ “WOW!” ] 🤤 I made this recipe on April 11th, 2022.

    So, I made a double batch with some adjustments such as 1 large clove of garlic vs 8 as my husband is sensitive to spicy and pungent foods, 1/2 TSP rosemary and 1/2 TSP thyme, no salt, used a low-sodium-based vegetable broth, and added paprika at the end on top. – For pasta, I used a whole bag of Tinkyada penne – brown rice base). Had leftovers on the 12th. The leftovers were just as delicious and my husband (who is a picky eater) also enjoyed it! It’s very rich and very filling, especially if you have steamed veggies (had broccoli) on the side with it (or a salad).

    I took some advice I saw online and blended my cashews (strained after soaking in hot water I boiled for 20 minutes) for almost 2 minutes (no lumps and turned out very creamy). As for my leftovers, I added a little balsamic vinegar and it elevated it to the next level! My husband ate his leftovers since he was out of the house all day and said he liked it and we should keep the recipe saved on Pinterest (already one step ahead of him)! 😅

    Thank you, Lisa! I am looking forward to more of your recipes in the future!
    (ps: I feel the base would be great in the future for an alfredo-based sauce).

  3. Made this for dinner the other night and my one year old loved it as well, so this is gonna be a new staple for our household. It was super easy to make too!

  4. Delicious! I used to be vegan but I’m not anymore but I always remembered this was a good recipe so now I bring it out every Lenten season. Thank you.

  5. Oh my gosh! This was amazing! My picky toddler even devoured it and had seconds. It will definitely be apart of our recipe rotation. Thank you so much for sharing this incredible but simple dish.

  6. This dish is absolutely delicious! So creamy and really quick to make. I doubled up on apple cider vinegar to get a little more zing- very tasty!

  7. Mushroom stroganoff is usually wheeled out by unimaginitve restaurants as a standard vegetarian dish and is usually bland and boring. This recipe is absolutely the opposite of that – the best mushroom stroganoff I’ve ever tasted! So creamy, rich and packed with flavour. I honestly never thought a vegan version could be anywhere near this good!