Creamy Mushroom Stroganoff

Many Russian, East European, German dishes are meat and cream heavy, and thus rather difficult to make vegan.  But using cashews and multiple varieties of mushrooms, this recipe extracts all of the comfort and heartiness found in a meat stroganoff and replaces it here.


Quantity Unit Name Link Alternatives
8 cups whole-wheat pasta, uncooked
½ cup raw cashews
¼ (16-ounce) package silken tofu
cups water, divided
1 tablespoon Bragg Liquid Aminos (or low-sodium soy sauce)
1 tablespoon McKay’s Beef Style Instant Broth and Seasoning (or other beef- like seasoning)
1 tablespoon onion powder
tablespoon nutritional yeast flakes
½ medium onion, julienned
1 cup fresh cremini mushrooms, sliced
1 cup fresh shiitake mushrooms, chopped


  1. Boil and drain pasta according to package directions. While the pasta is cooking, prepare the tofu sauce base. Place the cashews and tofu in a blender with ½ cup water and blend until smooth, adding in the seasonings (Bragg Liquid Aminos, McKay’s seasoning, onion powder, and nutritional yeast flakes). When the mixture is smooth, add the remaining cup of water and blend again. Set aside.
  2. In a pan over medium heat, sauté the onions and mushrooms in a small amount of water until tender. Stir in the blended tofu sauce. Warm the mixture, making sure not to boil it, as the mixture will curdle slightly. Serve over the cooked pasta.

Prep Time: 20-30 minutes
Serving Size: 4-6 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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