This vegan mushroom stroganoff is a great dish to cook for your favorite omnivores. It’s hearty enough so that they won’t even realize they’re eating healthy food. The portobello mushrooms give it a deep flavor and a thick, ‘meaty’ texture while the cashew cream and herbs envelop it in creamy decadence. It's quite easy to make and has only a few simple ingredients. This vegan mushroom stroganoff might be one of your new favorites!

Rustic, Creamy Portobello Mushroom Stroganoff [Vegan]

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Cooking Time



  • 3 cups fresh portobello mushrooms, sliced
  • 1 small brown onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon vegan margarine
  • 2 cups vegetable broth/stock
  • 1 cup raw cashews
  • 1 tablespoon fresh thyme (or 1 tsp dried)
  • 1 tablespoon fresh rosemary (or 1 tsp dried)
  • 1 tablespoon fresh oregano (or 1 tsp dried)


  1. Place cashews and half a cup of water in a blender or food processor and leave to soak.
  2. In a large pot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 – 5 minutes, until onions are translucent.
  3. Reduce heat to medium-low and add vegetable broth. Cover and allow to simmer for 30 minutes.
  4. Blend cashews until smooth and creamy.
  5. Add the cashew cream and herbs to the pot, stirring well to combine. Allow to simmer for another 20 minutes.  If the stew looks too thick, add a little water.
  6. Season with salt and pepper and serve with pasta or rice.

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Nutritional Information

Total Calories: 1004 | Total Carbs: 59 g | Total Fat: 81 g | Total Protein: 21 g | Total Sodium: 1415 mg | Total Sugar: 8 g Per Serving: Calories: 502 | Carbs: 30 g | Fat: 41 g | Protein: 11 g | Sodium: 708 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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