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Creamy Vegan Mushroom Stroganoff

Name: Creamy Vegan Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup chopped yellow or sweet onion (, you can sub shallots too); oil to sauté (, or broth if you don’t use oil); 4 cloves garlic (, chopped); 6 cups mushrooms (, see note); 1 teaspoon sea salt; 1 tablespoon fresh thyme; 2 tablespoons brown rice flour (, can sub with cornstarch or even regular flour); 1½ cups veggie broth (, low sodium if needed); ½ cup white wine (, I like using a dry variety (sub broth if preferred)); 2 teaspoons balsamic vinegar; ½ cup dairy-free plain yogurt (, the more fat the creamier result (see note)); 8 ounces pasta of choice (, cook according to package directions); chopped parsley; vegan parmesan cheese

By Sophia DeSantis, Reviewed by Anjali Shah on April 10, 2025

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This vegan mushroom stroganoff is so rich and creamy, it’s hard to believe there’s no dairy in sight. My recipe has all the cozy, comforting flavor of the classic dish, but it’s 100% plant-based, gluten-free, and ready in just 30 minutes!

White bowl filled with fettuccini noodles and mushroom stroganoff sauce

Growing up, stroganoff was one of those special-occasion comfort meals in our house, and I’ve always loved the way it brings that creamy, savory, hearty vibe to the table.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍄 More Vegan Mushroom Recipes!

📋 Recipe Card

When I first set out to recreate a healthier, vegan version, I wasn’t sure I could get the same depth of flavor as the traditional recipe. But once I paired mushrooms with the right seasonings, white wine, and dairy-free yogurt, everything came together in the best way. It’s now one of our favorite go-to dinners, and even the mushroom skeptics in my family are totally on board! And if you love my dairy-free Alfredo, you’ll love this recipe too!

👩🏽‍🍳 Why I Love This Recipe

This dish checks all the boxes for me: it’s cozy, satisfying, and full of flavor, but it’s also easy to make on a weeknight. It’s one of those “dump, stir, simmer” kind of meals that comes together in a single skillet with minimal cleanup (yes please!).

I also love how flexible this recipe is. You can use any combination of mushrooms, whatever pasta you’ve got on hand, and switch up the creaminess with coconut milk, vegan sour cream, or my cashew cream if you don’t have yogurt. And the flavor only gets better with time, which means leftovers the next day are just as good, if not better.

It’s the kind of recipe that feels indulgent, but is secretly packed with nourishing ingredients. And that’s exactly the kind of food I love sharing with my family.

🥘 Ingredients

Flavorful mushrooms mixed with simple healthy ingredients come together for the richest most comforting healthy meal ever! Here’s what I used to make this recipe:

Mushrooms: I used a combination of mushrooms for this recipe for a variety of textures and added umami taste. Shiitake, portobello, oyster, or cremini mushrooms are all great options. White button mushrooms will work, however it won’t be as flavorful.

Onions: Yellow or sweet onions are best, but shallots can also be substituted.

Veggie Broth & White Wine: These create the flavorful base. A dry white wine really enhances the flavor, but feel free to sub more broth if preferred.

Plain Diary-Free Yogurt: This is my secret ingredient to make the stroganoff silky and rich without any cream or cheese. The more fat in the yogurt the creamier your dish will be! You can also use full-fat coconut milk, cashew cream, or vegan sour cream.

Brown Rice Flour: I used this to helps thicken the sauce while also keeping it gluten-free. You can use cornstarch or even regular flour if you don’t need it to be GF.

Seasonings: Balsamic vinegar, fresh thyme, and sea salt are all you really need for incredible flavor. However, you can add in more fresh herbs, black pepper, or even red pepper for some spice.

Pasta: I like using fettuccine noodles for this recipe, but you can use any pasta you prefer, the heartier the better to stand up to the creamy sauce! Stroganoff is often served over egg noodles, which are not vegan. To keep this recipe plant based be sure to use your favorite vegan pasta, or spoon it over rice, polenta, or potatoes instead!

🔪 How To Make

One of the many comforting things about this Mushroom Stroganoff recipe is how easy it is to make! Here’s exactly how I make it:

Cook The Pasta, Saute Veggies: First, I cook my pasta according to the package directions, then set it aside while I prep the rest of the stroganoff. In a large skillet, I heat a little oil (or broth) over medium-low and sauté the onions for about 5 minutes, until soft and lightly golden. Next, I stir in the garlic and mushrooms, cooking for about 5 more minutes until the mushrooms are browned and starting to release their liquid.

Wooden spoon mixing mushrooms and onions in a pan.

Season And Coat: I add the salt and thyme, then sprinkle the flour over the veggies and stir to coat everything evenly.

Flour coated mushrooms and onions being mixed in a pan by a wooden spoon.

Add Liquids: Now I pour in the broth, white wine, and balsamic vinegar. I turn the heat to medium-low and let it simmer for 3–5 minutes, stirring often, until the sauce starts to thicken.

Mushrooms cooking in a brown colored broth in a pan.

Add Yogurt: Once the sauce has thickened, I stir in the dairy-free yogurt until it’s creamy and smooth.

Wooden spoon mixing a tan creamy sauce with mushrooms in a pan.

Add Pasta: Finally, I add the cooked pasta and stir until it’s fully coated in that rich mushroom sauce. Then I top it with chopped parsley and a sprinkle of vegan parmesan if I have it on hand and serve warm!

Fettuccini noodles bring mixed into a tan creamy sauce with mushrooms.

💭 Expert Tips

My #1 Secret Tip for this recipe is to let the sauce thicken before adding yogurt.

This is key to getting that creamy, rich texture. If the liquids haven’t reduced enough, the sauce might turn out too thin, or the yogurt could curdle.

Simmer for a few minutes until the sauce is visibly thicker before stirring in the yogurt. Patience is key here!

Other Tips To Keep In Mind:

Don’t Overcook The Pasta: I like to cook mine until just al dente, since it will warm up again when mixed into the sauce.
Slice Mushrooms Evenly: I make sure to cut my mushrooms into even slices, not too thick or too thin, so they cook evenly and don’t become rubbery. If they’re cut too small, they’ll shrink too much and get lost in the sauce.
Use A Large Skillet Or Pot: Mushrooms release a lot of moisture as they cook. If your pan is too crowded, they’ll steam instead of brown. I use a wide pan and stir occasionally to let the moisture evaporate and get that golden sear.
Deglaze The Pan: When I add the broth and wine, I use a wooden spoon to gently scrape the bottom of the pan. This helps loosen any flavorful bits stuck to the pan (also called fond), which adds even more depth to the sauce.

📖 Variations

One of the things I love about this recipe is how easy it is to adapt based on what you have in your pantry or what kind of mood you’re in. Here are a few simple ways to mix it up:

Gluten-Free And Grain-Free: Instead of pasta, serve the stroganoff over mashed potatoes, cauliflower mash, or even creamy polenta. All are naturally gluten-free and grain-free, and make the sauce shine in a new way.

Add More Veggies: When I want to sneak more veggies into my family’s diet, I’ll toss in a few handfuls of fresh baby spinach, green peas, or very small cut steamed broccoli florets in just a few minutes before serving.

For Kids: When I’m making this for younger kids, I simplify the flavors a bit. I use a milder mushroom like cremini or white button, skip the wine (and use broth only), and reduce the thyme slightly. I also like serving it with fun-shaped gluten-free pasta or wide noodles they recognize – something familiar goes a long way when trying new flavors!

🍽 Serving Suggestions

My creamy vegan mushroom stroganoff is total comfort food, and it pairs so well with a variety of sides. To round out the meal, I’ll add a crisp side salad like this roasted cauliflower salad or this beetroot and feta salad to brighten things up. For extra comfort points, it’s amazing with a slice of vegan garlic bread or a few vegan dinner rolls on the side to soak up the sauce.

And when I serve it to my kids, I often add some steamed peas or baby carrots on the side and let them sprinkle their own vegan parmesan on top, it makes dinner more fun and interactive for them!

🧊 Storage Directions

Refrigeration: I let the stroganoff cool completely, then transfer it to an airtight container and refrigerate. It stays fresh for up to 5 days. If you’ve already mixed in the pasta, you might notice it thickens slightly as it sits, so just add a splash of veggie broth or water when reheating to loosen up the sauce.

Freezing: You can freeze the stroganoff sauce for up to 3 months, but I recommend keeping the pasta separate. Cooked pasta can get mushy after freezing and thawing.

Reheating: To reheat from the fridge, just warm in the microwave. To reheat from frozen, thaw the sauce in the fridge overnight and warm it on the stovetop, or microwave it in 30-second intervals, stirring in between until warmed through. Then cook fresh pasta and stir it all together before serving.

❓Recipe FAQs

How do I know when the sauce is “thick enough”?

The sauce is ready when it coats the back of a spoon. It should feel silky and slightly clingy, not watery. It will continue to thicken slightly as it cools, so I usually stop cooking once it’s just thick enough to hold onto the pasta.

What do I do if my sauce is too thick?

If the sauce seems too thick, add a splash of broth: It thickens more as it cools, so if it gets a little too thick, I just stir in a tablespoon or two of warm broth before serving to loosen it up.

What’s the best type of white wine to use?

Literally any type of dry white wine will work! I don’t use “cooking wine” – I just get a cheaper bottle of regular white wine and use that instead.

Fork getting a bite from a bowl of creamy mushroom stroganoff in a white bowl.

🍄 More Vegan Mushroom Recipes!

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