Dairy Free Creamy Mushroom Stroganoff

Stroganoff has always been one of those meals I turn to when I want something warm and filling. This dairy free version keeps all the comfort while skipping the dairy completely.

Instead of using cream, I blend soaked cashews with a little broth to make a smooth and creamy sauce. It works so well that you won’t miss the dairy at all.

The mushrooms are the star here. I sear them until they turn deeply browned, which gives the whole dish a rich and savory flavor.

Everything comes together in one skillet, and then it all gets folded into wide noodles. It’s the kind of meal that feels cozy without a lot of fuss.

If you love creamy pasta dishes but need to keep things dairy free, I think this one will quickly become a regular in your kitchen.

Why This Recipe Is a Keeper

Rich and Creamy – Blended cashews create a smooth, luxurious sauce without using any dairy.

Deep Savory Flavor – Browned mushrooms, soy sauce, and vegetable broth give every bite a satisfying savory taste.

Perfectly Balanced – Dijon, white wine, and lemon brighten the creamy sauce and keep it from feeling heavy.

Wonderful Texture – Thick mushroom slices and tender noodles make this stroganoff hearty, silky, and satisfying.

Here’s What You’ll Need

• 1/2 cup Raw Cashews
• 1 cup Hot Vegetable Broth
• 3 tbsp Olive Oil
• 1 1/2 lb Cremini Mushrooms, thickly sliced
• 1 large Yellow Onion, thinly sliced
• 4 cloves Garlic, minced
• 2 tbsp Dairy Free Butter
• 2 tbsp All Purpose Flour
• 2 tbsp Tomato Paste
• 1/2 cup Dry White Wine
• 2 cups Vegetable Broth
• 1 tbsp Dijon Mustard
• 2 tsp Soy Sauce
• 1 tsp Smoked Paprika
• 1 tsp Fresh Thyme Leaves
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Fresh Lemon Juice
• 12 oz Wide Egg Free Noodles
• 3 tbsp Chopped Fresh Dill

How to Make It

Step 1

Soak the cashews in the 1 cup of hot vegetable broth for 20 minutes, then blend the cashews and broth together for 2 minutes until thick and creamy. Set aside.

Step 2

Heat 2 tablespoons olive oil in a large skillet over high heat and sear the mushrooms in a single layer without stirring for 3 minutes. Toss and cook 4 minutes more until deeply browned, then move them to a plate.

Step 3

Lower the heat to medium, add the remaining tablespoon of olive oil, and cook the sliced onion for 7 minutes until soft and caramelized at the edges. Stir in the garlic for 1 minute.

Step 4

Add the dairy free butter, sprinkle in the flour and tomato paste, and stir for 2 minutes until the mixture is glossy and rust colored.

Step 5

Pour in the white wine and scrape the pan clean, letting it bubble away for 2 minutes. Add the 2 cups broth, dijon, soy sauce, smoked paprika, thyme, salt, and pepper, then simmer for 6 minutes until thickened.

Step 6

Meanwhile, cook the noodles in salted water until al dente and drain.

Step 7

Return the mushrooms to the skillet, stir in the blended cashew cream, and warm over low heat for 3 minutes without boiling. Finish with lemon juice and taste for salt.

Step 8

Fold the hot noodles into the sauce or spoon the stroganoff over them, then shower with fresh dill and serve.

Recipe Tips

Blend the Cashews Until Completely Smooth

Soak the cashews in the hot broth for the full 20 minutes so they soften enough to blend evenly.

Blend for about 2 minutes, stopping once to scrape down the sides if needed. The cashew cream should look smooth and pourable, with no grainy pieces left.

Brown the Mushrooms in a Single Layer

Use a large skillet and leave space between the mushroom slices. If the pan feels crowded, cook them in two batches so they brown instead of releasing too much water.

Do not add salt until the sauce is almost finished. Salt draws moisture from the mushrooms and can make it harder for them to develop a deep golden color.

Cook the Flour and Tomato Paste Fully

After adding the dairy free butter, flour, and tomato paste, stir constantly for the full 2 minutes. The mixture should become glossy and turn a rich rust color.

This step removes the raw flour taste and gives the sauce a deeper flavor. Keep the heat at medium so the paste darkens without sticking to the pan.

What to Make Next

• Dairy Free Coconut Vanilla Creme Brulee
• Dairy Free Espresso Tiramisu
• Dairy Free Lemon Cream Pie
• Dairy Free Molten Chocolate Lava Cakes
• Dairy Free Salted Caramel Chocolate Tart

Popular Questions

Can I use a different nut instead of cashews?

Raw cashews give this sauce its smooth, rich texture, so they are the best choice. For a nut free version, use 1 cup of plain unsweetened dairy free cream or a thick white bean puree, then add broth a little at a time until the sauce looks creamy.

If you use another dairy free cream, choose one without vanilla or added sweetness. Taste the finished sauce and add a little extra lemon juice or Dijon if it needs more brightness.