Let Me Tell You About This Stroganoff… (It Was a Wild Tuesday)

Alright, picture this: It’s a chilly, proper grey Tuesday. I was craving something hearty, but I’d already had pasta twice that week (don’t judge). I remembered this creamy vegan mushroom stroganoff I once made while house-sitting for my mate (she had mushrooms growing wild behind her shed—dodgy, but tasty). Anyway, I cobbled together what I had and ended up with this gloriously creamy dish that basically hugs you form the inside out. Oh and the first time I made it, I forgot to soak the cashews, so if you do, just blend ’em a little longer—no one noticed besides my cat, and he’s not talking.

Why You’ll Love This: For Real, Not Just Because It’s Vegan

I make this when I’m needing something soul-soothing but still want to feel like a responsible adult eating my veg. My family goes a bit mad for it (particularly my partner, who claims to “despise” mushrooms… until I put this in front of him. The denial is strong). Plus, it’s forgiving—if you mess up and add a splash too much stock, just simmer it out. Actually, I used to panic if it looked runny, but now I just shrug—it thickens like magic. Funny how cooking teaches you patience, sort of like trying to assemble IKEA furniture without instructions.

What You’ll Need (But Flexibility is Key)

500g mushrooms (white, cremini, even a handful of those posh mixed wild ones—whatever’s lurking in the fridge)
1 onion (yellow, white, or red—I’ve even used a couple of shallots in a pinch)
3 cloves garlic (no such thing as too much, but maybe that’s just me)
1 tbsp olive oil (though my grandmother swore by sunflower oil, and honestly, it works too)
1 cup cashews, soaked if you remember (if not, just blend for a bit longer; or, for true emergency rations, sub in a half-can of coconut cream—it’s different but still dreamy)
1.5 cups veggie stock (cube, paste, homemade; I’m not the stock police)
2 tbsp nutritional yeast (adds a cheesy note, but I’ve skipped it and no one noticed—shh)
1 tbsp soy sauce (or tamari/coconut aminos; once I used Worcestershire, but that’s not vegan—oops)
1 tsp Dijon mustard (English mustard kicks it up if you dare, but I’d go easy!)
Salt & black pepper (I mean, this is where personal taste runs wild)
Fresh parsley, for topping (optional; sometimes I just do a random handful of chives or skip it when I can’t be fussed)
Pasta, rice, or mash (your stroganoff needs a partner in crime—go wild)

How To Throw It All Together

Prep those cashews. If you remembered to soak them (bless you), 30 minutes in hot water is perfect. If you didn’t, just chuck them in the blender, add a splash of water, and let it run longer—don’t stress. It’s not Great British Bake Off.
Sauté the onions. Chop ‘em up however—fancy slices, rough dice, whichever you fancy. Add to a big pan with olive oil on medium heat. Give it five or six minutes until translucent and wobbly looking. This is where I usually sneak a taste (too hot! learn form me). Garlic goes in next—smell that? Heaven.
Chuck in the mushrooms. All at once if you’re impatient like me—let them sweat. They’ll look weird, kind of shrivelly to start with, but have faith. Keep cooking and give ‘em an occasional nudge so they don’t stick.
Whip up the creamy sauce. In your blender, combine soaked (or not-soaked) cashews, stock, nutritional yeast, mustard, soy sauce, a pinch of salt and pepper. Blend it all until smooth—no need to go full turbo, but you want it really creamy. I sometimes use an immersion blender directly in a jug, but last time it sprayed. Be warned!
Marry it all together. Pour the sauce over your mushrooms and onion. Stir gently, pretend you’re a TV chef if it helps. Bring to a simmer. Don’t fret if it looks a bit pale—it’ll darken as it cooks. Simmer five to ten minutes until deliciously thick. If it gets too thick, splash some more stock or water in. If too runny, leave it bubbling. Easy.
Serve! Dish it out over what you like—pasta, mashed potatoes, or fluffy rice are all sublime. Sprinkle parsley or whatever green thing you like on top.

A Few Things I’ve Learned (Sometimes the Hard Way)

If the sauce gets lumpy, just blend it again—you can do this straight in the pan with a stick blender. (Just… be careful. I once painted my kitchen beige–not my best moment!)
Forgot to soak the cashews? Hot water and 10 minutes sort of helps, but blended longer is key.
Don’t walk away during the simmer stage, seriously. This stuff sticks to the pan like nobody’s business if you leave it too long.
I think it’s actually even tastier the next day—if there’s any left, which, rarely happens. Just something magical about leftovers, right?

Variations (And One That Was…Not a Keeper)

Swapped cashews for silken tofu once—texture was a bit odd, but still edible (kids didn’t complain, so win?)
Mixed in a handful of spinach near the end—mega green burst and more nutrition (plus, guilt-free seconds)
Tried smoked paprika for a deeper flavour. Actually, on second thought, maybe just a pinch—my first go was a tad overpowering, if I’m honest!
Once added white beans to bulk it up (to impress my in-laws)—not bad, just kinda, erm, beany. Wouldn’t bother again.

Equipment – But No Need for Fancy Gadgets

You’ll need a big pan, chopping board, knife, and a blender for the sauce—though, honestly, if you only have one of those stick blenders (or just some impressive arm strength with a potato masher), you’ll be fine. I tried to do it with a fork once (not recommended except in dire emergencies…)

Storing Leftovers (If They Exist)

Pop any leftovers in a container, stick it in the fridge, and it should last about three days; though (honestly) it vanishes by the next night in my house. You can reheat on the stove or zap it in the microwave—give it a splash of water to loosen if it’s thickened too much.

How I Serve It (And Some Family Traditions)

I love it over tagliatelle, but sometimes—especially if I want comfort food levels over 9000—I ladle it over a steaming pile of garlicky mashed potatoes. If I’m feeling fancy, a sprinkle of smoked sea salt on top is absolutely lush. At Christmas, for reasons no one quite remembers, my family insists on serving this with peas. British quirks, eh?

Hard Lessons and Handy Lessons (A.K.A. Pro Tips)

I once tried rushing the simmer step. Regretted it. The sauce tasted raw and chalky—just give it proper time to cook out. Trust me, patience pays off here.
If you’re tempted to make it ahead, do. The flavours get all cozy together and it honestly tastes better next day.
Don’t skip the mustard. I did once and it tasted… flat. Even a little goes a long way.
If you over-salt (done that), squeeze in a tiny splash of lemon juice. Works almost like magic.

FAQ—Real Questions I’ve Actually Been Asked

Can I freeze it? Sure can, though sometimes the sauce separates a bit after thawing; just re-blend and it’s bob’s your uncle.
I hate mushrooms… alternative? Erm. Okay—try chunky courgette or even aubergine. Not quite the same vibe, but it does the job.
What’s the best pasta shape with this? Personally, those curly ribbons (tagliatelle) or fusilli are fab—they catch the sauce. Child me loved shells (still does, if I’m honest!).
Is it gluten-free? Yeah, just serve it with GF pasta or rice, and check your soy sauce (tamari is GF, but always read the small print… learned that after a not-so-fun dinner party mishap).
Can I use a food processor instead of blender? Probably, but you might end up with a chunkier sauce—which is fine if that’s your thing.

Okay, that’s probably more than you bargained for, but what can I say—I over-share when talking about food. Hope your creamy vegan mushroom stroganoff turns out dreamy. Let me know how it goes (and honestly, send me your weird ingredient swaps—I collect those like some people collect fridge magnets).

Creamy Vegan Mushroom Stroganoff