Creamy Cashew Mushroom Stroganoff

Blending cashews with lemon juice and hot water creates a luscious 
cream for this comforting plant-based mushroom stroganoff. Mushrooms 
are full of umami taste, which gives the sauce full-bodied flavor in a 
fraction of the time it takes to make the original beef version.

Creamy Cashew Mushroom Stroganoff recipe
Darren Kemper

Find more vegetarian recipes.

Prep Time
30 min
Cook Time
15 min
45 min


  • ½ cup 
roasted unsalted cashews
  • 1 tbsp 
fresh lemon juice
  • 2 tbsp 
olive oil
  • 1 
yellow onion, chopped
  • 2 cups 
cremini mushrooms, quartered
  • 2 cups 
shiitake mushrooms, stemmed and quartered
  • ¾ tsp 
sea salt
  • 2 
cloves garlic, minced
  • 2 tbsp 
unsalted tomato paste
  • 1 tsp 
ground caraway
  • ½ cup 
dry white wine
  • 1 cup 
vegetable broth
  • 2 tsp paprika
  • ½ tsp 
ground black pepper
  • ¼ cup 
chopped fresh dill, divided
  • 8 oz 
whole-grain bow-tie pasta


  1. In a blender, combine cashews, lemon juice and ½ cup hot (not boiling) water. Blend until smooth, scraping down sides. Set aside.
  2. In a large skillet on medium, heat oil. Add onion and sauté, stirring frequently, until softened, about 4 minutes. Add mushrooms and salt and sauté until liquid is evaporated and mushrooms begin to brown, about 3 minutes. Add garlic and sauté until fragrant, about 45 seconds.
  3. Reduce heat to medium-low; stir in tomato paste and caraway. Cook, stirring constantly, for 1 minute. Add wine; cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Add broth, paprika and pepper. Reduce heat to low; cover and cook for 10 minutes. Stir in cashew mixture and 3 tbsp dill; heat through.
  4. Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package instructions. Drain and divide among plates. Top with mushroom mixture, dividing evenly. Sprinkle with remaining 1 tbsp dill.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 406
  • Carbohydrate Content 58 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 8 g
  • Protein Content 14 g
  • Saturated Fat Content 3 g
  • Sodium Content 477 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2.5 g