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Vegan Mushroom Stroganoff

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: American


Vegan Mushroom Stroganoff – a simple and delicious dairy-free + plant-based mushroom stroganoff the whole family will love!


  • 5 Tablespoons of olive oil (or vegan butter), divided
  • 1/2 cup minced yellow onion
  • 812 oz sliced mushrooms
  • 1 Tablespoon fresh thyme
  • 1 Teaspoon salt
  • 1/4 Teaspoon ground black pepper
  • 1/4 cup + 1 Tablespoon all purpose flour (gluten-free flour works)
  • 3 cup vegetable broth
  • 1/2 cup full-fat coconut milk (use immersion blender to fully combine first if the coconut milk has separated in can)
  • 1/4 cup Califia Unsweetened Almondmilk
  • 16oz fettuccine noodles (cook according to package instructions, but cook a few minutes less than required for al dente)


  1. In medium/large sauce pan add 3 Tablespoons olive oil and add onion.
  2. Cook on medium, stirring constantly, until they reduce.
  3. Add mushrooms and cook on medium/high, stirring constantly until they cook down (approx. 5-7 mins) and start to brown. Stir fairly constantly. Add additional olive oil, as needed to ensure pan doesn’t dry out – I added a couple extra tablespoons – kind of depends how big your mushrooms are and how long they need to cook down; they will absorb the oil pretty quickly.
  4. Add salt, pepper and the thyme; stir to combine.
  5. Add remaining 2 Tablespoons of olive oil and stir to coat.
  6. Add flour and stir to full coat the mushrooms.
  7. Add broth, 1/2 cup at a time, stirring after each pour.
  8. Let simmer about 10 minutes, stirring softly, and you will see it start to thicken.
  9. After 10 minutes, add coconut milk and almond milk.
  10. Stir to combine.
  11. Add under-cooked pasta and stir to combine.
  12. Let pasta simmer in the sauce for about 5 minutes, it will start to soak up the sauce.
  13. Taste and add any additional salt, pepper or thyme – as desired.
  14. Serve immediately with additional thyme as garnish.


  • Noodles: feel free to use gluten-free fettuccine noodles
  • Re-heating: Sauce will thicken when cold. To reheat leftovers, you may want to add a splash of vegetable broth or Califia Farms Unsweetened Almondmilk to help thin it out again!

Keywords: Vegan Mushroom Stroganoff