What is the best substitute for sour cream in stroganoff?

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

What is vegan mushroom?

Yes, mushrooms are completely vegan friendly. Even though they're part of the Fungi family and not classified as vegetables, they're entirely plant-based and considered vegan-friendly . Mushrooms can have a 'meaty' texture and are often used as a substitute in recipes because of this quality.

What do you have with stroganoff?

What to serve with beef stroganoff. Serve it over noodles, pasta or mash – anything that's a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative! If using noodles or pasta, I recommend using a short pasta.

What is a dairy free substitute for sour cream in baking?

Best non-dairy substitutes Cashews. Soak a cup of raw cashews in a bowl of room temperature water for at least three hours. ... Coconut Cream. Place a can of full-fat coconut cream in the refrigerator for at least six hours. ... Full-Fat Coconut Milk. ... White Beans. ... Mayonnaise. ... Vegan Sour Cream. ... Yogurt. ... Buttermilk. More items... Apr 1, 2022

What is a dairy free substitute for sour cream?

If you need something vegan or dairy free, coconut milk is your best option. Go for the canned stuff with full fat. Skim off the coconut cream layer from the top and mix it with some lemon juice or apple cider vinegar to add a slight sourness.

Does stroganoff contain paprika?

Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée .

How do you add sour cream to stroganoff without curdling?

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan . Buttered egg noodles (see below for details of our tasting) are the classic accompaniment to this recipe.

Is Greek yogurt a substitute for sour cream?

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream . If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

Why is it a good idea to use yogurt instead of sour cream in a recipe?

Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor .

Can I use vinegar instead of sour cream?

If you run out, you can make a sour cream substitute with no cooking and very little effort . All you need is three ingredients (milk, distilled white vinegar, and heavy cream) and 24-48 hours to let it ferment and thicken.

Can I use heavy cream instead of sour cream?

If you find yourself with an empty or unusable container of sour cream, you can always make some from scratch using 1 cup of heavy cream combined with a teaspoon of lemon juice or white vinegar . The process will mimic the creation of sour cream in texture, though many people feel like the taste is not quite the same.

How to make sour cream without sour cream?

Just be sure to have enough time on your hands since making DIY sour cream requires a couple of days to make. Here's how to do it: Whisk 1 cup heavy cream with 1 teaspoon distilled white vinegar or fresh lemon juice. Let sit 10 minutes, then stir in 1/4 cup whole milk until well combined .

Vegan Mushroom Stroganoff | Best Easy Recipe (2024)

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This is the best vegan mushroom stroganoff recipe that is easy to make, and ready in 20 minutes! It’s healthy, creamy, so delicious and can easily be made gluten-free and nut-free, too! Serve this creamy mushroom sauce with pasta, rice, mashed potatoes or to any sides you like.

Best Vegan Mushroom Stroganoff Recipe

This vegan mushroom stroganoff is one of those hearty meals that is perfect for any time and any day of the week! Especially, for busy weeknights or cozy evenings when you need a quick dinner that is filling and sure to satisfy!

But not only is this recipe delicious and simple – It is healthy and versatile, too! You can serve this creamy mushroom sauce over rice, quinoa, mashed potatoes or with your favorite gluten-free pasta!

What is Stroganoff?

If you have never heard of “Stroganoff”, now it is the perfect time to try this vegan meat-less mushroom version! It is a popular Russian dish which is actually just a creamy mushroom sauce that is often served with wide egg noodles or fettuccine pasta. While traditional Beef Stroganoff is made of sautéed meat pieces in a sour cream gravy sauce, I used mushrooms and non-dairy milk to make it vegan.

I think mushrooms are one of the best plant-based meat replacements because they have an amazing meaty texture and delicious flavor. Since they’re able to absorb easily any flavor from the seasonings or sauce they’re cooked in, these veggies can be incredibly tasty and flavorful when you cook them properly.

How to make Vegan Mushroom Stroganoff

This recipe is easy and can be made with only 6 simple basic ingredients in just 20 minutes! (+ seasonings to taste, oil for sautéing and pasta for serving)

Step 1: Cook Pasta

Start to cook your favorite pasta or rice or potatoes or whatever side you‘d like to serve with this creamy mushroom sauce. Regarding the pasta, you can use any variety or make your own egg-less noodles with this easy homemade vegan pasta dough recipe.

Step 2: Sauté Onions, Garlic & Mushrooms

In the meantime, make the creamy vegan mushroom stroganoff sauce. First sauté chopped onion, minced garlic and sliced mushrooms in a large skillet or pan. You can also use leek or shallots instead of regular yellow onion and garlic if you prefer. Regarding mushroom variety, I used brown cremini button mushrooms but you can also use white cremini or wild or shiitake mushrooms or a combination of your favorites.

Step 2: Add the roux mixture

Next, add a roux-like mixture which is basically made of flour or cornstarch, vegetable broth, and soy or tamari sauce. I also like adding mustard and nutritional yeast flakes for cheesy flavor but this is just optional. The flour is necessary to thicken the sauce but you can substitute gluten-free flour or half the amount of cornstarch as needed.

Step 3: Add non-dairy cream

Finally, add the creamy ingredient which makes the vegan mushroom stroganoff sauce rich and even more delicious. I prefer using full-fat coconut milk or soy milk but feel free to use your favorite non-dairy milk or non-dairy cream for a richer sauce. Alternatively, you can prepare a cashew cream by blending soaked cashews or cashew butter with water as mentioned in the recipe notes!

Step 4: Serve with pasta

Once the sauce is thick and creamy, add the cooked pasta and toss to combine. Cook for 1-2 minutes or until heated throughout as needed. I love to garnish my creamy mushroom stroganoff pasta dish with vegan parmesan cheese, and fresh parsley as well as thyme. However, you can serve it with any toppings you like or just as it is!

This Best Vegan Mushroom Stroganoff is:

Dairy-free
Quick & Easy to make
Flavorful
Healthy
Low-fat
Rich & Creamy
Nourishing
Satisfying
Hearty
The ultimate comfort food
So delicious!

How to store and freeze this Stroganoff?

This creamy vegan mushroom stroganoff sauce keeps in the refrigerator for 2-3 days or can be frozen for up to 2 months. I recommend to store or freeze the sauce separate from the pasta in a sealed container. When ready to serve, defrost overnight in the fridge. Then heat it up on the stovetop and serve with your favorite side and fresh herbs!

Looking for more easy vegan Mushroom recipes, make sure to check out the following:

Garlic Mushroom and Spinach Pizza
Creamy Polenta with Mushrooms
Spinach Ravioli with Mushrooms
Easy Mushroom Pasta
Vegan Meatballs with Mushroom Gravy
Mushroom Wellington
Mushroom and Rice Soup
Vegan Cream of Mushroom Soup

If you do try this Creamy Vegan Mushroom Stroganoff Recipe, I would love to read your feedback in the comments below. And if you take a photo of your cozy pasta dish and share it on Instagram, please don’t forget to tag me @biancazapatka to make sure I won’t miss your post. Enjoy!

Ingredients

10,6 oz pasta of choice 300g (use gluten-free pasta, if needed)
2 tbsp canola oil or olive oil (divided)
1 onion chopped
4 cloves garlic minced
18 oz cremini mushrooms 500g (thinly sliced, *see notes)
1/3 cup dry white wine 80ml (optional)
1 1/2 cups vegetable broth 360ml
3 tbsp soy sauce or tamari sauce
3 tbsp all-purpose flour or gluten-free flour or 2 tbsp cornstarch
2 tsp dijon mustard optional
2-3 tbsp nutritional yeast flakes optional
1 tsp paprika powder optional
salt and pepper to taste
1 1/2 cup non-dairy milk 360ml (*see notes)

To garnish (optional)

Vegan parmesan
fresh parsley or thyme

Instructions

Cook Pasta

In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside. (Toss with a little oil to prevent sticking as needed).

Vegan Mushroom Stroganoff

Heatone tablespoon of the oil in a large skillet or pan.Add the onions and sauté for 3 minutes, or until slightly browned, stirring occasionally. (*See step-by-step photos + recipe video in the blog post above!)
Add the remaining oil along with the garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are tender. Then, add the white wine and stir until incorporated (optional).
In a measuring jar, whisk together thevegetablebroth, soy sauce (or tamari sauce), flour (or cornstarch) until smooth. Pour it into the pan, along with the mustard and nutritional yeast if using. Stir in the non-dairy milk until combined. Bring it to a simmer and cook for 5-10 minutes, or until thickened to desired consistency. Season with paprika powder, salt and pepper to taste.
Add in the pasta, toss well to combine and cook until heated throughout as needed.
Garnish withvegan parmesan and fresh thyme or parsley as desired and serve immediately!

Notes

Gluten-free: Use your favorite gluten-free pasta or serve the sauce over rice, quinoa or mashed potatoes. Instead of all-purpose flour, you can use rice flour or a gluten-free flour blend or 2 tbsp cornstarch.
Mushrooms: Feel free to use themushroom variety you have available or a combination of your favorites. I suggest to chop or slice them thinly, so it's easier to cook them evenly.
Coconut milk: I prefer using full-fat coconut milk or soy milk but you can use your favorite non-dairy milk or non-dairy cream for a richer sauce. Alternatively, make your own cashew cream by blending 3/4 cup of soaked or pre-boiled cashews (100g) with 1 cup of water (240ml) until smooth and creamy.
Storage: Leftover mushroom sauce keeps covered in the refrigerator for 2-3 days or can be frozen. Make sure to store or freeze the sauce separate from the pasta.

Nutritions

Serving: 1Serving | Calories: 465kcal | Carbohydrates: 63.7g | Protein: 23.7g | Fat: 9.4g

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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