Browned mushrooms folded into a tangy cashew-cream sauce over wide egg-free ribbon noodles—savory, umami-rich, and luxuriously creamy.
Soak cashews in hot water for 15 minutes before blending to soften them completely—this ensures a silky, lump-free sauce. The sauce will thicken slightly as it cools; if it becomes too thick, thin with a splash of plant milk or broth.
Brown the mushrooms in batches if needed; crowding the pan will steam them instead of caramelizing them. Aim for deep golden color. For extra umami, add the nutritional yeast to the blender with the cashew cream.
Ingredients
Scale
Measurement units
- 12 oz wide egg-free ribbon noodles
- 1 ½ lb cremini mushrooms
- 8 oz oyster mushrooms
- 1 ½ cups raw cashews
- 1 cup vegetable broth
- ½ cup unsweetened plant milk
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 3 garlic cloves
- 1 medium shallot
- 1 tbsp fresh thyme
- 3 tbsp fresh parsley
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- salt (to taste)
- black pepper (to taste)
- 2 tbsp nutritional yeast (for umami depth, optional)
Ingredients
Scale
Measurement units
- 12 oz wide egg-free ribbon noodles
- 1 ½ lb cremini mushrooms
- 8 oz oyster mushrooms
- 1 ½ cups raw cashews
- 1 cup vegetable broth
- ½ cup unsweetened plant milk
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 3 garlic cloves
- 1 medium shallot
- 1 tbsp fresh thyme
- 3 tbsp fresh parsley
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- salt (to taste)
- black pepper (to taste)
- 2 tbsp nutritional yeast (for umami depth, optional)
Instructions
Soak the cashews
Pour raw cashews (1 ½ cup) into a bowl and cover with hot water. Let sit for 15 minutes until softened.
Cook the noodles
Bring a large pot of salted water to a boil. Add 12 oz egg-free ribbon noodles and cook according to package directions until al dente.
Drain in a colander and set aside.
Equipment: large pot, colander
Brown the mushrooms
Heat olive oil (2 tablespoon) in a large skillet over medium-high heat until shimmering.
Add 1.5 lb sliced cremini mushrooms (1 ½ lb) in a single layer and cook without stirring for 4–5 minutes until golden on the bottom.
Stir and cook another 3–4 minutes until the mushrooms release their liquid and begin to caramelize.
Add 8 oz torn oyster mushrooms (8 oz) and cook for 2 minutes, stirring occasionally, until they begin to soften.
Transfer mushrooms to a plate and set aside.
Build the sauce base
Add the remaining olive oil (1 tablespoon) to the same skillet over medium heat.
Add 1 minced shallot (1 medium) and 3 minced garlic cloves; sauté for 2 minutes until fragrant and softened.
Stir in Dijon mustard (1 tablespoon) and fresh thyme (1 tablespoon), cooking for 30 seconds.
Blend the cashew cream
Drain the soaked cashews and add them to a high-powered blender with vegetable broth (1 cup) and unsweetened plant milk (½ cup).
Blend on high for 1–2 minutes until completely smooth and creamy. If using nutritional yeast (2 tbsp), add 2 tbsp now and blend briefly to combine.
Equipment: high-powered blender
Finish the stroganoff
Pour the cashew cream into the skillet with the shallot and garlic mixture.
Stir in 2 tbsp red wine vinegar and bring to a gentle simmer over medium heat.
Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
Fold the browned mushrooms back into the sauce and stir gently to coat.
Season to taste with salt and black pepper.
Plate and serve
Divide the cooked noodles among four bowls or plates.
Spoon the mushroom stroganoff sauce generously over the noodles.
Garnish with 3 tbsp fresh parsley and serve immediately.
Before you cook
Cook notes
- • Soak cashews in hot water for 15 minutes before blending to soften them completely—this ensures a silky, lump-free sauce.
- • Brown the mushrooms in batches if needed; crowding the pan will steam them instead of caramelizing them. Aim for deep golden color.
- • The sauce will thicken slightly as it cools; if it becomes too thick, thin with a splash of plant milk or broth.
- • For extra umami, add the nutritional yeast to the blender with the cashew cream.
- • Fresh thyme and parsley add brightness; dried herbs can substitute (use 1 tsp thyme, 1 tbsp parsley).
- • This dish is best served immediately while the noodles are warm and the sauce is creamy.
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