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Mushroom Dairy-Free Beef Stroganoff served in a bowl with fresh herbs

Mushroom Dairy-Free Beef Stroganoff

A creamy, dairy-free twist on the classic beef stroganoff, featuring tender beef, savory mushrooms, and a rich cashew-based sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Dairy-Free
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 cup raw cashews (soaked for 4 hours and drained) Soak in water to achieve creaminess.
  • 1 cup vegetable broth Use low-sodium for healthier option.
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
For the Stroganoff
  • 1 pound beef strips (or a plant-based substitute) Use plant-based option for vegan.
  • 2 cups mushrooms (sliced, preferably cremini or button) Any variety can be used.
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil Or any cooking oil of choice.
  • 1 tablespoon soy sauce or tamari (for gluten-free)
For Serving
  • to taste Fresh parsley (chopped, for garnish)
  • as needed Cooked pasta or rice of choice Choose your favorite base.

Method
 

Preparation
  1. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, mustard, garlic powder, and salt and pepper. Blend until the mixture is smooth and creamy, then set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until it becomes translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it brown.
Cooking
  1. Add the beef strips to the skillet and cook until browned on all sides, about 5-7 minutes. If using a plant-based substitute, cook until heated through.
  2. Toss in the sliced mushrooms and soy sauce, cooking for another 5-6 minutes until the mushrooms are tender and the moisture has mostly evaporated.
  3. Pour the cashew sauce into the skillet, stirring to incorporate it with the beef and mushrooms. Let it simmer for another 3-4 minutes until heated through and slightly thickened.
  4. Taste and adjust salt and pepper if needed.
Serving
  1. Serve hot over your choice of pasta or rice, garnished with fresh parsley.

Notes

Soaking cashews helps achieve that perfect creamy texture. You can swap beef for mushrooms or tempeh for a plant-based twist. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.