Recipe – Vegan Mushroom & Cashew Stroganoff

Recipe Vegan Mushroom cashew stroganoff

When I went out for a dinner recently I had an incredible Mushroom and Cashew Stroganoff and decided I wanted to recreate it at home. Like all my recipes it is simple and easy to make, I am really pleased with how it turned out.


  • 1tsp Olive oil
  • 1 white onion, finely diced
  • 2 Cloves of garlic chopped
  • 300g Mushrooms
  • 60g Cashews
  • 1/2 tsp Paprika
  • Splash of Apple Cider Vinegar
  • Splash of Biona Worcester Sauce
  • Fresh Thyme
  • 150ml Vegetable Stock
  • 100ml Soya Cream
  • 1 Tbsp Nutritional Yeast
  •  Salt & Pepper to taste.


– Add the olive oil to a pan to heat up, then add the chopped garlic and onion. Fry for 5 Minutes stiring regulalry

– Add the mushrooms and cook for a further 5 minutes.

– Add the Paprika and thyme, stir then add the Worcester Sauce and apple Cider Vinegar.

– Once the above ingredients are mixed together add the vegetable stock, soya cream and nutritional yeast. Give it all a good stir.

– Finally add the cashews and the salt and pepper to taste.

– Leave to simmer for 10-15 minutes before serving.

I served this up with rice and some long stemmed broccoli but I think it would be great with a number of side dishes.

Do let me know if you try this? The recipe makes enough for two servings so double it if you are making it for four people.

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