Last updated on 11-Apr-2024
Hello, everyone!
Stroganoff has been one of my favourite dishes ever since I can remember. It’s very common in Brazil, and I’ve seen and tried many different variations of the recipe. I loved it when my mom made it, and it was usually reserved for special meals. It was one of the first recipes I learned in my early incursions into the kitchen and then started making my own way.
The recipe I used to make included thick cream (crème fraîche or whipping cream) and meat, and when I came across a dairy-free version I was skeptical, but the rich creaminess I get from this vegan recipe is so satisfying and the option to make it with only mushrooms (for a vegan version) is so delicious, that I really don’t miss the meat or the dairy! I’ll also mention that we are not vegans, and not even fully vegetarians at this point, but we’ve been trying to limit our consumption of animal products and this is a delicious way to do that. My hubby loved it so much that he says he actually prefers this recipe over the dairy + meat version. Now, that’s an endorsement!
This stroganoff is very easy to make and a great option for #meatlessmonday or to serve to company. I hope you’ll give it a try and come back to tell us how you like it. 🙂
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Dairy-Free Stroganoff
Ingredients
- 2 tbsp coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 lb mushrooms fresh (cremini, shitake, oyster, portobello, etc.), sliced
- ¾-1 cup raw cashews soaked for 30 mins to 1h in hot water
- 1 can coconut milk 400 ml or 14 oz
- ½ cup tomato sauce
- 2 tsp smoked paprika
- 1 tsp dijon mustard
- 2 tbsp lemon juice (optional)
- salt and pepper to taste
Instructions
- Start by adding the nuts into a container (I use the cup from a stick blender or regular blender) and covering boiling water, letting them soak while you measure/prep the other ingredients.
- Heat the coconut oil in a large wide bottom pot. Add the onions and sauté for 2-3 minutes, until softened. Add the garlic and cook for an extra 2 minutes.
- Add the mushrooms and sauté until browned and tender. Season with salt and freshly ground pepper.
- Meanwhile, drain the cashew nuts and blend with the coconut milk (use a stick blender or regular blender) until very smooth and creamy.
- Add the paprika and tomato sauce to the mushrooms in the pot, mix, then add the cashew cream. Let it simmer for 5-10 minutes, stirring often, until thickened.
- Turn off the heat, add the mustard and lemon juice (if using), stir and serve!
Video
Notes
- Brazilians like to serve stroganoff with rice and potato sticks, but this creamy dish can also be served over mashed potatoes or cooked egg noodles.
- To make it a low-carb meal, serve with cauliflower rice and a side salad, or zucchini noodles.
- Besides mushrooms, other vegetables such as zucchini (courgette), carrots, leeks, hearts of palm, or mock meat also work well to keep this a vegan recipe.
- The same sauce can be used with chicken, beef, or shrimp.