BEST Vegan Wild Mushroom Stroganoff


2 cups raw cashews

1&1/2 Lemon juiced

Splash Apple Cider Vinegar

1 cup water

1 tsp. Nutritional Yeast


Combine in blender, adjust flavorings and water as to the consistency you’d like.


4 -6 cups Wild Maitake Mushrooms* remember they shrink!

4 Large White Mushrooms sliced

4 Cloves Garlic minced

1 small Onion/1 small Shallot diced

1/2 – 1 cup Vegetable Stock*

1/2 cup Nutritional Yeast



Garnish: Tarragon, Parsley, Chives minced, Black Urfa Pepper

Make the sour cream a day in advance if you’d like. Store in fridge.

In a large cast iron skillet, sauté the White Mushrooms, until browned on both sides, reduce with a splash of Vermouth.


Maitake Mushrooms, sauté until golden brown on both sides, add 1/4 cup Vermouth and reduce, add onions, garlic and cook a little, add the stock, and Nutritional Yeast, and mix all together. You may find you need more stock*, -you want the pasta to eat up the juices, so eye it for consistency. I ended up just adding some water to the first mushroom sauté and adding more, since I only add 1/2 cup of stock. Add to pasta and serve with garnish. I don’t know but this was pure magic, and the best I’ve ever had. It tasted just like beef, well almost, and I certainly don’t miss it! My mother used to make this, it’s a great classic dish veganized.

The key ingredients are Vermouth, Tarragon, Shallot, stock and homemade Sour Cream. I realized, at the last minute I needed the stock and only had the jarred Organic bouillon, so just added it to separate pan to boil. It works magic! Always know- everything I do is ORGANIC! 🙂

Enjoy this, and please let me know if you tried it. Decandently delicious.

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