Creamy Vegan Mushroom Stroganoff (GF Optional)

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Bowls of vegan mushroom stroganoff topped with black pepper and chives

Say hello to your new favorite pasta! This vegan mushroom stroganoff is the ultimate creamy, hearty, comforting dish, and we’re so excited to share it with you! It’s savory and classic, but with a creamy cashew twist to keep it plant-based and options to make it gluten-free, too. 

Made with just 10 simple ingredients, it’s an easy entrée for the holidays or to enjoy any time you’re craving comfort on a plate. Let’s make stroganoff!

Black pepper, salt, cashews, mustard, garlic, thyme, onion, water, vegan butter, cornstarch, and mushrooms

What Is Stroganoff?

Stroganoff is a dish originating in Russia that’s traditionally made with sautéed beef with a sauce containing sour cream. The first recipe is believed to have been published in 1871, and since then, many variations have been created. Stroganoff is now enjoyed throughout the world, including in the United States, Sweden, Finland, Japan, and beyond!

Versions popular in the US today often contain beef, mushrooms, onions, and sour cream, and are served over noodles or rice. Our version skips the beef and swaps out the sour cream, keeping it plant-based and dairy-free but still creamy and full of flavor!

How to Make Vegan Mushroom Stroganoff

If there’s one thing we hope you remember from this post, it’s to follow the directions closely for cutting and cooking the mushrooms. Why? No one wants soggy, rubbery mushrooms!

We thinly slice some of the mushrooms for a classic stroganoff feel but finely chop the remaining ones and add them after browning the sliced ones. Cutting and cooking the mushrooms in batches this way encourages caramelization and best texture!

More tips to prevent soggy, rubbery mushrooms:

  • Wipe them clean with a damp kitchen towel instead of cleaning them under running water.
  • Avoid salting the mushrooms because this draws out more moisture, causing them to steam instead of browning.
  • If you want to make a larger batch, we recommend cooking each batch in a separate pan because overcrowding the pan results in too much moisture. It’s okay to cook all the noodles in one pan, though!
Adding chopped mushrooms to a pot of sautéed onions and sliced mushrooms

Now that we’ve primed you with a toolkit for perfectly cooked mushrooms, let’s talk about the other delicious components of this dish!

Onion sautéed in vegan butter or olive oil creates a savory base, while garlic, thyme, salt, and pepper add flavor. Cornstarch or flour is the thickener, cashew cream is a simple pantry staple replacement for the sour cream, and Dijon mustard adds a classic stroganoff touch.

Pouring cashew cream over sautéed mushrooms and onions

All that’s left is choosing what you want to serve it over. Noodles are our favorite, rice is delicious, and cauliflower rice would work for a grain-free option!

Stirring bowtie noodles and creamy mushroom sauce

We hope you LOVE this mushroom stroganoff! It’s:

Creamy
Rich
Hearty
Caramelized
Comforting
& SO delicious!

It’s perfect for the next time you’re craving something super savory and classic but also new and different! We plan on eating this dish ALL year round!

Pot of creamy vegan mushroom stroganoff

What To Serve with Stroganoff

 Feeling more veggies? This stroganoff will pair beautifully with our Kale, Lentil & Roasted Beet Salad, Perfect Roasted Asparagus, Perfect Roasted Eggplant (Tender, Caramelized), or Easy Ratatouille (Versatile, 1 Pot!).

Want more veggies and fiber? Top with our Best Vegan Meatballs.

In a carb mood? Pair it with Instant Pot Potatoes (Fast, Tender, Buttery!) or Crispy Cajun Baked Fries (Oil-Free!).

More Creamy Dairy-Free Pasta Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of vegan mushroom stroganoff topped with chives

Creamy Vegan Mushroom Stroganoff (GF Optional)

Comforting, creamy, and dreamy vegan mushroom stroganoff that’s gluten-free optional, too! SO delicious and easy to make, with just 10 ingredients required!
Author Minimalist Baker
Print
Close up shot of a fork in a bowl of mushroom stroganoff
4.88 from 54 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3 (Servings)
Course Entree
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 Month (sauce only)
Does it keep? 2-3 Days

Ingredients

CASHEW CREAM

  • 1/2 cup raw cashews*
  • 1 cup water

STROGANOFF

  • 8 ounces cremini mushrooms (~1 ½ cups thinly sliced + 1 cup finely chopped)
  • 1 Tbsp vegan butter (or sub olive oil)
  • 1 cup diced white or yellow onion (1/2 large onion yields ~1 cup or 160 g)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (optional)
  • 2 large cloves garlic, minced
  • 1 Tbsp freshly chopped thyme (or 1 tsp dried thyme)
  • 1 Tbsp cornstarch (or sub all-purpose flour, gluten-free if needed)
  • 1 ½ tsp Dijon mustard
  • 1 ½ cups cashew cream (from above)*

NOODLES

  • Water (for boiling)
  • 6 oz. dry noodles (such as bowtie or farfalle // or tagliatelle if not egg-free/vegan // gluten-free as needed)
  • Salt (for seasoning water)

FOR SERVING optional

Instructions

  • Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
  • Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms and add the remainder to a food processor with the “S” blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
  • NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s recommendation.
  • Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
  • Test pasta for doneness. When it’s ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
  • STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and pepper (optional). Cook for 3-4 minutes or until translucent. Add the sliced mushrooms ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
  • Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant — about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
  • Add the cashew cream and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the 1/4 – 1/2 cup (120 ml) reserved pasta water. Or, if you forgot to reserve pasta water, you can also use filtered or tap water if needed. Serve over noodles or add the noodles to the sauce and stir to combine.
  • Serve warm and optionally garnish with chives and vegan sour cream or yogurt. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding water as needed to thin.

Video

Notes

*If cashew-free, you can use 1 cup light coconut milk and 1/2 cup water in place of the 1 ½ cups cashew cream.
*Nutrition information is a rough estimate calculated with gluten-free brown rice and quinoa fusili, 1/4 tsp salt in the pasta water (since the full tablespoon isn’t all absorbed into the pasta), and without optional ingredients.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 411 Carbohydrates: 62 g Protein: 11.3 g Fat: 14.8 g Saturated Fat: 4.4 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 677 mg Potassium: 657 mg Fiber: 4.7 g Sugar: 6.1 g Vitamin A: 62 IU Vitamin C: 8.5 mg Calcium: 44.8 mg Iron: 3.3 mg

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  1. Ali R says

    Wow! This recipe is a solid recipe. I am usually leery of mushroom based recipes because, while I love mushrooms, I find the overall dish typically lacks flavor. Not this recipe though! I made it last night for the first time and my boyfriend and I both said we could eat this every night. We fought over who would be eating the third serving for lunch today. Absolutely phenomenal!

  2. Margarita Saunders says

    I made this oil free, no vegan butter or olive oil by using veggie broth. Extremely yummy!

  3. Amy says

    This recipe is so delicious! Made it with a side of roasted yellow squash – definitely a yummy combo! Highly recommend this recipe.

  4. Michelle P. says

    I made this tonight for my non vegan daughters family and we all loved it. I did add a few shakes of worschestire sauce and finished with chopped parsley. The cashew cream sauce was awwwwwwmazing. My daughter said this is her new favorite recipe of all time.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoyed it, Michelle. Thank you for sharing! xo

  5. Christy says

    I made this tonight with your Italian herb tofu and it was so good!! Thought I’d share incase anyone wants to try that :) xo

  6. Christopher S says

    Came out great! I added a slash of white cooking wine and some a Tbsp of lemon juice to the sauce.

  7. Julie McGhee says

    This recipe was easy to follow. I doubled everything up to be honest. I used the coconut and olive oil substitutes as noted. Turned out awesome. Next time I’ll try out the cauliflower rice. I didn’t see that suggestion until it was too late but used protein bow tie pasta this time. I used oyster mushrooms and made sure to pat them really good with a paper towel, even fret slicing them to pull more of the moisture out of them. I’ll try this recipe again sometime!

  8. Nancy Jones says

    I grew up eating ground beef stroganoff – ground beef, onions, garlic, sour cream, cream of mushroom soup, thyme – probably twice a month. My kids grew up eating it, too, probably once a week. Then I went vegetarian 15 years ago, and over the years tried tofu and crumbles and other stuff, but it really didn’t work, so gave up on stroganoff. Then I found this recipe, and OMG!! I love it! I’ve made it exactly as the recipe is written twice now, and it’s way up on my list of comfort foods that I love very much. Thanks for the recipe.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you’re back to enjoying Stroganoff, Nancy! Thank you for sharing! xo

    • Support @ Minimalist Baker says

      Hi Pavithra, we’d suggest trying another type of mustard, such as yellow. Hope that helps!

  9. teri says

    NEW FAVORITE COMFORT FOOD!!! I just stumbled across this recipe trying to find something for the mushrooms needed to use. I can’t say enough about how good this is. I used Zeng pea rotini pasta (made from yellow peas), cooked the onions a little less than recipe called for cause I like a little crunch and doubled the recipe without watery results. For the toppings I added nutritional yeast, pine nuts, vegan parm cheese, some capers (love vinegar) and a little crushed red peppers. Next time I will use the food processor rather than chopping mushrooms by hand but otherwise really, really easy to follow directions and easy to make. Thank you for sharing this AWESOME recipe; I am very impressed how rich and flavorful this is. I will be making it again (PS – my non-vegan wife loves this even without dairy)

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed the recipe, Teri! Thank you so much for the lovely review and for sharing your modifications! xo

  10. Marina says

    Over the years I have made several vegan stroganoffs wioth varying degrees of success and they have been quite nice, but this one is truly exceptional. My sauce was as bit thick, which is typical of my cooking style, but that was easily taken care of. An excellent, quick to prepare meal that is now in my “favourites” list. Thanks for sharing the recipe.

  11. Kirsten says

    This was very yummy and easy to make! My whole family enjoyed it. Even my non vegan husband. Adding this to my rotation for sure! Thanks for another great recipe!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad it was a hit with the whole family! Thank you for sharing, Kirsten! xo

    • Katie says

      I thought this was delightful! Next time I would consider adding some Worcestershire sauce to mine for a little extra bite but otherwise it was so yummy!

  12. Melissa says

    This is one of my favorite MB recipes. I’ve been plant based for just a year and I was missing a good stroganoff. Most out there are made with coconut cream which just changes the entire flavor. Thank you so much for this mushroom sauce! I’ve actually made just the sauce and added some DF milk to make a mushroom cream sauce to sub in other recipes (lentil tater tot hot dish anyone??). I love this recipe and am just so thankful you modify comfort foods for different diets!

  13. Sara says

    I have been in a cooking rut and in one of those phases where i go grocery shopping and don’t know what to get because I forget what I even eat. This broke me out of my funk and was delicious! Thank you so much for continuously coming up with such amazing recipes!

  14. Christen says

    OMG so yummy! I grew up making stroganoff in MN with hamburger so I added an Impossible hamburger and about a 1/4 cup of Tofutti vegan sour cream (I always added sour cream growing up), and it brought back my childhood but healthier!!

    Thank you so much for this recipe and for NOT using coconut milk. I’m so tired of coconut milk in vegan recipes. Doesn’t anyone else know it’s not flavorless?

    This is definitely going into the quarterly rotation. :)

  15. Amanda says

    Any tips for the cashew cream if you don’t have a blender? I tried making it in a food processor and it turned out very grainy/chunky. Do I need to run it through a milk bag perhaps? Thank you!

    • Support @ Minimalist Baker says

      Hmm, that’s tricky! A blender is key for a creamy texture. Perhaps try subbing a neutral-flavored store-bought cashew milk in place of the water and cashews? Or see the note about using coconut milk!

  16. Jessica says

    This turned out so much better than I thought! Excellent recipe. Thanks so much for sharing. It’ll definitely be one I make again!

  17. Leigh G says

    This was amazing! Followed the recipe exactly how it was written and I wouldn’t change a thing. I did not use pasta water because I wanted the sauce to be thick and kind of stick to the pasta. My husband (who is not vegan) is still in shock this was a vegan dish and not real cream. Love love love your recipes!!

  18. Darsha says

    Again, another great recipe!
    The flavours marry really nice together and leave a love taste!
    I added in some shaved Brussel sprouts just as the onions were beginning to soften and it worked well. The only thing I left out was the garlic as I’m not a fan of garlic at all (gasp!)!

    Thanks again! :)

  19. Christine says

    My husband and really enjoyed this. I added fresh rosemary which was quite nice. Also used a little bit of soy. Will definitely be making this again.

  20. Sarah says

    Wow! Followed recipe exactly how it was written and it’s soooo good! Advice on cooking the mushrooms was great! I’ve never cooked mushrooms that well before this recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoyed the recipe and the cooking technique! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  21. Megan says

    Delicious! Followed the recipe exactly and didn’t make changes. I used Banza chickpea pasta and it was scrumptious! Leftovers tasted great, I looked forward to heating up dinner every night this week! Really like it with the fresh chives when serving.

  22. Sofia Kearns says

    This was an easy recipe. I used regular mushrooms, not cremini, since that’s all I had. The result was this creamy wonderful pasta dish. Thanks!

    • Support @ Minimalist Baker says

      Woohoo! Thanks, Sofia, So glad you enjoyed this recipe! Next time, could you add a star rating with your review? It really helps us and other readers! Thanks so much!

  23. sherry says

    i do love mushrooms. this sounds very tasty, even tho we don’t eat noodles or any pasta anymore. i guess you could serve it with rice.

    • Lisa says

      This was unbelievably good! I made it exactly as written and the flavors and creaminess were divine! Everything you make is so good. Ever since I became plant-based you have become my main go-to for recipes! The staple recipes in my kitchen are mostly yours. Thank you!! :-)

      • Support @ Minimalist Baker says

        Aw, we are SO glad you enjoy our recipes, Lisa! Thank you so much for your kind words and lovely review! xo

  24. Katie says

    I loved this recipe. Very simple to make. I did feel it lost some of its flavor as a left-over dish, vs. serving warm/hot in real time.

    But would definitely make it again.

  25. Carrie says

    WOW! Delicious!! Thick and perfect for a GF, DF plant based meal. I used a chickpea pasta. 5+ stars!! It will be on the meal plan again for sure!
    Thank you!

  26. Odree Jodoin says

    I doesnt really taste ‘stroganoff’, I’ve put 3 times the dijon mustard because the taste was off. thanks

  27. Laurie says

    I am going to try this tonight! I want to share that, as someone with a nut allergy, I have had a lot of success subbing sunflower seeds for the cashews in your recipes. I can’t speak to how similar it is to the original recipe, but it does a great job of thickening pasta sauces and adding nutrition. Thanks for all your fantastic work on this site!

  28. Elizabeth says

    This meal was absolutely delicious! We made it exactly as written, wouldn’t change a thing, and will certainly make it again. We are a family of omnivores and have made so many of your recipes over the years and have LOVED every one. We are grateful for your talent and creativity. Please keep doing what you are doing! Sending you our most sincere gratitude and support! Cheers :-)

  29. Anne Nixon says

    This is an easy to follow recipe and so delicious … it is being added to my recipe box and will become a new family favourite! I used GF flour instead of cornstarch and added extra water at the end.

  30. vera says

    So good! One of my all-time favourite MB recipes.
    Used garlic-infused olive oil to keep it FODMAP-friendly
    Subbed cornstarch with gluten-free flour.
    Used soy sauce instead of salt, and added MSG.
    Will be making this a lot this winter..!

  31. Rachel says

    I’m not going to rate this because I made this with MB’s vegan sour cream and white wine to make it more like traditional stroganoff, and I think this affected the flavor. It came out too sour. Tip to others: if you want to make this with sour cream, reduce the amount of sour cream to start. The other issue with the recipe was that the Dijon mustard flavor was much too strong. I would start with half this amount and add to taste from there.

    • Support @ Minimalist Baker says

      Sorry to hear it didn’t turn out quite right, Rachel! We’d definitely suggest making it as written if you can. Other readers have been raving about this one!

  32. Scott P says

    I really enjoy this recipe. I’ve made it twice so far, and I’ll definitely make it again. It’s quick, easy, and cleans up easily too. Most of the ingredients I have on hand. Thanks so much for what you do.

    • Support @ Minimalist Baker says

      Wonderful! We’re so glad you’re enjoying it, Scott! Thank you for your kind words and lovely review! xo

  33. Heather says

    Delicious! Came together quickly! I had some of your Cashew Parmesan in the fridge so we sprinkled that on top and it was soooo good!

    • Z says

      I made this for myself in my 10-year-old son and we both really enjoyed it. I used baby Bella mushrooms instead of crimini, grass fed butter instead of vegan, no corn starch, just a little pasta water, and a tad more Dijon than was called for. I also added a splash of white wine and a dash of soy sauce. Served over Jovial Caserecce brown rice pasta. Will make again.

  34. Missy says

    This was delicious. The two of us ate almost the entire recipe, so highly recommend serving with a veggie or doubling to accomodate!

    I used regular mustard because it was all I had, and large macaroni noodles instead of bowtie os it wasn’t quite as cute as it could have been.

    I blended the cashew cream in my immersion blender cup and it was still pretty chunky when I poured it in, so save yourself the disappointment and make sure you’ve blended it incredibly well.

    All in all, I’ve got the recipe slated for the following week, so I’m happy to be making it again!

  35. Alexa says

    This was very tasty! I used white button mushrooms, and served it on spaghetti. First time round I found it a little gloopy and it was nicer second time round without the cornflour – my cashew sauce was smooth and with enough body not to need it. Very quick to make – thank-you so much!

  36. Barbara says

    This was delicious. I had leftover dairy from Thanksgiving so I used half heavy cream and half sour cream instead of the cashew cream. I also added frozen peas (steamed in the microwave) and Gardein vegan meatballs, and used 1 1/2 cups of pasta water. My fiancé and I both loved it. Will definitely make again!

  37. Sabrina says

    This is so so good. The only modification I made was regular mustard instead of dijon. Thank you for another amazing recipe.

  38. Kelly says

    Absolutely delicious! I’ve been looking for a gluten-free, dairy free recipe for stroganoff for years and have finally found one! I substituted sherry for the 1/4 cup of pasta water to make it more creamy. Yum!! Everyone loves it (6 kids + hubby) and this will become a regular in our house. Thank you.

    • Support @ Minimalist Baker says

      Love to hear this! Thanks so much for the lovely review and for sharing your modifications, Kelly. So glad you all enjoyed!

  39. Valerie says

    Just made this for supper with a friend and it was so delicious! Added a bit of white wine to the sauce to kick it up a bit and it did not disappoint! Will definitely make this again very soon, thank you as always for the easy and tasty recipes!

    • Support @ Minimalist Baker says

      Thank you for the lovely review, Valerie! We’re so glad you enjoyed it and the white wine addition sounds delicious! xo

  40. sabrina t malkovich says

    Hi
    Great recipe. I omitted the cashew cream and used kite hill sour cream vegan instead. It added the tang and was delicious.

  41. Tara says

    Was really looking forward to this because I love mushroom stroganoff and the recipe looked simple but it just didn’t hit the way I was expecting. It was somewhat basic in comparison to other Minimalist Baker recipes that I love and I found the sauce to be kind of… gloopy? Oh well, on to the next MB recipe!

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Tara! Did you make any modifications? Other readers have loved this one so far so we’re wondering if something could have gone wrong? Is it possible it needed more pasta water to thin?

  42. Debbie says

    I made this last night. Followed the recipe exactly with the addition of some frozen peas. It was delicious and satisfying! We will definitely have this again and again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Debbie. We are so glad you enjoyed it and love that idea to add peas! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  43. Sara says

    This was soooo good!
    I had to omit the garlic and I used cassava pasta! We are definitely going to make this again!
    Thank you for sharing!

  44. Darlene says

    I loved it! I didn’t have thyme or dijon mustard on hand, so I substituted them with dried basil and yellow mustard. Overall, the dish was super creamy and flavorful. It is a must-try!

    • Support @ Minimalist Baker says

      Hi Jen! You can really use any mushroom you like, though we think portobello would be too moist here. Let us know how it goes!

  45. Dalarama says

    Loved the creaminess of this dish. I added sundried tomatoes and a squirt of lemon juice at the end to give this dish some more flavor.

  46. Sarah says

    Loved it! I used probably 10z of mushrooms (more the merrier, IMO). I always feel like recipes make a lot more sauce than needed, so I followed my gut and boiled a whole pound of pasta. I ended up having to add nearly 2 cups of extra pasta water because my sauce was SO thick, and used almost the whole pound of pasta. All fully coated beautiful. We really really enjoyed it!! Definitely would make again because it’s so simple and delicious. I don’t think it tastes like a classic stroganoff because it lacks the zing of sour cream BUT none the less, delicious.

  47. Kira says

    Yum!!! Just made this and added chicken and asparagus and it is delicious!! I am trying to cook with less salt so I omitted all the salt except a 1/4 teaspoon in with the onions and then salt for the pasta water. It has so much flavor I don’t miss the extra salt at all! This is a must try.

  48. Brooke says

    I got this recipe in my inbox, had all the ingredients on hand and just made it for dinner. It’s delicious!! Super creamy and flavorful. I sprinkled some vegan parm on top (also your recipe) and it’s soo good. 😍

  49. Hanna says

    Hi! I’m wondering if there’s something I can use in place of the Dijon? Our family dislikes all mustards unfortunately!

  50. Linda says

    I am not vegan but I love reading your recipes and would love to make them! I’m thinking that anything that is an ingredient for a vegan dairy product (cream, sour cream, butter, etc) I could use the regular dairy ingredient for?
    Thanks in advance for you expertise!

    • Support @ Minimalist Baker says

      Hi Linda, we’re so glad you enjoy our recipes! You can use regular butter in place of vegan butter and perhaps a mixture of cream and sour cream in place of the cashew cream. Let us know if you try it!

    • Roz says

      Dana – I made this for dinner tonight and my husband and I loved it. I added red pepper flakes and served it on gluten-free fettuccine. I will definitely make it often! Thank you for so many dependably yummy recipes.

      • Support @ Minimalist Baker says

        Love your addition, Roz! And we’re so glad you enjoy our recipes! Thank you for your kind words and lovely review! xo