Go Back
No Boil baked vegan mushroom stroganoff in white casserole dish topped with fresh parsley

No-Boil Baked Vegan Mushroom Stroganoff

This Baked Vegan Mushroom Stroganoff is the perfect creamy, wholesome comfort food. It’s hearty, rich in flavor, and fuss-free!
Course Main
Cuisine American
Diet Vegan
Method Oven
Prep Time 10 minutes
Cook Time 40 minutes
Author Caitlin Shoemaker


  • 1/3 cup 85 g cashew butter or plant-based sour cream*
  • 1/2 cup 120 ml dry white wine (or sub broth)
  • 2 1/2 cups 475 ml imitation “beef-flavored” broth (or sub vegetable broth)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 1/2 yellow onion sliced
  • 10 ounces 280 g cremini mushrooms, cut in half or fourths
  • 8 ounces 225 g dry rotini pasta*; about 4 cups
  • 1 tablespoon lemon juice
  • 1/4 – 1/2 teaspoon kosher salt optional
  • 2 tablespoons chopped parsley for serving


  • Prep: preheat the oven to 425F and set a 9×13″ casserole pan aside.
  • Dump: add the cashew butter and wine to the casserole dish - whisk vigorously until the cashew butter emulsifies with the wine to form a creamy "broth". (It is easier to dissolve the cashew butter with a small amount of liquid than all of it at once). Then, add the "beef"-flavored broth, nutritional yeast, and black pepper; whisk well. Add the pasta, mushrooms, and onion, to the casserole dish and mix until evenly distributed. Use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.
  • Bake: Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 40 minutes. Remove from the oven and and stir in the lemon juice; add salt to taste, if desired. If the pasta sauce appears too runny for your taste, let the dish sit for 5 or so minutes; it will thicken as it cools.
  • Serve warm; leftovers can be stored in the fridge and are best eaten within 5 days


  • Pasta: I used a gluten-free brown rice rotini pasta, but any other variety of gluten-free or gluten-full pasta will work. Please note that shorter noodles work better than longer shapes, and bean-based pastas tend to break up more during cooking.
  • Cashew Butter: If you cannot find cashew butter near you, you can make your own at home or substitute it with 1/2 cup of plant-based cream cheese or sour cream. If you do either of these, only add lemon juice to taste. Alternatively, you can also combine 2/3 cup of soaked cashews with the vegetable broth, wine, nutritional yeast, and black pepper in a blender - blend until smooth, then add to the casserole dish and follow the recipe as written.
  • Want it meatier? Add up to 16 oz of plant-based ground beef to the recipe! Sauté the grounds in the pot with the onion. Once they are cooked, add in the remaining ingredients and proceed with the recipe as written.