Plant-Based Mushrooms Stroganoff (Gluten-Free)

I have actually never tasted a traditional stroganoff with beef before, so I have no idea how the traditional one tastes like, but this plant-based mushrooms stroganoff is so good!

I made it (with my husband's help to chop the ingredients!) during our camping trip and we both love it so much! We are definitely going to make this recipe more often now, especially with the colder days ahead. It's perfect.

It's again so easy to make. I love when a recipe is so simple, yet so tasty. I mean, who doesn't right?

This recipe requires a blender. And if you don't have one, I recommend you getting one right away because it is such a good investment as it is so convenient. You can make all kinds of delicious and simple recipes from nut butter, smoothies, soups to pasta sauces! So don't wait!

This recipe is served with pasta but you can have it with leftover rice as well. Leftover rice is the best, so it doesn't come out mushy. I like it better with pasta though, and plus, pasta is so fast to make. We don't use a rice cooker. Our rice cooker doesn't cook whole grain rice well, so I cook rice the traditional Indonesian way, where you boil, simmer and steam. I will make another post about this, if you would like to make rice one day but don't have/want to use a rice cooker.

Anyways, back to talking about this amazing plant-based stroganoff.

So what you want to do first is to soak the cashews. It's important to soak nuts and seeds first because like this it removes the phytic acid, making them easily digested. For 1 part of nuts, you will need 2 parts of water. Ideally, you should soak them overnight. But if you forgot to soak them, you could also soak them in hot water for about 30 minutes. It's not the best way, but it'll do!

After you have soaked the cashews, you can now prepare the sauce by blending the soaked cashews with vegetable broth, gluten-free tamari sauce, dijon mustard, dried parsley, balsamic vinegar, lemon juice and ground black pepper (exact measurements are written below). Some of you might ask what is tamari sauce? Tamari sauce is a great substitute to soy sauce, if you are gluten-free. It is still soy-based but the process is different and it generally contains less salt. But of course, if you are not gluten-free and only have soy sauce, go ahead and replace the ingredient with soy sauce. Another thing about the ingredients in the sauce, you want to make sure that the vegetable broth you bought contains NO preservatives/added chemicals/added salt. You want to blend the sauce until you get a creamy consistency, which is very fast (30 seconds - 1 minute).

Moving on from the sauce, in a large pot, cook the pasta of choice (I used gluten-free tagliatelle pasta) until al dente, then drain the pasta water and set aside.

Now go ahead and prepare the onion, garlic and mushrooms. After you have chopped them, sauté the onion and garlic with your cooking oil of choice (e.g. avocado oil, etc.) in a heated sauce pan. When you see the onion has softened and become translucent, add the sliced mushrooms and sauté again until the mushrooms are softened and cooked through. Then, pour the blended sauce and mix it until well-combined. Add the pasta and stir until the pasta is mixed well with the rest of the ingredients and sauce.

How great does that sound?

This recipe was adapted from @theblendergirl's recipe. I've tweaked a few things, but thanks to her for giving me this amazing idea!

I hope you enjoy it as much as we do!



200g of gluten-free tagliatelle pasta

1 bulb of yellow onion, sliced

3 cloves of garlic, minced

400g of white button mushrooms, sliced

1 tbsp of cooking oil of choice

A pinch of Pink himalayan salt

Sauce Ingredients:

1 cup of cashews, soaked and drained

2 cups of vegetable broth

3 tbsp of gluten-free tamari sauce (or soy sauce, if not gluten-free)

1 tsp of dijon mustard

1 tbsp of dried parsley

1 tsp of balsamic vinegar

1 tsp of lemon juice

1/2 - 1 tsp of ground black pepper (taste as you’re adding)


1) Soak the cashews overnight or in hot water for about 30 minutes.

2) Prepare the sauce by placing all of the sauce ingredients in a blender. Blend until you get a creamy consistency (about 1 minute).

3) In a pot, boil the pasta until al dente. Then, set aside.

4) Heat a large saucepan with cooking oil of choice, sauté the sliced onion and minced garlic until soft. Then, add the sliced mushrooms and sauté until the mushrooms are softened. Season with a pinch of salt.

5) Now, pour the sauce into the saucepan and stir for about 1-2 minutes. Add the cooked pasta and stir until well combined.

6) Serve while it’s warm!


If you have any questions or comments, please sign up and write in the comment below or send me an email at

If you have made this dish, you may also tag me on Instagram @bitetoroots or use the hashtags #bitetoroots #akkuholistichealth, so I can find you!

Blessings and love,



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Disclaimer: Please kindly keep in mind that Nathasya Martinez  from AKKU does not hold any kind of responsibility for any physical, mental or emotional consequences that could occur from using the information of this website. The sole purpose of the content of this website is for potential holistic health therapy clients and/or readers interested in the matters mentioned. Please pay extra attention to the information you read and interpret from the site. This site has been prepared with care based on the knowledge, opinions and experiences of the author, Nathasya.  Nathasya Martinez  is not a medical practitioner. She does not diagnose, prescribe or treat others, and the information on this website is not to be used as a substitute for a diagnosis, treatment or prescription. Please always consult with your licensed medical practitioner before discontinuing or altering your current medications or treatment, and before changing your diet or exercise. 

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