Erin’s Recipe Rundown
Texture: Al dente noodles, tender beef, and creamy sauce.
Taste: Rich cream sauce with savory beef and buttery noodles.
Ease: Such an EASY 30-minute dinner!
Top Tips: Soak cashews for a creamier sauce and add a bit of lemon juice to recreate the zing of sour cream!
Recommended GF Flour: Works great with any gluten-free flour, including tapioca flour or rice flour.
Would I make this again? Absolutely! This delicious, cozy meal is a regular in our dinner rotation!
xoxo erin
This post was originally published in February 2024. It was updated with new photos and instructions in January 2025.
This dairy-free and gluten-free beef stroganoff recipe delivers the same richness of classic stroganoff with beef broth (or dry white wine), and a lightened-up cashew cream.
Made with a flavorful sauce, al dente egg noodles, and tender beef, it’s a classic comfort food the whole family will love!
Featured Comment
From Lisa: “This is amazing! I was very skeptical as I’m just starting my gluten free and dairy free diet, but the author is correct – the cashew cream tastes just like sour cream in this recipe. Even my foodie husband gives it rave reviews. Definitely a do over.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Beef Stroganoff
- Storage/Make Ahead/Freezing Instructions
- Can you use roasted cashews for the cream sauce?
- Can you substitute the cashew cream with another dairy-free option?
- Can this recipe be made nut-free?
- What gluten-free noodles work best for this recipe?
- Gluten-Free Beef Stroganoff Tips
- More Gluten-Free Dinner Recipes
- Gluten-Free Beef Stroganoff (Dairy-Free with Cashew Cream!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free beef stroganoff. Jump to the recipe card below for the exact measurements.
- Beef: This gluten-free beef stroganoff works well with any thinly sliced steak, beef tenderloin, stew meat, or even ground beef.
- Mushrooms: While any fresh mushrooms will work for this gluten-free beef stroganoff, I prefer sliced cremini or Baby Bella mushrooms.
- Gluten-Free Flour: Gluten-free flour (like tapioca flour or rice flour) is key for creating a thicker sauce in this gluten-free beef stroganoff. Any brand will work!
- Dry White Wine: I like to buy the small, picnic-size bottles of white wine to use in recipes. (Keep in mind—the alcohol will cook out.) If you want to skip the wine in this dairy-free gluten-free beef stroganoff, you can also use more beef broth instead.
- Worcestershire Sauce: Make sure to choose a brand that is gluten-free, like Lea and Perrins. For more information, check out this article Is Worcestershire Sauce Gluten-Free?
How to Make Gluten-Free Beef Stroganoff
Here’s an overview of how to make this gluten-free beef stroganoff. You can jump to the recipe for the full instructions!
Soak cashews. Place cashews in a bowl and cover them with water, then microwave the bowl for 90 seconds to soften the cashews.
Blend into cream. Drain off the water and place the drained cashews in a small blender. Add ½ cup beef broth and lemon juice. Blend until completely smooth, then set aside.
Cook the beef. Add beef to a hot, oiled skillet. Season generously with salt and pepper, then let cook without moving for 3-4 minutes to get a nice sear. Stir and cook on the other side for another 2-3 minutes, then transfer to a plate.
Cook the vegetables. Add the onion and mushrooms to the pan. Cook on medium heat until the onions are softened and caramelized. Add the garlic and cook for 30 seconds until fragrant.
Make the sauce. Sprinkle the gluten-free flour mixture over the onions and mushrooms. Stir and then increase the heat. Add the wine, stirring until slightly reduced. Slowly whisk in the beef broth and Worcestershire sauce. Let simmer for about 5 minutes.
Combine all ingredients. Stir in the beef and cashew cream, then heat through. Add the parsley and season to taste with salt/pepper.
Serve. Serve stroganoff over gluten-free egg noodles, rice, cassava flour pasta, or even cauliflower mash or cauliflower rice. Enjoy!
Storage/Make Ahead/Freezing Instructions
To Store: This dairy-free beef stroganoff can be stored in an airtight container in the fridge for up to three days.
To Make Ahead: This stroganoff can be made up to three days in advance. Store in the fridge (separate from the noodles/rice) until ready to serve, then heat through over the stovetop. Prepare noodles or rice just before serving.
To Freeze: If you’d like to prepare the meal in advance, you can make the dairy-free beef stroganoff, let it cool, and store in an airtight container or gallon-size freezer bag. When you’re ready to eat it, cook in the slow cooker or Instant Pot pressure cooker. Make rice or noodles on the day of.
Can you use roasted cashews for the cream sauce?
No — unfortunately, roasted cashews won’t work for the cream sauce. Raw, unsalted cashews are much softer and blend into a creamier sauce. If you don’t have them on hand, I would hold off making this recipe until you have them!
Can you substitute the cashew cream with another dairy-free option?
Cashew cream provides the closest texture and flavor to traditional stroganoff. It’s well worth the effort it takes to make it! However, you can try also try using coconut cream or store-bought dairy-free sour cream.
Can this recipe be made nut-free?
Cashew cream tastes best with this recipe, but if you want to make it nut-free you can use coconut cream or dairy-free sour cream instead.
What gluten-free noodles work best for this recipe?
Jovial gluten-free egg noodles or rice pair well with this gluten-free beef stroganoff. But there are also lots of other great gluten-free noodles on the market today — your local grocery store should have plenty of options!
Gluten-Free Beef Stroganoff Tips
- Soak the cashews: Be sure to soak the cashews before blending! This helps soften them so they will blend up nice and smooth for dairy-free beef stroganoff. I was originally skeptical about using cashew cream to replace dairy, but trust me—you won’t even notice the difference in this dairy-free beef stroganoff recipe!
- Add lemon juice: Add a little bit of lemon juice to recreate the zing you get from regular sour cream.
- Substitutions for cashew cream: If you can eat dairy, you can definitely use regular sour cream or plain Greek yogurt in this gluten-free beef stroganoff. However, keep in mind that it will no longer be a dairy-free beef stroganoff recipe! You could also use coconut cream to keep it dairy-free.
- Serving ideas: I like to serve my gluten-free beef stroganoff over Jovial gluten-free egg noodles or rice. I serve the stroganoff with steamed peas, green beens, or a side salad. It’s comfort food at its finest!
More Gluten-Free Dinner Recipes
Gluten-Free Beef Stroganoff (Dairy-Free with Cashew Cream!)
Video
Ingredients
- 2 tablespoons olive oil
- 1-1.5 lbs thinly-sliced flank steak or ground beef
- salt and pepper
- 1 small or 1/2 a large white or yellow onion thinly sliced
- 8 oz thinly sliced cremini or baby bella mushrooms
- 3 cloves garlic minced
- 1 1/2 tablespoons gluten-free flour
- 1/2 cup dry white wine or 1/2 cup more beef broth
- 1 1/2-2 cups beef broth
- 1 tablespoon Worcestershire sauce
For the Cashew Cream:
- 1/2 cup raw cashews + 1/2 cup beef broth (or 1/2 cup sour cream)
- 2 teaspoons lemon juice
- optional garnish: chopped fresh parsley
Instructions
Make the Cashew Cream:
- Place the cashews in a microwave-safe bowl and cover with water. Microwave for 90 seconds to heat/soften the cashews. (This makes them easier to blend into a smooth cream.)
- Let the cashews sit for 5 minutes or so to soften. (You can start cooking the beef during this time.)
- Drain off the water and place the drained cashews in a small blended. Add 1/2 cup beef broth and lemon juice. Blend until completely smooth, adding more broth if needed. Set aside.
Make the Stroganoff:
- Heat the olive oil in a large saute pan over medium-high heat. Add the beef in an even layer, season generously with salt and pepper and let cook without moving for 3-4 minutes to get a nice sear. Stir and cook on the other side for another 2-3 minutes.Transfer to a plate.
- If using ground beef, spread the beef into an even layer then season with salt and pepper. Use a spatula or wooden spoon to break up the beef and cook until no longer pink. Transfer to a plate.
- Add the onion and mushrooms, and a little more oil if needed to the now empty pan. Cook on medium heat until softened and caramelized, about 6-8 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the gluten-free flour over the onion/mushroom mixture and stir to cook for a minute or so to get rid of the raw flour flavor. Increase the heat and add the wine, stirring until smooth and scraping up the bottom of the pan. Cook for 2-3 minutes until the wine is slightly reduced.
- Slowly add the beef broth followed by the Worcestershire sauce, whisking/stirring until smooth and let simmer for 5 minutes or so. Stir in the beef and cashew cream and heat through. Add the parsley and season to taste with salt/pepper.
- Serve over gluten-free egg noodles or rice. Enjoy!
Notes
- Be sure to soak the cashews before blending! This helps soften them so they will blend up nice and smooth for dairy-free beef stroganoff.
- Add a little bit of lemon juice to recreate the zing you get from regular sour cream.
- I was originally skeptical about using cashew cream to replace dairy, but trust me—you won’t even notice the difference in this dairy-free beef stroganoff recipe!
- If you can eat dairy, you can definitely use regular sour cream or plain Greek yogurt. However, keep in mind that it will no longer be a dairy-free beef stroganoff recipe!
- To Store: This dairy-free beef stroganoff can be stored in an airtight container in the fridge for up to three days.
- To Make Ahead: This stroganoff can be made up to three days in advance. Store in the fridge (separate from the noodles/rice) until ready to serve, then heat through over the stovetop. Prepare noodles or rice just before serving.
- To Freeze: If you’d like to prepare the meal in advance, you can make the dairy-free beef stroganoff, let it cool, and store in an airtight container or gallon-size freezer bag. When you’re ready to eat it, cook in the slow cooker or Instant Pot pressure cooker. Make rice or noodles on the day of.
- Nut-Free Option: Use coconut cream or dairy-free sour cream instead of cashew cream.
This was excellent! My non gluten or dairy free husband took a bite and said wow! This is gluten and dairy free, this is a keeper!! I did double the cashew part and think it was yummy with the extra sauce.
I love this recipe.!! But I am wondering what the serving size is for the nutrition information? I don’t see it anywhere?
Thanks!
Great smooth recipe. I found your recipe after finding “Beef Stroganoff” on Simply Recipes. Sort of combined parts of both. Much better tasting than from box mixes gluten free – and fresher with fresh ingredients. Thank you!
So glad you enjoyed it! 🙂
When does the meat go back in?
Thanks!
This is such a cozy meal! My whole family loves it.
I made this and it was delicious. I plan on making it many times. I made sure to save the post. Thank you.
I feel as though maybe the recipe should be corrected in the instructions. I didn’t see in the instructions when you add the Worcestershire or beef back in and I didn’t see the comments about boiling or soaking the cashews ahead of time until I had already done it
Instead of the cashew cream, I use cashew yogurt. It tastes delicious!
Do you think it would be possible to sub in almond milk? (Don’t have cashews on hand!)
We just made the switch to dairy and gluten free, I’m still getting the hang of things lol
Thanks!
hello!! do you need to soak the cashews to make the cream? or just blend the cashews raw with the broth?
You definitely need to soak them, otherwise you end up with a nutty stroganoff. This was my experience tonight. I’ll definitely soak the cashews overnight next time.
How to make without cashews?
Hello I was wondering if you could suggest a subsitute for Worcestershire sauce since most or not gluten free.
Thank you
Ariana
I use lea and perrins worcestershire sauce – it is gluten-free!
Can you do this without cashews. My husband has a nut allergy
I used 1/2 cup coconut milk (full fat) in place of the cashews and it tastes great! 🙂 Added bonus is you don’t have to use a blender.
Great to know! 🙂
I used Tofutti sour cream and it was delicious
Great to know if turned out with that!
Would this freeze ok?
I completely agree with what you said about eating 100% gluten free at home. My husband is not DF and GF like I am but we make some pretty rockin’ meals (thanks in part to your rockin’ recipes) but when we go out he eats as much gluten and dairy as he wants! It was an agreement we made to not make 2 different meals at home and for him to also support me in my life change. It’s been such a game changer for me. DF and GF for 3 years now and loving it! Thanks for all your personal input and your amazing recipes! You’ve been a God send for sure. I will most assuredly be doing this recipe because this is the stuff I grew up on and kinda surrender the idea that I could eat something like this again. Thanks for the recipe! I trust you so I’m excited to try it!
and PS- CASHEW CREAM is the BEST!!!
and I like the ground beef version too. Growing up, steak was too expensive so ground turkey was what we had.
Thanks!