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 one of my favorite dishes before I had to go gluten free and dairy free, and I just wanted to thank you for sharing this delicious recipe
Thank you for making this dairy free! I am so glad I found this, it was a huge hit!
Will oat or almond flour work for this?
Yes! Just be sure to use an unsweetened milk.
My wife found this and I was skeptical, but man it was good, and the 4 and 1 year old both chowed down too! My only addition was a teaspoon or so of shiitake mushroom powder which just elevated it a bit.
We actually are just dairy-free, so I subbed regular flour and it worked great.
Thank you for sharing this recipe! Took a few liberties (did not plan out so no soaked cashews) but it was really delicious. Will definitely make again!
I’m so glad you enjoyed it! Thanks for the comment!
Can’t wait to try this! Is a crock pot an option once the cashew cream is made?
This is so good! My kids and husband make sure there’s never any leftovers
I’m so glad you and your family like it!
I have made this recipe so many times and it’s always an eyes shut savory experience – who would have thought that cashews paired so well with beef. Thank you.
I’m so glad you like this recipe! I feel the same way about cashew cream – who knew but so good!
How do you use the coconut cream instead of cashew sauce?
You can use 1/2 cup of coconut cream! You can buy coconut cream – or you can place a can of coconut milk in the fridge for a few hours and scrape off the cream on top.
This is so delicious! It is on our rotation regularly. Thanks for the the delicious gluten free recipe that the whole family loves!
Loved it! A hit with my family! I’m the only avoiding dairy & gluten, but they loved it & didn’t even notice the difference! I used 1 1/2 lbs of deer burger. Simple & delicious!
Does the or 1/2 sour cream mean instead of the cashews etc ? I was wondering about cashew yogurt ? Thanks
Yes instead of the sour cream! You could also use 1/2 cup of unsweetened dairy-free yogurt no problem.
My family liked this. I used homemade turkey broth instead of beef so that might be why but I felt it needed more seasoning so I added some liquid aminos. I assume you add the beef back in after the cream sauce….I read the recipe numerous times and when to add the beef back in was missing. I will defiantly make this again!
Sorry for the missing instruction! I added it in 🙂
Hi, If I’m going to freeze all of these meals do I need to cook them before I freeze them, or do I freeze everything in it’s raw state?
I would cook everything and then freeze for this recipe. I hope this helps!
Hi Erin, you forgot to mention when to add the beef back and when to add the Worcestershire. I guessed this was after adding the stock to the mushrooms/onions? It came out great anyway!!
Sorry about that! I’ve updated the recipe 🙂
This was delish!!!