Gluten-Free Beef Stroganoff (Dairy-Free with Cashew Cream!)

4 servings

This 30-minute beef stroganoff is comforting, savory, and perfect for any day of the week.

Plus, it's gluten/dairy-free and made with wholesome, real ingredients! Nobody will guess it's dairy-free!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

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.

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!

Recipe 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.