Creamy Seafood Stroganoff (Egg-Free,)


Recipe provided by Blue Diamond Growers, the makers of Almond Breeze non-dairy beverage…


  • 1/4 cup or more Olive oil (divided)
  • 2 cups Mushrooms, sliced
  • 4 stalks Green onions, diced (green and white parts)
  • 8-12 medium size Shrimp, peeled, uncooked
  • 2/3 cup Clams and juice, uncooked
  • 2/3 cup Scallops, uncooked
  • 2/3 cup Crab, uncooked
  • 1/3 cup Flour, unbleached
  • 1 1/2 cups Vanilla Almond Breeze®
  • 2 Tbsp. or 3/4 Tbsp., dried Dill, fresh minced
  • Sea salt to taste
  • 1 tsp. Lemon juice
  • 1 tsp. Pepper
  • 1/2 tsp. Tabasco Sauce®
  • 1/3 cup White wine (optional)

Heat 4-6 Tbsp. of olive oil in soup pot.  Stir in mushrooms, onion, shrimp, clams, and scallops.  Cook until seafood is tender, approximately 6-8 minutes.  Remove from heat.  Stir in crab.  Transfer seafood to bowl, leaving seafood juices in stockpot.  Add remaining oil to pot.  Whisk in flour and half of the Vanilla Almond Breeze®.  Cook over low heat, whisking continuously, 4-5 minutes.  Whisk in all remaining ingredients.  Bring to a simmer over low heat cooking 5-6 minutes.  Add seafood to sauce mixture.  Adjust spices.  Gently simmer an additional 5-6 minutes, stirring often.  Add wine if desired.

Yield:  4-6 Servings

Prep time 20 minutes.  Cook time 30-35 minutes.

Serve in puff pastry shells.  Serve over pasta or rice.  Surimi can be substituted for crab.  Use any good quality white, firm fish instead of any of the above seafood.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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