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Creamy Vegan Mushroom Sauce. This Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies and more. Vegan Gluten-free Soy-free Recipe. Nut-free option. Jump to Recipe
A flavorful sauce as a side elevates comfort dishes to a new level. This Creamy Mushroom sauce with caramelized mushrooms, herbs, wine, and creamy base is versatile and delicious!
Serve the sauce over cauliflower steaks, with pasta, roasted veggies, over mashed veggies, veggie meatloafs or burgers, grilled portobello mushroom, bowls and more. Change up the herbs, add more wine and less non dairy cream, adjust away to your preference!
Ingredients for Vegan Mushroom Sauce
- Oil or broth to saute
- mushroom, garlic and onion make up the bulk
- dried herbs such as rosemary and thyme or use fresh herbs
- white wine for amazing flavor. Use broth as a substitute
- prepared mustard deepens the wine and cheesy flavor
- non dairy cream or a mix of broth and non dairy cream for the sauce. Use cashew milk, blended up silken tofu or other cream option
How to make Creamy Vegan Mushroom sauce
Heat oil or broth in a skillet over medium heat. Add the sliced mushrooms and Coos until golden. 5 o 8 mins.
Add garlic and onion and cook for a minute. Add the herbs, salt and pepper and mix in.
Add the wine and mix in and bring to a boil. Add mustard and mix in.
Add non dairy cream of choice and mix in. You can use half water and half non dairy cream for less creeamy mushroom sauce. Bring to a boil. Taste and adjust flavor. Adjust consistency with veggie broth if needed. Garnish with fresh herbs.
Variations:
Use a mix of half broth or more wine and half non dairy cream for a less creamy sauce. Add 1 tsp cornstarch mixed with 2 tbsp broth and add to the sauce to thicken if needed
Add 2 tsp vegan worchestershire sauce for flavor variation.
More Holiday sides
- Vegan Gravy 1 Pot without mushrooms GF SF Option
- Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
- Vegan Spinach Pinwheels with Cream Cheese SF
- Chickpea Spinach Pie with Berbere Spice SF
- Instant Pot Mushroom Gravy. GF
- Vegan Creamed spinach with herb biscuit topping Sf, GF option
Vegan Mushroom Sauce (Oilfree Creamy Mushroom Wine Sauce)
Ingredients
- 1 tsp oil or 2 tbsp broth
- 10 oz mushrooms, , thinly sliced
- 3 cloves of garlic minced or crushed
- 2 tbsp finely chopped onion or shallots
- 1 tsp dried herbs such as rosemary and thyme or use 1-2 tbsp fresh
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup white wine
- 1 tsp mustard, condiment, or use 1/4 tsp ground mustard + 1/2 tsp vinegar
- 1 cup non dairy cream ->, ,1/3 cup cashews blended with 1 cup water, or silken tofu cream (1/2 cup silken tofu blended with 1 cup water), or other non dairy cream or a thick nondairy milk such as oat milk
Instructions
- Heat oil or broth in a skillet over medium heat. Add the sliced mushrooms and Cook until golden. 5 o 8 mins.
- Add garlic and onion and cook for a minute. Add the herbs, salt and pepper and mix in.
- Add the wine and mix in and bring to a boil. Add mustard and mix in
- Add non dairy cream of choice and mix in. You can use half water and half non dairy cream for less creeamy mushroom sauce. Bring to a boil. Taste and adjust flavor. Adjust consistency with veggie broth if needed.
- Garnish with fresh herbs and serve over cauliflower steaks, roasted veggies, mashed veggies, veggie meatloafs or burgers, grilled portobello mushrooms etcStore: Refrigerate for upto 4 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t know what I did wrong but my sauce would not thicken up. I used cashew/coconut cream for the milk alternative. It tasted great but too watery.
you can thicken it with some cornstarch slurry or flour mixture
This is simple to make but incredibly delicious. I added some chopped broccoli and served over baked potato! Will make again and again as there are many ways to use!
awesome
Can I do this without the onion and garlic as my stomach can’t handle it ??
yes, add miso for the garlicky flavor
Delicious, thank you for this recipe! Among my friends we have egg, dairy, potato, and nut allergies, and vegetarian. We mostly just eat various veggies and rice because it’s hard to find any recipes that we can all have. The variety of subs listed for this is so helpful. We tried it with the oat milk sub and it was amazing on mashed cauliflower. 🙂
awesome!
What a luscious and sophisticated sauce! Thank you Richa for another winner.
We added a little fresh lemon juice too. Can’t wait to make it again!
awesome! Thanks!
I made this for Christmas dinner, and it was a hit! I used fresh thyme and oregano and the sauce was very flavorful.
awesomE!
Hey Richa, Thank you once again to sharing amazing food recipes. You always give us delicious food. I would love to try it. you are doing it wonderfully. Keep doing it amazingly. Thanks for giving us oil free healthy food.
Thanks!
Made it today without wine. Was a blast with rice!! Thanks and keep adding more like this.
awesome!
I think I’ll enjoy making it as much I loved reading and looking at the wonderful pics.
This is some seriously good sauce! Just took my first mouthful over roasted cauliflower. Thank you once again for sharing a fabulous recipe Richa.
awesome! thanks!