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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 tried blending this recipe because I cannot for the love of anything est mushrooms. I hate the texture with passion. It wasn’t good – at all! It came of almost like a cream of mushroom. Had to put water in it. And then it was bland.
But your recipe is really good by itself! I tasted it before blending and it was sooo yummy. Just thought I’d give a heads up if anyone else wanna try blending it. Maybe I’ll try again with fewer mushrooms to keep it creamy because the taste of the wine and cream was delicious ❤️
sorry to hear that – maybe you could try this mushroom free sauce: https://fettabbau-trim.today/vegan-rose-sauce-farfalle-pasta/%3C/a%3E%E2%80%9C%3EVegan Rose Sauce Farfalle Pasta with Roasted Veggies
This recipe is Bomb. Nobody likes pasta in my house. I used this white sauce on the pasta and it was an instant hit. I love how its so low carb and you do not have to use oil or butter if you dont wish to. I used cashew paste and oat milk.
Awesome
You hit a home run with this recipe! It is so simple, but tastes like a restaurant sauce.
I have used it over pasta,; over potatoes beans and spinach; over tofu steaks…
wow – sounds like all very yummy options
Where can I find non dairy cream? I have been to 3 different stores and nothing 🙁 what can I use as a substitute?
It’s mentioned in the recipe that you can make it -> ,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
Perfect.. I used heavy coconut milk and added a bit more salt! Thank you for sharing this awesome recipe with us.
Mmmmm makes it a bit more creamy, that sounds delish! 🙂
Love love love! So simple and so tasty:) used this on zoodles tonight with fresh local mushrooms. Super yum . Perfect summer supper. Thanks!
So glad you enjoyed it!
Amazing recipe! Thank you!
Even without the wine, but the mustard gave a nice kick 😉
thanks Cooper.
I LOVED IT. I used silken tofu because I had no cream.
Ate it with some vegan home made mushroom and walnut ravioli.
Awesome
Hi Richa, what are Coos?
“cook”
I have made this several times and it is just delicious!! I am not vegan or vegetarian, but I make Richa’s recipes and love them!