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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.
We love this sauce!
So glad to hear!
Hi Richa. I’m trying to get your vegan startup guide, but it’s not showing in my emails. Can you please help? Thank you!🙂
Did you check your spam folder? It might be there? I’ll check your email in the email list
Really easy and very tasty!!
perfect
I understand how amazing mushrooms are for our health, so im trying SO HARD to like them. I searched for mushroom recipes and this came up. Decided to give it a whirl. Cut the recipe in half, in case I didn’t like it. WISH I WOULD HAVE TRIPLED IT! Holy wow this is phenomenal! I used extra creamy oat milk and did add the vegan Worcestershire. 🤤🤤🤤🤤🤤🤤 I’ve got garlic mashed potatoes on now, and about to put some black bean meatballs into the oven to make a meal with this epic gravy. THANK YOU! I LOVE the suggestion from another review that said they used it for green bean casserole. I’m so definitely doing that! Thank you for a perfect recipe, and a little more confidence that I really can go vegan. 💛🌸
love your enthusiasm !
Hi Richa , thanks for sharing the recipe, although I want to know if you’re sure whether white wine or other wines are “vegan” , kindly confirm. Web provides several vague answers.
You can find vegan wines on barnivore.com . There are many brands that are vegan
Tasty! No wine, completely forgot the mustard and used a copycat diy herb mix that goes into Lipton Savory Herb Soup. I steamed up fresh a veggie mix (stuff I had in the fridge) and cooked edamame & mung bean fettuccine. Stacked that up and topped with the mushroom sauce and ate like thieves LOL. You’re “Everyday Cooking” cookbook arrived today…I’ve cooked very few Indian food dishes, but they look very doable with ingredients that are easily available at chain groceries. The combo of gorgeous pics with their recipes is great, and the organization of the recipes themselves is also helpful. Glad to find you; and this recipe? Highly recommended!!
sounds like you were hungry! great news about the book – enjoy JJ =)
AMAZING! I did the soaked cashew option and it was impossible to tell this is dairy free. This will become a staple for me. 🙂
Awesome !
Delicious-
Can you freeze leftover sauce?
You can but it will thicken. Reheat with some Non dairy milk
Delicious ! I used the sauce to make green bean casserole for our vegan thanksgiving dinner. I went for the oil free option, no wine, and put soy milk instead. Super creamy and full of flavor. The mustard gave it a nice touch! Yummy and so easy to make! Recommended!
thanks for your feedback =)
This was absolutely delicious! Thank you for a creative, deeply flavorful yet easy to make recipe!
I used broth instead of oil, a mix of thyme and basil for the herbs, and used blended firm tofu instead of cashew/milk, and ended up adding the recommended corn starch to thicken it. Served over salted cauliflower rice.
wow thank you. nice low carb option