Creamy Vegan Mushroom Sauce. This Oil-free Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies, lentil loafs and more. Vegan Gluten-free Soy-free Recipe. Nut-free option
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 4
- Category: Side
- Cuisine: American
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)
Method
- 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 etc Store: Refrigerate for upto 4 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.