Vegan Mushroom Sauce – No Oil Option

Name: Vegan Mushroom Sauce (Oilfree Creamy Mushroom Wine Sauce)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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)

December 7, 2019 By Richa 53 Comments

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

Creamy Vegan Mushroom Sauce in a cast iron skillet

Print Recipe

5 from 14 votes

Vegan Mushroom Sauce (Oilfree Creamy Mushroom Wine Sauce)

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

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side

Cuisine: American

Keyword: mushroom wine sauce

Servings: 4

Calories: 99.97kcal

Author: Vegan Richa

Ingredients

1 tsp oil or 2 tbsp broth
10 oz (283.5 g) 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 (118.29 ml) white wine
1 tsp mustard condiment, or use 1/4 tsp ground mustard + 1/2 tsp vinegar
1 cup (236.59 ml) 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 etc
Store: Refrigerate for upto 4 days.

Notes

Variations:

Use a mix of half broth 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.

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Vegan Mushroom Sauce (Oilfree Creamy Mushroom Wine Sauce)

Amount Per Serving

Calories 99.97 Calories from Fat 44

% Daily Value*

Fat 4.84g7%

Saturated Fat 0.74g5%

Sodium 166.13mg7%

Potassium 308.91mg9%

Carbohydrates 6.85g2%

Fiber 1.06g4%

Sugar 2.41g3%

Protein 3.94g8%

Vitamin C 2.56mg3%

Calcium 9.75mg1%

Iron 0.97mg5%

* Percent Daily Values are based on a 2000 calorie diet.

« Vegan Banana Muffins with Streusel

Chai Spice Tahini Cookies Nut free Oil-free Grain-free »

Comments