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Vegan Mushroom Sauce – No Oil Option

December 7, 2019 By Richa 61 Comments

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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

Creamy Vegan Mushroom Sauce in a cast iron skillet

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!

Vegan Mushroom Sauce with Cauliflower Steak on a white plat

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.

Ingredients for our Vegan Mushroom Sauce in white bowls

Mushrooms in a cast iron skillet

Add the wine and mix in and bring to a boil. Add mustard and mix in.

Mushrooms and wine in a cast iron skillet

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.

Mushroom Wine Sauce in a cast iron skillet

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.

Creamy Vegan Mushroom Sauce in a black skillet

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 black skillet

Creamy Vegan Mushroom Sauce in a cast iron skillet
Print Recipe
4.94 from 16 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.

 

Filed Under: gluten free, holiday, nut-free option, Oil free option, side, soy free, Vegan Thanksgiving Recipes, Winter Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. MarkO says

    December 7, 2019 at 4:30 am

    This looks very good, and I can’t wait to try it. So many excellent VR recipes.

    I have one quibble though: that is not a correct use of a cast iron skillet. The natural nonstick coating (AKA “Seasoning”) will come off when you use it this way. I know it makes a good-looking photograph, but better to use stainless for this one.

    Reply
    • Circe says

      December 7, 2019 at 5:45 am

      Mark: Richa can use her skillet however she likes and there is nothing wrong with using it for a recipe like this. People like you are bloody insufferable. Go spew your ignorant mansplaining nonsense somewhere else.

      Reply
      • MarkO says

        December 7, 2019 at 9:51 am

        Ah. Yes. I will do that. No more Vegan Richa for me. No need to thank me. I’m doing it for my well-being, not yours.

        Reply
        • Laura says

          December 16, 2019 at 5:30 pm

          I hope you don’t give that much power to one silly person. There are ride, insecure people all over the Internet. 😀

          Reply
      • Gwendolyn Herst says

        December 7, 2019 at 5:12 pm

        Didn’t need to respond so rudely Circe. I think he was just trying to be helpful. I know many a cast iron enthusiast that cringe at incorrect cooking techniques in this cookware.

        Reply
      • Adrienne says

        December 7, 2019 at 7:37 pm

        Jeez, it’s not as if she, or someone who would make her recipe, would leave the sauce in it for an extended time, right? A little bit of acidity from the wine isn’t going to damage a well-seasoned cast iron pan. Chill, Circe!

        Reply
      • TG says

        December 9, 2019 at 10:45 am

        lol
        You people are something else.

        Reply
    • Richa says

      December 7, 2019 at 9:58 am

      Hi Mark, you can use any other skillet. I usually transfer the sauce and then wash the skillet with water and then season it. I think tomato based sauces are more corrosive. I use the iron skillet often, so it doesnt seem to be a problem, as the skillet keeps seasoning itself during the frequent searing, cooking.

      Reply
  2. Chana says

    December 7, 2019 at 4:16 pm

    When you say mustard is that mustard spice or the condiments?

    Reply
    • Richa says

      December 7, 2019 at 5:39 pm

      the condiment. i’ll update the ingredient

      Reply
  3. Alex says

    December 7, 2019 at 4:22 pm

    5 stars
    Excellent recipe – as always. Thank you, Richa. Also so sorry about the discourtesy shown here. I thought that Mark O made an entirely reasonable comment in a very reasonable way. And Richa responded to him in the same polite manner.
    There was no reason for Circe to jump down his throat. He was not insufferable at all.

    Reply
  4. Irene says

    December 7, 2019 at 4:33 pm

    Haven’t made this yet, but while I was reading this recipe, I was struck by gratitude that you so often give alternatives for people who have allergies. Thank you, Richa!

    Reply
    • Richa says

      December 7, 2019 at 6:23 pm

      Thank you! People come from various dietary situations. I myself appreciate when people I visit or others adjust for me. The simple gestures like food or giving me a seat(i have balance issues) are the ones i always remember.

      Reply
  5. Susan says

    December 8, 2019 at 3:38 am

    This is a wonderful recipe. Use whatever skillets you have. And, please, don’t be rude to each other.

    Reply
  6. arj says

    December 8, 2019 at 12:01 pm

    What a great looking recipe! I love that you give options for how to make “non-dairy cream,” as well as some ideas for how to serve this sauce. I’m looking forward to trying it and will review afterwards.

    Reply
  7. Olwyn says

    December 8, 2019 at 5:42 pm

    5 stars
    Hi Richa – I made this tonight serving it over roasted cauliflower. We both loved it and I will put it into rotation. It is a great way to get mushrooms into my partner! Thank you so much! Delicious!

    Reply
    • Richa says

      December 8, 2019 at 6:00 pm

      awesome!

      Reply
  8. Trina says

    December 9, 2019 at 8:18 am

    5 stars
    Hello, I made this sauce as a base for my vegan stroganoff. Delicious!!! I used to use red wine, years ago, when I made beef stroganoff. Since I’ve become vegan I haven’t made stroganoff. When I saw this sauce with white wine had to give it a shot. Turned out beautifully. Thank you for the inspiration.
    Trina

    Reply
    • Richa says

      December 9, 2019 at 10:53 am

      thanks

      Reply
  9. Kaly Fernandez says

    December 9, 2019 at 3:12 pm

    5 stars
    Muy buena la receta, la preparé para acompañar unos filetes de seitán y quedaron muy ricos. Muchas gracias por compartir, me encantan todas tus recetas.

    Reply
    • Richa says

      December 9, 2019 at 8:12 pm

      Thanks

      Reply
  10. Cambria says

    December 10, 2019 at 5:56 pm

    5 stars
    I made this tonight! So good! I made some pearled barley and roasted come cauliflower and put this sauce over the top- I added some chopped tomatoes at the end for color- turned out great thank you!

    Reply
    • Richa says

      December 10, 2019 at 7:26 pm

      Awesome!

      Reply
  11. Linda says

    December 11, 2019 at 3:20 pm

    This is some seriously good sauce! Just took my first mouthful over roasted cauliflower. Thank you once again for sharing a fabulous recipe Richa.

    Reply
    • Richa says

      December 11, 2019 at 4:01 pm

      awesome! thanks!

      Reply
  12. Rachna Trehan says

    December 12, 2019 at 11:12 pm

    5 stars
    I think I’ll enjoy making it as much I loved reading and looking at the wonderful pics.

    Reply
  13. Rachna Trehan says

    December 14, 2019 at 2:57 am

    5 stars
    Made it today without wine. Was a blast with rice!! Thanks and keep adding more like this.

    Reply
    • Richa says

      December 14, 2019 at 12:22 pm

      awesome!

      Reply
  14. Jacob Steeve says

    December 23, 2019 at 8:42 pm

    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.

    Reply
    • Richa says

      December 24, 2019 at 10:41 am

      Thanks!

      Reply
  15. Jennifer says

    December 25, 2019 at 10:10 pm

    5 stars
    I made this for Christmas dinner, and it was a hit! I used fresh thyme and oregano and the sauce was very flavorful.

    Reply
    • Richa says

      December 25, 2019 at 10:41 pm

      awesomE!

      Reply
  16. Davol says

    December 27, 2019 at 6:21 pm

    5 stars
    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!

    Reply
    • Richa says

      December 27, 2019 at 6:56 pm

      awesome! Thanks!

      Reply
  17. Audrey Johnson says

    January 5, 2020 at 7:22 pm

    5 stars
    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. 🙂

    Reply
    • Richa says

      January 5, 2020 at 10:32 pm

      awesome!

      Reply
  18. jessica stanhope says

    February 7, 2020 at 8:45 am

    Can I do this without the onion and garlic as my stomach can’t handle it ??

    Reply
    • Richa says

      February 7, 2020 at 3:54 pm

      yes, add miso for the garlicky flavor

      Reply
  19. Sandra Lucas says

    February 25, 2020 at 12:59 pm

    5 stars
    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!

    Reply
    • Richa says

      February 25, 2020 at 2:18 pm

      awesome

      Reply
  20. Linda Talley says

    February 27, 2020 at 7:43 pm

    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.

    Reply
    • Richa says

      February 28, 2020 at 12:28 pm

      you can thicken it with some cornstarch slurry or flour mixture

      Reply
  21. Lee A nne says

    March 29, 2020 at 9:21 am

    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!

    Reply
  22. Claudia says

    April 3, 2020 at 2:44 pm

    Hi Richa, what are Coos?

    Reply
    • Richa says

      April 3, 2020 at 3:38 pm

      “cook”

      Reply
  23. Soledad says

    June 7, 2020 at 12:51 pm

    5 stars
    I LOVED IT. I used silken tofu because I had no cream.
    Ate it with some vegan home made mushroom and walnut ravioli.

    Reply
    • Richa says

      June 7, 2020 at 3:54 pm

      Awesome

      Reply
  24. Cooper says

    June 7, 2020 at 9:26 pm

    5 stars
    Amazing recipe! Thank you!
    Even without the wine, but the mustard gave a nice kick 😉

    Reply
    • Vegan Richa Support says

      June 8, 2020 at 7:35 pm

      thanks Cooper.

      Reply
  25. Deb Taylor says

    July 5, 2020 at 7:46 pm

    Love love love! So simple and so tasty:) used this on zoodles tonight with fresh local mushrooms. Super yum . Perfect summer supper. Thanks!

    Reply
    • Vegan Richa Support says

      July 6, 2020 at 8:25 am

      So glad you enjoyed it!

      Reply
  26. AraG says

    July 12, 2020 at 11:29 am

    5 stars
    Perfect.. I used heavy coconut milk and added a bit more salt! Thank you for sharing this awesome recipe with us.

    Reply
    • Vegan Richa Support says

      July 12, 2020 at 8:28 pm

      Mmmmm makes it a bit more creamy, that sounds delish! 🙂

      Reply
  27. Vanessa Almanza says

    August 27, 2020 at 5:16 pm

    Where can I find non dairy cream? I have been to 3 different stores and nothing 🙁 what can I use as a substitute?

    Reply
    • Richa says

      August 27, 2020 at 6:37 pm

      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

      Reply
  28. Mia says

    September 21, 2020 at 9:25 am

    5 stars
    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…

    Reply
    • Vegan Richa Support says

      September 21, 2020 at 7:55 pm

      wow – sounds like all very yummy options

      Reply
  29. Saman Sandhu says

    December 1, 2020 at 9:20 am

    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.

    Reply
    • Richa says

      December 1, 2020 at 9:32 am

      Awesome

      Reply
  30. Florence says

    December 30, 2020 at 10:20 am

    4 stars
    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 ❤️

    Reply
    • Vegan Richa Support says

      December 31, 2020 at 10:26 am

      sorry to hear that – maybe you could try this mushroom free sauce: https://www.veganricha.com/vegan-rose-sauce-farfalle-pasta/“>Vegan Rose Sauce Farfalle Pasta with Roasted Veggies

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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