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 (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 etcStore: Refrigerate for upto 4 days.
Video
Notes
Nutrition
Barbie
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!
Vegan Richa Support
thanks for your feedback =)
Syd
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.
Vegan Richa Support
wow thank you. nice low carb option
Florence
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 ❤️
Vegan Richa Support
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
Saman Sandhu
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.
Richa
Awesome
Mia
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…
Vegan Richa Support
wow – sounds like all very yummy options
Vanessa Almanza
Where can I find non dairy cream? I have been to 3 different stores and nothing 🙁 what can I use as a substitute?
Richa
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
AraG
Perfect.. I used heavy coconut milk and added a bit more salt! Thank you for sharing this awesome recipe with us.
Vegan Richa Support
Mmmmm makes it a bit more creamy, that sounds delish! 🙂
Deb Taylor
Love love love! So simple and so tasty:) used this on zoodles tonight with fresh local mushrooms. Super yum . Perfect summer supper. Thanks!
Vegan Richa Support
So glad you enjoyed it!
Cooper
Amazing recipe! Thank you!
Even without the wine, but the mustard gave a nice kick 😉
Vegan Richa Support
thanks Cooper.
Soledad
I LOVED IT. I used silken tofu because I had no cream.
Ate it with some vegan home made mushroom and walnut ravioli.
Richa
Awesome
Claudia
Hi Richa, what are Coos?
Richa
“cook”
Lee A nne
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!
Linda Talley
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.
Richa
you can thicken it with some cornstarch slurry or flour mixture
Sandra Lucas
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!
Richa
awesome
jessica stanhope
Can I do this without the onion and garlic as my stomach can’t handle it ??
Richa
yes, add miso for the garlicky flavor
Audrey Johnson
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. 🙂
Richa
awesome!
Davol
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!
Richa
awesome! Thanks!
Jennifer
I made this for Christmas dinner, and it was a hit! I used fresh thyme and oregano and the sauce was very flavorful.
Richa
awesomE!
Jacob Steeve
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.
Richa
Thanks!
Rachna Trehan
Made it today without wine. Was a blast with rice!! Thanks and keep adding more like this.
Richa
awesome!
Rachna Trehan
I think I’ll enjoy making it as much I loved reading and looking at the wonderful pics.
Linda
This is some seriously good sauce! Just took my first mouthful over roasted cauliflower. Thank you once again for sharing a fabulous recipe Richa.
Richa
awesome! thanks!
Cambria
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!
Richa
Awesome!
Kaly Fernandez
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.
Richa
Thanks
Trina
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
Richa
thanks
Olwyn
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!
Richa
awesome!
arj
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.
Susan
This is a wonderful recipe. Use whatever skillets you have. And, please, don’t be rude to each other.
Irene
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!
Richa
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.
Alex
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.
Chana
When you say mustard is that mustard spice or the condiments?
Richa
the condiment. i’ll update the ingredient
MarkO
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.
Circe
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.
MarkO
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.
Laura
I hope you don’t give that much power to one silly person. There are ride, insecure people all over the Internet. 😀
Gwendolyn Herst
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.
Adrienne
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!
TG
lol
You people are something else.
Richa
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.