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
Keyword: mushroom wine sauce
Author: Vegan Richa
1tspoil or 2 tbsp broth
10ozmushrooms, thinly sliced
3clovesof garlic minced or crushed
2tbspfinely chopped onion or shallots
1tspdried herbs such as rosemary and thyme or use 1-2 tbsp fresh
1tspmustardcondiment, or use 1/4 tsp ground mustard + 1/2 tsp vinegar
1cupnon 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
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.
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 neededAdd 2 tsp vegan worchestershire sauce for flavor variation.Nutrition is for 1 serve