This creamy vegan mushroom sauce is the perfect topping for pasta recipes, or even on mashed potatoes. You could even have it drizzled over a warm slice of garlic bread with a dash of olive oil.
Jump to RecipeAs vegan sauces go, this one is simple to make, full of flavour and ideal to make ahead of time to have as a quick lunch or dinner option.
Have you tried this low calorie soup recipe yet?
Table Of Contents
How To Use This Tasty Vegan Recipe
You can use this creamy mushroom sauce any way you wish to really but some of the ways we love to use it include…
- Drizzled over plain pasta with some grated vegan cheese and a sprinkle of salt.
- This diary free sauce is also perfect over some salty mashed potato, with a side of Aldi vegan sausages and leafy greens.
- If you aren’t vegan, it would be a great sauce to go over a pork chop or beef steak.
- Or, simply use it as a good gravy full of rich flavors
Adapting The Recipe
Of course you don’t have to stick to the original recipe we’ve created below. Here are a few ways you can make this vegan mushroom sauce recipe your own…
Low Calorie Options
If you want this recipe to be lower in calories, try swapping out the heavy cream, or coconut milk for milk, or even a tablespoon of low fat yogurt. It will still give you a great creamy base to the recipe, just lower in calories.
Another way to lower the calories would be to swap out the vegan butter for a light spray of oil. It will change the taste slightly but both options taste great (we tried and tested them both).
The Mushrooms
In this recipe we used chestnut mushrooms as that was what we had in the fridge. However, you could use closed cup mushrooms (white button mushrooms) if you wanted a cheaper option.
On the flip side, if you want to use mushrooms that are more expensive, or that will give this easy recipe a ton of flavor, try using shiitake mushrooms, or even oyster mushrooms.
Ingredients
- ½ Red onion
- 1 tablespoon Vegan butter
- 300g Mushrooms
- Pinch of salt and black pepper
- 2 cloves Garlic
- 1 teaspoon mixed herbs (you can use fresh herbs instead)
- 100 mls White wine (Pinot Grigio is ideal)
- 100 mls Vegetable broth
- 50 mls Coconut milk (vegan cream or milk of your choice)
- 1 tablespoon Cornstarch
- Squeeze of lemon juice
Instructions
Start by dicing your onion and placing into a large pan on a medium-high heat, along with the vegan butter. Saute for at least 3 -5 minutes, or until the onions become clear.
Then add in the sliced mushrooms (in this recipe you can use any type of mushroom you like), along with the salt, and pepper. Cook until the chopped mushrooms have released their juices and the pan starts to dry out.
Add in the fresh garlic and mixed herbs to the sauteed mushrooms and warm through for approximately 1 minute.
Then add in the white wine while the pan is hot. This will help to loosen any bits stuck to the bottom of the pan. Simmer until most of the white wine has cooked off.
Add in the vegetable stock and cream/milk of your choice and simmer for around 5 minutes, or until the liquid has reduced by half.
If you want your sauce to be thicker than it is right now, combine the cornstarch with 1 tablespoon of water, mix and add to the pan a little at a time. The sauce will start to thicken up quickly so add as much as you like to get the consistency you want.
Once you’ve added in the cornstarch, add the lemon juice and let it simmer for 1 minute to ensure the corn starch is cooked through.
If the sauce is a little too thick, add in a little water to loosen it up – pasta water works great here if you plan to have it with pasta. Simply add a tablespoon of pasta water at a time util you have your desired consistency.
Finally, have a taste and season the vegan gravy with salt and pepper.
Vegan Mushroom Sauce Recipe
Equipment
- 1 Large Pan
- 1 Knife
- 1 Wooden Spoon
Ingredients
- 1/2 Red Onion
- 1 tablespoon Vegan Butter
- 300 grams Mushrooms
- 1 Pinch of Salt & Black Pepper
- 2 Cloves Garlic
- 1 teaspoon Mixed Herbs or fresh herbs
- 100 mls White Wine
- 100 mls Vegetable Broth
- 50 mls Coconut Milk or vegan cream/milk of your choice
- 1 tablespoon Cornstarch
- Squeeze of lemon juice
Instructions
- Start by dicing your onion and placing into a large pan on a medium-high heat, along with the vegan butter. Sweat the onions for at least 3 -5 minutes, or until the onions become clear.
- Then add in the sliced mushrooms along with the salt, and pepper. Cook until the mushrooms have released their juices and the pan starts to dry out.
- Add in the garlic and mixed herbs to the mushrooms and warm through for approximately 1 minute. Don't let the garlic burn.
- Then add in the wine while the pan is hot and simmer until most of the wine has cooked off.
- Add in the vegetable stock and cream/milk of your choice and simmer for around 5 minutes, or until the liquid has reduced by half.
- If you want your sauce to be thicker than it is now, combine the cornstarch with 1 tablespoon of water, mix and add to the pan a little at a time. The sauce will start to thicken up quickly so add as much as you like to get the consistency you want.
- Once you've added in the cornstarch, add the lemon juice and let it simmer for 1 minute. If the sauce is too thick, add in a little water to loosen it up.
- Finally, have a taste and season with salt and pepper.
Recipe Notes
This vegan mushroom gravy recipe can be kept for 3-4 days in an airtight container in the fridge or for up to 2 months in the freezer.
Simply microwave, or re-heat in a pan for 2-3 minutes from the fridge before adding this mushroom cream sauce to your meal.
This is vegan comfort food at its best, especially if you top with a sprinkling of vegan parmesan cheese!
Plant-based foods don’t have to be plain and boring, expensive, or lacking in taste.
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