This Vegan Mushroom Sauce is healthy, easy, and absolutely delicious. With mouthwatering, savory flavors, you'll love adding it to all your favorite dishes.
Vegan Mushroom Sauce is a really tasty and creamy side that can be served with a variety of other dishes. Its rich flavors and smooth texture with perfectly cooked chunks of mushroom make it incredibly appetizing. As opposed to a lot of other creamy sauces, this one gets its richness from coconut milk. And with just enough garlic to give it a flavor boost, this mushroom sauce is mouthwateringly good.
This vegan recipe uses nutritional yeast to provide a nutty, cheesy flavor that goes so well with the mushrooms. This earthy vegetable has a great "meaty" texture that makes this sauce delicious and satisfying. If you're looking for a recipe that marries lots of yummy flavors, then this Vegan Mushroom Sauce is the one for you. It's quick and easy, and uses ingredients you may already have on hand. Let's look at what we'll be using in this recipe.
What you'll need
- Mushrooms. Baby bella or regular crimini mushrooms can be used here. You can also add some portabello mushrooms to the sauce, if you like.
- Coconut Cream. Use full-fat coconut cream or milk in this recipe to get that rich and smooth texture. Lighter and lower fat varieties are too thin for this sauce.
- Nutritional yeast. This ingredient brings in the best cheesy flavor. Don't skip it! I use this brand.
- Olive oil. Or you can use another kind, such as coconut, avocado, or canola oil.
- Garlic. Oh yes! Use some extra! 🙂
- Red pepper flakes. This adds just a touch of heat.
- Salt and Pepper.
How to Make this Vegan Mushroom Sauce
1. Cut off the stems of the mushrooms and then dice them into ½-inch cubes.
2. In a large saucepan or pot, pour the oil and then saute the mushrooms over medium-high heat, stirring as they simmer. Cook until they have shrunk some and are a deep brown color.
3. Now add the minced garlic cloves, red pepper flakes, salt, and pepper, and stir well.
4. Then add in the coconut milk and nutritional yeast. Stir everything together until well-combined. Serve hot with your favorite dishes and sides.
Brown the mushrooms. Make sure that you brown the mushrooms nicely before adding the garlic and other ingredients. Browned mushrooms bring extra flavor to the sauce so this is a vital step.
Don't skip the nutritional yeast. This ingredient adds a lot of flavor to this sauce, a nutty, cheesy flavor that is similar to Parmesan cheese. You definitely don't want to miss it!
- Mashed potatoes. My favorite way to enjoy this sauce is atop mashed potatoes.
- Vegan biscuits. Pour some of this sauce right on top and ENJOY this ultimate comfort food.
- Roasted vegetables. I like to pour this sauce right on top of roasted vegetables.
- Baked potatoes. Split a nicely baked potato, add a touch of plant butter, and pour the sauce on top!
- Fries. Make some yummy french fries and use this as a dipping sauce or pour it right on top of them.
- Cauliflower steak. I absolutely love to eat this sauce on these Cauliflower Steaks.
How to store and reheat
To store this Vegan Mushroom Sauce, pour it into a container with a tight lid and keep it in the refrigerator for up to 5 days. When you are ready to reheat it, just place it in a saucepan and warm it over low heat. Vegan sauces tend to really thicken up when they cool, so this will help loosen it up. If it is still too thick, then add a tiny amount of vegetable broth to the sauce and stir until it reaches the desired consistency. (Be careful not to add too much broth or your Mushroom Sauce will become too thin.)
This vegan mushroom sauce recipe is…
Vegetarian, vegan, plant-based, gluten-free and dairy-free. It is much healthier than its dairy counterparts as well. Vegan Mushroom Sauce is a delicious and hearty sauce that will appeal to everyone. It is definitely going to impress your family and guests!
Vegan Mushroom Sauce
- 2 lbs. mushrooms crimini or baby bella
- 5 tbsp. olive oil
- 5 garlic cloves, minced
- ¼ tsp. red pepper flakes
- ½ tsp. salt
- 13.5 oz. coconut cream
- 2 tbsp. nutritional yeast
- Cut off the stems of the mushrooms and then dice them into ½-inch cubes.
- In a large saucepan or pot, pour the oil and then saute the mushrooms over medium-high heat, stirring as they simmer. Cook until they have shrunk some and are a deep brown color.
- Now add the minced garlic cloves, red pepper flakes, salt, and pepper, and stir well.
- Then add in the coconut milk and nutritional yeast. Stir everything together until well-combined. Serve hot with your favorite dishes and sides.