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    Home » All Recipes » Dinner » Vegan Mushroom Sauce

    Vegan Mushroom Sauce

    Jan 2, 2022 by Tania Sheff · This post may contain affiliate links

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    This Vegan Mushroom Sauce is healthy, easy, and absolutely delicious. With mouthwatering, savory flavors, you'll love adding it to all your favorite dishes.

    Mushroom Sauce poured over mashed potatoes

    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.

    Video Tutorial

    mushroom sauce on a wooden spoon

    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.

    mushroom sauce in the skillet

    Pro Tips

    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!

    Serving ideas

    1. Mashed potatoes. My favorite way to enjoy this sauce is atop mashed potatoes.
    2. Vegan biscuits. Pour some of this sauce right on top and ENJOY this ultimate comfort food.
    3. Roasted vegetables. I like to pour this sauce right on top of roasted vegetables.
    4. Baked potatoes. Split a nicely baked potato, add a touch of plant butter, and pour the sauce on top!
    5. Fries. Make some yummy french fries and use this as a dipping sauce or pour it right on top of them.
    6. 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.)

    close up shot of mushroom sauce

    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

    This Vegan Mushroom Sauce is healthy, easy, and absolutely delicious. With mouthwatering, savory flavors, you'll love adding it to all your favorite dishes.
    4.80 from 44 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 563kcal
    Author: Tania Sheff

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    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.)

    Nutrition

    Calories: 563kcal | Carbohydrates: 18g | Protein: 14g | Fat: 53g | Saturated Fat: 32g | Sodium: 260mg | Potassium: 1195mg | Fiber: 6g | Sugar: 5g | Vitamin A: 91IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 4mg

    More Dinner

    Reader Interactions

    Comments

    1. Ealb says

      November 04, 2020 at 2:00 pm

      Hello,
      Can you use any fresh herbs such as thyme, parsley or dill in this reciepe?

      Reply
      • Tania Sheff says

        November 07, 2020 at 3:40 am

        Absolutely! Just use the herbs you enjoy most!

        Reply
    2. Rikki says

      October 30, 2020 at 8:29 pm

      Where can you get the coconut cream, what brand do you use (it might be easier to find that way) and would it be on the canned food isle? Sorry I'm having a hard time find it!!

      Reply
      • Tania Sheff says

        November 01, 2020 at 3:47 pm

        Hi Rikki! Yes, coconut cream is harder to find. They sell it at WHole Foods Market, and other large health food stores. The easiest way to find it, is on Amazon: https://amzn.to/2HJL8WD (affiliate ink). I personally like the one made by Nature's Greatest Foods.

        Reply
        • Rikki says

          November 02, 2020 at 7:25 am

          Thank you so much!!!

          Reply
    3. Vanessa says

      October 28, 2020 at 4:24 pm

      This looks delicious! I am allergic to nutritional yeast, is there a substitute? Flour? Cornstarch? Thanks!

      Reply
      • Tania Sheff says

        October 28, 2020 at 10:38 pm

        Hi Vanessa! You can skip this ingredient altogether. Let me know if you try it!

        Reply
    4. Tia says

      October 27, 2020 at 1:08 pm

      This is my first time writing a recipe review, but this sauce deserves it. This was SO good and SO easy to make. I put it over roasted cabbage. Thinking I’m going to try it over pasta next 🙂

      Reply
      • Tania Sheff says

        October 28, 2020 at 3:08 am

        Thank you, Tia! I feel honored. 🙂 I am glad to hear that you enjoyed it!

        Reply
    5. Ivory says

      October 27, 2020 at 12:41 am

      Will be adding this to Wednesday dish. Your dishes rocks! Thanks for sharing

      Reply
      • Tania Sheff says

        October 28, 2020 at 3:08 am

        Thank you! It means a lot to me!

        Reply
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