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    Home » All Recipes » Dinner » Vegan Mushroom Sauce

    Vegan Mushroom Sauce

    Jul 8, 2023 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.
    4.81 from 51 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes 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 cream 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 Recipes

    • 🥬 Balsamic Roasted Cabbage Steaks
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    • Vegan Grilled Portobello Mushrooms

    Reader Interactions

    Comments

    1. cindy slick says

      April 12, 2022 at 11:36 pm

      5 stars
      cannot wait to try

      Reply
      • Tania Sheff says

        April 13, 2022 at 4:25 pm

        Awesome! Enjoy it, Cindy!

        Reply
    2. Joey L says

      March 03, 2022 at 5:47 am

      Tania,
      Would sauté some diced onions with mushrooms work? Probably has to sauté the mushrooms before adding the onions. I want to try this sauce over the cabbage steaks!
      Thanks Joey

      Reply
      • Tania Sheff says

        March 04, 2022 at 5:25 pm

        Hi Joey! Yes, you can add some diced onions. Saute them together with mushrooms. Happy cooking!

        Reply
    3. Charlotte says

      January 09, 2022 at 1:52 am

      5 stars
      This recipe is absolutely amazing! Such simple ingredients that make such a rich dish. We were exclaiming after every bite. I served over jasmine rice.
      The mushrooms take a lot longer to cook than I expected, but it was so worth it.
      Thank you!

      Reply
      • Tania Sheff says

        January 09, 2022 at 10:11 pm

        Awesome! I am so glad you liked it!

        Reply
    4. Subie says

      November 13, 2021 at 5:17 pm

      Hello, Tania, this sounds delicious. I think it would be a perfect addition to Thanksgiving. Do you think I could make this in advance and freeze it? Thank you!

      Reply
      • Tania Sheff says

        November 14, 2021 at 5:47 pm

        Hi Subie! Although I have never tried freezing it, I think it would freeze well. Happy Thanksgiving!

        Reply
    5. Barbara says

      August 10, 2021 at 3:35 pm

      5 stars
      When I saw the first picture of this recipe, I KNEW it would be absolutely delicious!! It has a presentation that is captivating! I KNOW I will love it! Thank you for the recipe. I always appreciate you creative bloggers!! I just happened upon this blog today. How lucky could I be!! Mushrooms are delicious and this recipe will prevent any more "lost in the fridge" mushroom disasters! Thank you again!

      Reply
      • Tania Sheff says

        August 11, 2021 at 3:12 am

        Thank you so much for the kind words, Barbara! I hope you'll try some of my recipes!

        Reply
        • MJ says

          August 14, 2021 at 8:52 pm

          In looking at your mushroom gravy you include coconut cream in the ingredients. I have a feeling you meant canned coconut milk. I bought coconut cream once and it's solid sugar. I threw it away. I also noticed you said coconut milk in the directions which would be correct. Can't wait to try it.

          Reply
          • Tania Sheff says

            August 17, 2021 at 1:00 am

            HI MJ! You can use full-fat coconut milk in this recipe. I do use coconut cream (it's just like coconut milk, but without liquid on the bottom). Here is the product I use: https://thrivemarket.com/p/thrive-market-organic-coconut-cream?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=671635705006&utm_term=na&gclid=CjwKCAjwmeiIBhA6EiwA-uaeFXEBuvkJ77rK6hOwWMW4XCbypIWJ95j0SZt0su5aQMsJwokpxjpZkhoCAuwQAvD_BwE

            Reply
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