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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings 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.

Video

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