Published: by Richa 89 Comments
Jump to Recipe Print Recipe
Creamy Vegan Mushroom Sauce. This Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies and more. Vegan Gluten-free Soy-free Recipe. Nut-free option. Jump to Recipe
A flavorful sauce as a side elevates comfort dishes to a new level. This Creamy Mushroom sauce with caramelized mushrooms, herbs, wine, and creamy base is versatile and delicious!
Serve the sauce over cauliflower steaks, with pasta, roasted veggies, over mashed veggies, veggie meatloafs or burgers, grilled portobello mushroom, bowls and more. Change up the herbs, add more wine and less non dairy cream, adjust away to your preference!
Ingredients for Vegan Mushroom Sauce
- Oil or broth to saute
- mushroom, garlic and onion make up the bulk
- dried herbs such as rosemary and thyme or use fresh herbs
- white wine for amazing flavor. Use broth as a substitute
- prepared mustard deepens the wine and cheesy flavor
- non dairy cream or a mix of broth and non dairy cream for the sauce. Use cashew milk, blended up silken tofu or other cream option
How to make Creamy Vegan Mushroom sauce
Heat oil or broth in a skillet over medium heat. Add the sliced mushrooms andCoos until golden. 5 o 8 mins.
Add garlic and onion and cook for a minute. Add the herbs, salt and pepper and mix in.
Add the wine and mix in and bring to a boil. Add mustard and mix in.
Add non dairy cream of choice and mix in. You can use half water and half non dairy cream for less creeamy mushroom sauce. Bring to a boil. Taste and adjust flavor. Adjust consistency with veggie broth if needed. Garnish with fresh herbs.
Variations:
Use a mix of half broth or more wine and half non dairy cream for a less creamy sauce. Add 1 teaspoon cornstarch mixed with 2 tablespoon broth and add to the sauce to thicken if needed
Add 2 teaspoon vegan worchestershire sauce for flavor variation.
More Holiday sides
- Vegan Gravy 1 Pot without mushrooms GF SF Option
- Easy Vegan Mashed Potatoes in Instant Pot or SaucepanGF SF
- Vegan Spinach Pinwheels with Cream CheeseSF
- Chickpea Spinach Pie with Berbere SpiceSF
- Instant Pot Mushroom Gravy. GF
- Vegan Creamed spinach with herb biscuit topping Sf, GF option
Recipe Card
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Print Recipe
4.97 from 30 votes
Vegan Mushroom Sauce (Oilfree Creamy Mushroom Wine Sauce)
Creamy Vegan Mushroom Sauce. This Oil-free Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies, lentil loafs and more. Vegan Gluten-free Soy-free Recipe. Nut-free option
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side
Cuisine: American
Keyword: mushroom wine sauce
Servings: 4
Calories: 99.97kcal
Author: Vegan Richa
Ingredients
- 1 teaspoon oil or 2 tablespoon broth
- 10 oz (283.5 g) mushrooms , thinly sliced
- 3 cloves of garlic minced or crushed
- 2 tablespoon finely chopped onion or shallots
- 1 teaspoon dried herbs such as rosemary and thyme or use 1-2 tablespoon fresh
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup (118.29 ml) white wine
- 1 teaspoon mustard condiment, or use ¼ teaspoon ground mustard + ½ teaspoon vinegar
- 1 cup (236.59 ml) non dairy cream -> ,⅓ cup cashews blended with 1 cup water, or silken tofu cream (½ cup silken tofu blended with 1 cup water), or other non dairy cream or a thick nondairy milk such as oat milk
Instructions
Heat oil or broth in a skillet over medium heat. Add the sliced mushrooms andCook until golden. 5 o 8 mins.
Add garlic and onion and cook for a minute. Add the herbs, salt and pepper and mix in.
Add the wine and mix in and bring to a boil. Add mustard and mix in
Add non dairy cream of choice and mix in. You can use half water and half non dairy cream for less creeamy mushroom sauce. Bring to a boil. Taste and adjust flavor. Adjust consistency with veggie broth if needed.
Garnish with fresh herbs and serve over cauliflower steaks, roasted veggies, mashed veggies, veggie meatloafs or burgers, grilled portobello mushrooms etc
Store: Refrigerate for upto 4 days.
Video
Notes
Variations:
Use a mix of half broth and half non dairy cream for a less creamy sauce. Add 1 teaspoon cornstarch mixed with 2 tablespoon broth and add to the sauce to thicken if needed
Add 2 teaspoon vegan worchestershire sauce for flavor variation.
Nutrition is for 1 serve
Nutrition
Nutrition Facts
Vegan Mushroom Sauce (Oilfree Creamy Mushroom Wine Sauce)
Amount Per Serving
Calories 99.97Calories from Fat 44
% Daily Value*
Fat 4.84g7%
Saturated Fat 0.74g5%
Sodium 166.13mg7%
Potassium 308.91mg9%
Carbohydrates 6.85g2%
Fiber 1.06g4%
Sugar 2.41g3%
Protein 3.94g8%
Vitamin C 2.56mg3%
Calcium 9.75mg1%
Iron 0.97mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Sharing is caring!
More Sides
- Restaurant-Style Saag Aloo (Indian Potato Spinach curry)
- Zucchini Rolls with Herbed Sun dried tomato ricotta (gluten-free with soy-free and nut-free options)
- Roasted Shaved Brussels Sprouts Salad With Walnut Crumble (gluten-free, soy-free)
- Smoky Vegan Mac and Cheese Bake
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Martha Rowen
I’ve been making this recipe on the regular ever since I discovered it. I use cashew cream and it is fabulous! It’s my go-to choice for company now (usually with pasta) and it is always a big hit. So quick and easy for an elegant and delicious meal. Thank you for creating it!Reply
Vegan Richa Support
Thank you for taking the time to comment. Glad you liked it.
Reply
Martha Rowen
A quick update: When I made this today for the umpteenth time (make it about once a week), I decided to add frozen peas at the end, serving it as usual over penne rigatone pasta. It worked wonderfully and also increases the nutrition (but don’t tell my husband🤣). Thank you again for this wonderful recipe!Reply
Vegan Richa Support
That’s great!
Reply
Karen
I rarely leave comments on recipes I find online. But this one was AMAZING. I made it to use with Kite Hill spinach ravioli since I’m not a fan of red sauces…and I now want to eat this with every meal, every day. I used coconut cream and fresh herbs. All of the flavors blended so well. You can taste everything, but no singular ingredient was overpowering.Reply
Vegan Richa Support
thank you so much for your kind comment!
Reply
Megan
Sub for white wine?
Reply
Richa
Broth
Reply
Deb
We love this sauce!Reply
Vegan Richa Support
So glad to hear!
Reply
Marti
Hi Richa. I’m trying to get your vegan startup guide, but it’s not showing in my emails. Can you please help? Thank you!🙂
Reply
Richa
Did you check your spam folder? It might be there? I’ll check your email in the email list
Reply
Stephanie
Really easy and very tasty!!Reply
Vegan Richa Support
perfect
Reply
Mel
I understand how amazing mushrooms are for our health, so im trying SO HARD to like them. I searched for mushroom recipes and this came up. Decided to give it a whirl. Cut the recipe in half, in case I didn’t like it. WISH I WOULD HAVE TRIPLED IT! Holy wow this is phenomenal! I used extra creamy oat milk and did add the vegan Worcestershire. 🤤🤤🤤🤤🤤🤤 I’ve got garlic mashed potatoes on now, and about to put some black bean meatballs into the oven to make a meal with this epic gravy. THANK YOU! I LOVE the suggestion from another review that said they used it for green bean casserole. I’m so definitely doing that! Thank you for a perfect recipe, and a little more confidence that I really can go vegan. 💛🌸Reply
Vegan Richa Support
love your enthusiasm !
Reply
Chef Harsh
Hi Richa , thanks for sharing the recipe, although I want to know if you’re sure whether white wine or other wines are “vegan” , kindly confirm. Web provides several vague answers.
Reply
Richa
You can find vegan wines on barnivore.com . There are many brands that are vegan
Reply
JJ
Tasty! No wine, completely forgot the mustard and used a copycat diy herb mix that goes into Lipton Savory Herb Soup. I steamed up fresh a veggie mix (stuff I had in the fridge) and cooked edamame & mung bean fettuccine. Stacked that up and topped with the mushroom sauce and ate like thieves LOL. You’re “Everyday Cooking” cookbook arrived today…I’ve cooked very few Indian food dishes, but they look very doable with ingredients that are easily available at chain groceries. The combo of gorgeous pics with their recipes is great, and the organization of the recipes themselves is also helpful. Glad to find you; and this recipe? Highly recommended!!Reply
Vegan Richa Support
sounds like you were hungry! great news about the book – enjoy JJ =)
Reply
Jenny
AMAZING! I did the soaked cashew option and it was impossible to tell this is dairy free. This will become a staple for me. 🙂Reply
Vegan Richa Support
Awesome !
Reply
Gabrielle Ottavio
Delicious-
Can you freeze leftover sauce?Reply
Richa
You can but it will thicken. Reheat with some Non dairy milk
Reply
Barbie
Delicious ! I used the sauce to make green bean casserole for our vegan thanksgiving dinner. I went for the oil free option, no wine, and put soy milk instead. Super creamy and full of flavor. The mustard gave it a nice touch! Yummy and so easy to make! Recommended!Reply
Vegan Richa Support
thanks for your feedback =)
Reply
Syd
This was absolutely delicious! Thank you for a creative, deeply flavorful yet easy to make recipe!I used broth instead of oil, a mix of thyme and basil for the herbs, and used blended firm tofu instead of cashew/milk, and ended up adding the recommended corn starch to thicken it. Served over salted cauliflower rice.
Reply
Vegan Richa Support
wow thank you. nice low carb option
Reply
Florence
I tried blending this recipe because I cannot for the love of anything est mushrooms. I hate the texture with passion. It wasn’t good – at all! It came of almost like a cream of mushroom. Had to put water in it. And then it was bland.
But your recipe is really good by itself! I tasted it before blending and it was sooo yummy. Just thought I’d give a heads up if anyone else wanna try blending it. Maybe I’ll try again with fewer mushrooms to keep it creamy because the taste of the wine and cream was delicious ❤️Reply
Vegan Richa Support
sorry to hear that – maybe you could try this mushroom free sauce: https://www.veganricha.com/vegan-rose-sauce-farfalle-pasta/“>Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
Reply
Saman Sandhu
This recipe is Bomb. Nobody likes pasta in my house. I used this white sauce on the pasta and it was an instant hit. I love how its so low carb and you do not have to use oil or butter if you dont wish to. I used cashew paste and oat milk.
Reply
Richa
Awesome
Reply
Mia
You hit a home run with this recipe! It is so simple, but tastes like a restaurant sauce.
I have used it over pasta,; over potatoes beans and spinach; over tofu steaks…Reply
Vegan Richa Support
wow – sounds like all very yummy options
Reply
Vanessa Almanza
Where can I find non dairy cream? I have been to 3 different stores and nothing 🙁 what can I use as a substitute?
Reply
See AlsoVegan Worcestershire SauceRicha
It’s mentioned in the recipe that you can make it -> ,1/3 cup cashews blended with 1 cup water, or silken tofu cream (1/2 cup silken tofu blended with 1 cup water), or other non dairy cream or a thick nondairy milk such as oat milk
Reply
AraG
Perfect.. I used heavy coconut milk and added a bit more salt! Thank you for sharing this awesome recipe with us.Reply
Vegan Richa Support
Mmmmm makes it a bit more creamy, that sounds delish! 🙂
Reply
Deb Taylor
Love love love! So simple and so tasty:) used this on zoodles tonight with fresh local mushrooms. Super yum . Perfect summer supper. Thanks!
Reply
Vegan Richa Support
So glad you enjoyed it!
Reply
Cooper
Amazing recipe! Thank you!
Even without the wine, but the mustard gave a nice kick 😉Reply
Vegan Richa Support
thanks Cooper.
Reply
Soledad
I LOVED IT. I used silken tofu because I had no cream.
Ate it with some vegan home made mushroom and walnut ravioli.Reply
Richa
Awesome
Reply
Claudia
Hi Richa, what are Coos?
Reply
Richa
“cook”
Reply
Lee A nne
I have made this several times and it is just delicious!! I am not vegan or vegetarian, but I make Richa’s recipes and love them!
Reply
Linda Talley
I don’t know what I did wrong but my sauce would not thicken up. I used cashew/coconut cream for the milk alternative. It tasted great but too watery.
Reply
Richa
you can thicken it with some cornstarch slurry or flour mixture
Reply
Sandra Lucas
This is simple to make but incredibly delicious. I added some chopped broccoli and served over baked potato! Will make again and again as there are many ways to use!Reply
Richa
awesome
Reply
jessica stanhope
Can I do this without the onion and garlic as my stomach can’t handle it ??
Reply
Richa
yes, add miso for the garlicky flavor
Reply
Audrey Johnson
Delicious, thank you for this recipe! Among my friends we have egg, dairy, potato, and nut allergies, and vegetarian. We mostly just eat various veggies and rice because it’s hard to find any recipes that we can all have. The variety of subs listed for this is so helpful. We tried it with the oat milk sub and it was amazing on mashed cauliflower. 🙂Reply
Richa
awesome!
Reply
Davol
What a luscious and sophisticated sauce! Thank you Richa for another winner.
We added a little fresh lemon juice too. Can’t wait to make it again!Reply
Richa
awesome! Thanks!
Reply
Jennifer
I made this for Christmas dinner, and it was a hit! I used fresh thyme and oregano and the sauce was very flavorful.Reply
Richa
awesomE!
Reply
Jacob Steeve
Hey Richa, Thank you once again to sharing amazing food recipes. You always give us delicious food. I would love to try it. you are doing it wonderfully. Keep doing it amazingly. Thanks for giving us oil free healthy food.
Reply
Richa
Thanks!
Reply
Rachna Trehan
Made it today without wine. Was a blast with rice!! Thanks and keep adding more like this.Reply
Richa
awesome!
Reply
Rachna Trehan
I think I’ll enjoy making it as much I loved reading and looking at the wonderful pics.Reply
Linda
This is some seriously good sauce! Just took my first mouthful over roasted cauliflower. Thank you once again for sharing a fabulous recipe Richa.
Reply
Richa
awesome! thanks!
Reply
Cambria
I made this tonight! So good! I made some pearled barley and roasted come cauliflower and put this sauce over the top- I added some chopped tomatoes at the end for color- turned out great thank you!Reply
Richa
Awesome!
Reply
Kaly Fernandez
Muy buena la receta, la preparé para acompañar unos filetes de seitán y quedaron muy ricos. Muchas gracias por compartir, me encantan todas tus recetas.Reply
Richa
Thanks
Reply
Trina
Hello, I made this sauce as a base for my vegan stroganoff. Delicious!!! I used to use red wine, years ago, when I made beef stroganoff. Since I’ve become vegan I haven’t made stroganoff. When I saw this sauce with white wine had to give it a shot. Turned out beautifully. Thank you for the inspiration.
TrinaReply
Richa
thanks
Reply
Olwyn
Hi Richa – I made this tonight serving it over roasted cauliflower. We both loved it and I will put it into rotation. It is a great way to get mushrooms into my partner! Thank you so much! Delicious!Reply
Richa
awesome!
Reply
arj
What a great looking recipe! I love that you give options for how to make “non-dairy cream,” as well as some ideas for how to serve this sauce. I’m looking forward to trying it and will review afterwards.
Reply
Susan
This is a wonderful recipe. Use whatever skillets you have. And, please, don’t be rude to each other.
Reply
Irene
Haven’t made this yet, but while I was reading this recipe, I was struck by gratitude that you so often give alternatives for people who have allergies. Thank you, Richa!
Reply
Richa
Thank you! People come from various dietary situations. I myself appreciate when people I visit or others adjust for me. The simple gestures like food or giving me a seat(i have balance issues) are the ones i always remember.
Reply
Alex
Excellent recipe – as always. Thank you, Richa. Also so sorry about the discourtesy shown here. I thought that Mark O made an entirely reasonable comment in a very reasonable way. And Richa responded to him in the same polite manner.
There was no reason for Circe to jump down his throat. He was not insufferable at all.Reply
Chana
When you say mustard is that mustard spice or the condiments?
Reply
Richa
the condiment. i’ll update the ingredient
Reply
MarkO
This looks very good, and I can’t wait to try it. So many excellent VR recipes.
I have one quibble though: that is not a correct use of a cast iron skillet. The natural nonstick coating (AKA “Seasoning”) will come off when you use it this way. I know it makes a good-looking photograph, but better to use stainless for this one.
Reply
Circe
Mark: Richa can use her skillet however she likes and there is nothing wrong with using it for a recipe like this. People like you are bloody insufferable. Go spew your ignorant mansplaining nonsense somewhere else.
Reply
MarkO
Ah. Yes. I will do that. No more Vegan Richa for me. No need to thank me. I’m doing it for my well-being, not yours.
Reply
Laura
I hope you don’t give that much power to one silly person. There are ride, insecure people all over the Internet. 😀
Reply
Gwendolyn Herst
Didn’t need to respond so rudely Circe. I think he was just trying to be helpful. I know many a cast iron enthusiast that cringe at incorrect cooking techniques in this cookware.
Reply
Adrienne
Jeez, it’s not as if she, or someone who would make her recipe, would leave the sauce in it for an extended time, right? A little bit of acidity from the wine isn’t going to damage a well-seasoned cast iron pan. Chill, Circe!
Reply
TG
lol
You people are something else.Reply
Richa
Hi Mark, you can use any other skillet. I usually transfer the sauce and then wash the skillet with water and then season it. I think tomato based sauces are more corrosive. I use the iron skillet often, so it doesnt seem to be a problem, as the skillet keeps seasoning itself during the frequent searing, cooking.
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
