Creamy Mustard Sauce Vegan Recipes

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MUSTARD CREAM SAUCE



Mustard Cream Sauce image

Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a creamy mixture.

Provided by Nancy

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 4

⅓ cup mayonnaise
¼ cup sour cream
1 tablespoon prepared Dijon-style mustard
1 tablespoon fresh lemon juice

Steps:

  • In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 83 calories, Carbohydrate 1.1 g, Cholesterol 6.6 mg, Fat 8.7 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 102.2 mg, Sugar 0.2 g

VEGAN CREAMY MUSHROOM SAUCE



Vegan Creamy Mushroom Sauce image

This creamy vegan mushroom sauce recipe is simple and delicious. By using zucchini as the base, you get a mushroom sauce that is full of nutrients. This is a creamy, satisfying sauce that doesn't make you feel tired and sluggish. You can serve this recipe over any whole grain or noodle, or millet, or even a sauteed vegetable. Garnish with your choice of fresh green herb.

Provided by Heather Healthy Vegan Recipes

Categories     Vegetarian Pasta Sauce

Time 40m

Yield 2

Number Of Ingredients 15

10 medium mushrooms
2 teaspoons olive oil, divided
½ medium onion, diced
3 cloves garlic, minced
1 cup zucchini, chopped
1 tablespoon nutritional yeast
2 teaspoons dried basil
1 pinch ground nutmeg
sea salt and ground black pepper to taste
¼ cup water, or to taste
¼ cup coconut milk
½ medium lime, juiced
2 tablespoons water, or to taste
1 tablespoon red wine
1 tablespoon chopped fresh basil, or to taste

Steps:

  • Remove mushroom stems and slice mushroom tops. Keep separated.
  • Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
  • At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
  • Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 13.8 g, Fat 11.7 g, Fiber 4.4 g, Protein 7.1 g, SaturatedFat 6.2 g, Sodium 20.1 mg, Sugar 4.2 g

CREAMY WHOLE-GRAIN MUSTARD SAUCE



Creamy Whole-Grain Mustard Sauce image

Make and share this Creamy Whole-Grain Mustard Sauce recipe from Food.com.

Provided by Chocolatl

Categories     Sauces

Time 20m

Yield 3/4 cup

Number Of Ingredients 8

5 tablespoons unsalted butter, divided
3 tablespoons minced shallots
2 tablespoons white vinegar
1/3 cup dry white wine
1/2 cup heavy cream
2 tablespoons whole grain mustard
salt
pepper

Steps:

  • Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
  • Add shallots and saute until soft, about 2-3 minutes.
  • Add vinegar and cook for 1 minute.
  • Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
  • Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
  • Remove from heat and whisk in remaining butter.
  • Strain into a small bowl.
  • Whisk in mustard, salt and pepper.
  • Cover and refrigerate until ready to use, up to 24 hours.

Nutrition Facts : Calories 1375.7, Fat 137.1, SaturatedFat 85.3, Cholesterol 420.9, Sodium 536.7, Carbohydrate 16.4, Fiber 1.3, Sugar 1.7, Protein 6.9

CREAMY MUSTARD SAUCE (VEGAN)



Creamy Mustard Sauce (Vegan) image

So French and so simple to make. You can thicken non-dairy milk with cornstarch if needed to sub for the non-dairy sour cream.

Provided by Wish I Could Cook

Categories     Sauces

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 4

1/4 cup dry white wine (or veggie broth)
1/2 cup non-dairy sour cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Steps:

  • Pour the wine into a hot pan and reduce by half (about a minute or two).
  • Whisk in the other ingredients and cook until hot and your desired consistency is acheived.

Nutrition Facts : Calories 73.9, Fat 6, SaturatedFat 3.3, Cholesterol 14.9, Sodium 109.1, Carbohydrate 1.8, Fiber 0.3, Sugar 1.2, Protein 1

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