Vegan Cream Sauce Recipes

VEGAN MUSHROOM CREAM SAUCE FOR PASTA

Steps:

• Gather the ingredients.
• Melt 1 tablespoon of the vegan margarine in a saucepan over medium heat. Add the mushrooms and garlic and sauté until soft, about 4 to 5 minutes. Remove the mushrooms and garlic from the pan and set aside.
• Again over medium heat, melt the second tablespoon of vegan margarine. Stir in the flour to form a paste and allow to cook for about 1 minute.
• Gradually stir in the soy milk and whisk the mixture together until it's smooth and a thick paste.
• Add the mushrooms, fresh parsley, lemon juice, salt, and pepper. Cook for 1 to 2 minutes, or until thick.
• Pour the fresh mushroom cream sauce over warm cooked pasta or noodles. Garnish with fresh chopped parsley (if desired). Serve immediately and enjoy.

VEGAN CREAM SAUCE

Steps:

• Saute the minced garlic in the butter for about 2 minutes, or until it softens a bit.
• Add in the flour and cook over medium-low heat, stirring constantly with fork or whisk - for one minute.
• Add in the brewer's yeast, stirring constantly until incorporated.
• Stir in coconut milk and lemon and heat over medium - stirring often until thickened.
• Add salt & pepper to taste.

VEGAN CREAM SAUCE/GRAVY

Steps:

• Mix up the soy milk (if making it from powdered mix) in a blender.
• Add 1/2 cup raw cashews. Blend.
• Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk. Add a little more oil if necessary.
• As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. (It is OK if cashews are not completely ground up.).
• Add salt, flavoring and onion powder. (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring.).
• Stir well.
• Continue to stir as it cooks and thickens, to avoid lumps.
• When thickened and bubbling evenly, it is done.
• It works great as a pasta sauce at this thickness. If necessary, thin slightly with water or soy milk, to consistency desired.

VEGAN CREAMY MUSHROOM SAUCE

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.