Vegan Creamy Mushroom Sauce Recipes
VEGAN MUSHROOM SAUCE
Rich and creamy vegan mushroom sauce made with homemade cashew cream for a seriously delicious sauce that is divine over anything and everything!
Provided by Alison Andrews
Categories Gluten-Free Sauce Savory Side
Time 30m
Number Of Ingredients 11
Steps:
- Prepare the cashew cream. Add the cashews, water and salt to the blender jug and blend until smooth. Set aside.
- Prepare the mushroom sauce. Add the vegan butter and oil to a frying pan and then add the crushed garlic and dried thyme and sauté together until the butter is melted and the mix is heated.
- Then add in the sliced mushrooms and sauté until the mushrooms are softened.
- Add in the vegetable stock and all the cashew cream and stir it in. Lower the heat and bring to a simmer and keep stirring until it's thickened.
- Add salt and black pepper.
- Serve over anything and everything that needs a sauce (more ideas in the blog post)!
Nutrition Facts : ServingSize 1 Serve, Calories 271 kcal, Sugar 4 g, Sodium 812 mg, Fat 22 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 13 g, Fiber 2 g, Protein 8 g, UnsaturatedFat 16 g
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.
Nutrition Facts : Calories 759 kcal, Carbohydrate 125 g, Cholesterol 0 mg, Fiber 9 g, Protein 27 g, SaturatedFat 3 g, Sodium 246 mg, Sugar 12 g, Fat 17 g, ServingSize 2 servings, UnsaturatedFat 0 g
VEGAN CREAMY MUSHROOM SAUCE
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
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
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