Easy creamy mushroom sauce with tender mushrooms in a rich and creamy non-dairy sauce. Under 20 minutes for an easy vegan creamy mushroom sauce recipe for everything!
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This vegan mushroom cream sauce is a must-have for any mushroom lover. Its rich and earthy flavors complement a wide variety of savory dishes, from cauliflower alfredo pasta to baked garlic salmon and chicken muffins. Made with simple ingredients, it’s the perfect addition to any weeknight meal.
The depth of flavor in this sauce, achieved by using a blend of cremini mushrooms and fresh thyme, makes it stand out as a go-to recipe for any occasion.
We eat a lot of mushroom recipes at family gatherings because everyone loves mushrooms, especially in creamy sauces. This recipe is an easy dairy-free option that everyone at the table can enjoy.
This mushroom cream sauce has become a staple in my kitchen. Especially on nights when I need something quick and delicious to add to a meal. Whether I’m serving it over cooked pasta or tucking it inside my homemade sloppy joes, it elevates any dish with minimal effort.
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Why You'll Love This Vegan Mushroom Cream Sauce
The blend of mushrooms and fresh thyme creates a rich and savory sauce with earthy flavors and deep umami notes that are hearty and meaty.
Pairs well with everything from al dente pasta to grilled vegetables or a vegan mushroom stroganoff.
Made without heavy cream, this sauce is perfect for those following plant-based diets.
Uses simple ingredients and takes under 30 minutes to make. It's easy to add to a weeknight meal.
Recipe Ingredients
You'll need the following ingredients to make this vegan mushroom cream sauce:
Ingredient Notes:
- Cremini mushrooms have a mild, earthy flavor and meaty texture. A mix of cremini mushrooms, shiitake mushrooms, or white button mushrooms provides a variety of textures and umami flavor.
- Olive oil and vegan butter is used for sautéing and adding a light, rich undertone. Swap the vegan butter for ghee (not vegan) if you like.
- Coconut cream gives the sauce its creamy texture without the use of dairy. You can also use full-fat coconut milk for a slightly thinner consistency.
- Nutritional yeast adds a hint of cheesy flavor to enhance and thicken the creamy sauce.
- White wine is optional, but adds a nice depth of flavor. If avoiding alcohol, a bit of vegetable broth works well.
- Low-sodium vegetable broth adds depth and rich flavor to the creamy sauce. Swap with mushroom broth or chicken broth, or use water with a splash of gluten-free soy sauce for a deep umami flavor.
- Fresh thyme gives the mushroom sauce an herby flavor.
See recipe card below for all ingredients and quantities.
How To Make Dairy-Free Mushroom Sauce
Step 1
Heat vegan butter and olive oil in a large skillet over medium-high heat.
Add mushrooms and cook until they have released their juices. Don't over-mix. Give the mushrooms a chance to turn golden brown where they contact the pan.
Mix in garlic and sea salt and cook for 30 seconds, until fragrant.
Step 2
Add white wine (or broth) to skillet. Stir to deglaze while loosening any bits. About 1 minute. Stir in broth and coconut cream (or coconut milk).
Step 3
Add nutritional yeast and combine, this will thicken the sauce. Lower heat to low heat and simmer, uncovered, until sauce thickens to your likeness, stirring occasionally. About 2-3 minutes.
Step 4
Remove from heat and stir in fresh thyme. Or boost the flavor with sage, rosemary, hot sauce, soy sauce or fish sauce.
Expert Tips
- Sauté the mushrooms properly: Cook on medium-high heat until they’re tender and slightly golden. This step ensures the best flavor in your creamy mushroom sauce. Wait to season with salt until the mushrooms are fully cooked to prevent them from releasing moisture too quickly, which can cause them to steam instead of sauté.
- Use a combination of mushrooms: For more complex flavors, try mixing baby bellas, shiitake mushrooms, or white mushrooms.
- Don’t rush the coconut cream: Add it slowly over low heat and stir gently for a smooth, cohesive sauce.
Common Questions
Yes, you can make it up to a day in advance. Store in an airtight container in the fridge and reheat gently on low heat.
Try cashew cream or unflavored soy milk for a similar creamy texture.
If you salt the mushrooms too early in the cooking process, they will release water, which can be difficult to cook off in a short amount of time and make the sauce runny. Continue to reduce sauce on stovetop until the desired consistency is reached. Cooking time will depend on the amount of water released from the mushrooms and whether you use coconut cream or coconut milk. If the sauce is still too thin, add more nutritional yeast, 1 tablespoon at a time to thicken.
If using dehydrated mushrooms, soak 2 ounces of dried mushrooms in 2 cups of hot water for 20 minutes, strain and reserve liquid. Use part or all mushroom water to replace vegetable broth in the recipe.
Serving Suggestions
- Over Pasta: Serve the creamy mushroom sauce on top of your favorite cooked pasta for a quick and easy weeknight meal.
- With Vegetables or Protein: Drizzle over grilled or roasted vegetables like cauliflower steaks, zucchini or chickpea veggie burgers. Or over your favorite protein like steak, chicken, roasted boneless turkey breast, or sloppy joes.
- On Grain Bowls: Spoon over quinoa or rice for a simple, satisfying dish.
Storage Tips
- Refrigerator: Store the mushroom sauce in an airtight container for up to 3-4 days. Reheat on medium heat for the best results.
- Freezer: Can you freeze homemade mushroom sauce? It's not ideal, but yes, the creamy sauce can be frozen. Allow it to thaw in the fridge and give it a good mix when re-heating in the microwave or stovetop since the coconut cream may separate.
More Mushroom Recipes To Try
📖 Recipe
Easy Creamy Mushroom Sauce
Equipment
- 1 large sauté pan
Ingredients
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 16 ounces (453 grams) mushrooms, sliced
- 2 garlic cloves, minced
- ¼ teaspoon fine sea salt
- ¼ cup (58 ¾ grams) white wine or vegetable broth
- ½ cup (117 ½ grams) low-sodium vegetable broth
- 1 cup (240 grams) coconut cream or coconut milk
- ½ cup (35 grams) nutritional yeast
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
Instructions
- Heat vegan butter and olive oil in a large skillet over medium heat.1 tablespoon vegan butter, 1 tablespoon olive oil
- Add mushrooms and cook until they have released their juices. Don't over-mix. This gives the mushrooms a chance to turn slightly golden brown where they contact the pan. About 4 minutes.16 ounces mushrooms, sliced
- Mix in garlic and salt and allow to cook until fragrant. About 30 seconds.2 garlic cloves, minced, ¼ teaspoon fine sea salt
- Add white wine (or broth) to skillet. Stir to deglaze while loosening any bits. About 1 minute.¼ cup white wine or vegetable broth
- Stir in broth and coconut cream (or coconut milk). Add nutritional yeast and combine. Lower heat to low and simmer, uncovered, until sauce thickens to your likeness, stirring occasionally. About 2-3 minutes.½ cup low-sodium vegetable broth, 1 cup coconut cream or coconut milk, ½ cup nutritional yeast
- Remove from heat and stir in thyme.2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
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Notes
- Brush clean or wipe with a damp cloth and allow to dry. Damp mushrooms will cause steam while cooking.
- Wait to season mushrooms with salt. If you add salt too early, the salt will draw water out of the mushrooms causing them to steam.
- Store the mushroom cream sauce in an airtight container for up to 3-4 days. Reheat on medium heat for the best results.
Pickle says
This sauce is perfect
Jacqui Wilson says
I'm so happy you enjoyed the mushroom sauce. We make it at home all the time!
Jenny says
Such an easy recipe! Made this mushroom sauce for steak and everyone loved it. I'm putting it on pasta next time. Definitely will be making it on repeat!
Jacqui Wilson says
I'm so happy you're enjoying this mushroom recipe. I find myself making it all the time!