Easy creamy mushroom sauce (dairy-free) with tender mushrooms in a healthy rich and creamy non-dairy sauce. Under 20 minutes for an easy vegan creamy mushroom sauce recipe for everything!
Why you'll love this mushroom sauce
- Made without dairy - this creamy, earthy and comforting vegan mushroom sauce is made without cream from dairy. A mushroom sauce with coconut milk or cashew cream make up the base of this creamy sauce. Perfect for plant-based diets.
- Incredibly versatile - liberally spoon this delicious sauce over gluten-free pasta or gnocchi, rice, baked potatoes, mashed potatoes, roasted vegetables, lentils, and more. A super creamy vegan mushroom pasta sauce, similar to a vegan stroganoff or vegan mushroom alfredo. Does mushroom sauce go with fish? Of course it does!
- Unami flavors - mushrooms are hearty, meaty, earthy and loaded with savory, umami flavor that's an easy addition to any meal.
- Simple, quick, easy - this healthy mushroom sauce is simple to make and ready in about 15 minutes. Perfect for meal prep, as leftovers or a quick weeknight dinner.
Enjoy this creamy mushroom gravy with Chickpea Veggie Burgers, Roasted Turkey Breast, Roasted Carrots and Chickpeas and Roasted Root Vegetables. Or enjoy it as a mushroom sauce for steak that's dairy-free. Sneak in some veggies like cauliflower, broccoli, spinach or kale to boost the nutrients.
Key ingredients and substitutions
- Mushrooms - cremini mushrooms have a mild, earthy flavor and meaty texture. Try layering the earthy flavors with shiitake, portobello, baby bellas, oyster or white button mushrooms.
- Olive oil and vegan butter - a perfect combination of healthful oil and buttery flavor. Substitute the vegan butter for ghee as another option.
- White wine - this enhances the flavor of the sauce but you can leave it out and increase the amount of broth in the mushroom recipe. You can also swap in lemon juice for the white wine.
- Vegetable broth - adds healthy depth to the creamy sauce. You could also use mushroom broth or chicken broth as a non-vegan option.
- Coconut cream or coconut milk - either works well in this recipe or substitute with cashew cream. No need for heavy cream. The coconut milk is not as thick and may need to be cooked down a few minutes longer. I don't find the mushroom gravy tastes at all like coconut due to the addition of garlic, broth and wine in the dish.
- Nutritional yeast - adds a cheesy flavor to the sauce without dairy and helps to thicken the mushroom gravy sauce. It also contains protein and B vitamins to help energize your metabolism. Or, substitute with vegan parmesan cheese.
note: for 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 recipe.
See recipe card for all ingredients and quantities.
How to make dairy-free mushroom sauce
- Heat vegan butter (or ghee) 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. This gives the mushrooms a chance to turn golden brown where they contact the pan. About 4 minutes.
- Mix in garlic and salt and allow to cook until fragrant. About 30 seconds.
hint: don't add the salt until you are satisfied with the browning of the mushrooms. If salt is added too soon, the mushrooms will become rubbery and not brown properly.
- 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).
- Add nutritional yeast and combine, this will thicken the sauce. Lower heat to low and simmer, uncovered, until sauce thickens to your likeness, stirring occasionally. About 2-3 minutes.
- Remove from heat and stir in fresh thyme. Or boost the flavor with sage, rosemary, hot sauce, soy sauce or fish sauce.
Tips, tricks and variations
- Clean and dry mushrooms - brush clean or wipe with a damp cloth and allow to dry. Damp mushrooms will cause steam while cooking.
- Golden brown - add mushrooms to a hot heavy pan, spread out evenly, leave alone and don't stir constantly. Leave mushrooms long enough to slightly caramelize and crisp on edges, then give them a stir. Stirring too often will make mushrooms rubbery.
- Hold off on salt - wait until the mushrooms are finished cooking to season with salt. If you add salt too early, the salt will draw water out of the mushrooms and cause them to steam.
note - Don't be afraid to add a wee little extra oil if the mushrooms are drying too much while cooking. It will help to encourage caramelization and crispy edges, adding to the flavor of the sauce.
The sauce will be thickened by the nutritional yeast. If you still find it thin simmer a little longer to reduce the liquid.
The sauce can be made up to 3 days in advance, store in an airtight container and heat before serving.
If you salt the mushrooms too eary 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.
- This easy creamy mushroom sauce can be stored in a glass airtight container in the fridge for up to 3 days.
- Can you freeze homemade mushroom sauce? Yes, the creamy sauce can be frozen. Allow it to thaw in the fridge and give it a good mix when re-heating. You can also freeze it on top of whichever vegetable or protein it was served with.
More serving suggestions
- Roasted Turkey Breast with Garlic and Herbs
- Baked Lemon Garlic Salmon Romesco
- Homemade Gluten-Free Sloppy Joes
- Vegan Chickpea Veggie Burgers
More recipes to try
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