• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Ɨ

    Home Ā» Sides Ā» Dairy Free Mushroom Sauce

    Dairy Free Mushroom Sauce

    Published: Oct 24, 2019 Modified: Oct 24, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    4.2Kshares
    Dairy Free Mushroom Sauce

    Rich and creamy dairy free mushroom sauce with an unusual ingredient that just works so well! Simple recipe that you’ll want to serve with everything!

    Dairy free mushroom sauce over penne in black bowls.

    This dairy free mushroom sauce is so good served over pretty much anything. 

    Over rice? Fabulous. On baked potatoes? Unbelievable. On pasta? Yum!

    It’s a simple 8-ingredient sauce that you can whip up anytime and turn some boring old rice or pasta into a gourmet meal.

    And it has a surprise ingredient: tahini!

    Tahini creates the creaminess and richness of this sauce. It’s not what you would usually think of adding to a mushroom sauce but seriously it works sooo well in this recipe and you’ll love the richness of flavor. 

    We do have another vegan mushroom sauce that you will also love and that one is made with homemade cashew cream for a seriously creamy result. Check that one out too. Heck, why not try both recipes! I think you will love them both. And if you love all things mushrooms then also check out our delicious vegan stuffed mushrooms. 

    Mushroom sauce over penne with chopped cilantro.

    How To Make Dairy Free Mushroom Sauce

    • It’s so simple to make this delicious sauce. Start off with slicing your mushrooms. 
    • Then mix up some soy sauce, sesame oil, maple syrup, crushed garlic, dried rosemary and thyme in a mixing bowl or measuring jug. 
    • Add the sliced mushrooms to a pan and pour over the sauce. SautĆ© the mushrooms until softened and then continue to sautĆ© until the water is reduced.
    • When the sauce is reduced so that there is only a little water remaining, turn the heat down low and stir in some tahini. Remove from the heat. 
    • Serve over penne (or rice or baked potatoes or anything you like) with chopped cilantro for garnish.

    Step by step process photo collage of making a dairy free mushroom sauce.

    Pro Tips for the Best Mushroom Sauce

    We used simple white button mushrooms for this sauce, but you could also use portobellini mushrooms (also called cremini or baby bella). Either type of mushroom will work great in this sauce. 

    Use a high quality tahini. It should be a really great tasting tahini. Soom is a good brand (available on Amazon). Otherwise just use a brand that you know tastes good. 

    SautĆ© the mushrooms until there is a little water remaining. If you sautĆ© them for too long then all the water will evaporate and then the sauce will be too dry. So you want some of the water from the mushrooms to mix up with the tahini to create a delicious rich sauce. 

    Storing and Freezing

    Keep leftovers in the fridge and enjoy within 3-4 days. It is also freezer friendly if you want to freeze it. Let it defrost in the fridge overnight when you’re ready to use it. 

    Dairy free mushroom sauce with chopped cilantro over penne.

    More Vegan Sauces!

    1. Vegan Cheese Sauce (Nut Free)
    2. Vegan Peanut Sauce
    3. Vegan White Sauce
    4. Vegan Peppercorn Sauce
    5. Vegan Bolognese Sauce
    6. Cashew Cheese Sauce

    Penne with dairy free mushroom sauce and chopped cilantro in a black bowl.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Dairy free mushroom sauce

    Dairy Free Mushroom Sauce


    ★★★★★

    4.5 from 15 reviews

    • Author: Alison Andrews
    • Prep Time: 10 mins
    • Cook Time: 15 mins
    • Total Time: 20 mins
    • Yield: 4
    Print Recipe
    Pin Recipe

    Description

    Rich and creamy dairy free mushroom sauce with an unusual ingredient that just works so well! Simple recipe that you’ll want to serve with everything!


    Ingredients

    • 18 oz (500g) White Button Mushrooms*
    • 2 Tbsp Dark Soy Sauce
    • 1 Tbsp Sesame Oil
    • 3 Tbsp Maple Syrup
    • 1 tsp Crushed Garlic
    • 1 tsp Dried Rosemary
    • 1 tsp Dried Thyme
    • 1/3 cup (80ml) Tahini*

    Instructions

    1. Start off with slicing your mushrooms.
    2. Then mix up the soy sauce, sesame oil, maple syrup, crushed garlic, dried rosemary and thyme in a mixing bowl or measuring jug.
    3. Add the sliced mushrooms to a pan and pour over the sauce. SautƩ the mushrooms until softened and then continue to sautƩ them until the water is reduced.
    4. When the sauce is reduced so that there is only a little water remaining, turn the heat down low and stir in the tahini. Remove from the heat.
    5. Serve over penne (or rice or baked potatoes or anything you like) with chopped cilantro for garnish.

    Notes

    *This is around 5 and 1/4 cups whole mushrooms.

    *Use a good quality, good tasting Tahini.

    *SautƩ the mushrooms until there is a only a little water left (but there is still some water left). If you sautƩ them for too long so that all the water has evaporated then the sauce will be too dry. So you want to have some of the water from the mushrooms to mix up with the tahini to create a delicious rich sauce.

    *Nutritional information is for the sauce only and does not include anything you might serve it with.

    • Category: Side, Savory, Gluten-Free
    • Method: Stovetop
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1/4 of the Recipe
    • Calories: 225
    • Sodium: 373mg
    • Fat: 14.6g
    • Saturated Fat: 2g
    • Carbohydrates: 20.2g
    • Fiber: 3.3g
    • Protein: 7.2g

    Keywords: dairy free mushroom sauce

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

    Get Your Copy! It's FREE!
    4.2Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Lemon Curd
    Next Post: Vegan Quinoa Salad »

    Reader Interactions

    Comments

    1. AvatarAnna says

      June 30, 2020 at 8:13 am

      Another awesome recipe, thank you! My daughter is fussy so I left out the tahini and just made a nice thin sauce and chucked it over pasta she loved it too 😊

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        June 30, 2020 at 10:23 am

        Thanks Anna!

        Reply
    2. AvatarTaisha says

      June 11, 2020 at 7:42 pm

      Love love love this! I used a touch less maple syrup (2.5ish tbsp, finely diced fresh herbs and garlic, and Trader Joe’s tahini. Only used 16 oz of mushrooms but made no difference! When I realized I let the water evaporate a bit too much added a little more soy sauce and a few tsp do water and it thinned he sauce out just enough. This ones staying in my recipe book, bravoooo!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        June 12, 2020 at 8:59 am

        Awesome! Thanks Taisha!

        Reply
    3. AvatarEmma Brooker says

      November 10, 2019 at 11:07 am

      Genius recipe! Even my vegan-sceptic non mushroom loving12 year old said it was great. I reduced soya and syrup to cut down on sugar and salt. Fresh rosemary and thyme make a big difference.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 11, 2019 at 10:52 am

        So happy to hear Emma! Thanks for the wonderful review. šŸ™‚

        Reply
    4. AvatarLinda Morris says

      November 06, 2019 at 1:15 pm

      Sorry Alison but this one didn’t go down very well with me, think it must be the Tahini that I didn’t like (I have never used this before) . There is always a first for everything and this is the first one of your wonderful recipes that I have not taken to. I cooked your vegan Wellington yesterday and, although the pastry wasn’t to my liking, the filling was absolutely lovely. Will try my own almond flour pastry next time, instead of shop bought, and the result should be much improved. Am now in the habit of recommending your site to every veggie/vegan I know.

      ★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 07, 2019 at 8:24 am

        Hi Linda, it could be that you don’t like the taste of tahini since you haven’t used it before or it could be that the brand you used is a more bitter tasting one. This is why one of my ‘pro tips’ is to use a brand of tahini that you like the taste of. šŸ™‚ Thanks so much for recommending our site to others! šŸ™‚

        Reply
    5. AvatarSatin says

      November 04, 2019 at 10:15 am

      A great twist on the usual mushroom recipes. I would never have thought of using tahini but gosh does it work well. Wonderfully delicious! The kids loved it on penne pasta. Another favourite recipe to add to my vegan family meal repertoire! Thank you!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 05, 2019 at 7:42 am

        It does work so well! So happy you enjoyed it! Thanks so much for the wonderful rating Satin!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter
    • Classic Vegan Waffles

    Vegan Desserts

    • Vegan Custard
    • Vegan Strawberry Cupcakes
    • The Most Amazing Vegan Chocolate Cake
    • Vegan Banana Bread Muffins
    • Vegan Coffee Cake
    • Vegan Strawberry Cake

    See ALL Dessert Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright Ā© 2021 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!