Rich and creamy vegan mushroom sauce made with homemade cashew cream for a seriously delicious sauce that is divine over anything and everything!
I have been in love with mushroom sauce for a long time! Way before I was vegan I was seriously into mushroom sauce over anything and everything.
And seriously I think the vegan version is better!
It’s not only completely divine, it’s also really versatile and can be used so many different ways.
Of course if you love mushrooms then you’ll love our delicious vegan stuffed mushrooms too, so check those out. Another amazing sauce that elevates anything you pour it on is our vegan peppercorn sauce.
How to Make Vegan Mushroom Sauce
And then… along with being insanely delicious it’s also so easy to make! Bonus!
Add some vegan butter and olive oil to a frying pan along with some crushed garlic and dried thyme and heat that together, then add in sliced mushrooms and cook until they’re softened.
Then add in some vegetable stock and a full batch of homemade cashew cream. Lower the heat and simmer and stir until it thickens. Add some salt and pepper and you have a sauce to remember!
Pro Tips for the Best Creamy Vegan Mushroom Sauce
We used both vegan butter and oil in this recipe, which might seem odd, but I was reading somewhere that using a little oil along with butter can make the butter seem to go further! So I gave it a try and well… it certainly seemed to work great in this recipe.
We used brown button mushrooms in this recipe, also known as baby bella’s or portobellini mushrooms or cremini mushrooms (lots of different names for those!).
You can use white button mushrooms instead, that would also work fine in this recipe.
If you have an issue with cashews, then you might want to try our tahini mushroom sauce instead or the mushroom sauce we used with our tofu burger recipe. Neither of those sauces use cashews.
And for serving, oh my this sauce is super versatile and would be totally divine served over vegan ‘meats’ like vegan steak or vegan chicken. It would also be wonderful over a baked potato or served with pasta or rice or even over vegan mashed potatoes or vegan cauliflower mashed potatoes.
It’s really an ‘everything’ sauce in that it would go great with pretty much anything savory.
You will love this creamy vegan mushroom sauce! It is:
- Rich and creamy
- Made with cashew cream
- Packed with mushroom flavor!
- Divine served over pasta or rice or potatoes or pretty much anything!
Keep leftovers in the fridge and consume within 3-4 days. It is also freezer friendly if you’d like to freeze it.
More Vegan Mushroom Recipes!
- Vegan Mushroom Stroganoff
- Vegan Mushroom Gravy
- Vegan Mushroom Risotto
- Baked Portobello Mushrooms
- Vegan Cream of Mushroom Soup
- Vegan Mushroom Pasta
So let us know what you think of this vegan mushroom sauce in the comments below and please rate the recipe too! Thanks!
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Vegan Mushroom Sauce
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
Description
Rich and creamy vegan mushroom sauce made with homemade cashew cream for a seriously delicious sauce that is divine over anything and everything!
Ingredients
- 2 Tbsp Vegan Butter
- 1 Tbsp Olive Oil
- 1 tsp Crushed Garlic
- 1 tsp Dried Thyme
- 10 oz (300g) Mushrooms (Sliced)*
- 3/4 cup (180ml) Vegetable Stock
- 1 Full Batch Homemade Cashew Cream (See notes)*
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- 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 cashew cream and stir 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)!
Notes
*We used brown button mushrooms – also called portobellini mushrooms, baby bella mushrooms or cremini mushrooms. You can also use regular white button mushrooms in this recipe.
*If you are using cashew cream that you’ve made according to a different recipe and not our recipe (though our recipe is recommended as that is what was tested) then the amount to use is 1 cup (8oz/226g). If you make it using our recipe, then just use all of it in this recipe and there is no need to measure it out.
*The cashew cream recipe as written uses 1 Tbsp of lemon juice. This gives it a bit of a tang which of course adds that tang to this mushroom sauce. We tried this sauce with the cashew cream made as written, and then we also tried it without the lemon juice, just with a Tbsp of extra water to replace the lemon juice. We liked it both ways, but with the lemon juice it has more of a tang, which is more reminiscent of a vegan mushroom stroganoff. whereas without the lemon juice, the flavor is more of a classic mushroom sauce flavor.
- Category: Savory, Side, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 of the Recipe
- Calories: 306
- Sugar: 3.8g
- Sodium: 760mg
- Fat: 24.6g
- Saturated Fat: 5.2g
- Carbohydrates: 15.5g
- Fiber: 2.1g
- Protein: 9.3g
Keywords: vegan mushroom sauce
This was so delicious and easy to make. I added hot mustard powder to the cashew cream sauce and one tablespoon of organic soy sauce to the mushroom sauce.
Thanks so much.
April
★★★★★
Awesome! Thanks April!
This is a very good recipe. I added crumbled tempeh and all purpose seasoning. Made it with roasted cabbage and cauliflower rice.
★★★★★
Sounds great! Thanks for sharing Lisa!
Amazing! Added a red wine with the mushrooms for a tweak and have zero regrets! Was planning to eat over pasta, but this may turn into a soup as I can’t stop sampling.
★★★★★
Awesome! Thanks for sharing Eleanor!
Everyone I made this for has loved it.
★★★★★
Awesome! Thanks Rozanne!
Made it, absolutely loved it. Had it on jacket spud one day and toast the next
★★★★★
Fantastic! Thanks Gemma!
Made this the other day and it was crazy good!! I’m the only vegan in my family and when I made this they really enjoyed it. It was so easy to make too!! Definitely will be making this more often! Thank you so much for this amazing recipe!
★★★★★
So happy to hear that Karen! Thanks so much for the awesome review!
I love mushrooms, and this was AMAZING!!! And deceptively easy! I used your cashew cream recipe, without lemon juice. As you recommended to quicken the blending process, I first dumped 1/2 cup kettle-heated water on top of the 1 cup cashews in my Vitamix, then prepped everything else. I didn’t have fresh mushrooms, so I had to use a large can of mushroom pieces, drained. I also put vegetable broth (no stock on hand) directly into my Vitamix with the mostly-blended cashews & water. This recipe was so easy, and I couldn’t believe how quickly this thickened in the pan! It was yummy over pasta…and on its own with a spoon! (I’m going to get more cans of mushrooms to have on hand, for last-minute dinners. I always have a container of unsalted cashews from Costco.) THANK YOU!
★★★★★
So happy to hear that Theresa, thanks so much for sharing!
Hi Alison
I just made the Mushroom Cream Sauce and OMG it was so delicious!
My carnivore husband even went crazy for it! Heading over to check out more of your recipes!
Thanks so much for sharing!
Looking forward to trying more!
Deborah
So happy to hear that Deborah! Thanks for posting! 🙂
Omg, I’ve just discovered your blog and and I’m such a fan! I’m so intrigued by the vegan butter recipe and this mushroom sauce in particular! I love how you are explaining things so well! Thanks for sharing! <3
So happy to hear! Thanks Pia! 🙂
I love all of your recipes and I love you, Alison💋 I cannot ‘wait’ to make this🙌🏻 Much ♥️♥️♥️ to you!
★★★★★
Thank you so much Teresa! Hope this works out great for you. Thanks for the lovely comment! Much love to you too. 🙂