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    Home » Vegan Sauces

    Vegan Mushroom Sauce

    Published: Jul 27, 2019 Updated: Nov 19, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    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!

    Vegan mushroom sauce topped with a sprig of fresh thyme in a frying pan.

    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. 

    And then… along with being insanely delicious it’s also so easy to make! Bonus!

    Of course if you love mushrooms then you’ll love our delicious vegan stuffed mushrooms and vegan garlic mushrooms, so check those out. Another amazing sauce that elevates anything you pour it on is our vegan peppercorn sauce. 

    Vegan mushroom sauce with a sprig of fresh thyme and a wooden spoon.

    How to Make Vegan Mushroom Sauce

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add raw cashews, water and salt to a blender jug and blend into a smooth cashew cream. Set aside.
    • Now add vegan butter and olive oil to a frying pan along with crushed garlic and dried thyme and heat that together, then add in sliced mushrooms and cook until they’re softened. 
    Two photo collage showing sliced mushrooms in a pan and sautéed.
    • Add vegetable stock and the full batch of homemade cashew cream. Lower the heat and simmer and stir until it thickens.
    Two photo collage showing cashew cream and vegetable stock added to mushrooms and mixed in.
    • Add some salt and pepper and you have a sauce to remember! 
    Two photo collage showing salt and pepper added to mushroom sauce and mixed in.

    Ingredient Notes

    Vegan butter and olive oil. We used both 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. 

    Mushrooms. We used cremini mushrooms in this recipe, also known as baby bella’s or portobellini mushrooms. You can use white button mushrooms instead, that would also work fine in this recipe. 

    Cashews. We didn’t soak the cashews first in this recipe, but we made the cashew cream in a Vitamix. If you think your blender may struggle, then place the cashews in a bowl, pour over boiling hot water from the kettle until the cashews are submerged. Leave them to soak for 15 minutes and then drain and rinse and continue with the recipe.

    If you don’t eat 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 uses cashews. 

    Vegan mushroom sauce with a wooden spoon.

    Serving Suggestions

    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 with a vegan burger or 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. 

    Vegan mushroom sauce with a sprig of thyme and a wooden spoon.

    Storing and Freezing

    Keep leftovers in the fridge and consume within 3-4 days.

    It is also freezer friendly if you’d like to freeze it. 

    Vegan mushroom sauce on a wooden spoon.

    More Vegan Mushroom Recipes

    1. Vegan Mushroom Stroganoff
    2. Vegan Mushroom Gravy
    3. Vegan Mushroom Risotto
    4. Baked Portobello Mushrooms
    5. Vegan Cream of Mushroom Soup
    6. Vegan Mushroom Pasta

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mushroom sauce in a skillet

    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!
    5 from 21 votes
    Print Pin Rate
    Course: Gluten-Free, Sauce, Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 271kcal
    Author: Alison Andrews

    Ingredients

    Cashew Cream:

    • 1 cup Raw Cashews (150g)
    • ½ cup Water (120ml)
    • ½ tsp Salt

    Mushroom Sauce:

    • 2 Tbsp Vegan Butter
    • 1 Tbsp Olive Oil
    • 1 tsp Crushed Garlic
    • 1 tsp Dried Thyme
    • 3 cups Mushrooms (300g) Sliced
    • ¾ cup Vegetable Stock (180ml)
    • ½ tsp Salt
    • ½ tsp Black Pepper
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    Instructions

    • 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)!

    Notes

    1. Cashews. You don’t have to soak the cashews first unless you have a weaker model blender. If you need to soak them first then you can place them in a bowl, pour over boiling water from the kettle and leave to soak for 15 minutes to soften and then drain and rinse. 
    2. Mushrooms. We used cremini mushrooms, also called portobellini mushrooms or baby bella’s. You can also use regular white button mushrooms in this recipe.
    3. Storing. Keep leftovers in the fridge and consume within 3-4 days. It is also freezer friendly if you’d like to freeze it.

    Nutrition

    Serving: 1Serve | Calories: 271kcal | Carbohydrates: 13g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 812mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    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.

    Reader Interactions

    Comments

    1. Melany says

      April 04, 2022 at 12:59 am

      Super yummy. My hubby and son aren’t wild about the texture of mushrooms, so I blended the whole sauce with the cashew portion. It was gobbled up!5 stars

      Reply
      • Alison Andrews says

        April 04, 2022 at 11:27 am

        Awesome! Thanks so much for sharing Melany!

        Reply
    2. Mia (Australia) says

      January 27, 2022 at 9:36 pm

      Made this last night. Blown away how good the sauce was! Be warned. It is very rich so you don’t need to eat that much. I dished up my usual portion size and battled to finish it. Next time, smaller portion with salad on the side.

      Reply
      • Alison Andrews says

        January 28, 2022 at 8:39 am

        So glad you enjoyed it Mia! Thanks for posting!

        Reply
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