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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 29 votes
    Print Pin Rate
    Course: Gluten-Free, Sauce, Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes 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
    Prevent your screen from going dark

    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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    5.5K shares

    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. Sevi says

      January 15, 2022 at 8:31 pm

      It blew our minds! I have been vegetarian for years and I always thought I couldn’t be vegan because I love cheese and cream. But you would never know there’s no cream or cheese in this sauce! We had it with brown rice and it was so unbelievably delicious!!! It definitely gets on our regular recipes list! Any recipe of yours I’ve tried is a triumph, sweet or savoury! Many thanks!!!5 stars

      Reply
      • Alison Andrews says

        January 17, 2022 at 12:12 pm

        That’s so awesome! Thanks so much Sevi!

        Reply
    2. Kimberly Windsor says

      January 06, 2022 at 3:22 pm

      My husband and I made this last night for a pasta dish and OMG it was so good!!! The base of the cream sauce is versatile and we could do so many variations with it! We added some more seasonings but I highly recommend this sauce. We also added a little nutritional yeast for thickness. Was so savory and yummy!!!5 stars

      Reply
      • Alison Andrews says

        January 07, 2022 at 5:51 pm

        Thanks so much Kimberly!

        Reply
    3. Cindy says

      October 11, 2021 at 8:00 pm

      My husband is not vegan and he absolutely loves this recipe. It’s easy to make and really delicious5 stars

      Reply
      • Alison Andrews says

        October 12, 2021 at 9:10 am

        Awesome Cindy! So happy to hear that!

        Reply
    4. trijbits says

      August 21, 2021 at 11:27 am

      Your photos look so good, I could hardly wait to make the trip to Costco to pick up their big pack of brown mushrooms. Made the sauce as directed, and it was delicious.
      The balance and combination of spices in your recipes almost always match my taste perfectly. Also, I might have mentioned before how much I appreciate your specifying both weight and volume (grams and ml) for ingredients. Nothing bugs me more than when a recipe calls for “3 medium bananas.” Honestly! 😂😂😂

      Karen in Japan5 stars

      Reply
      • Alison Andrews says

        August 21, 2021 at 2:10 pm

        Thanks for the awesome comment and review Karen! And I couldn’t agree more about the bananas! Same here!

        Reply
    5. Emily says

      June 16, 2021 at 4:27 pm

      Everyone who I’ve made this for has been blown away, amazing recipe, fab with penne/rigatoni/etc. Made exactly as directed (though once in a while leave out the lemon juice in the cashew cream if I don’t have, doesn’t seem to make much of a difference)5 stars

      Reply
      • Alison Andrews says

        June 17, 2021 at 9:36 am

        Fantastic! Thanks so much for the amazing review Emily!

        Reply
    6. April says

      January 03, 2021 at 12:38 am

      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.
      April5 stars

      Reply
      • Alison Andrews says

        January 04, 2021 at 10:23 am

        Awesome! Thanks April!

        Reply
    7. Lisa says

      October 30, 2020 at 4:03 am

      This is a very good recipe. I added crumbled tempeh and all purpose seasoning. Made it with roasted cabbage and cauliflower rice.5 stars

      Reply
      • Alison Andrews says

        October 31, 2020 at 11:43 am

        Sounds great! Thanks for sharing Lisa!

        Reply
    8. Eleanor says

      October 25, 2020 at 7:29 pm

      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.5 stars

      Reply
      • Alison Andrews says

        October 26, 2020 at 10:06 am

        Awesome! Thanks for sharing Eleanor!

        Reply
    9. Rozanne says

      July 21, 2020 at 1:15 am

      Everyone I made this for has loved it.5 stars

      Reply
      • Alison Andrews says

        July 21, 2020 at 9:51 am

        Awesome! Thanks Rozanne!

        Reply
    10. Gemma says

      May 08, 2020 at 8:29 am

      Made it, absolutely loved it. Had it on jacket spud one day and toast the next5 stars

      Reply
      • Alison Andrews says

        May 08, 2020 at 9:44 am

        Fantastic! Thanks Gemma!

        Reply
    11. Karen says

      May 02, 2020 at 5:54 am

      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!5 stars

      Reply
      • Alison Andrews says

        May 03, 2020 at 9:41 am

        So happy to hear that Karen! Thanks so much for the awesome review!

        Reply
    12. Theresa says

      April 29, 2020 at 11:48 pm

      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!5 stars

      Reply
      • Alison Andrews says

        May 01, 2020 at 1:41 pm

        So happy to hear that Theresa, thanks so much for sharing!

        Reply
    13. Deborah says

      February 15, 2020 at 12:30 pm

      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

      Reply
      • Alison Andrews says

        February 15, 2020 at 2:55 pm

        So happy to hear that Deborah! Thanks for posting! 🙂

        Reply
    14. Pia says

      August 03, 2019 at 8:48 am

      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

      Reply
      • Alison Andrews says

        August 03, 2019 at 11:36 am

        So happy to hear! Thanks Pia! 🙂

        Reply
    15. Teresa says

      July 28, 2019 at 3:57 pm

      I love all of your recipes and I love you, Alison???? I cannot ‘wait’ to make this???????? Much ♥️♥️♥️ to you!5 stars

      Reply
      • Alison Andrews says

        July 30, 2019 at 11:45 am

        Thank you so much Teresa! Hope this works out great for you. Thanks for the lovely comment! Much love to you too. 🙂

        Reply
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    5 from 29 votes (7 ratings without comment)

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