This vegan peppercorn sauce is rich and delicious! It’s made with coconut cream, brandy and lots of ground black pepper for a truly decadent sauce.
This vegan peppercorn sauce is so good you’ll find yourself eating it by the spoonful, forgetting entirely that it’s meant to go ON something. By the time you catch yourself, you’ve eaten half of it already.
But no worries, at least you’ve got some left to pour on top of your tofu steak. That’s a tofu steak pictured above and topped with this sauce it makes just about the most delicious meal ever.
Of course you could also pour this sauce over our vegan seitan steak or our portobello steak or our vegan chicken! Or pour it over vegan mashed potatoes. Any dish served with this sauce will be instantly elevated to a whole new level of delicious.
What You Need To Make It:
Ingredient Notes
- Vegetable stock – or broth will both work fine in this recipe.
- Ground black pepper – we go pretty heavy on the ground black pepper since this is a pepper sauce. If you want it a little milder you can cut back a little on the amount, but I don’t really recommend it.
- Coconut cream – should be canned and unsweetened. You can also use coconut milk so long as it is full fat, canned and unsweetened.
- Brandy – you can use any brandy and I highly recommend it. It’s SO tasty in this sauce. It cooks off completely and there is no alcohol in the end result. No one will be getting tipsy. But if you prefer not to use alcohol in cooking then you can leave it out or use extra vegetable stock instead.
How To Make Vegan Peppercorn 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.
- Heat a frying pan or skillet on medium heat, add butter and let it melt.
- Add crushed garlic and sauté in the butter for a minute.
- Add brandy and cook for a minute or two until the alcohol has cooked off and the liquid has slightly reduced.
- Add vegetable stock and bring to a simmer. Simmer for 2 to 3 minutes to reduce the liquid.
- Add coconut cream, ground black pepper and soy sauce and stir in.
- Bring to a simmer and let it simmer, stirring regularly, until the sauce reduces and thickens.
- The sauce will continue to thicken as it cools.
Make Ahead and Storing
Make ahead: You can make this sauce ahead of time, let it cool and place into the fridge for up to 24 hours and then reheat on the stovetop and serve.
Storing: Leftover sauce will keep well in a covered container in the fridge for 2-3 days. Reheat on the stovetop or in the microwave.
More Vegan Sauces
- Vegan Mushroom Sauce
- Vegan White Sauce (Bechamel)
- Vegan Cheese Sauce (Nut-Free)
- Tahini Sauce
- Vegan Tzatziki
- Vegan Tartar Sauce
Did you make this recipe? Be sure to leave a comment and rating below!
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Vegan Peppercorn Sauce
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 4-6
- Diet: Vegan
Description
This vegan peppercorn sauce is rich and delicious! It’s made with coconut cream, brandy and lots of ground black pepper for a truly decadent sauce.
Ingredients
- 1 Tbsp Vegan Butter
- 1 Clove Garlic (Crushed)
- 1/3 cup (80ml) Brandy*
- 1 cup (240ml) Vegetable Stock or Broth
- 1 cup (240ml) Canned Coconut Cream or Coconut Milk*
- 3 tsp Coarsely Ground Black Pepper
- 1 Tbsp Dark Soy Sauce
Instructions
- Heat a frying pan or skillet on medium heat, add butter and let it melt.
- Add crushed garlic and sauté in the butter for a minute.
- Add brandy and cook for a minute or two until the alcohol has cooked off and the liquid has slightly reduced.
- Add vegetable stock and bring to a simmer. Simmer for 2 to 3 minutes to reduce the liquid.
- Add coconut cream, ground black pepper and soy sauce and stir in.
- Bring to a simmer and let it simmer, stirring regularly, until the sauce reduces and thickens.
- The sauce will continue to thicken as it cools.
- Serve over tofu steaks or mashed potatoes or anything that needs a sauce.
Notes
*Brandy. You can use any brandy that you have on hand. It cooks off completely so no one will get tipsy from this sauce. But if you prefer not to use alcohol in cooking then you can leave it out or use extra vegetable stock instead.
*Coconut cream. This should be canned and unsweetened. You can also use coconut milk so long as it is full fat, canned and unsweetened.
*Make ahead. You can make this sauce ahead of time, let it cool and place into the fridge for up to 24 hours and then reheat on the stovetop and serve.
*Storing. Leftover sauce will keep well in a covered container in the fridge for 2-3 days. Reheat on the stovetop or in the microwave.
- Category: Side, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 4)
- Calories: 205
- Sugar: 1.8g
- Sodium: 412mg
- Fat: 14.8g
- Saturated Fat: 12.8g
- Carbohydrates: 5g
- Fiber: 0.4g
- Protein: 0.4g
Keywords: vegan peppercorn sauce
DELICIOUS! This popped up on my Instagram feed 10 minutes before I started cooking dinner. I’ve been so bored with my usual meals (so has my husband) and thought this was perfect to try and spruce things up. I happened to have all the ingredients on hand. The house smells amazing and I’m about to serve it on my meal now. I lost count of how many spoonfuls I’ve already consumed.
★★★★★
That’s awesome Julie! I’m SO happy to hear that. Thanks for the amazing review.
This sounds scrumptious, but I’m reluctant to give it try due to the coconut cream. I steer clear of coconut milk, cream, etc. What might I use as a substitute? Cashews, perhaps? I appreciate your suggestions.
I think cashew milk would be a good option!