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    Home » Sides » Vegan Peppercorn Sauce

    Vegan Peppercorn Sauce

    Published: Apr 7, 2021 Modified: Apr 9, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peppercorn Sauce

    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.

    Peppercorn sauce pouring out over a tofu steak on a white plate.

    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:

    Photo of the ingredients needed to make a vegan peppercorn sauce.

    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.
    Vegan peppercorn sauce in a black skillet with a spoon.

    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.
    Collage of two photos showing butter added to a skillet and melted.
    • Add crushed garlic and sauté in the butter for a minute.
    Collage of two photos showing crushed garlic added to skillet and sautéed.
    • Add brandy and cook for a minute or two until the alcohol has cooked off and the liquid has slightly reduced.
    Two photo collage showing brandy added to skillet and cooked off until reduced slightly.
    • Add vegetable stock and bring to a simmer. Simmer for 2 to 3 minutes to reduce the liquid.
    Two photo collage showing vegetable stock added to skillet and cooked off until reduced slightly.
    • Add coconut cream, ground black pepper and soy sauce and stir in.
    Two photo collage showing coconut cream, black pepper and soy sauce added to skillet and mixed 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.
    Two photo collage showing reduced thickened vegan peppercorn sauce.

    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.

    Tofu steak topped with peppercorn sauce on a white plate with baby potatoes and broccoli.

    More Vegan Sauces

    1. Vegan Mushroom Sauce
    2. Vegan White Sauce (Bechamel)
    3. Vegan Cheese Sauce (Nut-Free)
    4. Tahini Sauce
    5. Vegan Tzatziki
    6. Vegan Tartar Sauce
    Vegan peppercorn sauce over a tofu steak on a white plate with baby potatoes and broccoli.

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

    Print
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    Vegan peppercorn sauce in a black skillet with a spoon.

    Vegan Peppercorn Sauce


    ★★★★★

    5 from 1 reviews

    • Author: Alison Andrews
    • Prep Time: 5 mins
    • Cook Time: 15 mins
    • Total Time: 20 minutes
    • Yield: 4-6
    • Diet: Vegan
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    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

    1. Heat a frying pan or skillet on medium heat, add butter and let it melt. 
    2. Add crushed garlic and sauté in the butter for a minute. 
    3. Add brandy and cook for a minute or two until the alcohol has cooked off and the liquid has slightly reduced. 
    4. Add vegetable stock and bring to a simmer. Simmer for 2 to 3 minutes to reduce the liquid. 
    5. Add coconut cream, ground black pepper and soy sauce and stir in. 
    6. Bring to a simmer and let it simmer, stirring regularly, until the sauce reduces and thickens. 
    7. The sauce will continue to thicken as it cools. 
    8. 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

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    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.
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    Reader Interactions

    Comments

    1. AvatarJulie says

      April 07, 2021 at 9:29 pm

      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.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        April 09, 2021 at 8:21 am

        That’s awesome Julie! I’m SO happy to hear that. Thanks for the amazing review.

        Reply
    2. AvatarJo Morris says

      April 07, 2021 at 5:54 pm

      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.

      Reply
      • Alison AndrewsAlison Andrews says

        April 09, 2021 at 8:19 am

        I think cashew milk would be a good option!

        Reply

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    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!

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