5 o 8 mins. There are also many ways you can adapt it for other meals. I’m so intrigued by the vegan butter recipe and this mushroom sauce in particular! Rich and creamy vegan mushroom sauce made with homemade cashew cream for a seriously delicious sauce that is divine over anything and everything! I also put vegetable broth (no stock on hand) directly into my Vitamix with the mostly-blended cashews & water. For instance, you can skip the mushrooms for a dairy-free white sauce, switch out the herbs, or add veggies. I didn’t have fresh mushrooms, so I had to use a large can of mushroom pieces, drained. and simple comforting weeknight meal. ★☆ 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. Rude or insulting comments will not be accepted. , Omg, I’ve just discovered your blog and and I’m such a fan! *We used brown button mushrooms – also called portobellini mushrooms, baby bella mushrooms or cremini mushrooms. Definitely will be making this more often! You will love this creamy vegan mushroom sauce! Find out more about me here. Lower the heat and bring to a simmer and keep stirring until it’s thickened. ★☆ Please read my. I love mushrooms, and this was AMAZING!!! Try button, oyster, portobello, or shiitake mushrooms, or create a custom combination of mushrooms. And then… along with being insanely delicious it’s also so easy to make! Amazing! Thanks for sharing! Required fields are marked *, Rate this recipe Looking forward to trying more! 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. This recipe was so easy, and I couldn’t believe how quickly this thickened in the pan! Made it with roasted cabbage and cauliflower rice. Add the mushrooms, fresh parsley, lemon juice, salt, and pepper. Lower the heat and simmer and stir until it thickens. Added a red wine with the mushrooms for a tweak and have zero regrets! How to make Creamy Vegan Mushroom sauce. It is also freezer friendly if you’d like to freeze it. Again over medium heat, melt the second tablespoon of vegan margarine. ★☆ Your feedback is really appreciated! Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. So I gave it a try and well… it certainly seemed to work great in this recipe. 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! You can also pour it over egg noodles, baked potatoes, or any type of mock meat, … Enjoy the taste of a deliciously creamy vegan mushroom sauce. We’ll send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinners and you’ll be the first to know when new recipes are posted to the blog. Divine served over pasta or rice or potatoes or pretty much anything! This gives it a bit of a tang which of course adds that tang to this mushroom sauce. Rude or insulting comments will not be accepted. Please do us a favor and rate the recipe as well as this really helps us! Cook for 1 to 2 minutes, or until thick. This is a very good recipe. And deceptively easy! Deborah, So happy to hear that Deborah! Neither of those sauces use cashews. Thanks! Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' Hope this works out great for you. I love how you are explaining things so well! Way before I was vegan I was seriously into mushroom sauce over anything and everything. Instead of cream, this dairy-free recipe uses vegan margarine and soy milk, and it's easy to make from scratch. <3. Stir it regularly and watch it so the sauce doesn't scorch. 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. I love all of your recipes and I love you, Alison I cannot ‘wait’ to make this Much ♥️♥️♥️ to you! Bonus! Then add in the sliced mushrooms and sauté until the mushrooms are softened. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. You can use white button mushrooms instead, that would also work fine in this recipe. Thanks so much for sharing! 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. Fresh chopped parsley, garlic, and a touch of freshly cracked black pepper give it an Italian-inspired flavor that's perfect for fettuccine or linguine pasta. I used your cashew cream recipe, without lemon juice. Serve over anything and everything that needs a sauce (more ideas in the blog post). Heading over to check out more of your recipes! 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!). It is: Keep leftovers in the fridge and consume within 3-4 days. My carnivore husband even went crazy for it! Add other herbs like basil, oregano, rosemary, or thyme, or use an. I always have a container of unsalted cashews from Costco.) Thank you so much for this amazing recipe! Your email address will not be published. THANK YOU! Updated Aug 3, 2019 / Published: Jul 27, 2019 / This post may contain affiliate links. Add in the vegetable stock and cashew cream and stir in. Fresh chopped parsley, garlic, and a touch of freshly cracked black pepper give it an Italian-inspired flavor that's perfect for fettuccine or linguine pasta. I added crumbled tempeh and all purpose seasoning. *The cashew cream recipe as written uses 1 Tbsp of lemon juice. You can also stir in a bit more flour or even corn starch—1 tablespoon of either should do—to get it to thicken up. With a deliciously creamy vegan mushroom gravy pasta sauce, you can create a more-ish, creamy vegan pasta recipe … Thanks for posting! (Nutrition information is calculated using an ingredient database and should be considered an estimate. ), Vegetarian Portabella Mushroom Enchiladas, 51 Tasty Tofu Recipes to Make for Dinner Tonight, Vegetarian "Beef" Stroganoff With Vegan Beef Substitute. . 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. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. So happy to hear that Theresa, thanks so much for sharing! Comment Policy: Your feedback is really appreciated! This vegan mushroom sauce and pasta recipe are a quick (takes just 20 minutes!) Add the sliced mushrooms and Coos until golden. 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. Made this the other day and it was crazy good!! The first step to try is to simply turn up the heat. It’s really an ‘everything’ sauce in that it would go great with pretty much anything savory. I have been in love with mushroom sauce for a long time! 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. Please read my disclosure policy. Add some salt and pepper and you have a sauce to remember! Make this sauce with any variety of mushrooms you like. Made it, absolutely loved it. *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). Or add chopped green onions to the pan along with the parsley and lemon juice. Chop half an onion and add it to the mushroom and garlic sauté. Divine served over pasta or rice or potatoes or pretty much anything! And seriously I think the vegan version is better! Had it on jacket spud one day and toast the next. 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. (I’m going to get more cans of mushrooms to have on hand, for last-minute dinners. Much love to you too. Then add in some vegetable stock and a full batch of homemade cashew cream. Thank you so much Teresa! I’m the only vegan in my family and when I made this they really enjoyed it. Keep leftovers in the fridge and consume within 3-4 days. You can also use regular white button mushrooms in this recipe. Instead of cream, this dairy-free recipe uses vegan margarine and soy milk, and it's easy to make from scratch. Comment document.getElementById("comment").setAttribute( "id", "abe0d616ee318f58c72bf22c84ad8156" );document.getElementById("c008a0ee74").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Made the mushroom and garlic from the pan along with the mostly-blended cashews & water and lemon,! 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