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You won't believe this creamy mushroom sauce is gluten-free, dairy-free, and vegan! Pairs perfectly with pasta, meat, or vegetables.
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Vegan Mushroom Cream Sauce

You won't believe this creamy mushroom sauce is gluten-free, dairy-free, and vegan! Pairs perfectly with pasta, meat, or vegetables.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 4

Ingredients

  • ½ cup raw, unsalted cashews soaked in boiling water for 30+ minutes
  • ½ cup water
  • 3 tablespoon vegan butter or olive oil
  • 1 package sliced cremini mushrooms 227g
  • 2 cloves garlic minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 pinch salt & pepper
  • 1 cup vegetable broth
  • ¼ cup (vegan) parmesan
  • 4 servings your favourite pasta if cooking with pasta, ravioli goes great

Instructions

  • Begin by soaking the cashews in boiling water at least 30 minutes before cooking. When ready to cook, drain the cashews and add to a high-speed blender along with the ½ cup water. Blend for 2 minutes until silky smooth and set aside.
  • In a large skillet over medium-high heat, melt the vegan butter or olive oil. Add the entire package of mushrooms and sauté for 3 minutes.
  • Lower the heat to medium-low and add the garlic and spices. Cook for 2 minutes.
  • Add in the vegetable broth and cashew cream. Use more or less broth to get the sauce to your desired consistency. Stir to fully incorporate and cook for 3 minutes. Add the (vegan) parmesan at the end and stir to melt.
  • Serve as a side sauce or add your favourite pasta to the skillet and stir. Serve immediately. Enjoy!