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Fettuccini with creamy mushroom sauce (vegan) on an Italian ceramic plate with yellow and blue designs.
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5 from 6 votes

Vegan Mushroom Sauce Recipe

This Vegan Mushroom Sauce is incredibly rich and creamy. You simply won’t believe it’s made without cream. Delectable, dairy-free and made with cashew cream, it's an amazing pasta sauce!
*Please note that the cashew cream should be made ahead of time. The quick and easy recipe is here.
Prep Time20 minutes
Total Time20 minutes
Course: Sauces
Cuisine: American
Keyword: rich vegan sauces, great to add to pasta
Servings: 6
Calories: 95kcal

Ingredients

  • extra virgin olive oil for the pan
  • 1 cup thinly sliced yellow onion
  • 6 cups (about 1½-pounds) mixed mushrooms (Crimini, Shiitake, Button, Oyster) washed and dried, thinly sliced
  • 1 generous tablespoon fresh thyme
  • ¼ cup dry sherry
  • 1 cup Cashew Cream
  • ½ to 1 cup vegetable stock

Instructions

  • Prep the pan and cook the onions. Coat the bottom of a large sauté pan with olive oil and place it over low-medium heat. Add the onions and, stirring often, cook until soft and slightly golden, about 7 minutes. Add the thyme, mix and sauté for another 30 seconds or so, until it's very aromatic.
  • Add the mushrooms and thyme. Turn the heat up, add a bit more olive oil and half of the mushrooms. Stirring often, cook until they've shrunk considerably. Then add the other half and sauté until they're all beginning to brown.
  • Deglaze the pan and add the cashew cream. Turn the heat down, add the sherry and mix. Turn the heat back up to cook it off and use a flat-edged spatula to scrape any bits of stuck ingredients off the bottom of the pan and back into the mix.
    Turn the heat to low, add the cashew cream and stock and mix until warm. Season to taste with salt and pepper. (Here’s How to Season to Taste.)

Notes

Calorie count is only an estimate.

Nutrition

Calories: 95kcal