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Creamy Mushroom sauce in pan and on spatula

Creamy Vegan Mushroom Sauce

Valentina K. Wein
This Vegan Mushroom Sauce is incredibly rich and creamy. You simply won’t believe it’s not made with heavy cream. Made with cashew cream, this dairy free sauce is fantastic with chicken, steak, rice and pasta.
*Quick & Easy Cashew Cream recipe is here.
5 from 4 votes
Prep Time 20 mins
Total Time 20 mins
Course Sauces
Cuisine American
Servings 4
Calories 95 kcal


  • olive oil for the pan
  • ½ cup yellow onion, thinly sliced
  • 2 cups Crimini or Button mushrooms, washed and dried, thinly sliced
  • 1 teaspoon dried thyme
  • 1 tablespoon cream sherry
  • ¼ cup Cashew Cream


  • 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, about 7 minutes.
  • Add the mushrooms and thyme. Turn the heat up, add a bit more olive oil and the mushrooms. Stirring often, cook until they begin to brown, about 5 minutes. Add the thyme and stir. Cook for another 30 seconds or so.
  • 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 mix until warm. Season to taste with salt and pepper. (Here’s How to Season to Taste.)


Calorie count is only an estimate.
Keywords rich vegan sauces, great to add to pasta
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