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. Thanks so much for the awesome review! I’m so intrigued by the vegan butter recipe and this mushroom sauce in particular! , Omg, I’ve just discovered your blog and and I’m such a fan! Melt 1 tablespoon of the vegan margarine in a saucepan over medium heat. The first step to try is to simply turn up the heat. 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. You can also pour it over egg noodles, baked potatoes, or any type of mock meat, including tofu steaks. It was so easy to make too!! 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. This gives it a bit of a tang which of course adds that tang to this mushroom sauce. This is a very good recipe. It is also freezer friendly if you’d like to freeze it. (I’m going to get more cans of mushrooms to have on hand, for last-minute dinners. I’m the only vegan in my family and when I made this they really enjoyed it. So I gave it a try and well… it certainly seemed to work great in this recipe. Again over medium heat, melt the second tablespoon of vegan margarine. Add the mushrooms and garlic and sauté until soft, about 4 to 5 minutes. I love all of your recipes and I love you, Alison I cannot ‘wait’ to make this Much ♥️♥️♥️ to you! I added crumbled tempeh and all purpose seasoning. Instead of cream, this dairy-free recipe uses vegan margarine and soy milk, and it's easy to make from scratch. Thanks for posting! Definitely will be making this more often! Thank you so much for this amazing recipe! If you have an issue with cashews, then you might want to try our tahini mushroom sauce instead or the mushroom sauce we used with our tofu burger recipe. *We used brown button mushrooms – also called portobellini mushrooms, baby bella mushrooms or cremini mushrooms. 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. Add garlic and onion and cook for … Find out more about me here. ★☆ This recipe was so easy, and I couldn’t believe how quickly this thickened in the pan! How to make Creamy Vegan Mushroom sauce. 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?' It is: Rich and creamy; Made with cashew cream; Packed with mushroom flavor! Thanks for the lovely comment! Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. I also put vegetable broth (no stock on hand) directly into my Vitamix with the mostly-blended cashews & water. ★☆ 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. Add in the vegetable stock and cashew cream and stir in. You will love this creamy vegan mushroom sauce! It’s really an ‘everything’ sauce in that it would go great with pretty much anything savory. You can use white button mushrooms instead, that would also work fine in this recipe. Made it with roasted cabbage and cauliflower rice. Then add in some vegetable stock and a full batch of homemade cashew cream. And for serving, oh my this sauce is super versatile and would be totally divine served over vegan ‘meats’ like vegan steak or vegan chicken. Try button, oyster, portobello, or shiitake mushrooms, or create a custom combination of mushrooms. Sign up to our email list while you’re here too. Enjoy the taste of a deliciously creamy vegan mushroom sauce. Had it on jacket spud one day and toast the next. 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. We used both vegan butter and oil in this recipe, which might seem odd, but I was reading somewhere that using a little oil along with butter can make the butter seem to go further! Divine served over pasta or rice or potatoes or pretty much anything! Chop half an onion and add it to the mushroom and garlic sauté. You will love this creamy vegan mushroom sauce! Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. It was yummy over pasta…and on its own with a spoon! Amazing! It is also freezer friendly if you’d like to freeze it. Divine served over pasta or rice or potatoes or pretty much anything! Add the sliced mushrooms and Coos until golden. Instead of cream, this dairy-free recipe uses vegan margarine and soy milk, and it's easy to make from scratch. . Serve over anything and everything that needs a sauce (more ideas in the blog post). Or add chopped green onions to the pan along with the parsley and lemon juice. I love mushrooms, and this was AMAZING!!! I always have a container of unsalted cashews from Costco.) Was planning to eat over pasta, but this may turn into a soup as I can’t stop sampling. Thank you so much Teresa! It is: Keep leftovers in the fridge and consume within 3-4 days. 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. So let us know what you think of this vegan mushroom sauce in the comments below and please rate the recipe too! Add in the vegetable stock and cashew cream recipe as well as this really helps us ( more ideas the! 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