Vegan Mushroom Cream Sauce For Pasta

Vegan mushroom cream sauce

The Spruce 

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 2 servings
Nutritional Guidelines (per serving)
998 Calories
17g Fat
179g Carbs
34g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 998
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 1389mg 60%
Total Carbohydrate 179g 65%
Dietary Fiber 14g 51%
Protein 34g
Calcium 394mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Enjoy the taste of a deliciously creamy vegan mushroom sauce. Instead of cream, this dairy-free recipe uses vegan margarine and soy milk, and it's easy to make from scratch. 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. You can also pour it over egg noodles, baked potatoes, or any type of mock meat, including tofu steaks.

Make this sauce with any variety of mushrooms you like. Try button, oyster, portobello, or shiitake mushrooms, or create a custom combination of mushrooms. There are also many ways you can adapt it for other meals. For instance, you can skip the mushrooms for a dairy-free white sauce, switch out the herbs, or add veggies.


  • 2 tablespoons vegan margarine (divided)
  • 8–12 ounces mushrooms (sliced)
  • 1 clove garlic (minced)
  • 1 tablespoon flour
  • 1 1/4 cups soy milk (unsweetened)
  • 1 tablespoon parsley (fresh; chopped, plus more for garnish)
  • 1/2 lemon (juiced; about 1 to 1 1/2 tablespoons)
  • Pinch of salt (sea or Kosher; to taste)
  • Pinch of black pepper (freshly ground; to taste)
  • 10 ounces pasta (cooked according to package instructions)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan mushroom cream sauce
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  2. Melt 1 tablespoon of the vegan margarine in a saucepan over medium heat. Add the mushrooms and garlic and sauté until soft, about 4 to 5 minutes. Remove the mushrooms and garlic from the pan and set aside.

    Melt butter and mushrooms
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  3. Again over medium heat, melt the second tablespoon of vegan margarine. Stir in the flour to form a paste and allow to cook for about 1 minute.

    Stir in flour into butter
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  4. Gradually stir in the soy milk and whisk the mixture together until it's smooth and a thick paste.

    Cream sauce
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  5. Add the mushrooms, fresh parsley, lemon juice, salt, and pepper. Cook for 1 to 2 minutes, or until thick.

    Add mushrooms to sauce
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  6. Pour the fresh mushroom cream sauce over warm cooked pasta or noodles, garnish with fresh chopped parsley (if desired), and serve immediately.

    Pour sauce over pasta
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  7. Enjoy!


  • When finishing the sauce, there are a couple of things you can do if it doesn't get as thick as you like. The first step to try is to simply turn up the heat. Stir it regularly and watch it so the sauce doesn't scorch.
  • 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.

Recipe Variations

  • Use almond milk instead of soy milk.
  • Add other herbs like basil, oregano, rosemary, or thyme, or use an Italian seasoning blend for extra flavor.
  • Chop half an onion and add it to the mushroom and garlic sauté. Or add chopped green onions to the pan along with the parsley and lemon juice.