Vegan Mushroom Cream Sauce For Pasta

Vegan mushroom cream sauce

The Spruce 

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
998 Calories
17g Fat
179g Carbs
34g Protein
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Nutrition Facts
Servings: 2 servings
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.)

Use any kind of mushrooms you like in this creamy vegan mushroom sauce. Try shiitake, oyster mushrooms, portobello, plain button mushrooms, or even a combination of mushrooms.

A mushroom cream sauce is often paired with meat, but it's just as dandy over fettuccine pasta, egg noodles, baked potatoes, or even tofu steaks or any kind of mock meat. Inspired by the flavors of Italian cuisine, this dairy-free, and vegan mushroom sauce is made with soy milk, a bit of fresh chopped parsley, garlic, and a touch of freshly cracked black pepper. You might also add a bit of crushed red pepper flakes or a dash of cayenne. Enjoy!


  • 2 tablespoons vegan margarine (divided)
  • 8 to 12 ounces mushrooms (sliced; try shiitake, oyster mushrooms, or portobello)
  • 1 clove garlic (minced)
  • 1 tablespoon flour
  • 1 1/4 cups unsweetened soy milk (or almond milk)
  • 1 tablespoon fresh parsley (chopped, plus more for garnish)
  • 1/2 lemon (juiced, about 1 to 1 1/2 tablespoons if you don't have fresh lemons)
  • Sea salt (or Kosher salt, to taste)
  • Fresh cracked black pepper (to taste)
  • 10 ounces cooked pasta (such as fettuccine or linguine, prepared 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, then add the mushrooms and garlic. Sauté the mushroom and garlic until soft - about 4 to 5 minutes. Remove the mushrooms and garlic from the pan and set them aside.

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

    Stir in flour into butter
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  4. Gradually stir in the soy milk and whisk the mixture together until smooth. You should have a thick paste.

    Cream sauce
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  5. Next, add the mushrooms, fresh parsley, lemon juice, sea salt or Kosher salt, and pepper and cook for 1 to 2 minutes. The sauce should begin to thicken. If it doesn't, turn up the heat or you could even add a bit more flour or even corn starch to get it to thicken up if needed.

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

    Pour sauce over pasta
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  7. Enjoy!

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