|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 179g||65%|
|Dietary Fiber 14g||51%|
|*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.|
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)
Gather the ingredients.
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.
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.
Gradually stir in the soy milk and whisk the mixture together until it's smooth and a thick paste.
Add the mushrooms, fresh parsley, lemon juice, salt, and pepper. Cook for 1 to 2 minutes, or until thick.
Pour the fresh mushroom cream sauce over warm cooked pasta or noodles, garnish with fresh chopped parsley (if desired), and serve immediately.
- 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.
- 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.