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Vegan mushroom sauce on a frying pan
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5 from 1 vote

Vegan mushroom sauce

This vegan mushroom sauce is so creamy and so easy to make! You can make it for dinner every time you are in a rush or even batch cook it and freeze it for another day!
Course Main Course
Cuisine American
Keyword coffee, cream sauce, mushrooms
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people


  • Nonstick frying pan


  • 1 large onion finely chopped
  • 300 gram white mushrooms
  • 1 large garlic clove (or 2 medium garlic cloves)
  • 25 ml white wine
  • 1 tablespoon dijon mustard
  • 200 ml vegan cream
  • 1 tablespoon dried chives
  • pinch of black pepper
  • pinch of salt


  • Heat a drizzle of olive oil on a frying pan over medium heat. When shimmering, add the chopped onion and mushrooms and fry until golden, which should take about 8 to 10 minutes.
  • Add the minced garlic and fry for 2 minutes. Add the white wine and simmer until it has evaporated.
  • Add the remaining ingredients and stir for 2 minutes.


Storage - transfer this to an airtight container and let cool down before closing the container. When cold, close the container and store it in the fridge.
How to freeze it - You could freeze this sauce. Simply store it in an airtight container and place it in the freezer! Super simple!
How to reheat it - To reheat, you could use the microwave or, if you would like some extra sauce, transfer it to a frying pan and add some unsweetened plant-based milk until the sauce reaches your desired consistency.