Vegan Homemade Mushroom Cream
Indulge in the rich, savory flavors of this Vegan Homemade Mushroom Cream, a dairy-free twist on a classic comfort food staple. Made with hearty cremini mushrooms, creamy coconut milk, and a touch of nutritional yeast for that signature umami depth, this velvety sauce is a dream come true for plant-based eaters. The addition of fresh thyme, garlic, and soy sauce creates an aromatic blend that’s both wholesome and flavorful. Perfect as a pasta sauce, soup base, or even a dip, this recipe comes together in just 30 minutes, making it a quick and versatile addition to your weeknight meal rotation. Whether you're vegan or simply looking to cut down on dairy, this creamy mushroom recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 250 grams Cremini mushrooms
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 250 milliliters Vegetable broth
- 200 milliliters Coconut milk
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce
- 1 teaspoon Thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Clean and slice the cremini mushrooms. Finely chop the onion and garlic cloves.
In a large pan, heat the olive oil over medium heat.
Add the chopped onion and garlic to the pan and cook until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the pan and sauté for another 5 minutes, or until the mushrooms have released their moisture and are beginning to brown.
Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to let the flavors meld.
Add the coconut milk, nutritional yeast, soy sauce, thyme, salt, and black pepper to the pan. Stir to combine.
Reduce the heat to low and let the mixture simmer for another 7-8 minutes, stirring occasionally, until the sauce has thickened slightly.
Remove from heat and allow the mixture to cool slightly.
Transfer the mushroom mixture to a blender or use an immersion blender to puree until smooth and creamy.
Taste and adjust seasoning if necessary.
Serve the mushroom cream as a sauce over pasta, use it as a base for soups, or enjoy it as a savory dip.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 28.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
