Vegan Lemon Chardonnay Cream Sauce
Elevate your plant-based meals with this luxurious Vegan Lemon Chardonnay Cream Sauce—a rich, tangy, and creamy delight that’s perfect for adding gourmet flair to your dishes. This dairy-free recipe combines the bright acidity of fresh lemon juice and zest with the depth of Chardonnay wine, creating a sophisticated flavor profile balanced by the creaminess of full-fat coconut milk. Nutritional yeast lends a subtle umami punch, while a cornstarch slurry ensures a velvety texture. Infused with sautéed shallots, garlic, and fresh parsley, this sauce comes together in just 30 minutes, making it both elegant and weeknight-friendly. Ideal for tossing with pasta, drizzling over steamed vegetables, or even as a sauce for plant-based proteins, it’s a versatile addition to your recipe repertoire. Keywords: vegan cream sauce, lemon Chardonnay sauce, dairy-free pasta sauce, plant-based cooking, quick vegan recipes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 cup Chardonnay wine
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 cup Coconut milk, full-fat
- 2 tablespoons Nutritional yeast
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium-sized saucepan, heat the olive oil over medium heat.
Add the chopped shallots and minced garlic to the pan, sautéing for about 2-3 minutes until the shallots are translucent and fragrant.
Pour the Chardonnay into the saucepan, allowing it to simmer and reduce by half, about 4-5 minutes.
Once reduced, stir in the lemon juice and lemon zest.
Add the coconut milk to the pan and stir to combine.
Sprinkle in the nutritional yeast, stirring until it is fully incorporated into the sauce.
In a small bowl, mix the cornstarch with water to create a slurry, then add it to the sauce, stirring continuously.
Allow the sauce to simmer gently until it thickens to your desired consistency, about 5-7 minutes.
Season with salt and freshly ground black pepper to taste.
Remove the sauce from heat and stir in the freshly chopped parsley.
Serve the vegan lemon Chardonnay cream sauce over your favorite pasta or drizzled over steamed vegetables.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 11.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1203 mg | 26% | |
*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.
