Vegan Rich and Creamy Roomsaus
Indulge in the luxurious flavors of this Vegan Rich and Creamy Roomsaus, a dairy-free twist on classic creamy mushroom sauce. Featuring a rich base of coconut milk and nutritional yeast, this sauce delivers velvety texture and umami-packed depth of flavor. Sautéed mushrooms, garlic, and onions are infused with aromatic thyme, rosemary, and a hint of soy sauce or tamari for a gluten-free option. The perfect balance of savory and creamy, this sauce is thickened to perfection with a simple cornstarch slurry, making it an ideal choice to drizzle over pasta, roasted vegetables, or mashed potatoes. Ready in just 30 minutes, this plant-based recipe is a quick and versatile addition to your weeknight meals, and with its fresh parsley garnish, it's as gorgeous as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 250 grams Mushrooms, sliced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 250 milliliters Vegetable broth
- 200 milliliters Coconut milk (full-fat)
- 3 tablespoons Nutritional yeast
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- to taste Salt
- to taste Black pepper
- as needed Chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion, and sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the sliced mushrooms and cook until they release their juices and begin to brown, approximately 5-7 minutes.
Add the dried thyme, dried rosemary, and soy sauce (or tamari) to the skillet, stirring well to combine the flavors.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the coconut milk and nutritional yeast, cooking for another 5 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry.
Gradually add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 2-3 minutes.
Season the sauce with salt and black pepper to taste.
Once the desired consistency is reached, remove from heat and serve hot. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 20.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 126 mg | 10% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2384 mg | 51% | |
*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.
