Vegan Creamy Mushroom Sauce

Vegan Creamy Mushroom Sauce

This creamy vegan mushroom sauce recipe is simple and delicious. By using zucchini as the base, you get a mushroom sauce that is full of nutrients. This is a creamy, satisfying sauce that doesn't make you feel tired and sluggish. You can serve this recipe over any whole grain or noodle, or millet, or even a sauteed vegetable. Garnish with your choice of fresh green herb.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Remove mushroom stems and slice mushroom tops. Keep separated.
  2. Step 2

    Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
  3. Step 3

    At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
  4. Step 4

    Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.