This recipe was developed out of necessity last year when my husband and I cut dairy out of our diets for a bit. Since we both love cheese, I felt the need to experiment with different dairy free recipes – everything from vegan cashew nut cheeses to vegan parmesans, and even gelatin-based Paleo cheeses. This creamy mushroom sauce is a spin-off on a creamy Alfredo, but without all the heavy fats that make you feel overstuffed and bloated 😀
You can play around with the ingredients listed in the recipe, making your version thicker or thinner to preference. I use unsweetened cashew milk for savory recipes like this, as I find it to be the most neutral in flavor. Unsweetened coconut milk like this one could also work.
Although any mushroom would work, I have a preference for cremini mushrooms as they lend an awesome texture and unique richness to this recipe. Baby bella mushrooms would also work. But, if you can’t find these, regular button mushrooms will certainly do fine.
Unsalted chicken broth adds another layer in flavoring and lightening up this creamy sauce. If you are vegetarian, you could swap for vegetable broth, but I would still suggest a low-sodium or ‘no added salt’ version; it should always be up to you to control the amount of salt in your recipes, not the manufacturers!
Finally, the sauce is thickened with whatever gluten-free starches I have within reach, usually arrowroot flour, tapioca starch, or brown rice flour. If you don’t need to avoid gluten, you could use a little whole grain wheat or spelt flour instead.
To add that “cheesy” flavor, I use nutritional yeast, which is a vegetarian and vegan source of protein, B vitamins (especially vitamin B12), iron, and zinc. I hope you find enjoyment in this recipe as I have time and time again!
Creamy Mushroom Sauce (Dairy Free)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 oz. cremini mushrooms washed and sliced
- 2 cloves garlic minced
- 1 cup unsweetened cashew nut milk
- 1/2 cup or more unsalted chicken broth (I like Kitchen Basics brand)
- 1/4 teaspoon dried thyme or rosemary if you prefer
- 1/8 teaspoon garlic powder
- 1/8 teaspoon freshly ground nutmeg
- 1 tablespoon brown rice flour tapioca starch or arrowroot flour (or more, depending on how thick you like your sauce)
- Salt and pepper to taste
- 1-2 tablespoons Nutritional Yeast or to taste
Instructions
- In a medium saucepan, saute sliced mushrooms in oil till softened, about 3-4 minutes.
- Add garlic (both fresh and powder), thyme, and nutmeg. Cook until garlic is fragrant, about one minute. Stir the pan so garlic doesn't burn.
- Add the cashew nut milk and broth and bring sauce to a simmer.
- Meanwhile in a small bowl, whisk together 2 tablespoons of water or broth and your chosen thickener (brown rice flour, tapioca starch, arrowroot flour, etc.) until it forms a thick paste.
- Add to the sauce and whisk until combined. Sauce will slowly thicken.
- Add nutritional yeast, salt, and freshly cracked black pepper.
- Simmer for another minute or so. Adjust seasonings as desired.
