Vegan creamy mushroom sauce

This creamy mushroom sauce is super quick to make and so versatile, I use it in pasta dishes and as an alternative to a white sauce in lasagne. Once you realise how great it tastes you will wonder why you’ve been using jars of sauce for so long!

Here served with Seitan Mushroom Roast and Potatoes bakes with Baby Tomatoes and Rosemary.

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Vegan creamy mushroom sauce

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Course

Main Dishes, Sides

Cuisine

Easter, Traditional, Vegan

Servings

people MetricUS Imperial

Ingredients

• 200 g Shiitake mushrooms (button mushrooms will work if you can’t find shiitake)
• 1/2 cup soy or coconut yoghurt
• 1/2 lemon (juiced)
• 2 tbsp nutritional yeast
• 2 tbsp coconut oil
• 1 tsp salt and pepper (or to taste)

Course Main Dishes, Sides Cuisine Easter, Traditional, Vegan Servings people MetricUS Imperial Ingredients 200 g Shiitake mushrooms (button mushrooms will work if you can’t find shiitake) 1/2 cup soy or coconut yoghurt 1/2 lemon (juiced) 2 tbsp nutritional yeast 2 tbsp coconut oil 1 tsp salt and pepper (or to taste)

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Instructions

1. Slice mushrooms and fry in coconut oil until they start to reduce in size. They should still be firm and not too soft.
2. Mix the yoghurt with lemon juice and nutritional yeast in your blender until a it forms a creamy sauce.
3. Remove the pan with mushrooms from the heat and pour the sauce over them. You need to mix it very quickly, as otherwise it will start to curdle.
4. Add salt and pepper to taste.
5. Return to the heat and stir continuously for 1 minute. Serve immediately.

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