Mushroom Cream Sauce

April 4, 2018

Mushroom Cream Sauce

Dairy-Free, Gluten-Free, Oil-Free

This is a great alternative to a standard creamy mushroom sauce that would use dairy products. We like to use plant-based alternatives instead dairy because of the inflammatory problems associated with dairy, check out our blog The 4 Reasons You Should Stop Eating All That Dairy here to learn more!

This sauce is great on top of veggie noodles, or as a dip for vegetables!


– 1 small red onion (chopped)

– 1 container mushrooms

– 3 cloves garlic (chopped)

– 2 cups cauliflower

– 1/2 cup cashews

– 1 cup almond milk (try our homemade almond milk recipe here)


– Heat a saucepan on medium with about 1/2 cup low sodium vegetable broth (enough to lightly cover the bottom of the pan).

– Add onions, mushroom, and garlic and cook for about 5-10 minutes, stirring frequently. Add more vegetable broth as needed to keep the bottom of the pan from sticking.

– Blend cauliflower, cashews, and almond milk in a food processor or blender.

– Once cooked, add onions, mushrooms, and garlic to the blender or food processor and blend to desired texture. 

Helpful tip: If you boil zucchini and squash noodles for a few minutes before serving it gives them a softer texture!

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