Plant Based Creamy Mushroom Sauce

Photo: Yuli Cooks

I adore this sauce SO much! If you guys like creamy as much as I do but want to skip the heavy dairy additions that most white sauces call for, THIS IS THE RECIPE FOR YOU!

Idea: Swap out the mushrooms for peas, broccoli, etc! If you don’t love mushrooms – no fear, switch it up!


  • 3 Tbsp of Olive Oil [you can also use 1/4 C of butter if you’d like it more creamy]
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/4 cup flour OR 4 Tsp Arrowroot OR 2 Tbsp of cornstarch [whichever you have on hand to thicken]
  • 3.5 cups almond milk
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour [or arrowroot or cornstarch] until lightly browned, about 1 minute.
  2. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste.
  3. We of course, always sprinkle some red pepper on top!

recipe adapted from:

That’s it! We hope you love!

The Neilan Family

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