Vegan Cream Sauce Recipes
VEGAN MUSHROOM CREAM SAUCE FOR PASTA
Steps:
- Gather the ingredients.
- Melt 1 tablespoon of the vegan margarine in a saucepan over medium heat. Add the mushrooms and garlic and sauté until soft, about 4 to 5 minutes. Remove the mushrooms and garlic from the pan and set aside.
- Again over medium heat, melt the second tablespoon of vegan margarine. Stir in the flour to form a paste and allow to cook for about 1 minute.
- Gradually stir in the soy milk and whisk the mixture together until it's smooth and a thick paste.
- Add the mushrooms, fresh parsley, lemon juice, salt, and pepper. Cook for 1 to 2 minutes, or until thick.
- Pour the fresh mushroom cream sauce over warm cooked pasta or noodles. Garnish with fresh chopped parsley (if desired). Serve immediately and enjoy.
Nutrition Facts : Calories 759 kcal, Carbohydrate 125 g, Cholesterol 0 mg, Fiber 9 g, Protein 27 g, SaturatedFat 3 g, Sodium 246 mg, Sugar 12 g, Fat 17 g, ServingSize 2 servings, UnsaturatedFat 0 g
VEGAN CREAM SAUCE
This is an excellent sauce for pasta, over vegatables or to use as a hollandaise sauce. The brewer's yeast is optional - but it adds a "cheesy" flavor.
Provided by adams.wifey
Categories Sauces
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute the minced garlic in the butter for about 2 minutes, or until it softens a bit.
- Add in the flour and cook over medium-low heat, stirring constantly with fork or whisk - for one minute.
- Add in the brewer's yeast, stirring constantly until incorporated.
- Stir in coconut milk and lemon and heat over medium - stirring often until thickened.
- Add salt & pepper to taste.
Nutrition Facts : Calories 635.5, Fat 32.8, SaturatedFat 24.7, Sodium 154.2, Carbohydrate 85.6, Fiber 0.6, Sugar 76.4, Protein 2.8
VEGAN CREAM SAUCE/GRAVY
This is my variation of a vegan cream sauce recipe I found on the Internet: http://www.veganwolf.com/recipes/sauces/vegancreamsauce.htm It is a great "milk" gravy, or used as a sauce over pasta or vegetables. For the chicken or beef style flavoring, I use The Vegetarian Express "La Chikky Seasoning" (vegan) or Bill's Best All Vegetable "Beaf" Seasoning (contains food yeast) because they are lower in sodium than most vegetable chicken/beef flavorings I have found. (Their websites are: http://thevegetarianexpress.com and http://www.billsbest.net/) I like to use the Worthington Low Fat FriChik Original, cut into slices or strips and added to this sauce and mixed with cooked noodles for a tasty, vegetarian mock-chicken casserole. I add the FriChick liquid to the sauce, too. (But please note that FriChik is not a vegan product.)
Provided by Lianna Banana
Categories Lactose Free
Time 11m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix up the soy milk (if making it from powdered mix) in a blender.
- Add 1/2 cup raw cashews. Blend.
- Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk. Add a little more oil if necessary.
- As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. (It is OK if cashews are not completely ground up.).
- Add salt, flavoring and onion powder. (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring.).
- Stir well.
- Continue to stir as it cooks and thickens, to avoid lumps.
- When thickened and bubbling evenly, it is done.
- It works great as a pasta sauce at this thickness. If necessary, thin slightly with water or soy milk, to consistency desired.
Nutrition Facts : Calories 205.6, Fat 16, SaturatedFat 2.4, Sodium 143.9, Carbohydrate 11.5, Fiber 2, Sugar 1, Protein 6.1
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