Vegan Creamy Garlic Mushrooms

ByHannah Peterson

✨ Rich, Savory & Restaurant-Worthy (Without Dairy!)

This dish looks like classic creamy mushrooms—but it’s completely vegan, silky, and packed with deep umami flavor. Perfect as a side or spooned over toast, pasta, or rice.

🛒 Ingredients

  • 2–3 cups mushrooms (sliced)
  • 1 tbsp olive oil or vegan butter
  • 3 cloves garlic (minced)
  • ¾ cup plant milk (unsweetened)
  • ¼ cup cashews (soaked) or 2 tbsp cashew butter
  • 1 tbsp nutritional yeast (optional)
  • ½ tsp dried thyme or Italian seasoning
  • Salt & pepper to taste
  • Pinch of chili flakes (optional)

👩‍🍳 Instructions

1️⃣ Make the Cream

Blend:

  • plant milk + cashews
    until smooth and creamy

2️⃣ Sauté Mushrooms

Heat oil in a pan
Cook mushrooms until:

  • browned
  • slightly caramelized (about 6–8 minutes)

3️⃣ Add Garlic

Stir in garlic and cook 1 minute until fragrant

4️⃣ Add Cream Sauce

Pour in blended cream + seasoning
Simmer 3–5 minutes until thick and glossy

5️⃣ Finish & Serve

Season to taste and sprinkle herbs 🌿
Serve hot

🍽 Serving Ideas

Perfect with:

🍝 pasta
🍞 toasted sourdough
🥔 mashed potatoes
🍚 rice or grain bowls

💡 Tips

⭐ Don’t overcrowd mushrooms—they need space to brown
⭐ Use cremini or baby bella for deeper flavor
⭐ Add a splash of soy sauce for extra umami

🥗 Nutrition (Approx per serving)

  • Calories: ~160–220
  • Good source of fiber & plant fats
  • Naturally dairy-free & gluten-free

This is one of those “accidentally impressive” recipes—it tastes like something from a restaurant but takes almost no effort.

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