Vegan Cream Sauce Recipes
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
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 CREAMY MUSHROOM SAUCE
This creamy vegan mushroom sauce recipe is simple and delicious. By using zucchini as the base, you get a mushroom sauce that is full of nutrients. This is a creamy, satisfying sauce that doesn't make you feel tired and sluggish. You can serve this recipe over any whole grain or noodle, or millet, or even a sauteed vegetable. Garnish with your choice of fresh green herb.
Provided by Heather Healthy Vegan Recipes
Categories Vegetarian Pasta Sauce
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Remove mushroom stems and slice mushroom tops. Keep separated.
- Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
- At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
- Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 13.8 g, Fat 11.7 g, Fiber 4.4 g, Protein 7.1 g, SaturatedFat 6.2 g, Sodium 20.1 mg, Sugar 4.2 g
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