This Gluten-Free Vegan Creamy Mushroom Sauce is an easy and healthy recipe made with only 8 clean, real food ingredients. It's the perfect plant-based "no-cook" recipe for pasta, potatoes, veggies and is ready in about 5 minutes!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Keto + Low Carb | Paleo-Friendly | Medical Medium }
Add all ingredients to a Vitamix and blend until creamy and smooth.
Taste and adjust seasonings to your preference.
Store in an air-tight, BPA-free container in the refrigerator.
Notes
Mushrooms. You can use your favorite mushroom variety to make this recipe. For example, I've used baby bella mushrooms, cremini, and even white button mushrooms to make this.Cashews. Soaking the cashews is an optional step that will make the sauce extra smooth. Please visit "Step 1" in the step-by-step instructions above for directions of how to soak the cashews.Shallots. Can be substituted with regular onions.Rosemary. Fresh rosemary will give you the best flavor, but you can substitute with dried rosemary.Avocado Oil. This can be substituted with organic extra-virgin olive oil in the same amount.Himalayan Pink Salt. This is my salt of preference, however, you can always substitute with sea salt.Warming the Soup. There are two ways to warm the sauce:
Vitamix - If you set the Vitamix on the "HIGH" or "SOUP" setting (depending on which model you have) it will warm up the sauce slightly while still keeping the recipe 100% raw.
Stovetop - Transfer the sauce to a medium-size pot and warm it on the stovetop on the lowest setting. Keep in mind it may not be 100% "raw" depending on how much you heat you apply to it.
Serving Size: This recipe will make approximately (3) cups of sauce. Nutritional information is calculated for 1/4 cup which is (1) serving.