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Vegan creamy mushroom sauce

Delicious and very creamy sauce without oil, which goes well with gnocchi.
Servings 2 people


  • 1 medium onion
  • 380 g champignons
  • 200 ml water
  • 3 g garlic powder
  • 1 tablespoon dried parsley
  • 2 g mushroom powder
  • 1/2 teaspoon salt
  • 5 g nutritional yeast
  • 100 ml almond milk
  • 2 tablespoons soy sauce
  • 5 g corn starch + 10 g water to mix


  • Peel and chop the onion and cut the mushrooms into thin slices.
  • Put water in the pan and bring it to a boil.
  • When it starts boiling add chopped onion and mushrooms into the pan.
  • Add garlic powder, mushroom powder, parsley, salt and yeast flakes.
  • Cover the pan with a lid and cook on medium heat for 10 to 15 minutes (or until the mushrooms are soft).
  • Add almond milk and soy sauce.
  • Mix the corn starch with water, pour it into the sauce and keep mixing so that there will be no lumps.
  • Cook for another 5 to 10 minutes, so that the sauce thickenss.
  • Serve with gnocchi, rice, mashed potatoes or pasta.