Rich and creamy dairy free mushroom sauce with an unusual ingredient that just works so well. You’ll want to serve this with everything!
This dairy free mushroom sauce is so good served over pretty much anything.
Over rice? Fabulous. On baked potatoes? Unbelievable. On pasta? Yum!
It’s a simple 8-ingredient sauce that you can whip up anytime and turn any boring old rice or pasta dish into a gourmet meal.
And it has a surprise ingredient: Tahini!
Tahini creates the creaminess and richness of this sauce. It’s not what you would usually think of adding to a mushroom sauce but seriously it works sooo well in this recipe and you’ll love the richness of flavor.
We do have another vegan mushroom sauce that you will also love and that one is made with homemade cashew cream for a seriously creamy result. Check that one out too. Heck, why not try both recipes. I think you will love them both.
And if you love all things mushrooms then also check out our delicious vegan stuffed mushrooms.
How To Make Dairy Free Mushroom Sauce
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- It’s so simple to make this delicious sauce. Start off with slicing your mushrooms.
- Then mix up some soy sauce, sesame oil, maple syrup, crushed garlic, dried rosemary and thyme in a mixing bowl or measuring jug.
- Add the sliced mushrooms to a pan and pour over the sauce. Sauté the mushrooms until softened.
- Continue to sauté until the water is reduced.
- When the sauce is reduced so that there is only a little water remaining, turn the heat down low and stir in the tahini. Remove from the heat.
- Serve over penne (or rice or baked potatoes or anything you like) with chopped cilantro for garnish.
Chef’s Tips
Mushrooms. We used white button mushrooms for this sauce, but you could also use cremini mushrooms (also called portobellini or baby bella). Either type of mushroom will work great in this sauce.
Tahini – should be a high quality, great tasting tahini. Soom is a good brand (available on Amazon). Otherwise just use a brand that you know tastes good.
Sauté the mushrooms until there is a little water remaining. If you sauté them for too long then all the water will evaporate and then the sauce will be too dry. So you want some of the water from the mushrooms to mix up with the tahini to create a delicious rich sauce.
Storing and Freezing
Keep leftovers in the fridge and enjoy within 3-4 days. It is also freezer friendly if you want to freeze it. Let it defrost in the fridge overnight when you’re ready to use it.
More Vegan Sauce Recipes
- Vegan Cheese Sauce
- Vegan Peanut Sauce
- Vegan White Sauce
- Vegan Peppercorn Sauce
- Vegan Bolognese Sauce
- Cashew Cheese Sauce
Did you make this recipe? Be sure to leave a comment and rating below!
Dairy Free Mushroom Sauce
Ingredients
- 5 cups White Button Mushrooms (480g) Sliced
- 2 Tablespoons Dark Soy Sauce
- 1 Tablespoon Sesame Oil
- 3 Tablespoons Maple Syrup
- 1 teaspoon Crushed Garlic
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- ⅓ cup Tahini (80g)
Instructions
- Start off with slicing the mushrooms.
- Then mix up the soy sauce, sesame oil, maple syrup, crushed garlic, dried rosemary and thyme in a mixing bowl or measuring jug.
- Add the sliced mushrooms to a pan and pour over the sauce. Sauté the mushrooms until softened and then continue to sauté them until the water is reduced.
- When the water is reduced so that there is only a little water remaining, turn the heat down low and stir in the tahini. Remove from the heat.
- Serve over penne (or rice or baked potatoes or anything you like) with chopped cilantro for garnish.
Notes
- Tahini. Use a good quality, good tasting Tahini.
- Mushrooms. White button mushrooms or cremini mushrooms both work great for this sauce.
- Sauté the mushrooms until there is only a little water left (but there is still some water left). If you sauté them for too long so that all the water has evaporated then the sauce will be too dry. So you want to have some of the water from the mushrooms to mix up with the tahini to create a delicious rich sauce.
- Storing: Keep leftovers in the fridge and enjoy within 3-4 days.
- Freezing: It is also freezer friendly if you want to freeze it. Let it defrost in the fridge overnight when you’re ready to use it.
- Nutritional information is for the sauce only and does not include pasta or anything you might serve it with.
My husband can’t have dairy, so we are always looking for recipes that he can eat. We had all the ingredients for this sauce on hand and thought it looked interesting enough to try.
Wow! The flavors are amazing. It took a long time for the mushroom liquid to evaporate – long enough that we actually let it go almost dry by mistake – but adding some water back in was all that was needed. We don’t like things to be too sweet, so based on other reviews we cut the maple syrup down to a scant tablespoon. The only other difference was that we used baby bella mushrooms instead of white.
This sauce was easy, delicious and will become a staple! It’s so versatile that it would really go on anything. My husband’s verdict was “restaurant quality!”
So glad to hear you enjoyed the recipe Cathy! Thanks for sharing and for the great review!
Really lovely umami bomb. The mushroom, tahini and soy combo is amazing. It was far too sweet (I should have known – I’m in Australia and I find a lot of American recipes are very sweet to our taste) so I will be cutting out the syrup (or reducing it by a lot) next time.
Haha also in Aus and saw that coming with the sweetness so only used a scant tablespoon. Can recommend 👏
We loved this. We love tahini. We taste tested before tahini and after and gave it six stars before tahini and 4 after tahini. We put it over the Trader Joe’s cauliflower gnocci. We will definitely be trying some more of your recipes.
Another awesome recipe, thank you! My daughter is fussy so I left out the tahini and just made a nice thin sauce and chucked it over pasta she loved it too ????
Thanks Anna!
Love love love this! I used a touch less maple syrup (2.5ish tbsp, finely diced fresh herbs and garlic, and Trader Joe’s tahini. Only used 16 oz of mushrooms but made no difference! When I realized I let the water evaporate a bit too much added a little more soy sauce and a few tsp do water and it thinned he sauce out just enough. This ones staying in my recipe book, bravoooo!
Awesome! Thanks Taisha!
Genius recipe! Even my vegan-sceptic non mushroom loving12 year old said it was great. I reduced soya and syrup to cut down on sugar and salt. Fresh rosemary and thyme make a big difference.
So happy to hear Emma! Thanks for the wonderful review. 🙂
Sorry Alison but this one didn’t go down very well with me, think it must be the Tahini that I didn’t like (I have never used this before) . There is always a first for everything and this is the first one of your wonderful recipes that I have not taken to. I cooked your vegan Wellington yesterday and, although the pastry wasn’t to my liking, the filling was absolutely lovely. Will try my own almond flour pastry next time, instead of shop bought, and the result should be much improved. Am now in the habit of recommending your site to every veggie/vegan I know.
Hi Linda, it could be that you don’t like the taste of tahini since you haven’t used it before or it could be that the brand you used is a more bitter tasting one. This is why one of my ‘pro tips’ is to use a brand of tahini that you like the taste of. 🙂 Thanks so much for recommending our site to others! 🙂
A great twist on the usual mushroom recipes. I would never have thought of using tahini but gosh does it work well. Wonderfully delicious! The kids loved it on penne pasta. Another favourite recipe to add to my vegan family meal repertoire! Thank you!
It does work so well! So happy you enjoyed it! Thanks so much for the wonderful rating Satin!