Dairy-Free Creamy Garlic Mushrooms and Bacon
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Dairy-Cree Creamy Garlic Mushrooms with Bacon is an easy and delicious side dish recipe. Rather than cream, we use cashew butter mixed with water to make a rich cream sauce that mimics the real thing so well that you’ll never know the difference. This sautéed mushroom recipe is one that everyone raves about!
I can’t get enough of these dairy-free creamy mushrooms. They’re like garlic butter mushrooms, only better—because they’re swimming in a rich, velvety cream sauce that tastes like it’s loaded with whipping cream, even though it’s actually made with cashew butter. And then there’s the bacon… which really needs no further explanation.
I love how versatile they are, too. They’re just as good served alongside a juicy steak as they are spooned over a bowl of pasta. The recipe is delightfully easy to make, comes together quickly, and any leftovers reheat beautifully—if you’re lucky enough to have any left.
What to serve with creamy garlic mushrooms
These mushrooms served with a meaty main and a big green salad make the perfect dinner. Our favorites are:
But mushrooms and pasta are natural friends. Try slicing the mushrooms (rather than keeping them whole) then pour them and the creamy sauce over some noodles.
Dairy-Free Creamy Garlic Mushrooms Recipe
Ingredients
- 4 strips bacon (sliced)
- 4 cloves garlic (minced)
- 1 ½ lb mushrooms
- ½ cup stock
- 3 tablespoons cashew butter
- 1 ½ cups water
- 1 teaspoon fresh thyme leaves
- Sea salt and pepper (to taste)
- Optional: 1 tablespoon nutritional yeast (see notes)
- Minced parsley (to serve)
Instructions
- Add the bacon to a large pan over medium-high heat. Cook until the bacon is crispy then remove it from the pan. Remove all but 1 tablespoon of the bacon oil. (Or add oil, butter, or ghee if it is less than 1 tablespoon.)4 strips bacon
- Add the garlic to the pan and let it cook for 1 minute. Add the mushrooms and stock to the pan and scrape off any bits stuck to the bottom of the pan. Cover the pan and reduce the heat to medium and let the mushrooms cook for 10 minutes.4 cloves garlic, 1 ½ lb mushrooms, ½ cup stock
- While the mushrooms are cooking, mix the cashew butter with the water. Once the mushrooms have cooked for 10 minutes, pour the cashew cream into the pan and bring it to a boil. Once it thickens (1-2 minutes), add the thyme and season it to taste with salt and pepper. If you’d like a thinner cream sauce, add water or stock until it is the consistency that you like. It will continue to thicken as it cooks.3 tablespoons cashew butter, 1 ½ cups water, 1 teaspoon fresh thyme leaves
- Add the bacon back into the pan and sprinkle the nutritional yeast (if using) and the parsely over the mushrooms.Optional: 1 tablespoon nutritional yeast
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I used smoked salmon bits ( ASDA) instead of bacon absolutely gorgeous and so quick and easy. Will be a keeper
Will try this recipe tonight. I love all your dishes!
i will replace the cashew butter by almond and will serve it with lentil pasta 🙂
I love so many of your recipes, but this one unfortunately fell short for me. The flavors were pretty bland, even for something with bacon in it (and I used extra garlic). They were creamy though.
I’m sorry to hear that this one wasn’t a hit for you!
These mushrooms are INSANE! Love all of your creamy no dairy recipes. Thank you for sharing them!
Yay! That makes me really happy to hear. Thanks, Charlie!
Is there a substitute for the cashew butter, my daughter hates nuts ?
You could use regular dairy cream instead. 🙂