This mushroom sauce is pure magic. It tastes likes it has an entire container of whipping cream in it, yet it's 100% dairy-free vegan. It's made with a secret ingredient that makes it super creamy and decadent.
Just to set the record straight, this magic mushroom sauce is NOT made with magic mushrooms. Sorry if I got your hopes up. While it won't cause you to see funny things and laugh uncontrollably, it will put a giant smile on your face.
It's magic because it tastes like a bucket of cream has been poured over some butter sauteed mushrooms … but it's 100% vegan. Say wha???
I know. It's crazy. It's magic. It's pure happiness on a spoon.
Now you know I never lie to you guys and tell you something taste like –>> Insert some healthy version of something so not healthy <<– when it totally doesn't. Like that Dreamy Vegan Cauliflower Alfredo recipe I shared with you. Remember that? That one was delicious, but not a dead ringer to a traditional alfredo sauce.
So when I tell you that this tastes like the creamiest mushroom sauce this world has ever seen, I mean it. When I first made it, I stood at the stove eating it by the spoonful amazed at how good it was. And good for me, too. It did my head in. Still does.
The secret ingredient that makes this mushroom sauce so creamy is … wait for it … cashews!
Cashews are the David Copperfield of the vegan world. Once they've been soaked in water for a few hours they become very soft and easy to blend into a creamy paste. And because of their high (healthy!) fat content, they feel rich and creamy just like dairy-based cream does.
Unlike other nuts, cashews have a neutral flavour. Once you blend them with a little water, they become an open slate for you to create upon.
I've used them many times to create vegan ice creams that taste just like regular ice cream. Remember that Roasted Strawberry and White Balsamic Ice Cream? That was one of my favs.
I've kept it pretty simple with the mushrooms and stuck to criminis. White mushrooms would work just as well. If you wanted to jazz it up a little you can switch up the mushrooms with oyster mushrooms, portobellos, chanterelles, or a mix of a bunch of different mushrooms.
How to use magic mushroom sauce:
- Drown your pasta or veggie noodles in it.
- Add a little extra water and call it Not From a Can Mushroom Soup.
- Use it in a casserole.
- Pour it over pork chops.
- Or chicken.
- Or tofu.
- Mix it with a bunch of steamed veggies.
- Use it as a pizza sauce. Hey, why not?!
- Top your rice with it.
- Eat it by the spoonful.
If you make this Magic Mushroom Sauce make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1 cup cashews, soaked in water for 4-24 hours*
- 1 tablespoon olive oil
- 1.5 lb crimini or button mushrooms, sliced
- 1 large garlic clove, minced
- 1 teaspoon sea salt
- ¼ teaspoon fresh cracked pepper
- Add the olive oil to a large frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are brown, about 15 minutes.
- Add the soaked cashews, garlic, sea salt, pepper, 1½ cups of water and a scoop of the cooked mushrooms to a food processor or blender and blend on high until smooth.
- Pour the sauce into the pan with the rest of the mushrooms. Bring the sauce to a boil then remove from the heat.
Kristen Stevens
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Hi, I’m Kristen! 
We made this amazing sauce to cook pork chops in! Just like that blast from the past pork chops in Campbell’s Cream of Mushroom Soup 🙂 Except this was soooooooooooo much better. Way less sodium. Super mushroomy. Absolutely delicious sauce! I was surprised that it was so creamy and held together perfectly – no separation. I used broken cashews and did soak them for about 3 hours in advance. And used a regular blender on high speed. Just a beautiful, healthy, no additive recipe. You could easily thin this on the stove with a little broth to make a lovely soup too. I have made a few of your recipes, Kristen, but this is my favourite by far.
Your comment totally made my day! This sauce is my absolute favorite. We make it all the time for quick and easy dinners!
This looks amaaaazing. I don’t have a food processor OR a blender at this point but I do have an immersion blender. Any chance that would do the trick?
That will definitely work! Just be careful to keep it submerged in the sauce (you will probably need to transfer it to a tall container) so it doesn’t make a big mess. 🙂
We can’t use cashews, can I use sunflower seeds as a replacement?
Sunflower seeds should work fine, but they might alter the taste a little. I would opt for raw (not roasted) sunflower seeds. 🙂
Would this work as “cream of mushroom soup” for a green bean casserole?
Absolutely it would! I actually have a recipe using it in a green bean casserole. 🙂 https://www.theendlessmeal.com/healthy-vegan-green-bean-casserole/
Would this be good with black bean pasta?
It definitely would!
Hi, wanna try this,,,do you use raw or roasted cashews?
I use raw cashews. 🙂
for the 1 cup cashews, soaked in water for 4-24 hours .how much water do you put in it. is
1 cup or less?
As long as they’re covered, the amount of water doesn’t matter. I usually put them in a 2 cup mason jar and then fill the jar up with water. 🙂
Doing this for thanksgiving. First time I have had vegans over, but excited to try. I want to cook this ahead of time but am concerned the breadbrumbs will absorb moisture and get soggy. Should I keep the topping and beans separate until day of ? I would reheat the beans, add topping, and serve? Thanks.
If you’re making the vegan green bean casserole ahead of time, I would leave the breadcrumbs off until just before it goes into the oven. You can assemble the rest of the casserole and just keep it covered in your fridge. Happy Thanksgiving!
Just made this and added water to make it a creamy mushroom soup. Fantastic! I”ve been curious about recipes using the soaked cashews and now I know how amazing it is!
It’s so good , isn’t it?! I’m so happy to hear you like it, too!
Just made this for my Mom and I. Great recipe! Skipped the oil, used porcini mushroom stock instead of water, grilled the button mushrooms instead of frying. Turned out fantastic! Just what I wanted!
Good call on the porcini mushroom stock and grilling the mushrooms! Yum!!
I am making this later today as your description and pictures have me sold! I am curious to know how long the sauce keeps. Can it be frozen or best kept in the fridge?
Thank you! ?
I’ve never tried freezing it so I’m really not sure how it would hold up. If you give freezing it a go I’d love to hear how it turns out. It would be super handy to always have some on hand!
Made this tonight as part of a shrimp stir fry. Heavenly!
I’m so happy to hear you liked it! It’s one of my fav sauces. 🙂
This does look really good. I just tried to duplicate a cashew cream onion sauce that I had at our local indiad restaurant. It didn’t taste like their’s, but it was good over lots of fresh veggies. I think I sent this to my son in law also, as he was trying to cook gluten free for me when I was visiting them. I will have to try this now, I love mushroom soup.
A cashew onion cream sauce sounds amazing. I’ll have to try that!
Cathy, what about making a onion mushroom cream sauce? YUM
Wow! Never heard of such a thing and can’t wait to try it!
You should! It really is delicious!!
Can this be made w/soaked walnuts?
I haven’t tried it with walnuts yet, but I suspect it would work. It would have a stronger nut flavour, which could be quite tasty. 🙂
Ha! Aww… not ‘real’ magic mushrooms? Wouldn’t that be a trip 😛 So in all seriousness, this sauce looks so freakin’ good! I’ve never tried a vegan cream sauce, but you have me convinced I need to give this a try!
Ha ha it would be a total trip. Can you imagine the dinner party after serving this? 🙂
You so need to try a cashew sauce. It’s crazy how identical it is to the real thing!
O this would be a stellar pizza sauce! That would be killer!
I’ve got that on my pizza sauce list for my next pizza party. 🙂