Discover the rich, earthy flavor of mushrooms elevated to a whole new level with these 20 deliciously creamy vegan recipes! From classic comfort foods like pasta and risotto, to hearty stews and soups, we’ve got you covered. Whether you’re a seasoned vegan or just starting out on your plant-based journey, these mouthwatering dishes are sure to satisfy even the most discerning palates.
In this article, we’ll dive into the world of creamy mushroom recipes that just happen to be vegan-friendly. From familiar flavors like carbonara and Alfredo sauce, to innovative twists on traditional dishes, there’s something for everyone in this collection of recipes that showcase the versatility and depth of mushroom-based cuisine.
Creamy Vegan Mushroom Pasta
A rich and satisfying plant-based take on a classic comfort dish, this recipe combines tender mushrooms with a creamy sauce and al dente pasta.
Ingredients:
– 8 oz. vegan pasta (such as spaghetti or fettuccine)
– 1 cup cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– 1/2 cup vegetable broth
– 1/4 cup non-dairy creamer (such as soy or almond milk)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add garlic, nutritional yeast, vegetable broth, and non-dairy creamer to the skillet. Stir to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until sauce has thickened slightly.
5. Combine cooked pasta and mushroom sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Garlic Butter Mushroom Risotto
This creamy risotto dish is a perfect blend of earthy mushrooms, rich garlic butter, and Arborio rice. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
2. Add Arborio rice; cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add warmed broth, 1/2 cup at a time, stirring and cooking until liquid is absorbed before adding more.
4. After 20 minutes of cooking, stir in butter until melted. Add mushrooms; cook until tender, about 5 minutes.
5. Stir in Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Vegan Mushroom Stroganoff
This creamy, savory Vegan Mushroom Stroganoff is a plant-based twist on the classic Russian dish. Made with sautéed mushrooms, tender tofu, and a rich sauce, it’s a satisfying and comforting meal perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup firm tofu, cut into small cubes
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) vegetable broth
– 1 tablespoon all-purpose flour
– 1 cup vegan sour cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add onion; cook until softened, about 3 minutes.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Add garlic, paprika, thyme, and pepper; cook for 1 minute.
5. Stir in flour; cook for 1 minute.
6. Gradually add vegetable broth; whisk to combine.
7. Bring mixture to a simmer; reduce heat to medium-low.
8. Stir in tofu; cook until heated through.
9. Stir in vegan sour cream; season with salt and pepper to taste.
10. Combine cooked pasta, mushroom mixture, and chopped parsley (if using). Serve hot.
Cooking Time: 30 minutes
Creamy Mushroom and Spinach Soup
This rich and creamy soup is a perfect blend of earthy mushroom flavors and the freshness of spinach, all wrapped up in a comforting bowl.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 4 cups vegetable broth
– 1 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and mushrooms; cook until the mushrooms release their moisture and start to brown, about 8 minutes.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Stir in the spinach leaves and let wilt. Remove from heat.
5. Use an immersion blender or transfer the soup to a blender; puree until smooth.
6. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Vegan Mushroom Alfredo Sauce
Savor the rich flavors of this creamy vegan alfredo sauce, infused with sautéed mushrooms and a hint of garlic.
Ingredients:
– 1 cup cashew cream (soaked overnight and blended with water)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Nutritional yeast, for cheesy flavor (optional)
Instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
4. Stir in the minced garlic and cook for an additional minute.
5. Add the cashew cream, dried basil, salt, and pepper. Whisk until smooth.
6. Simmer the sauce over low heat for 10-12 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve warm over pasta, garnished with chopped fresh parsley or thyme.
Cooking Time: 20-25 minutes
Cashew Cream Mushroom Gravy
Elevate your meals with this decadent gravy made with cashews, mushrooms, and a hint of garlic.
Ingredients:
– 1 cup raw cashews
– 2 cups water
– 1/4 cup sautéed mushrooms (such as cremini or shiitake)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with the remaining 2 cups of water, sautéed mushrooms, garlic, and olive oil.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Season with salt and pepper to taste.
5. Use immediately or refrigerate for up to 3 days.
Cooking Time: None required – this gravy is ready to serve!
Vegan Mushroom and Leek Pie
A savory and comforting pie that’s perfect for a cozy evening. This recipe combines the earthy flavors of mushrooms and leeks with a flaky puff pastry crust.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 medium leeks, cleaned and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan butter or margarine, melted
– 1 pie crust (homemade or store-bought)
– 1 egg replacement (such as flaxseed or chia seed)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms, leeks, onion, and garlic until softened.
3. Add thyme, salt, and pepper. Stir in melted vegan butter or margarine.
4. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
5. Fill the pie crust with the mushroom mixture.
6. Top with another pie crust or pastry dough, crimping edges to seal.
7. Brush with egg replacement and cut a few slits on top for steam release.
8. Bake for 40-45 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Creamy Mushroom and Wild Rice Casserole
A hearty, comforting casserole packed with sautéed mushrooms, nutty wild rice, and a rich creamy sauce.
Ingredients:
– 1 cup cooked wild rice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms, onion, and garlic in butter until tender.
3. In a separate bowl, combine cooked wild rice, cream, and cheddar cheese. Season with salt and pepper.
4. Add the mushroom mixture to the wild rice mixture; stir to combine.
5. Transfer the mixture to a 9×13-inch baking dish and top with additional grated cheddar cheese (optional).
6. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Vegan Mushroom Carbonara
This vegan take on the Italian classic replaces traditional bacon and eggs with sautéed mushrooms and a creamy cashew-based sauce. The result is a rich, satisfying dish that’s perfect for a cozy night in.
Ingredients:
– 1 cup cremini mushrooms, sliced
– 1/2 cup cashews
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1/2 teaspoon lemon juice
– Salt and pepper, to taste
– 8 oz spaghetti
– Nutritional yeast (optional, for a cheesy flavor)
Instructions:
1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cashews, garlic, basil, lemon juice, salt, and pepper. Blend until smooth.
3. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until tender, about 5 minutes.
4. Add the blended cashew mixture to the skillet with the mushrooms. Stir to combine.
5. Combine cooked spaghetti and mushroom sauce. Serve hot, topped with nutritional yeast if desired.
Cooking Time: 20-25 minutes
Creamy Mushroom and Lentil Stew
A hearty and comforting stew that combines the earthy flavors of mushrooms and lentils with a rich and creamy sauce.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little oil until tender.
2. Add the mushrooms and cook until they release their moisture and start to brown.
3. Stir in the lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Stir in the heavy cream and continue to simmer for an additional 5 minutes.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Vegan Mushroom and Potato Bake
A hearty, comforting casserole perfect for a cozy night in. This recipe combines tender potatoes, savory mushrooms, and rich flavors to create a satisfying vegan main dish.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan cream (such as soy or almond-based)
– 1/2 cup nutritional yeast
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, mushrooms, onion, garlic, thyme, salt, and pepper.
3. Drizzle with olive oil and mix until well coated.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Pour in vegan cream and sprinkle with nutritional yeast.
6. Bake for 45-50 minutes or until potatoes are tender and top is golden brown.
Cooking Time: 45-50 minutes
Creamy Mushroom and Kale Pasta
This comforting pasta dish combines sautéed mushrooms and kale with a rich and creamy sauce, all on top of al dente spaghetti.
Ingredients:
– 12 oz spaghetti
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add garlic, kale, thyme, salt, and pepper to the skillet. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, about 5-7 minutes.
4. Stir in heavy cream. Bring mixture to a simmer and cook for an additional 2-3 minutes or until sauce has thickened slightly.
5. Toss cooked spaghetti with mushroom and kale mixture. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Vegan Mushroom and Coconut Curry
This recipe combines the earthy flavor of mushrooms with the creamy richness of coconut, perfect for a comforting and satisfying vegan meal.
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. Stir in the cumin, curry powder, and turmeric; cook for 1 minute.
5. Pour in the coconut milk and vegetable broth; bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Creamy Mushroom and Tofu Scramble
A hearty and satisfying breakfast or brunch option that’s perfect for a quick morning meal.
Ingredients:
– 1 block of extra-firm tofu, drained and crumbled
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup vegetable broth
– 1/4 cup non-dairy cream (soy or coconut-based)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the mushrooms; cook until they release their liquid and start to brown.
4. Add the tofu, thyme, paprika, salt, and pepper. Cook, stirring occasionally, for 5-7 minutes or until the mixture is well combined.
5. Pour in the vegetable broth and non-dairy cream. Stir until the cream has thickened slightly.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegan Mushroom and Thyme Soup
A comforting and flavorful soup that’s perfect for a cozy evening in. This recipe combines the earthy taste of mushrooms with the warmth of thyme, all in a rich and creamy broth.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their liquid and start to brown, about 10 minutes.
4. Add the thyme sprigs and vegetable broth; bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Stir in the non-dairy milk; season with salt and pepper to taste.
6. Serve hot, garnished with additional thyme if desired.
Cooking Time: 30-40 minutes
Creamy Mushroom and Pea Risotto
This recipe combines the earthy flavor of mushrooms with the sweetness of peas, all wrapped up in a rich and creamy risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup frozen peas
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in the frozen peas and cook until they’re tender.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegan Mushroom and Walnut Pâté
This rich and creamy pâté is perfect for spreading on crackers or using as a dip. With the earthy flavor of mushrooms and the crunch of walnuts, you’ll be surprised by how much you enjoy this vegan alternative to traditional pâtés.
Ingredients:
– 1 cup cremini mushrooms, stems removed
– 1/2 cup walnut halves
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 cup nutritional yeast
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine mushrooms, walnuts, olive oil, onion, garlic, thyme, and salt.
3. Blend until smooth, stopping to scrape down the sides of the blender as needed.
4. Add nutritional yeast and blend until well combined.
5. Transfer mixture to a small baking dish and bake for 20-25 minutes, or until lightly browned.
Cooking Time: 20-25 minutes
Creamy Mushroom and Chickpea Stew
This hearty stew combines the earthy flavor of mushrooms with the comforting creaminess of chickpeas, perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 10 minutes.
4. Stir in the chickpeas, thyme, vegetable broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low and let stew cook for 15-20 minutes or until the flavors have melded together and the soup has thickened slightly.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegan Mushroom and Herb Dumplings
Vegan Mushroom and Herb Dumplings Recipe
Savor the rich flavors of sautéed mushrooms and herbs wrapped in tender, fluffy dumpling dough.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 3/4 cup warm water
– 1/2 cup sautéed mushrooms (such as cremini or shiitake), chopped
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1 teaspoon lemon zest
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, baking powder, and salt.
3. Gradually add oil and warm water, stirring until a dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Roll out the dough to about 1/8 inch thickness.
6. Place spoonfuls of mushroom mixture onto the dough, leaving space between each dumpling.
7. Fold the dough over the filling, forming a triangle or square shape.
8. Brush tops with water and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Servings: 6-8 dumplings
Creamy Mushroom and Cauliflower Bake
This comforting side dish combines the earthiness of mushrooms with the sweetness of cauliflower, all wrapped up in a rich and creamy sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook until softened.
3. Add mushrooms and cook until they release their liquid and start to brown.
4. Add cauliflower florets and stir to combine. Cook for 5 minutes, or until the vegetables are tender.
5. In a separate bowl, whisk together heavy cream and cheddar cheese. Pour over the vegetable mixture and stir to combine.
6. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
7. Sprinkle with chopped parsley, if desired. Serve hot.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a world of creamy mushroom delights with these 20 vegan recipes! From classic pasta dishes like Creamy Vegan Mushroom Pasta and Garlic Butter Mushroom Risotto, to comforting soups like Creamy Mushroom and Spinach Soup, there’s something for everyone. Plus, discover innovative twists on traditional dishes, such as Cashew Cream Mushroom Gravy and Vegan Mushroom Carbonara. Whether you’re a seasoned vegan or just looking to spice up your meals, these mouthwatering recipes are sure to satisfy your cravings.
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