Creamy Vegan Mushroom Gnocchi
This sauce is extremely versatile, and can be served over gnocchi, pasta, or as a gravy.
Recipe type: Main
Cuisine: Vegan
Serves: ¾ servings
  • 3 tablespoon vegan butter, divided
  • 1 tablespoon Extra virgin olive oil
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 12 ounces cremini mushrooms, diced
  • 3-4 cups mushroom broth
  • ¾ cup white wine
  • 2 teaspoons chopped fresh thyme leaves, plus extra for garnish
  • 3 tablespoons all purpose or gluten-free flour
  • ¼ to ½ cup cashew cream (see below) or full fat coconut milk
  • salt and freshly ground pepper to taste
  • 24 oz gnocchi or pasta for serving, cooked according to package directions (Delallo makes a great gluten-free gnocchi)
  1. Heat 2 TB of the butter and the olive oil in a large frying pan over medium high heat. Saute shallots until they soften, 2-3 minutes. Add the mushrooms and season with salt and pepper to taste. Sauté, stirring occasionally, for about 6 minutes until softened but still retaining some firmness. Add the white wine and stir to scrape any bits off the bottom of the pan. Cook the wine down for a couple minutes then add mushroom broth and thyme Bring to a high simmer to concentrate and thicken the broth for 6-8 minutes.
  2. Melt remaining TB butter in another nonstick pan. Whisk in flour to form a roux. Whisk the roux into mushroom mixture. Whisk in the cashew cream or coconut milk to taste. Adjust salt and pepper to taste. Serve hot over the gnocchi or pasta, garnished with fresh thyme.
Recipe by Spoon With Me at