The Edgy Veg

vegan mushroom cream sauce recipe

vegan mushroom cream sauce recipe

Pasta is one of my default meals that I fall back on when I haven’t got anything else planned up my sleeve. Once you have stocked up your kitchen with all the pasta basics, dishes like this can be whipped up lickety-split. The beauty of it all is that a quick dish of pasta is just as gratifying as a more complex recipe, so it’s easy to satisfy your significant other, kids, friends AND yourself with this quick fix.

vegan mushroom cream sauce recipe

I teamed up with Almond Breeze for this recipe which is pretty awesome because I’ve been enjoying the Almond Beverage since before I was a vegan. It has no cholesterol or saturated fats so it’s no wonder that a lot of non-vegans I know use it instead of cow’s milk. I use the unsweetened Almond Breeze in my recipes so often that I keep cases of it stocked in my office.


I’m a big fan! I really appreciate that Almond Breeze grows their own almonds! I recently spent some time at one of their orchards, and was so inspired by their passion and dedication to almonds! I love to see where food comes from, especially products I use so often. Almond Breeze actually has a very rich history in California’s agriculture industry. Blue Diamond Growers have been a cooperative working for almond farmers for over a century! These farmers are masters at their craft with several generations worth of knowledge being passed on within farmer families and their community. It truly is a family-run business; and I could feel the sense of connection and identity the owners and their family members feel with the business. I left Sacramento feeling like part of the Almond Breeze family.

Today I am going to show you how to cook with it. Most people think of smoothies and coffee when they hear “I’ve switched to almond beverage”, but did you know that you can cook with it as well? Simply use it 1:1 to replace cow’s milk in any recipe you’re cooking or baking. While I love using it in creamy sauces, soup and even scones and cookies; today’s recipe is for all the mushroom lovers out there.

vegan mushroom cream sauce recipe
Let’s get started by bringing a pot of salted water to a boil and whip out your pasta of choice. I chose to go with penne for this round, but linguine, fettuccini, spaghetti and farfalle are all excellent pasta choices as well. For the sauce, you will need olive oil or vegan butter, chopped shallots, minced garlic, frozen peas, mixed mushrooms of your choice, salt, unbleached flour, black pepper and of course, unsweetened original Almond Breeze to give this sauce a creamy texture. This recipe is so easy, any newbie can pull this off. Top this dish off with some vegan parmesan cheese and you will have everyone believing you are a pro in the kitchen. Quick and simple weeknight dinners can taste just as gourmet as something that takes hours, as long as you use fresh, wholesome ingredients.

vegan mushroom cream sauce recipe

4.6 from 9 reviews
Creamy Vegan Mushroom Pasta
Prep time
Cook time
Total time
This creamy vegan mushroom pasta is a dream for all you mushroom lovers out there like me. It’s the perfect quick and easy weeknight meal, but also feels fancy and decadent. It's seriously the best vegan pasta recipe ever!
Recipe type: Main
Cuisine: Italian
Serves: Serves 4-6
  1. In a large pot bring salted water to a boil. Cook pasta according to package directions and drain.
  2. While the pasta is cooking, prepare the sauce.
  3. Heat olive oil or butter in a large skillet oven over medium heat. Add garlic, shallots, mushrooms and ½ tsp salt and cook stirring occasionally, until mushrooms are browned and tender, about 10-15 mins.Turning down to medium low after 5 mins.
  4. Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. Bring heat back up to medium-high.
  5. Add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps.
  6. When completely smooth and thickened slightly, add remaining almond milk and pepper to taste, return to a simmer, stirring constantly.
  7. Cook until the sauce thickens slightly again, about 3 mins.
  8. Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using until melted and or well incorporated. Add peas, and salt & pepper to taste and cook for 1 additional minute or until peas are heated through.
  9. Add the pasta to the mushroom sauce and toss to coat.
  10. Serve garnished with extra parsley and serve immediately.

vegan mushroom cream sauce recipe

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  • Made this today and the hubby said ‘it’s a keeper’!

  • Well, I guess I substituted too many items as mine turned out like watered down soup unfortunately. This is what NOT to do…do not sub your own homemade almond milk (3/4 cup almond to 3 cups water), 3 tbs almond flour (upped to 6 tbs due to no thickening occuring) vs using all purpose flour (which is not Dr Gundry compliant). I used Palmini linguine which doesn’t soak up any juices and added steamed brocolli since we don’t eat peas. Also next time I would buy the already sliced mushrooms as it took a long time to slice all those. Anyway on the good side, all went really great up to the sauce. The mushrooms, scallots and garlic tasted incredible and I wanted to just stop and eat them all at that moment. Then I added all the rest and nothing cream-i-fied or anything. Everything was just swimming. All those lovely tastes ended up rinsed down to nothing in all in almond milk. It didn’t even make a good soup. So, for those who are not the best at cooking, skip these points I did.

  • I am not good with peas. Could you substitute butter beans for these in the recipe and still have it come out tasting good? Thanks!

  • ariana moore says:

    I love this! I made it with Impossible Meat (vegan ground beef) and it was SO GOOD. THANK YOU <3

  • Super easy (and my go-to) for creamy vegan pasta! I substitute the almond milk with soy milk for more protein and it’s delicious! highly recommend

  • At what point do you add the 1/3 cup parsley? I only see instructions for adding the extra garnish parsley.

  • Mary Watson says:

    It was absolutely delish, so simple and tasted like I had added full fat dairy cream to it. I will feed this to my non vegan peeps with this and watch them be amazed when I tell them there is no dairy in it. Thanks for sharing xx

  • Another amazing recipe I’ll have my friend make it for me because I burn water when it comes to cooking 🙂

  • Just cooked this, delicious! Thank you!

  • I have nut allergies, is there an option to the almond milk

  • My boyfriend would love this. He loves to eat mushrooms.

  • Daniel Zeller says:

    Love that earthy mushroom flavor of the recipe. Also, it’s very simple and with pasta I think the simpler the better. I liked the sauce so much, I increased the sauce ingredients by 1 1/2 times, then held back the extra 1/2 recipe of the sauce and poured that sauce over the finished dish just before serving. The result was an even more creamier pasta. Thanks for combining my 2 favorite ingredients, pasta and mushrooms.

  • This recipe makes me wonder…why are we not neighbors? Srsly, this looks like my favorite weeknight meal (that never lasts beyond one day lol). Pinning and sharing this one! Thanks for the inspiration!

  • Just made this for dinner- amazing!! Haven’t made a creamy pasta since going vegan and this hit the spot 😍 Was nice to find a recipe that didn’t involve cashews etc. so simple and easy to follow

  • Easy to follow even for an inexperienced cook like me, and every one loved it. Thanks ☺

  • Ginette says:

    Made it tonight with excitement… but unfortunately it fell short as it tasted quite bland. Next time I’ll add some herbs and spices.

  • Hannah Ali says:

    I loved this meal! Absolutely brilliant! Quick to whip up!

  • While pasta may not be my first choice as a go-to dinner or lunch, I absolutely love anything with noodles or pasta, specifically macaroni and cheese, Japchae, or Thai peanut noodles! On the other hand, my boyfriend LOOOOOOOOVES pasta and his favorite is fettuccine alfredo. This pasta dish looks perfect for meal prep or as a delicious dinner for two <3 really want to try making it with brown rice penne!


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