Did you know that a delicious and creamy vegan white wine sauce can turn the dullest meal into a magical one?
Creamy white sauces are no stranger to pasta, and I’m a sucker for them, for sure. And before I became vegan, I tried (unsuccessfully) to avoid them because they contained loads of cheese, butter, cream, and calories.
This creamy white sauce is 100% vegan and if you make it using gluten-free pasta, then it’s gluten-free too.
There are two superstar ingredients in this sauce: the first is a robust white wine like a Chardonnay or a Sauvignon Blanc. As the white wine reduces, it marries the flavors into the garlic, onion, cream, mushrooms, and nutritional yeast perfectly.
The second superstar ingredient is mushrooms. They add an earthy and sweet undertone to the rest of the ingredients and can be diced finely if you prefer, or just sliced.
What to use creamy white wine sauce with?
This versatile sauce can be used with pasta, as a base for pizza, or over biscuits and veggies for a tasty breakfast. Try making vegan scallops made from King Oyster mushrooms, using the vegan white wine sauce instead of the lemon one.
For this creamy vegan white wine sauce, you’ll need the following ingredients: garlic, onion, mushrooms, white wine, non-dairy cream (I used soy), olive oil, salt and pepper, and nutritional yeast (optional). You’ll also need some pasta! I chose a green spinach ravioli which makes the dish more visually appealing.
You’ll also need a pot to boil the pasta in, a chopping board, and a knife. You can use a 1-quart sauce pan or a medium-sized frying pan to cook the sauce.
Begin by boiling a pot of water for the pasta, and prepare according to the instructions. This lets you prepare the sauce while the pasta is cooking, and cuts time in the kitchen!
Next, chop the garlic, onion, and mushrooms. Add the olive oil to your pan, and let it warm over medium heat. (if the oil starts to smoke, it’s too hot!). Add the garlic, onion, and mushrooms and allow to cook until the edges turn brown.
Add the white wine and let it reduce until the alcohol smell goes away and is replaced with a sweet aroma (about 2-3 minutes).
For the wine, you can use a dry wine like a Chardonnay or Sauvignon Blanc, or if you prefer to use cooking wine, try this delicious and economically priced white cooking wine from Spain. It’s strictly for cooking, and is less than $10 for 3 bottles!!
Once the wine has reduced, add the plant-based cream, salt and pepper, and the nutritional yeast (optional ingredient). Allow the mixture to cook over low heat for approximately 10 minutes or until the pasta is finished cooking.
Remove the pasta from the heat, drain, and place the cooked pasta into a serving bowl. Pour the creamy vegan white wine sauce over the pasta, and serve.
Vegan White Wine Sauce With Ravioli
- 3 cloves garlic crushed
- 1/4 cup diced onion
- 1/2 cup mushrooms sliced or diced finely
- 1/2 cup white wine
- 1 tablespoon nutritional yeast Optional
- 1 cup plant-based cream
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 cups vegan ravioli or pasta of choice
- Begin by preparing the pasta according to the directions in an appropriate sized pan.
- Finely chop or mince the garlic; dice the onion and slice or dice the mushrooms.
- Add the olive oil to a medium-sized frying pan or 1-quart sauce pan, and heat over medium heat.
- Add the garlic, onion, and mushrooms to the oil and allow them to brown slightly at the edges.
- Pour the wine into the mixture and let it cook for 2-3 minutes or until the alcohol smell goes away (you'll notice the smell changes and becomes sweeter).
- Add the cream, salt and pepper to taste, and nutritional yeast (optional). Stir until everything is blended.
- Allow the mixture to cook over low to medium heat for 8-10 minutes or until the ravioli or pasta is ready.
- Drain the ravioli or pasta, then add your sauce and serve.
Garnish the pasta with creamy vegan white wine sauce with fresh herbs like parsley or oregano for added flavor and visual interest.
You can also add some sauteed or roasted vegetables to the pasta for some extra nutrition, or top with vegan Parmesan cheese.
This dish goes really well with Chardonnay or Sauvignon Blanc (or the wine you chose to use for the recipe!). It would also pair well with chilled Prosecco or a crisp, sparkling white wine. Bon appetit!
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