Vegan Leek & Mushroom Cream Sauce

Mushroom cream sauces have always been one of my favorites. I was craving this, but wanted to pep it up a bit and we had fresh leeks. The leek is giving this sauce a nice twist, with the earthy note of the mushrooms. It will also cover your B12 needs without using any supplements, thanks to the nutritional yeast. It’s super fast and easy to make, kids friendly and finger-lickin’ good!

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Ingredients 

  • 4-5 cremini mushrooms (depending on the size)
  • 1 small yellow onion
  • 1 leek
  • 2 packs of soy cream (we used Belsoy)
  • 1/2 cup nutritional yeast
  • 200 ml white wine (dry, not too fruity)
  • Salt and pepper to taste
  • Olive oil for frying

Recipe

Wash and cut the onion and the mushrooms in pieces, put some olive oil in a deep pan and start by frying the onions for about one minute. Then add the mushrooms and fry for another 3 minutes. Wash the leek thoroughly and cut it in slices (so that you get rings). Add the leek in the pan and fry for another 2 minutes. Put the white wine and let fry until it almost evaporated completely. Then add the cream and the nutritional yeast. Bring to a boil while stirring and add salt and pepper to your taste. Easy as this, bon appetit!

 

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