Collection of Plant-Based Cream Sauces

Plant-based cream sauces are the cornerstones of our plant-based lifestyle. Our cultural background is Mennonite. And for Mennonites, Schmontfat is a must-have, along with sour cream and anything cream. Schmontfat is a cream sauce in many different variations. Non-Mennonites would say it’s close to an Alfredo Sauce.

When we first adopted some of the Eat to Live program, we had no problem adding more vegetables to our diet as long as we could top them with our beloved cream sauce, aka Schmontfat. Going all plant-based was, for a long time, not even an option we considered. We could imagine being vegetarians, but vegan with no cream? No, thank you.

After learning about the effects of dairy on our health and noticing a real difference when we switched from conventional milk to organic milk, I realized we needed to transition to a completely plant-based diet, even if it meant doing without Schmontfat. We were open to giving it a try, but I was certain that I would not enjoy it and that the transition would be very challenging.

Was I ever wrong!

We discovered so many yummy cream sauces that we no longer even miss traditional Schmontfat. The richness and flavor of these sauces outbid Schmontfat. Here I share a collection of our favorites, and the list is growing. So come back for more. 

To make some of these yummy plant-based sauces, you will need a blender, preferably a high-speed blender. We use the Vitamix blender, which does a great job of creaming up the nuts. 

If you have a less powerful blender, soaking the nuts for a few hours can help. Adjust the liquid in the sauce as needed, since the nuts will soften and absorb moisture during soaking. Or choose the nut-free options that don’t require a blender. 

1. Plant-based Cheese Sauce

Plant-based Cheese Sauce was one of the first plant-based sauces that we really liked. I must say that thanks to it, we did stick to the diet. It’s from the Plant-based Cooking Show. Follow the link for directions on making this yummy cheese sauce and for more yummy recipes.

• 1 cup raw, unsalted cashews
• 1/4 cup raisins
• 1 tsp smoked paprika
• 1 1/2 tsp onion powder
• 2 tsp nutritional yeast
• 1 tsp Braggs
• 2 tsp white wine vinegar
• 1 cup of water or unsweetened soy milk

Use the cheese sauce to replace cheese in Mexican dishes or homemade pizzas. It is seriously delicious. Or use the cheese sauce with carrot salsa, to top roasted chickpeas to go with roasted root vegetables, yum!

2. Basic Cream Sauce

Anna Pippus came up with this basic, creamy, satisfying, comforting, and delicious cream sauce. I had already tried several alfredo-type sauces, but they just didn’t do it for us. But this one has a perfect texture and is so simple and versatile. 

• 1 cup cashews
• 1/2 cup walnuts
• 1/4 cup nutritional yeast
• 1-3 cloves garlic
• 1 tsp salt
• 2 1/4 cups of hot water, or pasta water

Add all ingredients to a high-speed blender and blend on high until smooth. 

Use on its own, or mix with pasta for an instant cream pasta. Adding beans or peas to the paste makes it into a whole meal. 

3. Best vegan cheese sauce

This is a cheese sauce with no nuts, and you do not need a blender. This plant-based, gluten-free, oil-free, dairy-free sauce comes from Field House Nutrition (no longer online). 

• 1 400 ml can of full-fat coconut milk
• 2 tbsp arrowroot powder
• 1/2 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp smoked paprika

Combine the dry ingredients first, then add the coconut milk, making sure it is well mixed, and heat to thicken. 

It’s absolutely delicious on anything you would enjoy a garlicky, creamy, cheesy flavor.

4. Plant-Based Schmagus

Plant-Based Schmagus, another Mennonite delicacy, was developed through the best vegan cheese sauce. Growing up, schmagus was a basic cream sauce with roasted onions. For Schmagus, I don’t use garlic, and full-fat or low-fat coconut milk works. You can also use béchamel sauce as a base if you don’t have coconut milk or prefer not to use it.

• 1 400 ml can of coconut milk
• 2 tbsp arrowroot powder, or 1 tablespoon Potato starch, or any thickener you like. 
• 1/4 cup nutritional yeast
• 1 medium fried onion 
• 1 tsp sea salt
• 1/2 tsp smoked paprika

Fry some onions in a pan until golden brown. In a separate pot or container, combine the dry ingredients first, then add the coconut milk, making sure it is well mixed. Last, add the fried onions, or add the mixture to the pan with fried onions. Heat to thicken, stirring constantly. 

The fried onions and cream give Schmagus its unique taste. It is traditionally served with potatoes in the skin, and is delicious with any potatoes. 

5. Basic Vegan Béchamel Sauce

A Basic Béchamel Sauce is a creamy white sauce that’s used in many dishes. A must-have in the sauce collection. It’s so simple, and still surprisingly delicious. 

• 1 tbsp of vegan butter of your choice
• 1 tbsp all-purpose flour
• 1 tbsp nutritious yeast
• 1/2 – 1 cup unsweetened plant milk of your choice 
• 1/2 tsp salt

Start by melting the butter in a saucepan, then add the flour and whisk until smooth, turning it golden and delicious. Then slowly add the milk, stirring constantly to get a smooth lump-free sauce. For a thick sauce, use less milk; for a creamier sauce, use more milk. For a creamy, smooth look, blend the nutritional yeast into the milk. The nutritional yeast gives the sauce a cheese-like flavour similar to dairy. Simmer the sauce until it tastes delicious, about 10-20 minutes. You can multiply the recipe as much as you want.

Season to taste: salt, pepper, nutmeg, onion or garlic powder, etc. Here you can get creative and turn the basic sauce into something special. Or add roasted onions, for a schmagus taste. Yum! 

6 Mushroom gravy

For a day when you want a sauce that is not as rich but still plant-based and creamy, the mushroom gravy is perfect. We make it in two versions.

Version 1

• Sauté 1 chopped onion
• 1-2 cups sliced mushrooms
• Add 1 cup of vegetable broth
• Mix in 1 heaped tablespoon of garbanzo bean flour (it’s gluten-free and thickens nicely) or white flour, and cook down to thicken
• Season with Braggs or salt, some nutritional yeast, and herbs (sage, thyme, rosemary, or whatever you like).
• Blend all in a blender till creamy (optional).

Version 2 

• Sauté 1 chopped onion
• 1-2 cups sliced mushrooms
• Add a Béchamel sauce (see above)
• Cook down to thicken
• And herbs (sage, thyme, rosemary, or whatever you like).
• Blend all in a blender till creamy (optional).

I hope you feel inspired to try some of these delicious cream sauce variations that not only taste great but also make you feel good. Following a whole-food, plant-based diet, there’s nothing you have to give up—not even the taste of delicious creamy sauces.

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