Plant-Based Cream Sauces

Plant-based cream sauces are the cornerstones of our new plant-based lifestyle. As some of you know 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. To go all plant-based was for a long time not even an option. We could imagine being vegetarians, but vegan with no cream? No, thank you.

Learning more about the effect that dairy has on our health and experiencing a real difference when we went from conventional milk to organic milk, I knew we needed to go all plant-based even if it meant without Schmontfat. We were willing to give it a try, but I was sure that I would not like it and that the transition would be very hard.

Was I ever wrong!

We discovered so many yummy cream sauces that we do not even miss traditional Schmontfat any longer. The richness and flavor of these sauces outbid Schmontfat. Here I share 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 high speed. We use the Vitamix blender, it does a great job 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 accordingly, since the nuts will become softer while soaking. Or choose those that do not need a blender. 

Plant-based Cooking Show’s Cheese Sauce

• 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

Plant-based cooking show’s 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 Plant-based Cooking Show, make sure to check them out for directions on how to make this yummy cheese sauce and for more yummy recipes.

Use the cheese sauce to replace cheese in Mexican dishes or pizzas. It is seriously delicious.

Or use the cheese sauce with carrot salsa, top roasted chickpeas to go with baked white or sweet potatoes, yum!

Cream Sauce

• 1 cups cashews
• 1/2 cup walnuts
• 1/4 cup nutritional yeast
• 3 cloves garlic
• 1 tsp salt
• 2 1/4 cup hot water

Anna Pippus came up with this creamy, satisfying, comforting, delicious, and healthy 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. Again make sure to check out her blog for instructions and the recipe with noodles, Yum!

This sauce can also be made into Schmagus, another Mennonite delicate. For Schmagus I don’t use garlic and start with cold water. Fry some onions in a pan till golden brown, add the cream sauce, and heat carefully so it does not stick to the bottom or thicken too fast. The fried onions and the cream make up the unique taste of Schmagus. It traditionally is served with potatoes in the skin.

Best vegan cheese sauce

This is a cheese sauce with no nuts, and you do not need a blender. For more information on this plant-based, gluten-free, oil-free, dairy-free sauce go to Field House Nutrition. 

• 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 all the ingredients making sure they are well mixed, and heat to thicken. 

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

Mushroom gravy

For a day where 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 vegetable broth
• Mix in 1 heaped tablespoon garbanzo beans flour (it’s gluten-free and thickens nicely) and cook down to thicken
• Season with soy sauce of your choice, 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 1/2 cup Aquafaba (The liquid from cooked or canned garbanzo beans)
• 1/2 cup plant-based milk of your choice
• cook down to thicken
• Season with soy sauce of your choice, some nutritional yeast, and herbs (sage, thyme, rosemary, or whatever you like).
• Blend all in a blender till creamy (optional).

Mennonite or not, I hope you got inspired to try some of these yummy cream sauce variations that will not just taste great but make you feel good, too. The whole-food plant-based diet is really a great way to eat and there is nothing that we have to miss, not even the taste of Schmontfat.

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