Vegan creamy mustard sauce recipe

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

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This vegan creamy mustard sauce is punchy and decadent. You’ll never guess just how easy it is to make, or that it is vegan!

A jug of vegan creamy mustard sauce

Sauces can truly make or break a dish. It is what brings everything together and forms one cohesive plate of food.

So when you are making a main course, side dish, or salad, you should think carefully about what sauce will pair nicely with it. For me, I find that with any big bold dishes, like roast dinner, pie and mash, or even a potato salad, this vegan creamy mustard sauce is the perfect accompaniment.

It is wonderfully rich, savoury and tangy. Pour it over vegetables, fake meats, or a pastry dish, and I’m sure you’ll keep on coming back for more.

What is creamy mustard sauce?

This is a sauce that I first discovered as a teenager (pre-vegan) when I used to try out recipes from Jamie Oliver’s cookbooks. I loved meaty foods and this sauce proved to be a great addition to anything quite rich.

It is made using butter, mustard, white wine, and plenty of cream. The result is a creamy mustard sauce that should be bold and strong whilst also soothing. 

Vegan creamy mustard sauce

How do you veganise creamy mustard sauce?

There are a few elements within this sauce that can be changed to make it vegan-friendly.

To start, you’ll need to replace the butter with a vegan butter alternative. I have made this sauce using Flora and have found it works perfectly in this sauce.

Next up, you’ll want to ensure you use a vegan-friendly white wine. These are getting easier to spot in supermarkets, you’ll usually see a vegan-friendly sign included on the back of the label. Alternatively, check out these vegan-friendly white wines on Ocado.

Lastly, you’ll need a vegan cream alternative. You can either buy one in, like this one from Oatly, or use a blended tofu mix, like my silken tofu cream sauce base recipe which is what I’ve used myself to make this vegan creamy mustard sauce recipe.

Close up of vegan creamy mustard sauce

How do you make vegan creamy mustard sauce?

Making a vegan creamy mustard sauce is incredibly simple and easy to do. Just follow the steps below to find out more. Alternatively, jump straight to the recipe for more thorough instructions.

1. Fry garlic in vegan butter

Start off by heating up your frying pan on medium-high heat and melt the butter. Once the butter has all melted add in your garlic. Fry the garlic for just a few minutes until it has started to brown.

2. Add in the mustard

Add your mustard into the pan and stir through to form a paste. Let this fry for just one minute.

3. Pour in the wine and cook off

Now pour in your wine and let it cook off for a while. This can take about 5 minutes on high heat. Make sure to stir regularly to stop it from sticking! It will start to look like it is emulsifying, which will make the liquid look sort of yellow. Now you’ll want to move on to the next step.

4. Pour in vegan cream

Gradually mix your vegan cream into the pan. Keep stirring it as you do. Once it has fully incorporated, cook it through for about 5 minutes. Taste it and check if it needs seasoning. Take it off the heat and pour it into a jug for serving.

Cooked vegan beef wellington with vegan creamy mushroom sauce

What do you serve vegan creamy mustard sauce with?

As mentioned, this vegan creamy mustard sauce pairs well with any bold savoury dishes. It is a great addition to a Sunday roast, pie and mash, potato salad, or even a vegan beef wellington.

It is time to indulge in this wonderfully rich and savoury sauce. Follow the recipe below to get started, I’m sure you’ll soon be drinking this straight from the jug.

Close up of vegan creamy mustard sauce

Vegan creamy mustard sauce

A classic rich savoury sauce that has been veganised
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Course: Sauce
Cuisine: British
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Lucy Johnson



  • Heat up a frying pan on a medium-high heat
  • Add your butter into the pan and allow it all to melt
  • Add your chopped up garlic into the pan and cook for a few minutes, until the garlic has browned slightly. Make sure to stir regularly to stop the garlic from burning
  • Mix your mustard into the pan so that it forms a paste. Heat this through for a minute
  • Pour in your white wine to the pan and put it on to a high heat to cook the wine off so that it forms a thicker yellow emulsion in the pan. This should take about 5 minutes
  • Gradually mix in your vegan cream making sure to stir as you do
  • Cook this for another 5 minutes and then make sure to taste and season
  • Pour it out into a jug to serve

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