Vegan Cream Sauce Recipe

Vegan Cream Sauce Recipe
Heather Nicholds, C.H.N.

This low fat cream sauce is, of course, sans cream and instead is a potato-based sauce! I made it with some coconut milk and Indian spices, but you can substitute any other vegan milk, or just use water, and whatever seasonings you feel like.

A good sauce makes healthy vegan recipes easy and delicious, even simple steamed veggies!

Vegan Cream Sauce Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 3

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  • 4 small potatoes
  • 1 Tbsp coconut oil (optional)
  • 1/4 cup coconut milk (optional)
  • 1/2 cup water (more or less, to consistency)
  • 1 Tbsp Indian Spice Mix
  • 1 tsp onion and garlic powder mix
  • salt
  • 2 carrots, chopped
  • 1 large zucchini, chopped
  • 1 cup green beans


  1. Scrub and chop the potatoes, put into a pot of lightly salted water and boil until soft, about 20 minutes. Drain of most of the water, leaving about 1/2 a cup. Blend the potatoes until very creamy, then stir or blend in the coconut oil and milk. Add water if needed to make a sauce consistency.
  2. Add the seasonings and salt and stir to combine. Taste for seasoning, then put back on the burner to keep warm. Meanwhile, lightly steam the carrots then add the zucchini and beans with a pinch of salt until they soften to your liking. Serve the vegetables topped with sauce.


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