Herbed White Wine Sauce (Vegan)
Recipe Highlights
This herbed white wine sauce adds restaurant-quality richness to everything from weeknight roasted vegetables to holiday centrepieces. The sauce comes together in no time and brings sophisticated flavor without complicated technique.
I initially created this to serve alongside our Festive Phyllo Bundt with Mushrooms, Sage, and Cranberries, but it’s become our go-to for transforming simple dishes into something special. The fresh sage and rosemary make it feel festive, while the Dijon and white wine add depth and brightness.
Ingredients
Step by Step
Why White Wine Works Here
The white wine isn’t just for flavor—it deglazes the pan and adds the bright acidity that balances the richness of the cream. When you let it reduce by half, it concentrates into something a little thicker that gives the sauce body.
If you don’t cook with wine, substitute equal parts vegetable stock plus 1 tablespoon apple cider vinegar. You’ll get that similar brightness without opening a bottle.
TIP: For the perfect color, stick with a light colored vegetable stock or a vegan chicken stock.
Serving Ideas
For vegan proteins:
- Pan-fried tofu steaks or crispy tofu cutlets
- Seared tempeh medallions
- Seitan cutlets or roast
- Store-bought vegan chicken pieces
For holiday mains:
- Drizzle over this Festive Phyllo Bundt with Mushrooms, Sage, and Cranberries for a show-stopping centerpiece
- Serve alongside Potato Filo Pie
- Spoon over Rich Pot Pie with TVP
- Serve with grain bowls (roasted vegetable and quinoa bowls)
For vegetables:
- Pour over roasted Brussels sprouts, asparagus, or cauliflower steaks
- Drizzle alongside Maple Roasted Carrots with Chimichurri
- Serve with Garlic Parmesan Crumb Green Beans (coming soon!)
- Drizzle over roasted fennel wedges
For potatoes:
- Spoon over Smashed Curry Roasted Potatoes
- Serve with Caramelized Onion Mashed Potatoes for extra indulgence
- Drizzle over crispy smashed potatoes
For pasta:
- Toss through tagliatelle or pappardelle with roasted vegetables
- Serve with stuffed pasta like ravioli or tortellini
Tip: Serve in a small jug on the side so everyone can control how much they want—it keeps pastries crispy and lets people customize their plate.
Herbed White Wine Sauce (Vegan)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Just under 2 cups
Description
This vegan herbed white wine sauce is ready in no time and transforms everything from roasted vegetables to holiday mains. Create restaurant-quality dining at home.
Ingredients
- 2 tablespoons olive oil (or vegan butter)
- 2 shallots, finely minced (or 1 small brown onion)
- ½ teaspoon salt
- 3 garlic cloves, minced
- 1 cup / 250ml dry white wine (Sauvignon Blanc or Pinot Grigio work great, make sure it’s vegan)
- 1½ cups / 375ml vegetable stock (the lighter in colour, the better)
- ½ cup / 125ml unsweetened plant cream (like Flora or Oatly)
- 1 teaspoon cornstarch
- 1½ tablespoons Dijon mustard
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon nutritional yeast
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Sauté aromatics: Heat the olive oil (2 tablespoons) in a pan over medium heat. Add shallots and the salt (½ teaspoon). Cook 3-4 minutes until softened and starting to turn golden. Add the minced garlic and cook another 30 seconds until fragrant.
- Deglaze: Pour in the white wine (1 cup), scraping up any bits from the bottom of the pan. Let it bubble away for 3-4 minutes until reduced by about half.
- Add stock: Pour in the vegetable stock (1½ cups) and cream (½ cup), bring to a gentle simmer. Let it cook for 5 minutes to reduce slightly and intensify flavors.
- Make the slurry: While the sauce simmers, make your cornstarch slurry. Mix the cornstarch (1 teaspoon) with 1 tablespoon of water until fully dissolved.
- Add the rest: Whisk in the slurry, Dijon mustard (1½ tablespoons), sage, rosemary, and nutritional yeast (1 tablespoon). Let it simmer gently for 2-3 minutes. The sauce should coat the back of a spoon.
- Season and adjust: Taste and season generously with salt and pepper.
- Blend: (This step is optional) Transfer the sauce mixture carefully to a cup that you use for a stick blender, and blend until the desired consistency. Alternatively, let it cool slightly and blend in a small blender. I like it smooth, but still see the herb specs in the sauce.
- Serve: Keep warm until serving. You can make this up to a day ahead and gently reheat, adding a splash of stock if it’s thickened too much.
Notes
Wine substitute: If you prefer not to use wine, substitute it with equal parts vegetable stock and 1 tablespoon of apple cider vinegar for a bright acidity.
Make it richer: Add an extra tablespoon of vegan butter at the end for glossy richness.
Serving suggestion: Either drizzle over individual slices or serve in a small jug on the side so people can control how much they want.
Fresh herbs are key: The fresh sage especially makes this taste properly festive.
Storage: Store in an airtight container or bottle and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable stock if it’s thickened too much.
