This dairy-free mushroom marsala recipe is almost too good to be true. It’s made with simple clean ingredients, can be whipped up in 30 minutes or less, is fully plant-based and soy-free, and is rich with flavor! I had intended to share this delicious recipe a year ago, but somehow it slipped through the cracks. Fortunately, I stumbled across it again, and have immortalized it below for you to enjoy time and time again.
Naturally Dairy-Free Mushroom Marsala without Butter or Cream
This mushroom marsala recipe is a plant-based twist on chicken marsala from Debbie Adler’s third vegan and gluten-free cookbook. The Mediterranean Plate: Plant-Based Recipes Free From Gluten, Salt, Oil & Sugar. It was published just last year, and is filled with unique wholesome recipes, like Spanakopita Omelets, Pumpkin Polenta, Sweet Gnocchi Florentine, Mexiterranean Burritos, and Caramelized Berry Galette-letts. I’ve included a quick Q&A on the cookbook, which is followed by FAQs for the recipe and the mushroom marsala recipe!
Q&A for The Mediterranean Plate
It is! This is a beautiful, full color, gift-worthy, hardcover book. There is a photo with each recipe.
Does the Cookbook Use Other Top Allergens?
Debbie is known for her healthy allergy-friendly cooking and baking. In The Mediterranean Plate she does shun dairy, eggs, peanuts, and gluten. In some of the recipes, she does use tree nuts, sesame, and/or soy.
Is this Book Actually Salt-Free and Sugar-Free?
The subtitle is a little misleading. It is a low sodium cookbook. Ingredients like coconut aminos still contain sodium. But Debbie does omit salt as an added ingredient. Likewise, it’s a low sugar cookbook, and Debbie doesn’t use refined sugar. She uses coconut sugar, coconut nectar, maple syrup, and/or dates when sweetness is called for.
I Forgot to Soak the Cashews! What Now?
If you don’t have time to soak the cashews, don’t fret! You have two options. One is to boil some water and then pour it over the cashews. Let the cashews soak in the hot water for 15 minutes and then drain. The other option is to grind the dry cashews in your spice grinder, food processor, or high power blender into a powder. Then blend the powder with the water. Add more water as needed. The dry cashew powder will soak up quite a bit of water as you go.
How Can I Make Nut-Free Marsala Sauce
I’m hesitant to recommend coconut cream, because coconut would influence the flavor in a way that might not complement the wine. But I have two other suggestions! One is to use a combination of butter alternative with your favorite dairy-free milk alternative for cooking. Whisk about 3 tablespoons dairy-free butter alternative or olive oil with 5 tablespoons milk alternative and use that for the heavy cream. For an even richer finish, you can just use 1/4 cup of each. Another option is to use a store-bought heavy cream alternative, like Silk, Califia Farms, or Country Crock in place of the cashew cream in this mushroom marsala recipe.
Which Mushrooms are Best for Mushroom Marsala?
Debbie typically uses cremini mushrooms or shiitake mushrooms to make this dairy-free mushroom marsala. But she says most types of “meaty” mushrooms work well, like portobello or even button mushrooms.
Can I Use Another Type of Pasta?
Debbie uses Banza chickpea pasta because it’s naturally gluten-free and high protein. Despite being free of meat, eggs, and dairy, this mushroom marsala is relatively high in protein. For an even heartier meal, Debbie sometimes doubles the pasta. That said, you can use lentil pasta (my favorite) for the similar nutrition. But if preferred, you can substitute your favorite gluten-free or regular wheat pasta. Or, for a different twist, you can serve the creamy mushroom marsala sauce over dairy-free mashed potatoes.
Is Marsala Wine Dairy Free?
As many of you know, wine can be fined with milk protein in the production process. From what we have learned, most marsala wines for cooking are dairy-free and vegan. According to Barnivore, three common dry marsala wine brands are dairy-free. You can find marsala cooking wine in most grocery stores.
Can I Use Dry Basil or Another Herb in this Dish?
You can substitute fresh thyme or fresh parsley for the basil. If you don’t have any fresh herbs on hand, you can stir some dried basil or thyme into the sauce with the broth. I would try about 1 teaspoon of the dried herbs.
I Want More Flavor. What Can I Add?
Debbie’s recipes are low sodium. In fact, in The Mediterranean Plate she includes her own vegetable stock recipe instead of vegetable broth for this mushroom marsala. But if you aren’t used to low salt, the coconut aminos and low-sodium vegetable broth might not give you a bold enough taste. If you aren’t salt sensitive, you can add a little salt to taste, or churn in some freshly ground black pepper to help the flavor pop more.
Will this Dish Freeze Well?
Mushrooms don’t freeze particularly well. However, the leftovers should keep in an airtight container in the refirgerator for up to two days.
Special Diet Notes: Mushroom Marsala
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- ½ cup cashews, soaked for 2 hours and drained
- ¼ cup water
- 2 tablespoons coconut aminos (or low-sodium soy sauce)
- 1 pound mushrooms, sliced (any mushroom is fine)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup Marsala wine
- ½ cup cashew cream (see recipe above)
- 8 ounces chickpea pasta (I use Banza brand)
- ¼ cup roughly chopped basil
- Add the soaked cashews and water to a high-speed blender. Blend until smooth, about 3 minutes.
- Add the mushrooms, onions, and garlic to a large sauté pan over medium heat. Cook until the onions are translucent, about 3 minutes.
- Add the Marsala wine and simmer until it reduces, about 8 minutes.
- Cook the pasta according to directions on the package and then drain.
- Add the vegetable broth, bring to a boil, reduce the heat, cover the pot, and let simmer, about 15 minutes.
- Add the cashew cream and stir to incorporate.
- Add the cooked pasta to the pan and toss to incorporate.
- Serve immediately and top each serving with the basil.