Herby Wine Sauce

A creamy, herby, winey, vegan sauce.

Yield: about a cup

Time: 15 minutes


  • small saucepan
  • wooden spoon


  • 1 T olive oil
  • 1 small shallot, thinly sliced
  • ¼ t salt
  • 2 cloves garlic, thinly sliced
  • 1 c vegetable stock
  • ½ c dry white wine
  • 2 T cashew cream
  • 2 t fresh thyme
  • 2 t fresh marjoram or rosemary, minced
  • pepper


Heat the oil, add shallot and salt, and sauté for 2 minutes, until softened. Add garlic and sauté another 30 seconds.

Add in stock and wine, bring to a boil, lower heat, and simmer for 5 minutes.

Stir in the cream and continue simmering until slightly thickened, 2-3 minutes.

Remove from heat and stir in herbs and pepper.


Herby wine sauce is delicious with pan-fried seitan and oven-fried tofu.

Quick and Easy Vegan CelebrationsAdapted from the recipe for "White wine herb sauce" in Alicia C. Simpson’s Quick and Easy Vegan Celebrations (read my review).

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Herby wine sauce