Servings 3 or 4

Dairy-free and perfect with nut roast, or roast or steamed veges.


  • 1 Tbsp
    vegetable oil
  • 1
    medium onion, finely diced
  • 2
    cloves garlic, finely chopped
  • ½ tsp
  • 150 g
    mushrooms, finely chopped
  • 1 cup
    soy milk (divided)
  • ½ tsp
    dried tarragon
  • 2 Tbsp
    Angel Food cheesey sauce mix


  1. Step 1
    Heat oil in large frypan over medium heat. Add onion, garlic and salt, and saute until onion softens.
  2. Step 2
    Add mushrooms, tarragon and about 3/4 of the milk, and simmer for several minutes until the mushrooms are cooked to your liking.
  3. Step 3
    Mix the remaining 1/4 cup of milk with the cheesey sauce mix until smooth, and then add to the pan. Keep stirring until the sauce thickens, and it is ready to serve.