Publised on 31/10/2023. Last Updated on 06/12/2024 by Richard
My deliciously creamy vegan peppercorn sauce recipe is easy to make with just a handful of ingredients. Rich and decadent!
This vegan peppercorn sauce is mind-blowingly creamy and rich - packed with piquant pepper flavour. It takes less than 20 mins to make and transforms any meal into a truly decadent vegan steakhouse experience!
It's the ideal accompaniment for my tofu steak with a side of smashed potatoes! The classic flavour combo of rich brandy and punchy peppercorns will satisfy even the strongest steak sauce cravings, and it's totally vegan too!
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🧈 Vegan Peppercorn Sauce Ingredients
I've done my best to keep things as classic as possible for this vegan peppercorn sauce recipe. I was super inspired by this one by BBC Good Food that calls for brandy and cream. Sometimes you've gotta look at the non-vegan original recipes to absolutely NAIL the vegan version, and that's exactly what I've done!
As always, the full list of ingredients for my vegan peppercorn sauce is at the bottom of the page. But for now, here's everything you'll need to make this recipe:
- 1 tbsp vegan butter (or olive oil)
- ½ an onion (very finely chopped)
- 3 tsp crushed black peppercorns
- 150 ml brandy (or white wine)
- 350 ml vegan stock/broth (use “beef” flavoured variety if possible)
- 100 ml vegan cream (or coconut cream)
- Flaky sea salt
🥣 How to Make Vegan Peppercorn Sauce
The method behind this vegan peppercorn sauce recipe is super simple. For me, the key to big flavour is in the order you add the ingredients, so let me know you my fave way!
1. First we're going to fry the onions, garlic and peppercorns. People forget that peppercorns are a spice sometimes, and like most spices, their flavours come out so much more when toasted! So that's where we'll start.
2. Now we add our brandy. This is the ingredient responsible for the richness of the sauce, but it's important to reduce it properly before moving on to add the stock/broth. Once the stock is added, reduce that by about ¾ or until nice, thick and glossy.
3. Finally we're going to add our vegan cream to the peppercorn sauce. Don't add it all at once though, as the sauce may split. I like to add half over a low heat, then remove the pan from the stove and add the remaining half.
4. Now we just need to stir and serve! Super simple. If you're keeping the vegan peppercorn sauce warm before serving, make sure it's over a very low heat or the sauce will lose its creaminess.
🔀 How to Store and Reheat
If you make too much vegan peppercorn sauce or if you like to make ahead in advance, here's my advice. As with any creamy sauces, it's not a good idea to let it cool and then bring back to a boil - it should be heated gradually and slowly.
Story the sauce in an airtight container in the fridge the transfer to a small saucepan and heat up over the lowest heat possible. Alternatively, reheat in the microwave in 10 second bursts at around 60% power.
🔪 Equipment You'll Need
This vegan peppercorn sauce recipe is equipment light! All you'll need to get started is a frying pan and a spatula. Nothing fancy! Be sure to make some delicious sides to serve with this sauce, like my vegan mashed potato or my vegan steak!
🤷♀️ Vegan Peppercorn Sauce FAQs
A: Peppercorn sauce is a creamy sauce made with peppercorn infused stock that's reduced until thickened. For a vegan alternative, we use vegan cream or coconut cream.
A: Its exact origins are a bit challenging to pinpoint, but it is commonly associated with French cuisine and is often served with steak and other grilled or roasted meats. This time we're serving it with grilled tofu steaks.
Love a good vegan saucy sauce?? Why not try making my Vegan Buffalo Sauce, my Vegan Hollandaise Sauce or my Vegan Gochujang Mayo!
Vegan Peppercorn Sauce
Equipment
- 1 Medium Frying Pan
Ingredients
- 1 tablespoon vegan butter or olive oil
- ½ an onion very finely chopped
- 3 teaspoon crushed black peppercorns
- 150 ml brandy or white wine
- 350 ml vegan stock/broth use “beef” flavoured variety if possible
- 100 ml vegan cream or coconut cream
- Flaky sea salt
Instructions
- Place a medium frying pan over medium-low heat and add the vegan butter.1 tablespoon vegan butter
- Once hot and melted, add the onion and ground peppercorns to the frying pan. Fry for 3-4 minutes or until the onion is well cooked and softened but just before it begins to brown.½ an onion, 3 teaspoon crushed black peppercorns
- Add the brandy (or red wine) and simmer until reduced by half (around 5 minutes).150 ml brandy
- Add the vegan stock and simmer again until reduced this time by three quarters (around 10 minutes). Lower the heat slightly and add half of the vegan cream.350 ml vegan stock/broth
- Stir to combine and to heat the cream through then remove from the heat. While stirring constantly, slowly add the rest of the vegan cream. Check for seasoning and serve.100 ml vegan cream, Flaky sea salt
Sue
This is the best sauce! So rich & creamy. It’s now my go - to for so many meals. Thank you SNV 🌱💚🌱
Bethany
SO good. I didn’t have wine on hand so I mixed up some worcestershire sauce and balsamic vinegar and used that instead. It was delicious!!
Mathis
Delicious ! I make this sauce on a regular basis. Not just for the tofu steak, but for burgers, potatoes, etc. The taste is just perfect !
Robin
This is a game changer!
Gabriella
Which wine? The list of ingredients lists white wine. The instruction mentions red wine.
I made it without the wine and it's nice. I'm sure with wine it would be very nice, a richer flavor. That's why the Q. Thank you.