Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms and let soak for 20 minutes.
Remove mushrooms from the bowl using a slotted spoon. Set stock aside. Slice mushrooms thinly and set aside.
In a medium saucepan, over medium heat, melt the non-dairy butter spread. Add the shallots and saute for 5 minutes.
Gradually add the flour to the shallot mixture, stirring constantly. When all of the flour is incorporated, cook for 2 additional minutes.
Gradually add 1 1/2 cups of the reserved vegetable stock, stirring well to incorporate. When all of the stock has been stirred in, continue to cook over medium heat until mixture thickens.
Add sliced mushrooms, soy sauce, non-dairy creamer, sherry and thyme to the pan. Cook until thickened to desired consistency. Season to taste with salt and pepper.
To reheat, warm in a saucepan over low heat, stirring constantly until heated through.
This recipe was adapted from sticksnscones