Vegan Cream of Mushroom Sauce




A dairy-free way to enjoy the classic mushroom based sauce/soup with no more than 10 ingredients total!



  1. Start by following the recipe for my Savory Coconut Cream Sauce, here. This will be the base for this recipe.
  2. In a large non-stick pan, sauté your sliced mushrooms over medium heat until halved in size. About 5-6 minutes, stirring frequently. Feel free to add vegan butter for a richer flavor.
  3. Blend half of your mushrooms with the coconut sauce base, adding the remaining half as is. You can adjust this to your needs. I like extra mushrooms left sliced.
  4. Taste and adjust the seasonings as needed. I like to add lots of black pepper and a couple drops of liquid smoke (optional).
  5. Pour into an air tight container and store in the refrigerator for up to 5 days.


This sauce is perfect over pastas, beefless stroganoff and makes for a seamless substitution for cream of mushroom soup, especially in green bean casseroles. Since this is a full fat coconut milk base, it will firm up significantly once chilled. As soon as heat hits it, it will melt back into a sauce.

Courses Sauce

Cuisine Gluten-free, Vegan, Nut-free

Recipe by The Plant Philosophy at