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. 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