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.
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.
Taste and adjust the seasonings as needed. I like to add lots of black pepper and a couple drops of liquid smoke (optional).
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.
CuisineGluten-free, Vegan, Nut-free
Recipe by The Plant Philosophy at https://theplantphilosophy.com/10-ingredient-vegan-cream-of-mushroom-sauce/