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This dairy-free mushroom sauce is an amazing creamy peppery sauce that is full of flavor. It is made with only four ingredients and tastes great on top of potatoes, steak, veggies, or chicken. Whole30, Paleo, dairy-free, and gluten-free.
I’m a huge fan of creamy black pepper mushroom sauce! I love it on top of rice, potatoes, chicken and steak. It’s an easy way to add a lot of flavor to a dish. It is also incredibly creamy, thanks to the coconut cream, while being dairy-free.
If you love coconut cream based sauces, try my Cauliflower Gnocchi with Creamy Mushroom Sauce or my Salmon with Coconut Cream Sauce. They are both so so good!
Table of Contents
Why this recipe works
- It is simple! All you need are 4 ingredients.
- It is creamy without using dairy.
- It is great for those with a dairy allergy or dairy intolerance.
- It works for those following a dairy-free, Paleo, Whole30, or Vegan diet.
- This vegan mushroom sauce tastes amazing on top of so many various foods.
Recipe ingredients
- Black pepper– Using thicker ground pepper works best for the flavor. I like 365 brand ground black pepper.
- Mushrooms– I like using baby bella mushrooms, but button mushrooms would work as well. I think a wide variety of mushrooms would work.
- Coconut cream– It is important to use a coconut cream that you like the taste of. I personally love Savoy coconut cream because it doesn’t take like coconut, has a rich creamy texture, and doesn’t have preservatives or gums inside.
- Salt– I like using pink Himalayan salt but any kind will work here.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of coconut cream, you can use oat cream. Just know it won’t be Paleo or Whole30.
- Instead of coconut cream, you can use a different non- dairy heavy cream replacement.
- You can add a splash of cognac or Porto to the sauce for extra flavor.
- Use less black pepper if you want less pepper taste.
Step by step instructions
Step 1: Add the mushrooms to a frying pan with olive oil.
Step 2: Cook the mushrooms until they turn golden. Make sure that they “sweat” out excess moisture in the process.
Step 3: Add the coconut cream, black pepper and salt to the pan.
Step 4: Mix and let the mixture simmer for a few minutes.
Expert tips
- Let the mushrooms sweat– It’s important to let the mushrooms sweat so that they can shrink in size and then brown. When they do “sweat”, they will release liquid, which will start to evaporate while cooking. This ensures that the mushrooms won’t be slimy and will have a beautiful golden brown color.
- Use a good quality coconut cream. I can’t stress this enough! You have to like the taste of the coconut cream that you are using, or you will not like the sauce. There are many brands of coconut cream that I very much do not like. I love the taste of Savoy coconut cream.
Recipe FAQs
In an airtight container in the fridge for 3-4 days.
You will notice that this sauce hardens when cold. To reheat it and get the best texture, you can microwave it or reheat it on the stove in a pan.
Baby bella, button mushrooms, shiitake mushrooms, portobello mushrooms.
Other dairy-free recipes you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Dairy-free Mushroom Sauce (Vegan, Paleo)
Ingredients
- 2 teaspoons olive oil
- 16 ounces baby bella mushrooms, , sliced into 1/2-inch thick slices
- 1 cup canned coconut cream, ( without preservatives, for Ex. Savoy)
- 1 teaspoon ground black pepper
- a pinch of salt
Instructions
- Add the olive oil to a large frying pan and heat over medium-high heat.
- Add the sliced baby bella mushrooms and mix into the oil. Cook for about 4 minutes, without mixing the mushrooms at all.
- Then mix them frequently while they cook for about 2-3 minutes. At this point the mushrooms should start shrinking in size and sweating.
- Reduce the stovetop heat to medium. Cook the mushrooms for another 4 minutes without mixing them. Mix them, and then cook them while mixing every so often for the next 5-10 minutes, or until the are grilled and golden brown. They shouldn't be "wet" anymore by this point. Add the coconut cream, ground black pepper and salt to the dish and mix.
- Let the sauce simmer and thicken for the next 1-3 minutes.
Notes
- Instead of coconut cream, you can use oat cream. Just know it won’t be Paleo or Whole30.
- Instead of coconut cream, you can use a different non- dairy heavy cream replacement.
- You can add a splash of cognac or Porto to the sauce for extra flavor.
- Use less black pepper if you want less pepper taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so glad I found this recipe. Super easy and delicious. I did add a spoon for tapioca starch mixed in a bit of water to thicken the sauce.Â
Glad to hear it!
I tried your recipe a few months back and it was a major hit in my family. Today at breakfast my eleven year old son randomly brought it up, and I remembered how much everyone enjoyed it. I’m trying to do a paleo challenge, so this recipe is perfect! Healthy, delicious, and kid approved. Thank you so much!
Love it! I’m so glad it’s a recipe your whole family loves!
Oh my goodness so good.