Coconut cream has become my new best friend. I find that we are using it in a lot of our recipes as an alternative to dairy! So I suggest just having a few cans in the fridge, it really helps for when you want to make a recipe! Hope you enjoy this recipe! You can use it on top of pastas, chicken etc.
Mushroom Cream Sauce (Dairy Free)
Heat 1 tsp of olive oil in a frying pan and cook mushrooms until they have all gotten smaller. Set aside.
In a medium saucepan heat 1 tsp of olive oil
Add chopped green onions and garlic stirring until garlic starts browning
Add coconut cream from can (scoop it off the top) into the saucepan, mixing well with onions and garlic
Let cream heat to a boil, making sure you are stirring frequently
Bring heat down to simmer and add garlic powder, black pepper and salt
Cook cream for 5 more minutes, stirring well until everything is mixed
Depending on how much you like garlic, feel free to add more or less to this recipe!