Vegan Mushroom Sauce

2 lbs. mushrooms crimini or baby bella

5 T. olive oil

5 garlic cloves, minced

¼ tsp. red pepper flakes

½ tsp. salt

13.5 oz. coconut cream

2 T. nutritional yeast

 

Cut off the stems of the mushrooms and then dice them into ½-inch cubes. In a large saucepan or pot, pour the oil and then sauté the mushrooms over medium-high heat, stirring as they simmer. Cook until they have shrunk some and are a deep brown color. Now add the minced garlic cloves, red pepper flakes, salt, and pepper, and stir well. Then add in the coconut milk and nutritional yeast. Stir everything together until well-combined. Serve hot with your favorite dishes and sides.