Mushroom Cream Sauce
Calories per serving
8 (1/2 c. each)
1 T. coconut oil
8 oz. sliced mushrooms
12 oz. steamed cauliflower (about 4 c.)
1 T. minced garlic
1/2 c. chopped onion
2/3 c. coconut cream
2 T. nutritional yeast
pink salt and pepper, to taste
- Melt coconut oil in skillet over med-high heat.
- Saute mushrooms, garlic, and onions until softened.
- Pulse steamed cauliflower, coconut cream, nutritional yeast, pink salt, and pepper in blender until smooth and well combined.
- Add cauliflower mixture to skillet and stir.