1/4 cup coconut oil
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 (13 ounce) can coconut milk
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 teaspoon Italian seasonings
1/2 tablespoon vegan butter or margarine (I used Smart Balance light)
3/4 cup vegan mozzarella (I used Daiya)
1 teaspoon raw agave nectar
vegan parmesan, to taste (I used Galaxy nutritional foods)
1. Melt the coconut oil in a small saucepan over medium heat. Stir in the mushrooms and garlic and saute for about 5 minutes.
2. Stir in coconut milk and bring to a low boil. Add the salt, pepper, Italian seasonings, butter, and vegan cheese and reduce heat to medium-low.
3. Add agave nectar and continue to cook uncovered until the cheese has melted entirely and the sauce has thickened up a bit.
Serve over your favorite pasta.
Source of recipe: I wrote the recipe. Please visit my blog for more vegan recipes and info! http://runningonveg.blogspot.com/