Dairy-Free Mushroom Cream Sauce with San-J Umami Tamari
Serves or Makes: 6 servings

Recipe Card


  • 2 tablespoons avocado oil
  • 8 ounces baby Bella mushrooms, chopped
  • 1 large shallot, chopped
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon sea salt
  • 2 tablespoons San-J Umami Tamari Splash
  • 1/4 teaspoon black pepper, plus more for garnishing
  • 1 (13.5 ounce) can full fat unsweetened coconut milk
  • Fresh parsley, for garnish
  • 16 ounces pasta of choice
  • 1/2 cup reserved pasta water


  • Step 1

    Warm avocado oil in a pan on the stovetop over medium heat. Add mushrooms and shallot. Sauté for 2 minutes.

  • Step 2

    Add garlic, sea salt, San-J Umami Tamari Splash, and pepper. Sauté for 2-3 minutes.

  • Step 3

    Add coconut milk, bring to a boil, then immediately reduce to a simmer on low heat. Allow to simmer for approximately 5 minutes. Remove from heat, set aside, and allow to cool slightly.

  • Step 4

    Prepare pasta according to package directions. Reserve ½ cup pasta water. Cook to al dente, strain, and set aside.

  • Step 5

    Transfer mushroom mixture to blender. Blend until smooth. Transfer back to the pan on the stovetop over low heat. Add reserved pasta water. Stir. Add pasta and toss to coat.

  • Step 6

    Serve with a garnish of parsley and fresh cracked black pepper.