Easy Creamy Mushroom Sauce for Pasta

Heat vegan butter and olive oil in a large skillet over medium heat.
1 tablespoon vegan butter, 1 tablespoon olive oil
Add mushrooms and cook until they have released their juices. Don't over-mix. This gives the mushrooms a chance to turn slightly golden brown where they contact the pan. About 4 minutes.
16 ounces mushrooms, sliced
Mix in garlic and salt and allow to cook until fragrant. About 30 seconds.
2 garlic cloves, minced, ¼ teaspoon fine sea salt
Add white wine (or broth) to skillet. Stir to deglaze while loosening any bits. About 1 minute.
¼ cup white wine or vegetable broth
Stir in broth and coconut cream (or coconut milk). Add nutritional yeast and combine. Lower heat to low and simmer, uncovered, until sauce thickens to your likeness, stirring occasionally. About 2-3 minutes.
½ cup low-sodium vegetable broth, 1 cup coconut cream or coconut milk, ½ cup nutritional yeast
Remove from heat and stir in thyme.
2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)