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Mushroom Gravy | via veggiechick.com #vegan #oilfree
30 min or less, Gluten Free, Oil free, Sauces, Dips and Dressings, Under 400 calories, Vegan Recipes

Mushroom Gravy

This homemade vegan Mushroom Gravy is healthy, so easy to make, oil-free, and filled with fresh flavors of rosemary and thyme.

Mushroom Gravy | via veggiechick.com #vegan #oilfree

To make this mushroom gravy, first, in a medium skillet over medium-high heat, add the chopped mushrooms and onion. Stir occasionally until the onion is soft and translucent, about 8-11 minutes. Then add the garlic powder and remove from heat.

Mushroom Gravy | via veggiechick.com #vegan #oilfree

Meanwhile, to a high powered blender, add the raw cashews and nutritional yeast. Blend until broken down into a fine consistency. Then add the vegetable broth, tamari, thyme, rosemary, and black pepper.

Next add the cooked mushrooms/onions. Blend slow at first, then increase the speed to medium until blended. *Add more vegetable broth (in 1/4 cup increments) if gravy is too thick and blend again.

This recipe makes about 2 cups gravy. You can store this in an airtight container in the fridge for 4-5 days.

Mushroom Gravy | via veggiechick.com #vegan #oilfree

This gravy has all kinds of uses. It’s great mixed in with whole grains such as whole wheat pasta, quinoa, lentils, etc. or used traditionally on mashed potatoes (or cauliflower!).  Yum.

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Mushroom Gravy

This homemade Mushroom Gravy is healthy, so easy to make, oil-free, and filled with fresh rosemary and thyme.

 

  • Author: Christin McKamey
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

  • 1/2 medium yellow onion, sliced
  • 8 ounces white button mushrooms, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 3/4 cup unsalted vegetable broth
  • 2 teaspoons tamari or reduced sodium soy sauce
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1/4 teaspoon black pepper

Instructions

In a medium skillet over medium high heat, add mushrooms and onion. Stir occasionally until onion is soft and translucent, about 8-11 minutes. Add garlic powder and remove from heat.

Meanwhile, to a high powered blender, add raw cashews and nutritional yeast. Blend until of fine consistency. Add vegetable broth, tamari, thyme, rosemary, and black pepper. Add mushrooms/onions when ready. Blend slow at first, then increase the speed to medium until blended. Add vegetable broth (in 1/4 cup increments) if gravy is too thick and blend again.

Notes

Makes 2 cups gravy. Serving size 1/4 cup. You can store this in an airtight container in the fridge for 4-5 days. This gravy is great mixed in with pasta, polenta, lentils, rice, etc. =)

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • I made this last night for the first time and it was great! We used over lentils and mashed potatoes and it was a big hit!.

    Reply
    • Oh yay! Thanks Melissa, great to hear! =)

      Reply

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