This homemade vegan Mushroom Gravy is healthy, so easy to make, oil-free, and filled with fresh flavors of rosemary and thyme.
How to make Mushroom Gravy:
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.
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.
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.
If you try this Mushroom Gravy recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Mushroom Gravy (Vegan, Gluten Free)
Pin RateIngredients
- 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.
Sutton says
This gravy is perfect for a fall dinner. Very creamy and delicious. My husband was a big fan and went back for thirds!
Christin McKamey says
Yay thanks Sutton! Glad your husband loved it too! =)
Melissa says
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!.
Christin McKamey says
Oh yay! Thanks Melissa, great to hear! =)