Mushroom Gravy (Vegan, Gluten Free)
PinServings: 8
This creamy Mushroom Gravy is healthy, so easy to make, oil-free, and filled with fresh rosemary and thyme.
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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. =)
Nutrition
Serving: 0.25cup | Calories: 19kcal | Carbohydrates: 2.9g | Protein: 1.9g | Fat: 0.1g | Sodium: 59mg | Sugar: 1.2g
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