Recipe by Katie Mae
Makes 4–6 servings | Ready in 15 minutes | Stores 5 days in fridge
8 oz onion, chopped (1 medium to large)
6 oz Crimini mushrooms, chopped (7 medium)
4.5 oz celery (2 stalks)
1 tablespoon minced garlic
1¼ cup water
¾ cup raw unsalted cashews
1 tablespoon nutritional yeast
1 tablespoon rice vinegar
½ teaspoon poultry seasoning
½ teaspoon freshly ground black pepper
- Add the onion, mushroom, celery, and garlic to a sauté pan over medium heat. Cover and sauté for 5 minutes, or until onions are translucent and the mushrooms are tender.
- Transfer the veggies to a blender. Add the remaining ingredients and blend until creamy.
- To heat your gravy: Blending it for a few extra minutes in the blender will warm it slightly. If you’re like me and prefer your gravy hot, transfer it to a saucepan on the stovetop. Heat on low-medium until the sauce starts to simmer. Stir occasionally.
If you would like to substitute the nuts in this recipe, you can use ½ cup of cooked white beans, like cannellini beans or 1 cup of chopped cauliflower that’s been steamed. You can also try tahini, but it has a more distinct flavor so I would add it in small amounts and taste it along the way, so you don’t overdo it.
This is an extra creamy Vegan Mushroom Gravy with amazing flavor! Plus, there’s no extracted oil, so it’s especially light and nutritious for such a yummy gravy.
It’s just what you want for a weekday dinner with the family. You can whip it up in 10 minutes without any hassle and even your picky eats will love it!