SIMPLE MUSHROOM GRAVY
This gravy is a creamy crowd-pleaser on holidays, but why not eat guilt-free, creamy gravy any day?
(makes about 8 one-half cup servings)
2 cups chopped or sliced mushrooms
5 cloves garlic, chopped
2 cups water or low-sodium vegetable broth
1 cup unsweetened plant milk
1 tablespoon Bragg’s Aminos
2 tablespoons raw cashews
2 tablespoons potato starch
¼ cup nutritional yeast
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons Italian seasoning or poultry seasoning
freshly ground pepper, to taste
- Place the mushrooms in a medium saucepan, turn on the heat and sauté, adding splashes of vegetable broth or water to prevent burning and sticking. After a few minutes, turn down the heat, cover, and allow the mushrooms to release their natural juices. Add the garlic and continue cooking until tender.
- Meanwhile, combine the rest of the ingredients in a blender and process until completely smooth.
- Transfer this mixture to the saucepan, adding to the sautéed vegetables. Stir and simmer, stirring constantly until thickened, adding additional water if needed.
- Taste and add additional seasoning as needed.