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


  1. 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.
  2. Meanwhile, combine the rest of the ingredients in a blender and process until completely smooth.
  3. Transfer this mixture to the saucepan, adding to the sautéed vegetables. Stir and simmer, stirring constantly until thickened, adding additional water if needed.
  4. Taste and add additional seasoning as needed.


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