This gravy is delicious over Mashed Potatoes and Lentil & Rice Loaf. It’s rich and flavorful even without the overly processed ingredients found in many plant-based gravies, mainly salt, soy sauce, nondairy butter, and cornstarch.
- 2 cups water
- 1 ounce raw, unsalted cashews (about ¼ cup)
- 6 medium white or cremini mushrooms, chopped (about 2½ cups)
- ½ large yellow or white onion, chopped (about 1½ cups)
- 1 small carrot, thinly sliced (about ½ cup)
- 1 large rib celery, sliced (about ½ cup)
- 2 teaspoons finely chopped garlic (2 to 3 medium cloves)
- 1 teaspoon poultry seasoning
- Ground black pepper
- Place the water and cashews into a blender, and set aside for at least 15 minutes (so the cashews can soften).
- Place 1 tablespoon of water into a medium saucepan on medium-high heat. When the water starts to sputter, add the mushrooms, onions, carrots, and celery, and cook while stirring for 2 to 3 minutes.
- Add the garlic and poultry seasoning to the pan, and continue stirring for 2 to 3 minutes, or until the vegetables have softened, adding water as needed.
- Transfer the cooked vegetables to the blender containing the water and cashews, and blend until very smooth, adding water as needed.
- Pour the blended gravy back into the same saucepan (or a clean one) on medium-low heat, and simmer briefly just to heat through. Season to taste with black pepper.
Poultry seasoning: I have a fondness for poultry seasoning, especially around the holidays; but if you don't have any, you can use a combination of dried onion, sage, rosemary, marjoram, parsley, and/or thyme.
Mushrooms: Any edible mushrooms may be used in this recipe, or a mix.
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