Cashew Mushroom Gravy
This is going to be an easy one. It’s been made for probably every Thanksgiving holiday of my life & it’s delicious, simple & can be made to accommodate any diet so easily there is truly no change in flavor. It’s literally quite perfect with mashed potatoes, absolutely necessary on Vegetarian Nut Loaf & all around delicious on whatever else you might need a quick go-to gravy.
Cashew Mushroom Gravy
Yield: 5 C / Time: 30 -40 minutes / Difficulty: Easy
Ingredients
1 C (145g) cashew pieces
1 C (230g) water
1/4 C (65g) tamari or coconut aminos
2 Tbsp (16g) onion powder
1 Tsp (4g) garlic powder
1 C (100g) sliced mushrooms of your choice
3 C (665g) water -or- stock of your choice
Steps
In a blender, combine cashews, water, tamari, onion & garlic powders
Pour into sauce pan and add 3 cups of water (or stock) and mushrooms. Cook over medium heat stirring constantly thickened. If too thin/thick, see notes.
Tips & Tricks
Since I’m almost always making this around Thanksgiving, there’s usually some mashed potatoes cooking around me somewhere. I use as much of that amazingly, perfectly starchy water to add to the gravy when cooking. All that extra starch helps the gravy to come together nicely.
If you don’t happen to find yourself near some starchy mashed potato water when making this gravy, and find yourself with a rather runny gravy that just won’t come together - no fear. You can either add corn starch 1 Tbsp at a time, whisking after each addition to ensure it doesn’t clump on you or take over your gravy.
If you want your gravy to be extra mushroom packed, substitute 1 C mushroom broth for the 1 C of water.