Vegan mushroom gravy. Cashew based sauce with mushrooms and onions sauteed on the stovetop and then finished in a blender with the rest of the ingredients.
Jump to RecipeThis vegan mushroom gravy came about when I wanted something different to drizzle over my mashed potatoes. I love the rich flavors that mushrooms bring and I thought it would go well with some simple veg stock and miso. Of course, onions and garlic would need to come to the mushroom party. 😉 You can thicken this with a cornstarch and water slurry or do I like I did and throw in some raw cashews for a bit more creaminess.
I chose crimini mushrooms for this vegan mushroom gravy, but you could use whatever mushrooms are available to you. Also, a handful of dried porcini mushrooms and the soaking liquid would really give this gravy a huge burst of mushroom flavor if you want to get all crazy and stuff like that.
Once you have your mushrooms sliced and your onions and garlic chopped the vegan mushroom gravy comes together pretty easily. Saute the mushrooms, onions, and garlic in olive oil over medium heat until soft, deglaze the pan with white wine, and then throw it all in a blender with the rest of the ingredients… done! If you don’t have a high-speed blender then soak the cashews in water first for a couple hours.
Rich and Creamy Vegan Mushroom Gravy
Ingredients
- 1 lb. crimini mushrooms sliced
- 1 large onion chopped
- 2 garlic cloves chopped
- 1 Tablespoon olive oil
- 1/2 cup white wine
- 2 cups vegetable stock
- 1/2 cup cashews soaked for 2 hours if not using a high-speed blender
- 1 tablespoon brown rice miso white miso will work too
- 1 Tablespoon soy sauce
- 1 Tablespoon nutritional yeast flakes optional
- 3 dashes of Tabasco sauce
- juice of 1/2 a lemon
- 1 Tablespoon vegan Worcestershire sauce optional
Instructions
- In a large skillet, saute the mushrooms, onions, and garlic in olive oil over medium heat until soft. Approximately 5-7 minutes. Deglaze the pan with the white wine and cook for an additional minute, scraping up all the caramelized bits of onion. Transfer to a blender.
- Add the rest of the ingredients to the blender and blend on high for 2-3 minutes or until completely smooth.
- Heat in a saucepan and serve
How many cups of gravy does this make?
Absolutely amazing! Made this in preparation to make the green bean casserole recipe as well and it is perfection. I too have always hated green bean casserole at thanksgiving time for the same reasons so I was very excited to try this recipe and it exceeded my expectations. Very excited to let share the finished product with my non-vegan family! 🙂
As a side note I did double the recipe bc I will be making 2 casseroles! To do so I actually was buying on a budget so I doubled nearly everything except for the mushrooms. So I:
•kept it at 1 lb of (white button mush)
•used 2 onions instead of 1 onion
•used 3 cups of veg broth instead of 2 cups
•subbed 1 tbsp tahini for the 1 tbsp miso because I was unable to find any in my local store
In total it yielded 6.5 cups. Hope this helps 🙂