Rich and Creamy Vegan Mushroom Gravy

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.

This 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.

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5 from 1 vote

Rich and Creamy Vegan Mushroom Gravy

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.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Sauces

Keyword: mushroom gravy

Servings: 10 people

Calories: 84kcal

Author: Kevin

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