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–+ servings
vegan mushroom gravy
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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
Cook Time10 minutes
Total Time15 minutes
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
US Customary - Metric

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

Nutrition

Calories: 84kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Sodium: 381mg | Potassium: 306mg | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 1.5mg | Calcium: 17mg | Iron: 0.9mg