Cashew Mushroom Gravy
You don’t have to give up rich tasting gravies if you are a Gluten Free Vegan.
Malcolm and I have done some research and have developed a wonderful gravy recipe into a GREAT Gluten Free Vegan Cashew Mushroom Gravy recipe. Mushrooms and cashews are the ‘secret’ ingredient in this recipe that make it so special and delicious!
Cashew Mushroom Gravy
Ingredients
- 2 cups of water
- ½ cup of cashew pieces (soak overnight and drained for increased nutrition)
- ½ cup of mushrooms (if dried - re-hydrate overnight first and drain)
- 1 Tbsp onion powder
- ¼ - ½ tsp garlic powder
- ¼ - ½ tsp Celtic or Himalayan salt
- 3 Tbsp Braggs or Coconut Aminos
- 1 Tbsp nutritional yeast
- 1 Tbsp cornstarch
- Favorite spices to taste (e.g. cumin - basil - thyme etc.)
Instructions
- Blend the ingredients in a heavy duty blender.
- Blend all ingredients on high for 2-3 minutes until creamy. Pour into saucepan and cook on medium heat until it starts to bubble, stirring regularly to avoid scorching.
- Serve gravy over lentil loaf.
- Can also be used as gravy over potatoes, rice or biscuits.
Try this gravy recipe next time you are craving the gluten and dairy filled counterpart and tell me what you think!
We have even used this for sausage and biscuits — although it did taste a bit different, it was still good!
Saturday, November 23rd 2013 at 2:38 pm |
[…] addition to her list above, I would add Cashew Mushroom Gravy — our personal […]