Description
This gluten free mushroom gravy is the stuff that dreams are made of! It is creamy, rich, deeply flavorful, and made without gluten or dairy. It’s also make-ahead friendly and an easy recipe perfect for weeknight meals or holidays. It pairs beautifully with everything from mashed potatoes to pan-seared protein to biscuits and gravy. Versatile and a total crowd-pleaser!
Ingredients
- 1/2 cup raw cashews
- 3 tablespoons olive oil
- 1 pound mushrooms, thinly sliced
- 1/2 cup finely diced onion
- 3 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped – or 1/2 teaspoon dried
- 1 tablespoon nutritional yeast
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon coconut aminos or tamari
- 2 cups mushroom broth, divided
Instructions
- Soak cashews. Add raw cashews to a heat proof bowl and cover with just boiled water. Set aside to soak for 20-30 minutes.
- Sauté mushrooms and onions. Heat 3 tablespoons olive oil over medium heat in a large skillet. Add mushrooms and onions, and sauté, stirring occasionally, until mushrooms are nicely browned, and onions are caramelized – about 8-10 minutes.
- Add spices and aromatics. Add garlic, thyme, nutritional yeast, paprika, black pepper, and salt and continue to cook, stirring frequently, until spices are aromatic and start sticking to the bottom of the pan – 1-2 minutes.
- Pour in broth and simmer. Add 1 1/4 cups mushroom broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. While the broth is simmering with the mushroom mixture, make cashew cream.
- Make and add cashew cream. Drain cashews and add to a blender container with remaining 3/4 cup mushroom broth and coconut aminos. Blend on high until smooth and creamy, with no pieces of cashew remaining. Pour cashew cream into the skillet and stir to combine. Bring back to a gentle simmer and cook, stirring frequently, for another 3-4 minutes – until gravy has thickened to your desired consistency. If the gravy seems to thin, continue to simmer for a bit longer. If it has over thickened, thin with a little bit of additional broth or water.
- Season and serve! Season to taste with salt and pepper and serve immediately or store in the refrigerator until ready to re-heat and serve. Enjoy!
Notes
To reheat on the stove top: Warm gravy over low heat in a small sauce pan or skillet, stirring frequently, until heated through.
To reheat in the microwave: Warm gravy in a microwave safe dish in 30 second increments, stirring between, until heated through.
This mushroom gravy should keep in the refrigerator for 5 days in a sealed container. Some liquid may start to separate from the cashew cream, but it will come back together once reheated and stirred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American