This gluten free and vegan mushroom gravy is the stuff that dreams are made of. Creamy, rich and flavorful, without any gluten or dairy. Make ahead friendly and an easy, healthy recipe that’s perfect for the holidays! Gluten free, paleo, vegan and whole30 approved – a crazy delicious gravy for everyone at your table.
for cashew cream
- 1/2 cup raw cashews
- boiling water to soak + 1/2 cup hot water for blending
- 3 tablespoons avocado oil + 1 extra tablespoon, divided
- 1 1/2 pounds crimini mushrooms, thinly sliced
- 1/2 of a large onion or 1 small yellow onion, diced very small
- 2 cloves of garlic, grated
- 1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried
- 1 tablespoon nutritional yeast
- 1/4 teaspoon sweet paprika
- about 1/2 teaspoon black pepper, or to taste
- about 1 teaspoon salt, or to taste
- 1 tablespoon coconut aminos or gluten free tamari
- 1 1/2 cups mushroom broth, or another broth of choice
- cashew cream
- Add raw cashews to a heat proof bowl and add enough boiling water to cover by about an inch. Set a timer for 30 minutes and set aside.
- Heat 2 Tablespoons avocado oil over medium high heat in a large, wide skillet until it’s shimmering. Cast iron works best for getting a nice sear on the mushrooms, but any big skillet will work.
- Add sliced mushrooms to the pan and allow to cook undisturbed for about a minute. Toss to coat and continue to let cook for about a minute or so at a time before stirring. This will allow a nice golden color to form on the mushrooms. Cook until all the moisture from the mushrooms has evaporated and they are brown and glistening. This should take about 10-15 minutes, but some mushrooms may release more liquid than others. If it seems like there’s a lot of liquid in the pan, just be patient and wait for the liquid to evaporate and for the mushrooms to start to brown.
- Turn the heat down to medium and add the diced onions and the extra tablespoon of avocado oil.
- Continue to cook, stirring occasionally, for another 5-8 minutes, until onions soft and starting to caramelize. If the bottom of the pan starts to darken too quickly and looks like it may start to burn, add a tiny splash of water and scrape up the brown bits on the bottom of the pan and stir to incorporate the liquid into the mushroom mixture.
- Once mushrooms and onions are caramelized add grated garlic, thyme, nutritional yeast, paprika, coconut aminos or tamari, black pepper, and salt. Stir and cook for about 30 seconds – until spices are fragrant and sticking to the bottom of the pan. Be careful not to let them burn – if the bottom of the pan darkens too quickly, skip to the next step and pour in the broth immediately.
- Pour in broth and scrape up any brown bits that have formed on the bottom of the pan.
- Bring to a simmer and set a timer for 5 minutes.
- While the mushrooms and broth are simmering, prepare the cashew cream.
- Drain cashews (making sure that they have soaked for at least 30 minutes), and add to a blender with 1/2 cup of hot water. Blend on high until smooth and creamy, and no pieces of cashews remain.
- When the 5 minutes is up, pour the cashew cream into the skillet with the mushroom mixture and turn the heat down to low.
- Stir to combine. Bring back up to a gentle simmer and cook for another 5 minutes or so, stirring frequently to keep if from sticking to the bottom of the pan.
- If, after 5 minutes, the gravy seems too thin, continue to simmer until it’s thickened to your liking. If it seems to thick after 5 minutes, thin it with a little extra broth.
- Taste and adjust seasoning one more time before serving.
- Can be served immediately or stored in the refrigerator to reheat just before serving. *
To re-heat: warm gravy slowly in a small sauce pan or skillet, stirring frequently so it doesn’t start sticking to the bottom of the pan. If it seems too thick, thin with a little bit of broth at a time until desired consistency is reached. Taste and adjust seasoning if needed before serving.