Easy Gluten Free and Vegan Mushroom Gravy

{gluten free + whole30 + vegan}

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!

– raw cashews – boiling water – avocado oil – crimini mushrooms – onion – garlic, grated – fresh thyme – nutritional yeast


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.

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.

Cook until all the moisture from the mushrooms has  evaporated and they are brown and glistening. This should take about  10-15 minutes.

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.

Give this recipe a try! Tap the link for the full recipe details.