This gravy gets its rich flavor and color from sautéed button mushrooms along with hearty spices like sage, thyme, and rosemary. I wanted this gravy to be really satisfying so I added some healthy fats by blending in some raw cashews. If you have nut allergies, simply omit the cashews and decrease the vegetable broth by about a half cup. If you desire a smooth gravy (or perhaps want to hide the fact that this was made with mushrooms), simply blend the gravy when it is done cooking.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 oz button mushrooms, chopped
- 1 teaspoon dried sage
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, crushed
- 5 cups vegetable broth
- ½ cup raw cashews
- 2 tablespoons Bragg's liquid aminos
- 1 teaspoon apple cider vinegar
- 2 tablespoons nutritional yeast
- ¼ cup arrowroot powder
- Freshly-ground sea salt and pepper to taste
- Add olive oil to a pot over low-medium heat. Add onion and garlic and cook for about 3 minutes, or until onion is translucent. Stir in mushrooms, sage, thyme, rosemary, and continue to cook for an additional 5 minutes or until mushrooms start to become tender.
- While mushrooms are cooking, add vegetable broth and cashews to a blender and blend until smooth. Add the liquid to the pot and bring to a simmer.
- Meanwhile, in a small bowl, whisk together the liquid aminos, apple cider vinegar, nutritional yeast, and arrowroot powder to form a thick paste. Add mixture to pot slowly, whisking constantly to ensure that paste dissolves. Bring to a boil and boil 1 minute, stirring constantly, then remove from heat. Add salt and pepper to taste and serve.