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Introduction
Gravy is a cherished part of many culinary traditions, often used to add richness and moisture to dishes. While traditionally made with meat drippings or dairy products, this plant-based mushroom gravy is a modern twist that celebrates the earthy, savory flavors of fungi. The use of mushrooms in gravies dates back centuries, with roots in Eastern European and Russian cuisines. Today, it's a beloved staple in many vegan and vegetarian households, offering a satisfying, wholesome alternative to meat-based gravies. Whether you're a long-time plant-based eater or simply looking to explore more meatless options, this gravy is sure to become a comforting, nutritious addition to your culinary repertoire.
Ingredients
• 1 cup (150g) raw cashews, soaked in water for at least 4 hours or overnight
• 8 ounces (225g) cremini mushrooms, sliced
• 8 ounces (225g) white mushrooms, sliced
• 4 ounces (115g) shiitake mushrooms, stems removed and caps sliced
• 2 tablespoons (30ml) olive oil or vegan butter
• 1 medium white onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 1 teaspoon (5ml) dried thyme
• 1 teaspoon (5ml) dried rosemary
• 1/4 cup (60ml) dry white wine or vegetable broth
• 2 cups (480ml) vegetable broth or mushroom broth
• 2 tablespoons (30ml) soy sauce or tamari
• 1 tablespoon (15ml) apple cider vinegar or lemon juice
• 1/4 cup (30g) all-purpose flour or cornstarch (for thickening)
• Salt and black pepper, to taste
Step 1:
Drain the cashews and transfer them to a high-speed blender or food processor. Add 1/2 cup of fresh water and blend until smooth and creamy, about 2-3 minutes. Set the cashew cream aside.
Step 2:
In a large skillet or saucepan, heat the olive oil or vegan butter over medium-high heat. Add the sliced mushrooms (cremini, white, and shiitake) and sauté for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and begin to brown.
Step 3:
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, stirring frequently, until the onions are translucent and fragrant.
Step 4:
Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the mushroom mixture. Stir to combine and cook for 1 minute to release the aromas.
Step 5:
Deglaze the skillet with the dry white wine or vegetable broth, scraping up any browned bits from the bottom of the pan. Let the liquid simmer for 2-3 minutes to cook off the alcohol (if using wine).
Step 6:
Pour in the vegetable broth, soy sauce or tamari, and apple cider vinegar or lemon juice. Whisk in the flour or cornstarch until fully incorporated and bring the mixture to a gentle simmer.
Step 7:
Reduce the heat to low and let the gravy simmer for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency.
Step 8:
Remove the gravy from heat and stir in the cashew cream until fully incorporated and smooth. Taste and adjust seasoning with salt and pepper as needed.
Q: Can I use a different type of nut or seed for the cashew cream?
A: Yes, you can substitute the cashews with soaked almonds, macadamia nuts, or sunflower seeds for the creamy base.
Q: Is it necessary to soak the cashews beforehand?
A: Soaking the cashews helps them blend into a smooth, creamy consistency. If you're short on time, you can cover the cashews with boiling water and let them soak for at least 30 minutes before blending.
Q: Can I make this gravy in advance?
A: Yes, you can make the gravy up to 3 days in advance and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave, adding a splash of broth or plant-based milk to thin it out if needed.
• For a nut-free version, substitute the cashew cream with full-fat coconut milk or silken tofu.
• Use a mix of different mushroom varieties for maximum flavor depth.
• Adjust the amount of vegetable broth to achieve your desired gravy consistency.
• This recipe is vegan, gluten-free (if using cornstarch), and dairy-free.
• For a richer flavor, substitute half of the vegetable broth with dry white wine or sherry.
Serve the velvety mushroom gravy warm over mashed potatoes, roasted vegetables, lentil loaves, or veggie pot pies.
Store any leftover gravy in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or plant-based milk to thin it out if needed.
Soak the cashews well in advance to ensure they soften completely. Prep and slice all the vegetables before starting the cooking process to streamline the steps.
- Use a mix of different mushroom varieties for maximum flavor depth and complexity.
- Don't overcrowd the mushrooms in the skillet; cook them in batches if needed to ensure proper browning.
- Adjust the amount of vegetable broth to achieve your desired gravy consistency; add more for a thinner gravy, or less for a thicker one.
For a nut-free version, substitute the cashew cream with full-fat coconut milk or silken tofu. For a richer flavor, substitute half of the vegetable broth with dry white wine or sherry.
This velvety mushroom gravy pairs beautifully with mashed potatoes, roasted vegetables, lentil loaves, or veggie pot pies. Consider serving it with a crisp white wine or a light, hoppy beer.
This dish can be enjoyed year-round, but it's especially comforting during the cooler fall and winter months.
This recipe is free from dairy, eggs, and gluten (if using cornstarch as a thickener). It contains tree nuts (cashews) and soy (soy sauce or tamari). Ensure that all ingredients are free from allergens if necessary.
