Mushroom Gravy
  • 1 pound mushrooms, any variety or a mixture [We used white button and baby bella]
  • 1 cup water
  • ¾ cup unsweetened almond milk [or other unsweetened plant-based milk]
  • ½ cup cashews [or cashews + almond mix]
  • 1 tablespoon nutritional yeast
  • 2 tablespoons coconut aminos*
  • 1¼ teaspoon onion powder
  • 1¼ teaspoon garlic powder
  • ¾ teaspoon black pepper
  • ¼ teaspoon white pepper
  • Pinch of ground sage
  • Pinch of ground rosemary
  • Pinch ground thyme
  1. Combine all ingredients in a high powdered food processor and blend until smooth.
  2. Transfer to a stove-top saucepan and cover with tight lid.
  3. Bring to boil for 8 minutes.
  4. Reduce heat and serve warm.
  5. Store leftovers in the refrigerator in an air tight container.
*May substitute for 2 tablespoons of liquid aminos or other alternative low sodium soy sauce.
Recipe by Love Chard at