This is the old family method for making a wonderful vegan gravy. It reminds me of wonderful Holiday meals, and signals the promise of another happy Holiday gathering. Gravy is not usually one of the recipes that receives a lot of excited attention, but without it, the meal is not complete. We are very excited about this gravy. Hope you enjoy this recipe. Happy Thanksgiving from my house to yours.
Holiday Gravy (For 4)
2 tablespoons all-purpose flour (omit this step for gluten free gravy)
Brown flour in a skillet over medium to low heat or in the oven at 300F. This will take a while. Stir occasionally. You are looking for a golden color. This will add both color and flavor to the gravy. I usually make this ahead of time, so I have it available when I need it. It is important that it does not burn. When the flour is browned, set aside.
In a saucepan add:
2 1/2 cups water
1/2 a small carrot, diced
1 small potato, diced
1/4 cup onion, roughly diced
1 garlic clove, roughly diced
3-4 mushrooms, quartered (optional)
1/4 cup cashew pieces
1/2 teaspoon salt
1 teaspoon Better Than Bouillon (optional)
Bring to boil. Let it simmer until vegetables are tender. Then transfer to vita mix/blender.
Blend on high for 2-3 minutes, until very smooth.
Next add the browned flour, mix again. Add water if needed to make a gravy. Transfer back to saucepan.
Bring to boil, while stirring. Let it simmer for about 5 min. At this point I usually add 1 tablespoon olive oil. Season to taste.
Omit the flour to make a wonderful gluten free gravy.
Be careful with the carrots. If too much, it turns the gravy orange.
If allergic to nuts, replace cashews with vegan unsweetened creamer.