Ingredients
Scale
- 2 tablespoons all-purpose flour (omit this step for gluten free gravy)
- 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 tablespoon nutritional yeast flakes
- 1/2 teaspoon salt
- 1 teaspoon Better Than Bouillon (optional)
Instructions
- 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 water, diced carrot, diced potato, onion, garlic clove, mushrooms, cashews, nutritional yeast flakes, salt, and Better Than Bouillon.
- 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.
Notes
- 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.