Description
This vegan gravy is creamy, rich, colorful, beautiful, and delicious, a worthy addition to any family meal and perfectly special for the holiday season.
Ingredients
Scale
- 2 tablespoons all-purpose flour (omit this step for a gluten-free gravy)
- 2 1/2 cups water
- 1 small carrot, diced
- 1 small potato, diced
- 1/4 cup onion, roughly diced
- 1 garlic clove, sliced
- 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)
- 1 tablespoon olive oil or vegan margarine (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 it 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, carrot, potato, onion, garlic, mushrooms, cashews, nutritional yeast flakes, salt, and Better Than Bouillon.
- Bring to boil. Let it simmer until vegetables are tender.
- Then transfer to a blender and blend on high for 2-3 minutes, until very smooth.
- Next add the browned flour, blend again. Add water if needed. Transfer back to the saucepan.
- Bring to boil, while stirring. Let it simmer for about 5 minutes. At this point I usually add 1 tablespoon olive oil and season to taste with salt.