This vegan gravy is creamy, rich, colorful, beautiful, and delicious, a worthy addition to any family meal and perfectly special for the holiday season.
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)
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.