Eat Like a Yogi

cashew gravy with mushrooms

Fall/Winter

Mushroom gravy

Gravy is one of those things that—if you’re worried about heart health or weight gain—you avoid like the plague. At least that’s the case when it’s made from animal fat and cheap meat.

When your gravy is made from cashews, however, it’s another story. Because cashews are a plant food, they contain no cholesterol. In fact, cashews contain high levels of monounsaturated fatty acids, which actually helps to improve cholesterol levels in the blood. They’re high in fiber and minerals, as well as a good source of protein.

This cashew gravy is not only more nutritious to eat than the old standard, but it’s far simpler to make. No longer do you have to worry about getting the right mix of fat, flour, and water or broth as you stir the liquid over a hot stovetop. This recipe is a precise, one-blend wonder.

The hardest thing about making this gravy is not eating it all. It’s incredibly flavorful and richly satisfying. The inclusion of the same fresh herbs typically used to season poultry gives this recipe a flavor that is reminiscent of Thanksgiving turkey, making it a perfect substitute during holiday season. Try it on your mashed potatoes and I guarantee you won’t miss a thing.

cashew gravy with mushrooms
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Mushroom gravy

Prep

Cook

Total

Yield 4 cups

Ingredients

  • 1 ½ cups cashews, unsalted
  • 3 c water
  • 1 T cornstarch
  • 2 cloves garlic
  • 2 T nutritional yeast
  • 1 ½ T onion powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 T grapeseed oil
  • 3 cups mushrooms, cleaned and chopped
  • 1 T tamari or nama shoyu
  • 1 T chopped sage
  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary

Instructions

  • On high speed in a blender, mix the cashews and water until very well incorporated.
  • Add the cornstarch, garlic, nutritional yeast, onion powder, salt, and pepper and blend on high for another 15-20 seconds. The mixture should be fairly thin but coat your finger.
  • Set the gravy aside for a moment.
  • Heat the oil over medium heat and add the chopped mushrooms.
  • Cook for a minute or two, then add the Worcestershire sauce.
  • Sauté the mushrooms for 3-5 minutes, until they are soft and the liquid is absorbed.
  • Turn the heat down to medium low and pour the gravy mixture over the mushrooms.
  • Add the herbs and gently combine.
  • Cook for 5-7 minutes, stirring often. Do not let the mixture boil.
  • Adjust the seasonings as desired and serve over mashed potatoes or biscuits.