Creamy White Bean Mushroom Gravy

Prep: 20 minutes Cook: 15 minutes


By Katie Mae,


  • 1 onion, chopped
  • 6 Crimini mushrooms, chopped
  • 1 portabella mushroom, diced
  • 2 stalks celery
  • 1 tbsp garlic, minced
  • 1 1/4 cups unsweetened, non-dairy milk
  • 3/4 cup cooked white beans
  • 1 tbsp nutritional yeast
  • 1 tbsp rice vinegar
  • 1/2 tbsp poultry seasoning
  • 1/2 tbsp freshly ground black pepper


Add the onion, both mushrooms, celery and garlic to a saute pan over medium heat. Cover and saute for 5 minutes, or until onions are translucent and the mushrooms are tender. Transfer the veggies to a blender. Add the remaining ingredients and blend until creamy. Blending the gravy for a few extra minutes in the blender will warm it slightly. However, if you're like me and prefer your gravy hot, transfer it to a saucepan on the stovetop. Heat on low-medium until the sauce starts to simmer, stirring occasionally. Serve over hash browns, mashed potatoes, pasta or even simple steamed veggies.