Creamy Mushroom Gravy

Prep: 10 minutes Cook: 15 minutes

Serves:Makes about 3 cups

By Cathy Fisher
This gravy is delicious with mashed potatoes or the Lentil and Rice Loaf. It's rich and flavorful even without soy sauce, flour or cornstarch.


  • 2 cups water
  • 1/4 cup raw unsalted cashews
  • 6 medium white or brown (cremini) mushrooms
  • 1 1/2 cups chopped yellow onion
  • 1 small carrot, sliced
  • 1 stalk celery, sliced
  • 2 tsp garlic, minced
  • 1 tsp poultry seasoning
  • freshly ground black pepper


Place the water and cashews into a blender, and set aside.

In a medium saucepan on high heat, add 1 tablespoon of water, and when it starts to sputter, add the mushrooms, onion, carrot, and celery. Cook stirring for about 3 minutes until the vegetables soften, adding a little water as needed to prevent sticking. Add the garlic and poultry seasoning, and continue stirring for another 2 minutes (adding water as needed).

Add the cooked vegetables to the blender of water and cashews, and blend until smooth (add more water if you'd like a smoother consistency). Return the gravy to the saucepan (on medium heat) and stir briefly just to reheat, grinding a bit of black pepper in at the end. Serve immediately.