Ingredients
1 medium yellow onion, diced
4 cloves garlic, minced
8 oz button mushrooms, chopped
1 teaspoon dried sage
2 teaspoons dried thyme
2 teaspoons dried rosemary, crushed
4 cups vegan Chicken broth or Vegetable Broth
½ cup raw cashews
1 teaspoons Bragg’s liquid aminos
2 tablespoons nutritional yeast
¼ cup arrowroot powder
Freshly-ground sea salt and pepper to taste
Preparation
Water saute onion and garlic and cook for about 3 minutes, or until onion is translucent. Stir in mushrooms, sage, thyme, rosemary, and continue to cook for an additional 5 minutes or until mushrooms start to become tender. While mushrooms are cooking, add vegetable broth and cashews to a blender and blend until smooth. Add the liquid to the pot and bring to a simmer. Meanwhile, in a small bowl, whisk together the liquid aminos, apple cider vinegar, nutritional yeast, and arrowroot powder to form a thick paste. Add mixture to pot slowly, whisking constantly to ensure that paste dissolves. Bring to a boil and boil 1 minute, stirring constantly, then remove from heat. Add salt and pepper to taste and serve.
Optional- Blend gravy until smooth.
