Serving Size: 4-6
This velvety, creamy vegan mushroom gravy recipe is made with Sporgy Wine Thyme Maitake Mushroom Jerky.
Perfect for a cold night’s comforting dish of *Biscuits & Gravy.
*To make vegan biscuits take any regular biscuit recipe and replace the butter with cold virgin coconut oil and the milk/cream with any dairy free milk substitute (i.e. almond milk, cashew milk, soy milk)
½ cup (or ¼ of a whole) medium size Sweet Onion, diced
¼ cup (or ½ of a whole) medium size Carrot, sliced
5 Garlic Cloves, sliced
2 tbsp Virgin Coconut Oil
½ cup Sporgy Wine Thyme Maitake Mushroom Jerky, rough chopped
½ cup whole Cashews, raw
3 ½ cups Water
Salt/Pepper to taste
1 tbsp Liquid Aminos or Coconut Aminos
Add coconut oil to a small to medium size sauce pan on medium heat. Once the oil is hot add the diced onion, sliced carrots and a pinch of salt and pepper, sauté until the onion is translucent, about 5 minutes. Add the sliced garlic and sauté for 2 minutes more. Next add the raw cashews, chopped Wine Thyme Maitake jerky, aminos and water. Turn the heat up to high to bring to a boil then turn down the heat to low and simmer with a lid on.
After about 20 minutes of simmering, turn off the heat and put all of it in a blender. Start on a low blend speed slowly increasing it to high. Blend on high for about 1 minute until your gravy is smooth. Add the gravy back to your sauce pan and adjust the seasoning with salt and pepper to taste. Add some more Wine Thyme Maitake mushroom jerky pieces to hydrate in your gravy to give your gravy more body