Vegan
(4-6 Servings)
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)
Ingredients
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 Maitake Mushrooms, rough chopped
½ cup whole Cashews, raw
3 ½ cups Water
Salt/Pepper to taste
1 tbsp Liquid Aminos or Coconut Aminos
Directions:
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 maitake, 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.
Enjoy!
