The walnuts are the secret ingredient that gives the gravy its’ meaty and rich taste. This is delicious served over potatoes or smothering the Mini Tofu Quiches. Roger loves to drown his toasted sourdough with it!
Makes 2 full cups – you may want to double the recipe!
Prep time: 10 minutes + soak time
Cook time: 15 minutes
- ½ cup no salt walnuts*
- ½ cup no salt cashews*
- 2 cups mushrooms, diced large (your choice – I use baby bellas)
- ½ cup non-dairy milk (almond)
- ½ sweet onion, diced
- ¼ tsp. garlic powder
- 3 Tbls. nutritional yeast
- ¼ cup white wine (optional, but it adds such great flavor)
*If you want a lower fat gravy, substitute a can of no-salt cannelini beans for the nuts, and follow the instructions beginning at #2. You’ll still have a really rich and creamy gravy!
Optional add-ins: 4 oz. chorizo tempeh, and any other veggies or greens you like.