Mushroom Gravy

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


  1. Cover walnuts and cashews in warm water and soak for at least one hour.
  2. In high speed bullet blender, combine the nuts with the almond milk.
  3. Blend until smooth. You may want to add a little more milk to get the desired ‘gravy’ like consistency.  Set aside.
  4. Heat a medium size saucepan and water sautee the onions until translucent.
  5. Add the crumbled chorizo tempeh to the pan (if you’re using it) and cook until the entire mixture begins to carmelize, about 6-8 minutes
  6. Add the mushrooms and cook for another 2-3 minutes until they’re softened.
  7. Pour your blended nut mix into the sauce pan and mix well until all is heated through. Add the garlic powder, nutritional yeast and stir.
  8. Add the wine at the end and stir in well.
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Trackbacks & Pingbacks

  1. […] Served as a side dish will elicit “oooohs and ahhhhs”, but it’s also a beautiful centerpiece on your plate, especially when smothered in the Decadent Mushroom Gravy. […]

  2. […] going to love the creaminess and hearty addition of the lentils. You also have to make my killer mushroom gravy to go with this […]

  3. […] as sauces, in dressings, dips and many cooked recipes. Here’s an amazing, creamy recipe for mushroom gravy that your taste buds will love and thank […]

  4. […] These mini quiches are little pillows of softness and big flavor! You’re going to want to serve them smothered with the Mushroom Gravy. […]

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