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Creamy Gluten-Free Mushroom Gravy (Dairy-Free) Recipe

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4.1 from 3 reviews

This creamy gluten-free and dairy-free mushroom gravy features a rich blend of sautéed mushrooms, onions, and spices, thicken with a smooth cashew cream base. Perfect as a savory topping for mashed potatoes, roasted vegetables, or gluten-free dishes, it offers a hearty, umami-packed flavor with an easy stovetop preparation.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Sauce/Gravy
  • Method: Stovetop
  • Cuisine: Gluten-Free, Dairy-Free, Vegan
  • Diet: Gluten Free, Vegan

Ingredients

Cashew Cream

  • 1/2 cup raw cashews
  • 3/4 cup mushroom broth (reserved)
  • 1 tablespoon coconut aminos or tamari

Mushroom Gravy

  • 3 tablespoons olive oil
  • 1 pound mushrooms, thinly sliced
  • 1/2 cup finely diced onion
  • 3 cloves garlic, chopped
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt, or to taste
  • 2 cups mushroom broth, divided

Instructions

  1. Soak Cashews: Place the raw cashews into a heat-proof bowl and cover with just boiled water. Let them soak for 20 to 30 minutes to soften for blending.
  2. Sauté Mushrooms and Onions: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the thinly sliced mushrooms and diced onions, cook while stirring occasionally until the mushrooms are browned and onions caramelized, about 8-10 minutes.
  3. Add Spices and Aromatics: Stir in chopped garlic, fresh thyme, nutritional yeast, paprika, black pepper, and kosher salt. Continue cooking and stirring frequently until the spices become fragrant and start to stick slightly to the pan bottom, about 1-2 minutes.
  4. Pour in Broth and Simmer: Add 1 1/4 cups of the mushroom broth to the skillet, bring the mixture to a simmer and scrape up any browned bits stuck to the pan for extra flavor.
  5. Make Cashew Cream: Drain the soaked cashews and add them to a blender with the remaining 3/4 cup mushroom broth and coconut aminos or tamari. Blend on high until completely smooth and creamy, with no cashew pieces remaining.
  6. Combine Cashew Cream and Simmer: Pour the blended cashew cream into the skillet with the mushroom mixture. Stir to combine, bring back to a gentle simmer, and cook for an additional 3-4 minutes, stirring frequently, until the gravy thickens to the desired consistency. Adjust thickness by simmering longer to thicken or adding broth/water if too thick.
  7. Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for later reheating. Enjoy this gluten-free, dairy-free creamy mushroom gravy over your favorite dishes.

Notes

  • Soaking cashews softens them for a smoother and creamier gravy texture.
  • Use mushroom broth for an enhanced mushroom flavor throughout the gravy.
  • Nutritional yeast adds a cheesy, savory depth without dairy.
  • Adjust thickness by simmering longer or thinning with broth or water.
  • This gravy can be made ahead and stored in the refrigerator for up to 4 days.
  • Reheat gently on stovetop or microwave, stirring frequently.
  • Substitute coconut aminos with tamari for gluten-free soy flavor.
  • For a nut-free alternative, consider blending soaked white beans instead of cashews.

Find it online: https://cheftinaskitchen.com/creamy-gluten-free-mushroom-gravy-dairy-free-recipe/