Mushroom Gravy | Whole30 Compatible
Mushroom Gravy | Whole30 Compatible
Photographed by Whole30 Coach Emilee Mason of Cate & Co.
Rated 4.8 stars by 5 users
Category
Whole30 Compatible
This delicious mushroom gravy hits all its marks: Whole30 compatible, paleo, and easy to make vegan. Cashew Butter is the superstar ingredient that makes this dish creamy, and your dairy-loving guests will never know the difference. Cook up a saucepan of this goodness for your holiday feasts.
Ingredients
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2 Tbsp olive, coconut or avocado oil
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1 Tbsp ghee or vegan butter
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10 oz cremini or white mushrooms, thinly sliced
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1 small shallot, minced
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2 cloves garlic, minced
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2 tsp fresh thyme leaves
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1 Tbsp coconut aminos
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2 C + 1/4 C broth (can use vegetable, chicken or beef)
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1/3 C Artisana Cashew Butter
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1 Tbsp arrowroot powder
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Salt and pepper to taste
Directions
In a cast iron skillet, melt the oil and ghee/vegan butter. Saute the onions and mushrooms until mushrooms are browned.
Add garlic and thyme and cook 1-2 minutes until the garlic is lightly golden and fragrant.
Add the coconut aminos and 2 cups of broth. Bring to a simmer.
Meanwhile, in a small bowl, whisk remaining 1/4 cup of broth with 1 Tbsp arrowroot powder. Set aside.
Whisk cashew butter into the simmering pan of gravy and bring back to a simmer. The gravy will thicken at this point.
Add the broth / arrowroot mixture and whisk again until incorporated.
Allow gravy to simmer, stirring regularly, until it thickens to the desired consistency. This will usually be about 1-2 minutes.
Remove from heat and transfer to a bowl or other heat-safe serving dish. The gravy will continue to thicken as it cools.
Serve and enjoy!