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.
2 Tbsp olive, coconut or avocado oil
1 Tbsp ghee or vegan butter
10 oz crimini or white mushrooms, thinly sliced
1 small shallot, minced
2 cloves garlic, minced
2 tsp fresh thyme leaves
1 Tbsp coconut aminos
2 C + 1/4 C broth (can use vegetable, chicken or beef)
1/3 C Artisana Cashew Butter
1 Tbsp arrowroot powder
Salt and pepper to taste
How to Make
In a cast iron skillet, melt the oil and ghee/vegan butter. Sautee 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!
Photographed by Whole30 Coach Emilee Mason of Cate & Co.