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–+ servings
Dairy Free White Gravy Without Milk

Dairy-Free White Gravy (No Milk!)

A plant-based option for the southern classic, this vegan country gravy swaps browned mushrooms for the typical sausage and is made creamy and delicious with the addition of blended cashews.
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Servings 8
Prep Time 10 minutes
Total Time 30 minutes

Ingredients
 

  • 60 ml (¼ cup) neutral oil
  • 100 g (3 ½ oz) shiitake mushrooms chopped
  • 5 g (1 tsp) salt divided (see note 1)
  • ½ yellow onion diced
  • 2 tsp white miso paste
  • 1 tsp black pepper freshly ground
  • ½ tsp garlic powder
  • ½ tsp fresh sage finely chopped
  • 50 g (⅓ cup) plain (all-purpose) flour
  • 500 ml (2 cups) vegetable stock (see note 2)
  • 60 g (½ cup) raw, unsalted cashews soaked in boiling water for 1 hour or in cool water overnight

Instructions
 

  • Add the oil to a medium saucepan and set over medium heat. Once shimmering, add the mushrooms along with half of the salt. Cook, stirring occasionally, until the mushrooms are deeply golden brown, about 10 minutes.
    Cooking the mushrooms
  • Add the onion along with the rest of the salt. Cook, stirring occasionally, until softened, another 3-5 minutes.
    Cooking the onion
  • Add the miso paste, pepper, garlic powder and sage and cook for a minute longer. Then. stir in the flour and cook for a further 2-3 minutes.
    Stirring in the flour
  • Whisking constantly, stream in the vegetable stock & bring the mixture to a simmer. Meanwhile, add the drained cashews to a blender and cover with 60ml (¼ cup) of cool water. Blend on high until smooth and creamy.
    Streamed in vegetable stock
  • Stir the cashew cream into the gravy. Taste to adjust for seasoning, adding salt and pepper where needed. Remove drom the heat and serve.
    Stirring in the cashew cream

Notes

  1. For best results, measure salt by weight, as different salts vary in crystal size and density.
  2. For best results, use unsalted stock so you can control the seasoning of the final dish.
Make Ahead
Stored in an airtight container, the gravy can be refrigerated for up to 5 days or frozen for up to 3 months. Defrost overnight in the fridge and reheat gently on the stovetop.

Nutrition

Calories: 141kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 301mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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