I never understood gravy as a child. My grandmother’s gravy didn’t have much flavor and was lumpy. I was always grossed out by the innards and turkey juices used to make it. Needless to say, when you make tofu turkey from scratch, as we do every year, there really aren’t juices to make the gravy from, so here is our recipe:
Vegan Cashew Golden Gravy
Saute in oil:
- 1 cup mushrooms
- 1 onion
In a separate fry pan, preferably a cast iron skillet, lightly toast. Stir often and be careful not to burn the flour:
- 1/3 cup organic flour (white or whole wheat)
- 1/3 cup ground organic cashews (easy to grind in the blender)
Stir in and cook a few minutes until bubbly:
- 1/3 cup nutritional yeast
- 1/4 cup oil or margarine
Whisk in and cook until thickened:
- 2 cups of water
- 1 Tablespoon Bragg’s Liquid Aminos, soy sauce, or tamari
- salt and pepper to taste
This gravy is super easy to make and delicious. It can also be made without the onions, mushrooms, and/or cashews. It is delicious over mashed potatoes, stuffing, or tofu turkey. Happy Thanksgiving!
Image: FootosVanRobin on Flickr under a Creative Commons License
Mmmm… we can make this gluten free by subbing Tapioca Starch for the flour. It sounds like a tasty alternative to our Road’s End Mushroom Gravy packets.
I tried making some gluten free gravy at our Canadian Thanksgiving a few weeks ago(from the packaged stuff) and was pretty disappointed. This recipe looks amazing. I’ll keep the Tapioca Starch part on file – can’t imagine having turkey dinner without a few gluten freeists around the table.
If you do decide to try this gluten free, remember to also use a Wheat Free Tamari or soy sauce in addition to subbing Tapioca starch (or corn starch/potato starch, etc…). Wheat is the second ingredient in most soy sauces.
I’m so thankful we can have nuts in our house! We gave this a trial run and the kiddos loved it!
Thanks Jamie. Glad the kids loved it. Good point about about the wheat-free tamari. Do you know if Bragg’s is gluten free?