AMAZING Whole Food Plant-Based Gravy
Prep Time
5minutes
Cook Time Passive Time
15minutes 15minutes
Prep Time
5minutes
Cook Time Passive Time
15minutes 15minutes
Ingredients
Instructions
  1. In a medium saucepan over medium high heat use 1tablespoon of water to saute the onions for 5-6 minutes until they are translucent and fragrant. Add splashes of water as needed 1 tablespoon at a time (I usually don’t need more than 2 tablespoons of water total for this step).
  2. Add the garlic and fresh herbs. Continue to saute for another 2-3 minutes adding splashes of water as needed 1 tablespoon at a time.
  3. Add the diced potato, cashews, water, and bouillon to the saucepan. Cover with a lid and boil over medium heat for 15 minutes until the potatoes are fork tender.
  4. Turn off the heat, remove the lid, and let it cool for about 5 minutes before transferring the mixture to the blender.
  5. Blend on high speed until the consistency is silky smooth. Add salt and pepper to taste. Then transfer the gravy back to the saucepan to keep it warm or pour it in a gravy boat and serve with mashed potatoes.
Recipe Notes

I personally love to use the Better Than Bouillon Vegetable base. My second favorite option is the Not-Chicken Bouillon Cubes. However, both of these do contain sugar. If you are looking for a sugar-free option you can substitute the water and bouillon for vegetable broth. Just make sure that you like the taste of your broth since it is a prominent flavor.

Also, if you don’t have the fresh herbs on hand you can substitute them for 1 tsp poultry seasoning. Just make sure you add the seasoning to the garlic and onions before boiling with the potatoes. If you add it to your gravy after it is done cooking the seasoning will be too strong.

Cashews can be omitted for nut-free.