Mushroom Gravy

This rich mushroom gravy is tasty over nut loaves and mashed potatoes (or whipped parsnip/cauliflower). A great way to use up older mushrooms.

Mushroom Gravy

• 1/4 Almond Butter (or tahini)
• 1 1/2 C Mushrooms
• 1/4C Spanish Onion
• 1/5t Nama Shoyu (wheat free soy sauce)
• 4T Nutritional Yeast
• 1/2 Veggie Bullion cube dissolved in 1C hot water

Blend all well in a high speed blender until warm. Add extra diced mushrooms to gravy if you have any left overs.

Whipped Parsnip/Cauliflower

• 1C Parsnip
• 1C Cauliflower
• 1/2C Macadamia Nuts (or pine nuts)
• 1.5C Water
• 2T Olive Oil
• 2 Garlic Cloves

Blend all in a high speed blender until warm & creamy. Sprinkle nutritional yeast or drizzle mushroom gravy over before serving.