Plant-Based Gravy

cashew milk dairy free gluten free holiday recipes nut milks seed milks thanksgiving vegan vegetable broth

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Simple Vegan Blog.

Holiday recipes don´t have to be complicated, here is the perfect example. This savory gravy takes just a few minutes to whip up. It´s plant-based, made with vegetable broth and creamy nut milk dispensed right out of the NutraMilk. It´s fresh, flavorful and nutrient-dense!

INGREDIENTS

For gravy

  • 2 tbsp. extra virgin olive oil
  • 1/4 cup flour (any flour including gluten-free will work as well as cornstarch)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 2 tbsp. tamari or soy sauce
  • 2 cups raw vegetable broth made with the NutraMilk or any vegetable broth
  • 1 cup plant-based milk of your choice made with the NutraMilk ( I used cashew milk)

For cashew milk

  • 1 cup (150g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For mashed potatoes

  • 2 lbs. (approx. 4 Yukon gold potatoes, peeled and cut into 4 large pieces)
  • 1 cup of any plant-based milk made with the NutraMilk (I used mixed nut milk I had made previously and had frozen). You can use cashew milk for both gravy & mashed potatoes)
  • 2-3 tbsp. vegan butter or regular butter

INSTRUCTIONS

For cashew Milk

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 3 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.
  • Make mashed potatoes: put the potatoes in a large saucepan, cover by 1 inch with cold water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are very tender, about 20 minutes. Strain and return the potatoes to the saucepan. Add milk, butter, salt and mash until desired consistency. Set aside.
  • Add the oil to a saucepan and when it’s hot, whisk in the flour and cook over medium heat for 1-2 minutes or until it starts to golden brown, whisking frequently.
  • Add the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk again.
  • Add the tamari or soy sauce and whisk one more time.
  • Slowly whisk in the vegetable broth and the milk until no clumps remain.
  • Cook over medium heat for about 5 minutes or until thickens, whisking frequently.
  • Serve immediately with dishes like vegan mashed potatoes or vegan meatloaf. Keep leftovers in a sealed container in the fridge for 3-4 days or in the freezer for about 3-4 months. To reheat the gravy, just transfer to a saucepan and cook over medium-low heat until it’s hot, whisking frequently. If your gravy is too thick, just add a little bit of liquid. Enjoy!

 

 

 



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