Vegan Southern-Style Gravy Recipe
A fine vegan gravy can be made simply, but this is entirely a different and taster recipe: a creamy pale version made protein-rich with beans and savory with herbs.
Serves: about 3½ cups
- 1 teaspoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- ½ teaspoon fennel seeds
- ¼ teaspoon dried thyme
- ¼ teaspoon black peppercorns
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried sage
- 1 (16-ounce) can great northern or other white beans, drained and rinsed
- 1 tablespoon all-purpose ﬂour
- ¼ cup cashew butter (or ⅓ cup cashews, soaked overnight, drained, and blended smooth)
- 1 teaspoon sea salt
- ½ cup plus 1 cup water
- In a cast-iron skillet over medium heat, combine the olive oil, onion, garlic, and mushrooms. Cook, stirring constantly until vegetables are slightly browned, 10 to 12 minutes.
- If they begin to stick but aren’t yet soft and translucent, reduce the heat. Otherwise, don’t mind the browned bits.
- In a mortar and pestle, crush together the fennel, thyme, black peppercorns, rosemary, and sage. Set aside.
- Meanwhile, in a blender, combine the beans, ﬂour, cashew butter, sea salt, and ½ cup of the water, processing until completely smooth.
- Reduce the heat to low.
- Pour the bean mixture into the vegetables along with the reserved spice mixture, and whisk together, scraping up any browned vegetables on the bottom.
- Add the remaining 1 cup water, and continue whisking until the mixture thickens slightly about 5 minutes.
- If you find it too thick, add water by the tablespoonful until it reaches the desired consistency.
- Serve hot, or cover and refrigerate for up to 4 days.