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MUSHROOM GRAVY: VEGAN

Ingredients

• 2 cups water
• ¼ cup raw unsalted cashews (1½ ounces)
• 6 medium white or brown (cremini) mushrooms (6 ounces)
• 1½ cups chopped yellow onion (½ of a large onion)
• 1 small carrot, sliced
• 1 celery rib, sliced
• 2 teaspoons freshly minced garlic
• 1 teaspoon poultry seasoning (dried)
• freshly ground black pepper
• Place the water and cashews into a blender, and set aside.
• In a medium saucepan on high heat, add 1 tablespoon of water, and when it starts to sputter, add the mushrooms, onion, carrot, and celery. Cook stirring for about 3 minutes until the vegetables soften, adding a little water as needed to prevent sticking. Add the garlic and poultry seasoning, and continue stirring for another 2 minutes (adding water as needed).
• Add the cooked vegetables to the blender of water and cashews, and blend until smooth (add more water if you'd like a smoother consistency). Return the gravy to the saucepan (on medium heat) and stir briefly just to reheat, grinding a bit of black pepper in at the end. Serve immediately.

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