Vegan Cream Saucegravy Recipes

VEGAN MUSHROOM GRAVY

Steps:

• Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
• Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

VEGAN CREAM SAUCE/GRAVY

Steps:

• Mix up the soy milk (if making it from powdered mix) in a blender.
• Add 1/2 cup raw cashews. Blend.
• Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk. Add a little more oil if necessary.
• As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. (It is OK if cashews are not completely ground up.).
• Add salt, flavoring and onion powder. (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring.).
• Stir well.
• Continue to stir as it cooks and thickens, to avoid lumps.
• When thickened and bubbling evenly, it is done.
• It works great as a pasta sauce at this thickness. If necessary, thin slightly with water or soy milk, to consistency desired.

VEGAN CREAM SAUCE

Steps:

• Saute the minced garlic in the butter for about 2 minutes, or until it softens a bit.
• Add in the flour and cook over medium-low heat, stirring constantly with fork or whisk - for one minute.
• Add in the brewer's yeast, stirring constantly until incorporated.
• Stir in coconut milk and lemon and heat over medium - stirring often until thickened.
• Add salt & pepper to taste.

VEGAN MUSHROOM MAKE-AHEAD GRAVY

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
• Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

CREAMY MUSHROOM SAUCE/GRAVY

Steps:

• Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
• In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
• Whisk in the stock and wine, stirring until the mixture thickens.
• Lower heat and simmer for about 12-15 minutes.
• Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
• Season with salt and pepper.