If youre looking for an oh so easy gluten-free gravy recipe for potatoes or meats these holidays, this creamy mushroom gravy will add an extra dimension of flavor and get more vegetables into your diet in only five minutes!
We used vegetable bouillon and a milk alternative to make a vegan version, but match your turkey with chicken or beef bouillon and add a splash of dry red wine or juices from your meats for even more flavor! Pair this with our popular smashed cauliflower or roasted root vegetable mash as a much light alternative to mashed potatoes.
Subbing out gluten-free tamari and gluten-free oats will make this a gluten-free recipe. A Blendtec or Vitamix will quickly pulverize the whole mushrooms into a creamy gravy, but you can do it with a regular blender as well. Be sure to subscribe for more yummy side dish recipes.
|Gluten free oats||1 Cup (16 tbs)|
|Milk/Milk substitute||2 Cup (32 tbs)|
|Mushrooms||1 Cup (16 tbs)|
|Soy sauce/Tamari||15 Milliliter|
|Onion powder||1 Tablespoon|
|Cashews||1⁄4 Cup (4 tbs)|
|Vegetable bouillon/Chicken bouillon||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Red wine||1⁄4 Cup (4 tbs) (Optional)|
|Water/1 cup||240 Milliliter|
1.In a blender add gluten free oats. Blend it to a nice powder (Increase the blender speed gradually for powdering).
2.Add milk, filtered water, mushrooms (1 cup), soy sauce, onion powder, raw cashews, bouillon, basil, garlic powder and celery salt. Blend it again for around 30 - 40 seconds.
3.In a sauce pan pour the blended mix, sliced mushrooms (1/2 cup) and red wine. cook on low heat till thick
4.Serve and enjoy!