Cashew Mushroom Gravy

  • ¾ cup whole unsalted roasted cashews
  • 2 TB canola oil
  • 8 oz crimini or white mushrooms
  • 1 medium shallot
  • 1 medium garlic clove
  • 1 tsp fresh thyme leaves
  • ¼ tsp sweet paprika
  • 1 TB fresh parsley
  • 1 ½  TB butter
  • 2 TB flour
  • 2 cups vegetable stock
  • Sea salt and freshly ground pepper

This yummy gravy will be very appreciated by any vegetarians at your holiday dinner table.


Place the cashews in a heated dry skillet and toast for a few minutes, shaking pan as needed, until starting to color. Set aside to cool and then pulverize in a food processor until the texture of coarse sand. Clean, trim and finely dice mushrooms. Mince shallot and garlic. Heat oil in a medium sized skillet, add garlic and shallots, stir and cook until softened over medium heat. Add mushrooms and cook for 10-15 minutes, stirring often. Add cashews, thyme, parsley and paprika midway through cooking, mixing well. While mushroom mixture is cooking, make a roux by melting the butter in a small saucepan. Add flour and stir well. Continue cooking and stirring until mixture turns a light caramel color and thickens. Remove from heat. Add stock to mushroom mixture and stir well. Take about 1 cup of this mixture and combine with the roux, mixing well. Add this mixture back into the mushroom pan and stir. Add salt and pepper to taste. Makes 2 cups.

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