White Country Gravy

Fat-Free Version down below

Have diet restrictions convinced you that gravy is something you will have to ‘do without’? Think again…..This is a plant-based option that tastes exactly like the ‘old fashioned’ gravy your mom used to make. There is a fat-free version and a version that contains cashews. NOTE: The cashew option is creamier.


 

Is your mouth watering yet?

Ingredients

1. 6 cashew halves (place in hot water while you gather the rest of the ingredients) If eating fat-free just leave these out.

2. 2 Cups Cauliflower - cut into florets

3. 3 medium organic potatoes - peeled and cut into quarters (you may leave peelings on but your gravy will be darker)

4. 1/2 tsp salt

5. 1/2 tsp pepper

6. 1/2 tsp garlid powder

7. 1 C sliced mushrooms (any kind)

Directions

  1. Steam your potatoes and mushrooms for about 5 minutes and then place your cauliflower in the pot and steam everything together until fork tender. reserve your water.

  2. Separate the mushrooms out and set them aside.

  3. place the potatoes and cauliflower in a blender

  4. add cashews (if using) and seasonings

  5. add 1/2 C of the hot steam water and save some in case you need to thin the gravy.

  6. process in a blender on high until creamy. use immediately.

  7. If using the mushroom you will stir them in the gravy now. You can store the leftover gravy in fridge for approx. 4 days. If it gets to thick just reconstitute with hot water and stir or place back into blender.

  8. How to use your gravy:

    Use it to dip your homemade french fries

    Pour on top of baked potatoes

    Pour on top of our mashed potatoes