MUSHROOM GRAVY TRAIN

MAKES ABOUT 2 QUARTS

Thick, creamy, and delicious—hop on the gravy train! Apply this gravy liberally to mashed potatoes, pan-seared mushrooms, or Smoky Poutine (here).

1 cup raw cashews

1 tablespoon plant-based butter

1 large onion, diced

1 tablespoon minced garlic

¼ cup dried mushroom powder (porcini, shiitake, etc.; see Pro Tips)

1 teaspoon poultry seasoning

½ teaspoon granulated onion

3 cups water

1 russet potato, peeled (or not; see Pro Tips) and rough chopped

½ teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary leaves

¾ teaspoon sea salt

1 cup soy milk or other nondairy milk

Soak the cashews in water to cover overnight. Drain and rinse.

Heat a medium saucepan over medium heat. When hot, add the butter, diced onion, garlic, mushroom powder, poultry seasoning, and ¼ teaspoon of the granulated onion. Then add the drained cashews, water, potato, and black pepper. Bring the mixture to a simmer, then cut the heat to low and let simmer gently until the flavors blend, about 30 minutes.

Let cool a bit, then blend carefully in a blender (preferably high-speed), slowly at first, then gradually speeding up, until super smooth and sexy. Add the remaining ¼ teaspoon granulated onion and the thyme, rosemary, salt, and soy milk and blend it in. Taste the gravy and add more seasoning if you think it needs it. The gravy can be made a day or two ahead if you want. Just keep it in the fridge.