1/2 cup Cashew Cream (soak Cashews in water overnight, or at least 6 hours. Add to the food processor with about 1/2 cup water and blend until smooth and creamy.)
Directions
Add Veg Broth, Onions, Mushrooms, Bay Leaf, Himalayan Salt, Garlic, Pepper, Bone Broth Protein, and Mushroom Powder to skillet/pot, cooking on medium heat.
Once simmering, add in Cashew Cream and Herbs, stirring over heat until well combined and creamy.
Serve over your favorite gravy dish, and enjoy!
Tips:
Need to omit the Cashew Cream? No problem, use Coconut Cream in its place!
It’s creamiest while hot, so be sure to serve and eat while hot for best taste.
This recipe made about 2 cups of gravy. Double or triple the ingredients for a larger serving.
Vegan? Omit the Bone Broth Protein to make completely vegan.
Join the WIld Newsletter for more free guides, discounts, and videos!
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.