Tag Archives: sauce

COCONUT MUSHROOM GRAVY (GF)

Coconut Mushroom Gravy

Thanksgiving will never be the same without some type of gravy on the table. I’ve made a little twist on a traditional recipe with more of a cheesy, creamy gravy sauce made with coconut milk. This will taste amazing over any dish used year round!

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Coconut Mushroom Gravy

Ingredients:
8 oz. Crimini mushrooms, sliced
1 small shallot, diced
3 tbsp Earth Balance butter, divided
2 tbsp arrowroot flour
2 tbsp Nutritional Yeast
1 cup almond milk
1/2 cup full fat coconut milk
2 tsp tamari
1/4 tsp salt
1/4 tsp pepper

Steps:
1.) Heat 2 tbsp Earth Balance in medium saucepan. Once hot add shallots and saute until soft/translucent. Add in mushrooms and cook for another 4-5 minutes until tender.

2.) Add remaining 1 tbsp of butter to saucepan, add flour and stir consistently.

3.) Add almond and coconut milk. Whisk until mixture thickens for about 10 minutes.

4.) Add Nutritional yeast, tamari, salt and pepper and stir. Bring to simmer for another 5 minutes and serve warm.

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah

PUMPKIN CASHEW CREAM SAUCE

Pumpkin Cashew Cream Sauce

Alright, the pumpkin faze needs to calm down before I go into pumpkin coma! Actually that’s a lie…keep them coming!

This is a simple, satisfying, and quick dinner recipe that can be enjoyed as is or with a sprinkle of smoked paprika for a little kick. Add whatever herbs (I used chopped dill) for a more complex flavor. This sauce is perfect over any cooked pasta, used as a dip, or poured over fresh veggies.

Pumpkin Cashew Cream Sauce

Pumpkin Cashew Cream Sauce

Ingredients:
1 cup cashews, soaked overnight
1 clove garlic, minced
3 tbsp pumpkin puree
1 tbsp Nutritional Yeast
juice of half lemon
1/4 tsp salt

Steps:
Thoroughly wash soaked cashews in fresh filtered water and drain.

Add remaining ingredients in a high speed blender and blend until smooth. Add more salt and pepper to your liking.

Optional: *For a more thickened sauce, transfer mixture to a small pot and heat for about 2-3 minutes on high heat. Stir occasionally. Pour over favorite pasta of choice and enjoy!

xoxo Sarah