Nutritarian Mushroom Gravy

Craving something rich and creamy that won’t derail your nutritarian lifestyle?  Try this vegan, oil-free mushroom gravy--perfect for holiday gatherings or Sunday supper!

Author Kristen Hong


  • 2 1/2 cups low-sodium veggie broth
  • 1 cup cauliflower cream sauce (see link in instructions below)
  • 8 oz mushrooms, thin-sliced (stems removed)
  • 1/2 large yellow onion, diced
  • 1/4 cup fine-diced red pepper
  • 2 cloves garlic, minced
  • 1 tbsp liquid aminos or coconut aminos
  • 1 tbsp no-salt seasoning
  • 1 tbsp fresh rosemary
  • cracked pepper, to taste


  1. Add 2 cups veggie broth to a medium sauce pan over medium-high heat. Add yellow onion and garlic and cook for 10 to 12 minutes. Onions should be translucent and soft.

  2. Reduce heat to medium and add sliced mushrooms, no-salt seasoning and liquid aminos. Cook for another 8 to 10 minutes, mushrooms should be soft.

  3. Reduce heat to medium- low and add in diced red pepper and rosemary. Stir for another 5 minutes or until red pepper is just beginning to soften.

  4. Add 1 cup cauliflower cream and 1/2 cup veggie broth. Stir to combine. Add fresh cracked pepper to taste.