Mushroom Walnut Gravy

Prep Time

5 minutes

Cooking Time

10-15 minutes


about 2 cups, 6-8 servings


2 teaspoons coconut oil

1/4 cup walnuts

1 cup mushrooms (any type)

1/2 teaspoon each dried rosemary, thyme

1/4 teaspoon each sage, garlic powder

salt & pepper

1 tablespoon arrowroot

1-1 ½ cups vegetable broth

2 teaspoons coconut aminos or low-sodium tamari (optional)

1 teaspoon pure maple syrup

1 tablespoon nutritional yeast

2 tablespoons coconut milk or other non-dairy milk


1. Pulse the walnut and mushrooms in a food processor or finely chop.

2. Heat oil in a large skillet over medium heat.

3. Add the chopped mushrooms and walnuts; cook for 5 minutes, stirring occasionally. Stir in the spices and cook another minute.

4. Then stir in the arrowroot and mix in well. Slowly add the vegetable broth and bring to a boil.

5. Stir constantly until a thick gravy forms. Then lower the heat and add the remaining ingredients. Adjust the salt and pepper to your liking.




Soy-free if using coconut aminos.