- 8 oz mushrooms, chopped
- 1/2 yellow onion, chopped
- 1 1/2 tsp minced garlic
- 2 Tbsp butter
- 1 cup almond milk
- 1 cup water
- 3/4 cup flour
- 1/4 c. nutritional yeast
- 1 tsp oregano
- 3 Tbsp soy sauce
- 2 tsp vegetable bouillon
In a pan set on medium heat, saute mushrooms, onion, and garlic in butter until onions are browned. Transfer to a blender and add all remaining mushroom gravy ingredients. Blend until creamy and smooth.