2 cups hot water or low sodium vegetable stock

1/2 cup cashews

2 tablespoons soy sauce

1 tablespoon cornstarch

1 1/2 teaspoons onion powder

1/2 teaspoon garlic powder

8 ounces mushrooms roughly chopped

1/2 cup of dry white wine

1 teaspoon fresh thyme

2 teaspoon nutritional food yeast

PUT only one cup of water and all ingredients in a blender. Go for it. Add the rest of the water and blend again.

Sautee the mushrooms until cooked, roughly 7 minutes. Deglace with white wine and reduce slightly. Pour the cashew mixture, the thyme, allowing the gravy to boil.

For a more sophisticated gravy, add a little bit of white truffle oil.

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