Biscuits and gravy are a great combination of textures and flavor: crunchy, buttery, creamy, and salty goodness.
This mushroom gravy is made using my cream of mushroom soup recipe. For the grain free biscuits in the photos I used my cashew and coconut flour biscuits. You can substitute with your favorite nut or seed flour, or try biscuits using almond flour or onion cheddar biscuits.
This is a great meal to make ahead and reheat. Store the biscuits in the refrigerator and warm them in the oven right before serving. The same goes for the mushroom gravy. Then combine them and top with finely diced chives (in the photo), parsley, or other garnish.
You have several diary free and nut free options when making this gravy. I added my cashew cream and cashew cream cheese recipes below, which are both great substitutes for dairy-based cream. To make it nut free, you can use my recipe for sunflower seed cream (also below), or you can substitute the cashew cream with heavy cream (if you do diary). For a more tangy version you can use thick yogurt, dairy or dairy free, or a plant-based creamer or regular creamer. Enjoy!
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Cream of Mushroom Soup {dairy free}
To make this nut-free, use cauliflower for the cream, or dairy-free yogurt. Use about half of a small head of cauliflower, or about 150 g. Steam it until tender, cool it, and then pulse it in a blender or food processor until creamy.You can also replace the cashew cream with yogurt or heavy cream if you are ok with dairy.If you like your soups a bit on the salty side, add another ½ teaspoon of salt, for a total of 2 teaspoons. You can also start with 1 ½ teaspoons, and add at the end. If you're adding cashew cream cheese or yogurt, you won't need as much salt because the tanginess will fill up the flavor.I love serving this soup with an extra batch of sautéed mushrooms and broccoli, or use another vegetable that you like.The wine can be removed if you prefer but it adds a great flavor to the soup.I included both cashew cream and cashew cream cheese recipes below. I prefer the cashew cream cheese, but if you prefer a sweeter soup, go with the cashew cream recipe.
Servings: 4 servings
Calories: 192kcal
Ingredients
- 3 tablespoons olive oil
- 1 pound crimini mushrooms, sliced or chopped
- 2 shallots peeled and chopped; or use a small sweet onion
- 2 garlic cloves peeled and chopped
- 3 cups vegetable broth or water
- 3 tablespoons dry white wine optional
- 1 ½ teaspoons salt
- ½ teaspoon dried thyme or tarragon, optional
- 1 cup cashew cream cheese or cashew cream if you prefer it less tangy; recipes below
Instructions
- Place a large stockpot on medium heat and add olive oil, mushrooms, shallots, and garlic.
- Sauté the mixture for 10 minutes or until the moisture from the mushrooms is mostly cooked off. Toss in a pinch or two of salt.
- Add the vegetable broth, wine, the rest of the salt, and thyme. Simmer for 5 to 10 minutes, turn the heat off, and add the cashews cream.
- Let the soup cool for a few minutes if you're going to blend it partially or fully. If you want to blend all of it, let it cool enough so it's not too hot to handle and blend in batches.
- Serve hot. Store leftovers in the refrigerator for a few days or freeze for a few months.
Nutrition
Calories: 192kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 1585mg | Potassium: 402mg | Fiber: 2g | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
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Cashew Cream Cheese
Servings: 16 tablespoons
Calories: 45kcal
Equipment
- High speed blender
Ingredients
- 1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup water, plus more as needed
Instructions
- Add the cashews, lemon juice, and salt to a food processor. Add about ¼ cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
- Store in the refrigerator for a week or so.
Nutrition
Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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Cashew Cream
I use a food processor to make the cashew cream. You can also use a high speed blender. The goal is to process or blend the cashews until there are no bits of cashews left and it's as creamy as you can get it.
Servings: 8 servings
Calories: 89kcal
Instructions
- Soak the cashews in 3 cups of hot water for 20 minutes.
- Drain the cashews, saving 1 cup of the water.
- Process or blend the cashews with 1 cup of the reserve water until creamy.
Nutrition
Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 1mg
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Sunflower Seed Cream Cheese
Make sure to use unsalted sunflower seeds with no additives.
Servings: 16 tablespoons
Calories: 49kcal
Equipment
- High speed blender
Ingredients
- 1 cup raw sunflower seeds unsalted, no additives; soaked in boiling hot water for at least 10 minutes
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup water plus more as needed
Instructions
- Add the sunflower seeds, lemon juice, and salt to a food processor. Add about ¼ cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides between blending. Continue to add water until it's the thickness you prefer.
- Store in the refrigerator for a week or so.
Nutrition
Calories: 49kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg
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