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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