Mushroom Gravy

• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 8 oz button mushrooms, chopped
• 1 teaspoon dried sage
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary, crushed
• 4 cups vegan Chicken broth or Vegetable Broth
• 1/2 cup raw cashews
• 1 teaspoons Bragg's liquid aminos
• 2 tablespoons nutritional yeast
• 1/4 cup arrowroot powder
• Freshly-ground sea salt and pepper to taste

1. Water saute onion and garlic and cook for about 3 minutes, or until onion is translucent. Stir in mushrooms, sage, thyme, rosemary, and continue to cook for an additional 5 minutes or until mushrooms start to become tender.
2. While mushrooms are cooking, add vegetable broth and cashews to a blender and blend until smooth. Add the liquid to the pot and bring to a simmer.
3. Meanwhile, in a small bowl, whisk together the liquid aminos, apple cider vinegar, nutritional yeast, and arrowroot powder to form a thick paste. Add mixture to pot slowly, whisking constantly to ensure that paste dissolves. Bring to a boil and boil 1 minute, stirring constantly, then remove from heat. Add salt and pepper to taste and serve.
4. Optional- Blend gravy until smooth.

yellow onion, garlic, button mushrooms, sage, thyme, rosemary, chicken broth, cashews, braggs liquid aminos, nutritional yeast, ubc, freshlyground sea salt

Taken from www.epicurious.com/recipes/member/views/mushroom-gravy-52636921 (may not work)