This versatile vegan gravy works with almost any savory dish. One of my secret ingredients for delicious vegan sauces is vegan cream cheese substitute, which you can find at your more evolved markets and health food stores. I use it to replace heavy cream, cream cheese, chèvre, and tofu. It has a creamier consistency than tofu, and it thins really well with a little coconut or rice milk.
Prep time: 10 minutes
Cooking time: 10 to 15 minutes Makes about 1 1/2 cups
2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced, or 1/4 cup minced onion
2 cups sliced mushrooms, any type or combination
1 bay leaf
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine or Marsala
4 ounces vegan cream cheese (1/2 tub)
1 tablespoon light-colored miso
3/4 cup additional liquid to thin: milk (rice, almond, or soy), stock, or water
In a large skillet over medium-high heat, heat oil and sauté garlic, shallots, mushrooms, bay leaf, and thyme. When shallots start to brown after about 6 minutes, deglaze the pan by adding white wine or Marsala. With the heat on medium, reduce the liquid by half, about 6 minutes. Add vegan cream cheese, whisking and smashing the cheese until melted and smooth. add the miso and whisk till smooth. Remove bay leaf and thyme twigs and whisk in additional liquid until gravy thins to desired consistency.