This is an easy savory gravy that would go well with the Parsnip Whip [2] and Mashed Cauliflower [3], among others. The recipe was adapted by Denise Thomas from a mushroom soup recipe created by the Raw Gourmet.
Ingredients:
2 portabello mushrooms (about 1.5 cups)
1 tablespoon Nama Shoyu
1 pinch salt
½ cup water
¼ cup almond butter
Preparation:
Blend in a blender and serve.
