I’ve been missing some old school casseroles that use that sodium filled canned cream of mushroom nonsense since being vegan. I’ve also really super missed biscuit and gravy! I will definitely be making this again to put over biscuits, I may even get crazy and add some vegan ‘sausage’ to it!

Full Recipe Video

Ingredients:

• 1 red onion, chopped
• 1/4 cup vegan ‘butter’, I prefer smart balance but to each their own
• 1/4 cup King Arthur flour
• 2 cups cashew milk (but any unsweetened nondairy milk will suffice)
• Salt and pepper to taste

Directions: 

1. Sauté your chopped onions in a medium sauce pan until translucent and put them in a bowl and set aside.
2. Using the same pan you sautéed the onions in, add the butter. Once the butter is melted, add the flour and whisk for about a minute or two. This is your roux.
3. Then slowly add your milk while whisking the roux into the milk, being sure to get up all the onion bits on the bottom of the pan.
4. Add a little salt and pepper and the onions.
5. Continuing easily whisking for about 15-20 minutes until the sauce has thickened intoyour ‘béchamel’ or ‘gravy’ and remove from heat.

It will thicken upon standing.

***I’ve also done 1 1/2 cups cashew milk + 1/2 cup vegetable broth for a more flavorful gravy for biscuits!***

You can also get crazy and add a tablespoon of Voodoo Sauce’s Bloodline IPA Hot Sauce when you add your cashew milk! It gives it an extra kick of flavor and heat!

You can order yours here 👇🏼

VooDoo Bloodline IPA Hot Sauce