The perfect middle ground between cheese sauce and traditional gravy.
Yield: 6-8 servings
Time: 15 minutes
Tools
- large saucepan
- whisk
Ingredients
- 1 c butter or margarine
- ¾ c whole wheat flour*
- 2 c milk*
- ¾ c nutritional yeast
- 1¾ c hot water
- ½ c soy sauce
- 2 T vegan Worcestershire sauce
Directions
Melt butter over medium heat.
Slowly whisk in the flour and bring to a simmer. Continue cooking, whisking constantly, for 4 minutes.*
Slowly whisk in the milk and nutritional yeast – the gravy will thicken very quickly – then add the remaining ingredients.
Cook until everything is well incorporated. If it’s too thick, add a bit more water.
Notes
* If you’re using cashew milk, it will thicken naturally, so you can leave out the flour and skip the entire second step.
Adapted from the recipe for “Grit Yeast Gravy” in The Grit Restaurant Cookbook, by Jessica Greene and Ted Gafer.
Buy it:
Help
Abbreviations | Conversions | Cooking tips
