Gravy doesn’t get much better than this! Sweet, tart, smoky, salty with a little heat. Perfection is on the menu tonight!

Makes 4 cups

3 c. apple cider

2 t. garlic powder

1 t. onion powder

1 t. ginger powder

1 t. ground coriander

1/2 c. soy sauce – I used La Choy brand

1 t. pink Himalayan salt

1/4 t. red cayenne powder

fresh grind black pepper to taste

1 t. liquid smoke plus to taste

6.5 oz. (DR. WT. 4 oz.) can mushrooms stems and pieces plus liquid from can

8 oz. pkg. plain vegan cream cheese, at room temperature – stir in the container till smooth and fluffy – I used Tofutti brand

1/4 c. cornstarch mixed in small cup with 1/3 c. water till thoroughly dissolved

In large saucepan combine sauce ingredients beginning with cider up to and including cream cheese.

Stir after each addition, whisking cream cheese till completely dissolved. Cook at slow simmer-type boil on low heat for about 8 minutes, being watchful that it doesn’t foam up and boil over top of pan.

Pour liquid cornstarch into sauce, stirring till thickened. Continue to stir about 2 minutes, then reduce heat to low and cook about 10 minutes longer, uncovered, stirring as needed. Again, be watchful.

Use over rice, veggies or veggie meats, pasta or open-face veggie burger sandwiches.

Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!


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