2 portabello mushrooms (about 1.5 cups)
1 tablespoon Nama Shoyu
1 pinch salt
½ cup water
¼ cup almond butter
Blend in a blender and serve.
Kandace's ThoughtsBy kandace
This is an easy savory gravy that would go well with the Parsnip Whip and Mashed Cauliflower, among others. The recipe was adapted by Denise Thomas from a mushroom soup recipe created by the Raw Gourmet.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
No poo problemsClaireT - 1 day 12 hours ago
How do I commit myself to a 100% raw food diet, when...ClaireT - 1 day 12 hours ago
Where did my sex drive go!?? (men please reply)ethanbrem - 1 day 22 hours ago
over-soaking nutsgericurtin - 1 week 7 hours ago
cashew substitutesmarshav - 1 week 22 hours ago