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.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Raising your kids in a raw vegan community in Costa Ricapomvincent - 11 hours 2 min ago
Water distillerrobertclark - 1 day 19 hours ago
Dandruffphilipm - 6 days 13 hours ago
No images in my appThe Rawtarian - 1 week 3 days ago
Substitute for sundried tomatoesClaireT - 1 week 5 days ago