Instant Pot Vegan Mushroom Gravy - No Oil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory vegan mushroom gravy made with cashews, mushrooms, and aromatic spices in a pressure cooker or saucepan. Rich and flavorful, it's freezer-friendly and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10 oz mushrooms ((cremini, white, portabella or a mix))
- 1/2 small onion
- 3 cloves of garlic
- 1.5 tbsp vegan worchestershire sauce (or use soy sauce or coconut aminos for soyfree)
- 1 tsp prepared mustard or 1/2 tsp ground mustard
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 2 tsp fresh rosemary ((divided, 1 tsp if using dried))
- 1/2 tsp salt
- 2.5 cups low sodium vegetable broth/stock ((divided))
- 1/4 tsp white pepper (, less or more to preference)
- 1 tbsp cornstarch or potato starch
- 1/2 cup cashew cream or non dairy cream ((optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 239mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 11mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.