Creamy Breakfast Gravy

Here's a nice, rich, creamy, seasoned breakfast gravy to go over your morning tofu scrambles, eggs, toast, or biscuits!  

This is a very versatile recipe, so you can adjust seasonings to your own taste.  I  used to serve this as my go-to recipe for breakfast gravy.  The past several years, I've experimented with lots of different kinds of flavors and ingredients in my breakfast gravies, but this texture is really yummy.  Simple, rich, and compliments your savory Sunday morning brunch quite nicely!

Give it a try, and let me know what you think in the comments below! 


Creamy Breakfast Gravy
Yield: 6-8 servings

3 cups water
1 cup raw cashews
3 TB nutritional yeast flakes
1 TB Chicken-style seasoning
1 TB soy sauce, Tamari, or Bragg’s Liquid Aminos
1 tsp granulated garlic
1 tsp granulated onion
½ tsp sea salt
1 tsp dried basil
1 tsp dried parsley

1.  Place everything into a blender jar, except basil and parsley.  Blend on high until really smooth, or about 2-5 minutes, depending on the quality of your blender.  (A good test is to stop the blender, stick your finger into the mixture, and rub your fingers together.  You are looking for a smooth, non-gritty consistency.  If in doubt, blend it a couple more minutes.)
2.  Then add dried basil and parsley and blend briefly, just until incorporated.  (Your gravy will turn green if you blend too long.)
3.  Cook over medium heat whisking constantly until thick and creamy.  Serve over biscuits!