Submitted by kandace on December 19, 2006 - 4:55pm
Average: 4.5(6 votes)
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.
2 portabello mushrooms (about 1.5 cups)
1 tablespoon Nama Shoyu
1 pinch salt
½ cup water
¼ cup almond butter