Vegan Mushroom Gravy

Vegan Mushroom Gravy

 

1 head of cauliflower

1/2 sweet onion, chopped

16oz. sliced fresh mushrooms

1/2 cup organic coconut milk

salt and pepper to taste

 

Clean cauliflower and cut into florets.  Boil water in saucepan and cook cauliflower florets until tender.  In the meantime, chop and sauté onion and fresh mushrooms in either Earth Balance butter substitute or olive oil, whichever you prefer.  Once cauliflower has cooked, drain from water and blend in a food processor with coconut milk until creamy.  Add sautéd onion and mushrooms to processor and blend again.  You may have to add more coconut milk, depending on the thickness of your desired gravy.  Salt and pepper to taste! I added a few sautéd onion and mushrooms at the end to make my gravy chunky.