Almond Mushroom Gravy

I'm sure that every one of you has eather tried or created their own version of an Almond Mushroom Gravy...so I hope you don't mind me sharing my own personal favorite recipe. It's quick, easy, and seriously good on just about anything. If you you're a picky eater and don't like mushrooms, then this gravy/dressing will work just fine without...maybe a little lacking in my opinion, but still good.
I've been eating this a LOT lately - on dark greens (especially massaged kale), big salads, stuffed zucchini, broccoli spears, and more. I hope you like it as much as I do!

Almond Mushroom Gravy

Tools you will need for this: A medium sized mixing bowl, and a whisk

4 (heaping) tbsp  Almond Butter

Roughly 1 lg stalk of Celery - finley chopped/minced/or even pureed

1 tsp dried Parsley

1 tsp dried Tarragon

2 to 3 tsp Onion powder

1 tsp Garlic powder

1 tsp Nutritional yeast

Sea Salt & Cracked Pepper to taste

*1 C Warm Water (you may not use all of this water)

*1 to 2 big handfuls of dried Crimini mushrooms (or any other dried mushroom)

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*Set aside the Warm water and Crimini mushrooms (both in seperate bowls)

In mixing bowl combine all of the above ingredients except the water and mushrooms

Slowly wisk in the warm water - half cup first, then more as needed. The gravy will thicken slightly as you wisk it. I use about 3/4 cup water, this makes for a perfect creamy constistancy.

Once the gravy has been evenly wisked take the dried mushrooms and crumble them over the gravy and mix in.

xoxo,

Sarahfae - AtV