Directions

• In a sauté pan, heat vegan butter substitute and cook the sliced mushrooms, onion and fresh herbs over medium heat until the onions are soft and the mushrooms just start to turn golden brown.
• Stir 2 tbsp of almond flour into the mushroom mixture and cook for another 1-2 minutes. Slowly whisk vegetable stock into the mushroom mixture and turn the heat up to medium high. Continue whisking the gravy base until it comes to a low boil and begins to thicken.
• Remove from heat and pour into a blender. Add 2 tbsp of coconut milk and blend until smooth. Season with salt and pepper to taste, drizzle over everything and enjoy!