Mushroom Gravy (for biscuits and gravy)

A creamy vegan gravy of blended cauliflower and cashews with sautéed mushrooms, topped with crispy shiitake bacon.

1/2 head cauliflower, cut into large chunks	Simmer cauliflower, cashews, onion & garlic	Add cooking liquid & lemon juice, blend 1–2 min until creamy	Add blended gravy, stir & simmer until heated through
80 g raw cashews
1 onion, diced
2 cloves garlic, smashed
480 ml cooking liquid
1 tablespoon lemon juice
225 g shiitake mushrooms, thinly sliced	Sauté shiitakes with oil, salt & pepper over medium-high heat, 5–10 min until crispy
7 ml neutral oil (for the shiitakes)
1/2 teaspoon salt (for the shiitakes)
1/2 teaspoon black pepper (for the shiitakes)
450 g button mushrooms, sliced	Sauté button mushrooms with oil, salt & pepper over high heat until browned
15 ml neutral oil (for the button mushrooms)
1/2 teaspoon salt (for the button mushrooms)
1/2 teaspoon black pepper (for the button mushrooms)

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