This is my infamous Raw Vegan Gravy, part of my 7 recipe nut-free raw vegan recipe series! Mashed potatoes would not be complete with gravy! This is my version of my mom’s mushroom peppercorn gravy. This salty, creamy, spicy sauce will go great on my mashed potato recipe, or on the tuRAWkey cutlets. I hope you enjoy this recipe! The pulp that this recipe leaves you with is awesome in a pie crust such in my pumkin pie recipe!

This recipe is 1 of 7 of my nut-free ThanksLIVING recipe series which also includes:

TuRAWkey Cutlets
Cranberry Sauce
Mashed Potatoes
Apple Cranberry Stuffing
Chunky Cornbread
Pumpkin Pie

Serves: 1-2 people Yields: 1 cup

Nutritional Information:

Calories: 524 Macronutrient Ratio (Carb/Protein/Fat): 19.8/3.8/76.4

Prep Time: 20-30 minutes

Appliances Needed:

  • Blender
  • Nut Milk Bag


  • 1 cup of coconut milk, plus some of the pulp (1 mature coconut to make coconut milk)
  • 1-2 portabella mushroom (for colour, as much or as little)
  • 1/2 – 1 tbsp carob powder (This is the SECRET ingredient that takes the gravy to the next level!)
  • 1 tbsp of dried tomato
  • 1 tbsp of dried mango
  • 1-2 tbsp of celery salt (the saltier the better)
  • 1 tbsp of poultry seasoning, to taste add slowly
  • 1 tsp of black pepper


  1. Make coconut milk
  2. Blend remaining ingredients into 1 cup of coconut milk, except save a few mushrooms pieces to pulse in for chunks
  3. Pulse the remaining amount of the mushroom. Add as much or as little as you like. Serve