MUSHROOM SAUSAGE CASHEW GRAVY AND BISCUITS
2 cups raw cashews, covered in water, soaked for 2 hours and up to 24 hours
1-2 garlic cloves
2 tablespoons nutritional yeast (optional, but highly recommended.)
1 tablespoon olive oil
1 pound spicy sausage, out of casing
1 1/2 pounds of crimini or button mushrooms, sliced
Freshly ground black pepper
parsley, for garnishing
1 (12-oz.) Pillsbury Grands!™ Flaky Layers Original Biscuits
Pre heat oven 375.
Drain cashews and rinse. Place cashews blender or food processor add 1 cup of water, garlic, and nutritional yeast. Blend until very, very smooth. Add more water to thin out to consistency you like. Season to taste with salt.
In a large skillet heat olive oil over medium-high heat. Add sausage, breaking it up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Add the mushrooms and cook, stirring occasionally, until they have shrunken about 10 minutes.
Meanwhile, pop open Pillsbury biscuit can. Separate dough and lay out on a greased baking sheet. Bake biscuits as directed on can
Pour 1/2 of sauce over mushrooms and mix. Continue cooking and stirring until mixture turns a light caramel color and thickens. Add more sauce if needed and thin out sauce with water or broth to desired consistency. Season to taste with salt and pepper.
Divide biscuits between plates and top with gravy.