dairy free mushroom gravy (easily substitute to make vegan as well)

All measurements approximate

6 to 7 oz assorted mushrooms
1 cup beef broth (sub. vegetable broth for vegan)
3 tbsp red lotus cashew sour cream
1 tbsp bacon bits (omit for vegan)
1 tbsp earth balance
1 tbsp flour
lemon juice to taste (maybe 2 tsp?)

melt earth balance in med-high pan, add mushrooms and cook down. Sprinkle with flour and mix around until it's incorporated.

Whisk together broth, cashew cream and lemon juice. Add to pan and simmer until thickened and mushrooms are to desired doneness.