Mushroom gravy

Super delicious gravy, good on lots of things. So far, I've had it on baked tofu and steamed tempeh. Yum. I bet you can have it on potatoes and love it, some kid of "loaf". mmm.
It doesn't look well when photographed, but I will try again.

Ingredients:
2 tsp olive oil
1 small onion, minced (leeks would even be good)
2 garlic cloves, minced
1 1/2 cups chopped mushrooms
2 tbsp soy sauce
1/2 tsp italian seasoning
1/4 tsp black pepper
1 1/2 cups vegetable stock
1/3 cup plain nondairy milk
2 tbsp nutritional yeast
2 tbsp corn starch

In a medium pan, sautee the onions over medium heat until transluscent, about 5 minutes. Add garlic and mushrooms and cook, covered, for about 4 minutes, until softened. Stir in soy saucce, italian seasoning, and pepper.
Transfer mushroom mix to a blender, add 1/2 cup veg stock, and blend until smooth. Add the remaining ingredients and blend until smooth.
Return mixture to the same pan, bring it to a boil, stirring constantly. Reduce heat to low and continue stirring until the gravy is thickened, about 3 minutes.