Creamy cashews give this gravy a smooth and velvety texture. Nutritional yeast and herbs add a depth of complexity to this rich and flavorful sauce.
When I first started eating more plant-based, it felt overwhelming. I didn’t want to give up my favorites, but I knew the benefits were too good to ignore. Thankfully, years of experimenting have shown me eating more plant-based foods can be just as satisfying and delicious.
Simple swaps make all the difference.
This creamy, rich, and easy savory gravy is one of our favorites. And the pairings seem endless.
- Biscuits
- Garlic vegan mashed potatoes
- Vegan quinoa meatloaf
- Loaded mashed potato bowls
- Soy burgers
- Vegan Shepard’s Pie
- Roasted veggies
- Vegan Swedish meatballs
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📖 Recipe
Rich & Creamy Cashew Gravy
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Ingredients
- 1 cup raw cashews, unsalted & unroasted
- 2 cups water
- 2 cups additional water, OR stock and omit vegan bouillon cube
- 1 vegan bouillon cube, omit if using stock
- 2 tablespoons Tamari
- 1 tablespoon Dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon sage
- 1 tablespoon dried parsley
- 20 turns pepper
Instructions
- Soak the cashews in water for 10 minutes. If you don’t have a high-speed blender, soak the cashews in water for at least two hours or overnight.
- Drain and rinse the cashews and add to the blender.
- Add all ingredients to the blender and blend on high until smooth.
- Add to a medium saucepan and bring to a boiling simmer on medium heat, whisking constantly.
- Once it reaches desired thickness (about 5 minutes), turn off the heat.
- Taste and adjust seasonings to your desired liking.
- Top with parsley and additional pepper (optional).
- Serve hot.
Notes
- If it's too thick, you can add additional water. If too thin, simmer a minute or two longer.
- Store in an airtight container for up to 4 days in the refrigerator. You may need to add more water when reheating as it tends to get thick.
- Delicious over my best vegan meatloaf recipe, mashed potatoes, and veggie burgers.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This gravy has been a longtime favorite. It’s full of flavor and so easy!