This creamy cashew gravy is rich, savory, and plant-based. Naturally thickened without flour or cornstarch and ready in 15 minutes. It's especially good over mashed potatoes, meatloaf, roasted vegetables, and holiday meals.
Serve it with my creamy vegan mashed potatoes, vegan lentil meatloaf, or roasted cabbage steaks.
A Quick Look: Creamy Cashew Gravy
- 📝 Recipe: Creamy Cashew Gravy
- 🕒 Total Time: 15 minutes
- 👥 Servings: 6
- 🎯 Key Ingredient: Raw cashews
- 🌱 Dietary Info: Vegetarian, vegan, dairy-free, gluten-free option, oil-free option
- ✨ Best For: Mashed potatoes, comfort-food bowls, Thanksgiving, and holiday meals
- 💕 My Favorite Part: It gets thick and creamy without making a roux
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I’ve been making this simple cashew gravy recipe for years, and I still come back to it for meal prep and whenever mashed potatoes are involved.
It’s different from my easy vegan gravy, which starts with a roux. This one begins in the blender with cashews creating a creamy texture without needing flour or cornstarch.
And while gravy probably makes you think Thanksgiving first, I use it way beyond the holidays. I'll serve it with homemade soy burgers, or make a batch simply because a quick dinner of corn, mashed potatoes made without milk, and cashew gravy sounds like a really good dinner.
Why This Recipe Works
- Cashews create the texture. Once blended, they give the gravy a smooth, creamy consistency with plenty of body.
- The savory ingredients balance the cashew base. Tamari, bouillon, Dijon, and herbs keep the finished gravy firmly in savory territory.
- Blending first makes the method simple. Everything starts out completely smooth, then the stovetop does the thickening for you.
- You control the final consistency. Simmer a little longer for thicker gravy or loosen it with water or broth if you prefer it thinner.
I serve this cashew gravy for the holidays, alongside potatoes, vegan stuffing, and vegan cheesy hash browns. I usually double it, as leftovers are great and it goes fast. It's that good.
Ingredients and Substitutions
Here's what you'll need to make this rich and creamy cashew gravy.
- Raw cashews: These create the base of the gravy, so use raw, unsalted cashews rather than roasted ones.
- Vegan bouillon: I use Edward and Son's Not-Chick'n Bouillon. You can sub broth of your choice. Choose an oil-free broth if you want to keep the gravy oil-free.
- Tamari: Soy sauce works too.
- Dijon mustard: In a pinch, you can use yellow mustard, but start with about half the amount and add more to taste.
- Nutritional yeast: Adds another layer of savory flavor. If you leave it out, taste the gravy at the end and adjust the other seasonings as needed.
See the recipe card for the complete ingredient list and exact amounts.
If you’re in the mood for another easy potato dinner, try my easy cheesy broccoli and cauliflower potatoes.
Tested Tips
- Use a high-speed blender if you have one. I don’t soak the cashews when I use mine. Just blend until the mixture is completely smooth.
- Using a regular blender? Soak the cashews in hot water for about 10 minutes before blending. For an even smoother result, soak them for 2 hours or overnight.
- Don’t stop blending too soon. If you can still see tiny pieces of cashew, keep going.
- Stay near the stove once it gets hot. The gravy thickens pretty quickly, so whisk as it warms.
This gravy is delicious in a loaded mashed potato bowl with corn, vegetables, and vegan sausage crumbles. It’s also really good over biscuits.
How to Make Cashew Gravy
- Step 1: Blend.
Add the raw cashews and remaining gravy ingredients to a high-speed blender and blend until completely smooth. If you’re using a regular blender, soak the cashews first as described in the tips above. - Step 2: Thicken on the stove.
Pour the mixture into a medium saucepan and heat over medium, whisking as it warms. Once it reaches a simmer, keep whisking until it reaches the consistency you like, about 5 minutes. - Step 3: Taste and serve.
Taste and adjust the seasonings if needed. Finish with parsley and a little extra black pepper if you like.
If you want something sweet afterward, I’d keep it simple with a vegan chocolate mug cake or vegan spiced pumpkin mug cake. For a holiday meal, this vegan pumpkin pie recipe, or a warm pumpkin chai latte fits right in.
Storage and Meal Prep
- Storage: Keep leftover gravy in an airtight container in the refrigerator for up to 4 days.
- Meal prep: I make this ahead for the week pretty often. It gets thicker in the refrigerator, so add a splash of water or broth while reheating until it's back to the consistency you like.
For another easy weeknight comfort-food dinner, try my Instant Pot vegan mac and cheese.
Cashew Gravy FAQs
In this gravy recipe, the cashews replace the flour altogether. Once blended and heated, they give the gravy enough body to thicken without making a roux.
With a high-speed blender, you don’t have to soak cashews. If you’re using a regular blender, soaking them in very hot water for about 10 minutes can help soften them. For an even smoother result, soak them for 2 hours or overnight.
📖 Recipe
Creamy Cashew Gravy
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Ingredients
- 1 cup raw cashews, unsalted & unroasted
- 2 cups water
- 1 vegan bouillon cube
- 2 tablespoons tamari or soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon dried sage
- 20 turns black pepper
- 1 tablespoon dried parsley, plus fresh parsley for serving, optional
Instructions
- Blend: Add the cashews, water, bouillon, tamari, Dijon mustard, nutritional yeast, garlic powder, onion powder, sage, parsley, and black pepper to a high-speed blender. Blend until completely smooth.
- Heat: Pour the mixture into a medium saucepan and heat over medium, whisking frequently.
- Thicken: Once the gravy begins to simmer, continue whisking until it reaches the consistency you like, about 5 minutes.
- Taste and serve: Taste and adjust the seasonings if needed. Serve warm with fresh parsley and additional black pepper, if you like.
Notes
- Using vegetable broth: Replace the 2 cups water and bouillon cube with 2 cups vegetable broth.
- Using a regular blender: Soak the cashews in hot water for about 10 minutes, then drain before blending. For an even smoother result, soak for 2 hours or overnight.
- Taste before adding extra salt. Between the bouillon and tamari, you may already have enough.
- Too thick? Whisk in water or broth a little at a time.
- Too thin? Simmer for another minute or two, whisking as it cooks.
- Meal prep: Store in an airtight container in the refrigerator for up to 4 days. The gravy thickens as it chills, so add a splash of water or broth when reheating.
- Serve with my vegan meatloaf recipe, vegan mashed potatoes, or homemade soy 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!