Creamy Cashew Gravy

This smooth and savory cashew gravy is made in the blender and thickened on the stovetop. Serve it with mashed potatoes, lentil meatloaf, biscuits, roasted vegetables, or other comfort-food meals. Ready in 15 minutes.

Prep Time: 10

Cook Time: 5

Total Time: 15

Course: Sauces, Side Dish

Cuisine: American

Servings: servings

Author: Julie Gaeta

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