There are few things more comforting than pouring a rich, velvety Vegan Cashew Gravy over a pile of fluffy mashed potatoes or roasted vegetables. This luxurious sauce brings together the creamy magic of blended cashews, the savor of onions and garlic, and a blend of umami-packed seasonings into a gravy that’s completely dairy-free and plant-based. Whether you’re hosting a festive holiday meal or simply craving a cozy weeknight dinner, this gravy will make you wonder why you ever reached for the store-bought version.
Ingredients You’ll Need
The beauty of Vegan Cashew Gravy is how straightforward and wholesome the ingredient list is. Each element plays a starring role in building its lush texture and deep, savory flavor—and every single ingredient really matters! Here’s what you’ll want to have on hand:
- Raw cashews: Soaked for a soft, creamy base that blends into the dreamiest sauce texture.
- Vegetable broth: Adds body and brings umami depth, making the gravy rich and flavorful.
- Olive oil: Gives richness and helps sauté the onion and garlic for aromatic undertones.
- Yellow onion: Chopped small, it melts into the gravy for incredible savor and sweetness.
- Garlic: Minced fresh, delivering a subtle punch of flavor that’s classic for any great gravy.
- Nutritional yeast: Delivers a cheesy, hearty note—this is the flavor booster you never knew you needed!
- Soy sauce or tamari: Brings all the umami and saltiness, essential for that gravy-like taste.
- Onion powder: Intensifies the savory notes for extra depth.
- Dried thyme: Adds a woodsy, herbal touch that makes the gravy taste well-rounded and classic.
- Salt: Use to taste; it pulls all the flavors together in perfect balance.
- Black pepper: Freshly cracked pepper perks up the gravy with some subtle heat.
- Cornstarch (optional): Mixed with water, it thickens the sauce if you like an extra-luxe, spoon-coating consistency.
How to Make Vegan Cashew Gravy
Step 1: Blend Cashews and Broth
Once your cashews are softened from their hot water soak, drain them thoroughly. Add them to a high-speed blender along with the vegetable broth. Blend for a couple of minutes, until the mixture is ultra-smooth with no grainy texture—patience here pays off! Set this luscious cashew cream aside while you prep your aromatics.
Step 2: Sauté Onions and Garlic
Heat olive oil over medium in a sturdy saucepan. Toss in the chopped onion and let it cook, stirring occasionally, for 5 to 7 minutes. You’re looking for the onions to turn soft and translucent. When they’re ready, add the minced garlic and sauté for just a minute more until fragrant—don’t let the garlic burn, as that can add bitterness.
Step 3: Season and Build Flavor
To the onion and garlic base, stir in the nutritional yeast, soy sauce or tamari, onion powder, dried thyme, salt, and pepper. This is where the flavor magic happens! Give everything a good stir so the seasonings are evenly distributed and fragrant, letting them bloom for about 30 seconds.
Step 4: Combine and Simmer
Pour in your blended cashew-broth mixture, scraping the blender to get every bit. Mix thoroughly to combine everything into a unified, creamy sauce. Bring to a gentle simmer, stirring often, and cook for 5 to 7 minutes. The gravy will thicken slightly, and the flavors will meld beautifully as it bubbles away.
Step 5: Thicken (Optional) and Finish
If you love a gravy that really clings to your spoon, stir in the cornstarch slurry (cornstarch dissolved in a bit of water). Keep simmering and stirring gently for another 1 to 2 minutes until it thickens to your liking. For an extra-silky result, you can blend the finished gravy again. Taste and adjust salt and pepper if needed, then serve up the hot, homemade Vegan Cashew Gravy!
How to Serve Vegan Cashew Gravy
Garnishes
A sprinkle of freshly chopped herbs like parsley, thyme, or chives can make each serving of Vegan Cashew Gravy pop both in flavor and appearance. Try a dusting of cracked black pepper or a drizzle of olive oil for a final flourish that looks as good as it tastes.
Side Dishes
This gravy is a match made in heaven for classics like mashed potatoes, roasted sweet potatoes, or garlicky green beans. It’s also fantastic over steamed rice, quinoa, or grain bowls, and can take a simple pile of sautéed mushrooms or roasted carrots from basic to crave-worthy.
Creative Ways to Present
If you’re looking to impress, pour Vegan Cashew Gravy into a warmed gravy boat with a sprig of thyme for a fancy feast. For weeknights, serve it straight from the pan, or drizzle lavishly over an open-face sandwich, vegan “meatloaf,” or breakfast hash for pure comfort food.
Make Ahead and Storage
Storing Leftovers
Let any leftover Vegan Cashew Gravy cool before transferring to an airtight container. It will keep beautifully in the fridge for up to 5 days. The flavors deepen as it sits, so don’t be surprised if you love it even more the next day!
Freezing
This gravy freezes very well. Pour cooled gravy into freezer-safe containers, leaving a little room for expansion. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator for best results, then reheat as needed.
Reheating
To reheat, transfer your Vegan Cashew Gravy to a saucepan and warm over low heat, stirring frequently. If it seems a little too thick after chilling, stir in a splash of vegetable broth or water until it returns to its original silky texture.
FAQs
Can I make Vegan Cashew Gravy without a high-speed blender?
Yes! While a high-speed blender gives the smoothest result, you can use a regular blender or even an immersion blender in a pinch. Just remember to soak your cashews really well and blend longer for the creamiest possible gravy.
Is there a nut-free option for this recipe?
Absolutely. Swap out the cashews for soaked, raw sunflower seeds for a similar creamy base. Alternatively, you could thicken a plant-based milk with a bit of flour or cornstarch, though the flavor will be a bit different.
How do I make my Vegan Cashew Gravy thicker or thinner?
To thicken, use the optional cornstarch slurry in the recipe, and simmer a bit longer if needed. For a thinner gravy, simply add more vegetable broth a splash at a time until you reach your desired consistency.
Can Vegan Cashew Gravy be made in advance for the holidays?
Definitely! This gravy is perfect for prepping ahead. Make it a day or two before your gathering, store it in the fridge, and gently reheat before serving. It actually develops even more flavor as it rests.
What are the best dishes to pair with Vegan Cashew Gravy?
Classic mashed potatoes are a must, but don’t stop there! It’s also delightful over stuffing, roasted Brussels sprouts, vegan meatballs, or even poured on top of a breakfast tofu scramble.
Final Thoughts
There’s just something irresistible about a homemade gravy that’s both nourishing and indulgent, and Vegan Cashew Gravy fits the bill perfectly. This recipe is reliable, crowd-pleasing, and endlessly adaptable—so don’t be surprised if it becomes a new staple at your table. Why not give it a try? Your veggies (and your taste buds) will thank you!
Print
Vegan Cashew Gravy Recipe
- Prep Time: 10 minutes (plus 20 minutes soaking)
- Cook Time: 15 minutes
- Total Time: 25 minutes (45 with soaking)
- Yield: 6 servings
- Category: Sauce
- Method: Stovetop, Blending
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
Indulge in the creamy richness of this Vegan Cashew Gravy, a dairy-free delight that pairs perfectly with mashed potatoes or roasted vegetables. With a blend of savory flavors and a smooth texture, this plant-based gravy is a must-try for any occasion.
Ingredients
Main Ingredients:
- 1 cup raw cashews (soaked in hot water for 20 minutes)
- 2 cups vegetable broth
- 2 tablespoons olive oil
Aromatics:
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
Seasonings:
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Thickener (optional):
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare Cashew Cream: Blend soaked cashews with vegetable broth until smooth.
- Sauté Aromatics: Cook onion in olive oil until soft, then add garlic.
- Season and Simmer: Add nutritional yeast, soy sauce, and spices. Stir in cashew cream and simmer.
- Thicken (Optional): Stir in cornstarch slurry for desired consistency.
- Finish and Serve: Blend for smoothness if desired. Serve warm over dishes of choice.
Notes
- For a nut-free version, use sunflower seeds or thickened plant-based milk.
- Gravy can be stored in the fridge for up to 5 days or frozen.
Nutrition
- Serving Size: ¼ cup
- Calories: 120
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
