If you’re craving a silky, savory sauce that can transform any meal into pure cozy comfort, Vegan Cashew Gravy is about to become your new essential. This plant-powered gravy brings lusciousness and rich depth to the table without a drop of dairy, using wholesome ingredients and just a few simple steps. It’s perfect for topping everything from fluffy mashed potatoes to roasted vegetables, striking that magical balance between hearty and healthy. Whether you’re planning a holiday meal or just spicing up a weeknight dinner, Vegan Cashew Gravy is classic comfort—no compromise on flavor, all the warm satisfaction you crave.

Vegan Cashew Gravy Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is at the heart of this gravy, but don’t let the short list fool you—each ingredient brings something vital, from creaminess and umami to a golden color and aromatic warmth. Here’s what you’ll need to whip up Vegan Cashew Gravy everyone will love:

Raw Cashews: Soaked cashews blend into a naturally creamy, silky base without any dairy—just soak beforehand to get the smoothest result.
Vegetable Broth: Use your favorite veggie broth for depth and a savory backbone; low-sodium works great if you want to control saltiness.
Nutritional Yeast: Adds that irresistible, cheesy flavor and vibrant color, making the gravy taste rich and satisfying.
Soy Sauce or Tamari: A splash brings umami and saltiness—tamari is perfect if you need a gluten-free gravy.
Olive Oil: A touch infuses mellow flavor and helps the onions mellow out while sautéing.
Onion: When sautéed, onions develop sweetness and depth that form the backbone of the gravy’s flavor profile.
Garlic Cloves: Just two cloves deepen the aroma and make the sauce sing with earthy goodness.
Dried Thyme: This herb brings gentle woodsy notes that make the gravy feel extra homey and classic.
Smoked Paprika: A dash adds subtle smokiness and warmth—don’t skip it for the color and complexity it brings.
Black Pepper: Ground black pepper adds the familiar, comforting bite.
Cornstarch Slurry (optional): Whisk cornstarch with a bit of water and add it in for an ultra-thick, cling-to-your-fork finish if that’s your style.
Salt to taste: Adjust the seasoning right at the end so your gravy’s perfectly savory with every pour.

How to Make Vegan Cashew Gravy

Step 1: Soak and Blend the Cashews

Start by soaking your raw cashews in hot water for at least 30 minutes—this step is essential for getting a smooth, velvety texture in the finished gravy. Once they’ve softened, rinse and drain them well. Add the cashews to a blender along with the vegetable broth, nutritional yeast, and soy sauce or tamari. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. Taste at this stage and be amazed by the rich, nutty base you’ve created!

Step 2: Sauté the Aromatics

In a large skillet, heat your olive oil over medium heat. Toss in the chopped onion and let it cook gently for about 5 minutes, stirring occasionally, until it’s soft and golden-brown. Add in the minced garlic, dried thyme, smoked paprika, and black pepper, and cook for another minute—this quick fry releases their aromas and blooms the spices, infusing your kitchen with anticipation.

Step 3: Combine and Simmer

Pour the blended cashew mixture into the skillet with your fragrant onions and spices. Stir everything together thoroughly, scraping up any browned bits from the pan. Let the mixture simmer gently on low heat for 5 to 7 minutes. Make sure to stir often—this prevents sticking and coaxes everything into a harmonious, creamy sauce. If you love a super-thick gravy, stir in your cornstarch slurry now and cook for another couple of minutes until it reaches your ideal consistency.

Step 4: Season and Serve

Turn off the heat and taste your Vegan Cashew Gravy. Adjust with salt or an extra splash of soy sauce if you want more savoriness. Serve the gravy hot, letting it cascade over mashed potatoes, roasted veggies, or a stack of fluffy vegan biscuits. Get ready to watch it disappear!

How to Serve Vegan Cashew Gravy

Garnishes

A sprinkle of freshly chopped parsley, chives, or even a crack of black pepper brightens up the rich tones of Vegan Cashew Gravy. Try topping it with thinly sliced green onions, toasted nuts, or a pinch of smoked paprika to make your presentation pop and add layers of flavor.

Side Dishes

This gravy is a serious multitasker. The most classic pairing is, of course, a mountain of creamy mashed potatoes, but don’t stop there—pour it over roasted root vegetables, baked tofu, vegan meatloaf, or flaky vegan biscuits. It’s also incredible alongside sautéed mushrooms or steamed green beans, soaking up every last delicious drop.

Creative Ways to Present

For a memorable meal, drizzle Vegan Cashew Gravy atop grain bowls with wild rice, lentils, or quinoa, sprinkle in some pan-seared mushrooms, or use it as a dip for oven-roasted potato wedges. It also pairs beautifully with Thanksgiving stuffing or on top of a savory breakfast bowl featuring hash browns and sautéed greens.

Make Ahead and Storage

Storing Leftovers

Let the gravy cool completely before pouring it into an airtight container. It keeps beautifully in the fridge for up to 4 days, making it perfect for meal prep or planning ahead for holidays and gatherings. The flavors actually deepen as it sits, making leftovers even more tempting for next-day meals.

Freezing

If you want to make Vegan Cashew Gravy way ahead of time, good news—it freezes incredibly well! Portion it into containers or freezer-safe bags, leaving a bit of room for expansion, and stash it in the freezer for up to 1 month. Thaw overnight in the fridge for best texture and flavor when you’re ready to reheat.

Reheating

Gently reheat the gravy in a saucepan over low heat, stirring often to keep it smooth. If it’s thickened too much in the fridge, just add a splash of veggie broth or water to bring it back to your desired consistency. For a quick warm-up, you can also microwave it in short bursts, stirring in between.

FAQs

Can I make Vegan Cashew Gravy without a high-speed blender?

A high-speed blender does give the gravy the smoothest, silkiest consistency, but you can absolutely use a regular blender if you soak your cashews well. Just blend a bit longer, and if you find any tiny cashew bits, strain the mixture through a fine mesh sieve before simmering.

Is this gravy gluten-free?

Yes, as long as you use tamari instead of soy sauce, Vegan Cashew Gravy is naturally gluten-free. Always double-check your broth and other packaged ingredients for hidden gluten if you’re cooking for someone with an allergy or celiac disease.

Can I add mushrooms for extra flavor?

Absolutely! For a deeper, earthier flavor, sauté chopped mushrooms with the onions. Just add them at the same time as the onions and cook until they’re browned and most of the moisture has evaporated, then proceed with the rest of the recipe. It’s a delicious variation!

How can I make the gravy thinner or thicker?

If you want a pourable gravy, simply skip the optional cornstarch. For a thicker, almost spoonable consistency, include the cornstarch slurry and simmer for an extra minute or two. You can also thin the gravy at any stage by whisking in extra vegetable broth, a tablespoon at a time.

Can I make Vegan Cashew Gravy ahead for holidays?

Yes, this gravy is a meal-prep superstar! Make it up to four days in advance and store in the refrigerator. When you’re ready to serve, reheat gently on the stove, stirring and adding a splash of broth or water if needed. It saves you time when you’re juggling multiple holiday dishes.

Final Thoughts

There’s nothing quite like the cozy, craveable flavor of Vegan Cashew Gravy to make any dish feel like a special occasion. It’s a pantry-friendly recipe that’s easy enough for a weeknight but impressive for any celebration. Give it a try—you’ll see why this creamy, dreamy sauce has a permanent place at my table and soon, I hope, at yours too!

Vegan Cashew Gravy Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 25 minutes (plus soaking time)
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Vegan Cashew Gravy is a creamy and flavorful alternative to traditional gravy, perfect for drizzling over mashed potatoes or roasted vegetables. Made with soaked cashews and savory seasonings, this dairy-free gravy is rich and satisfying.

Ingredients

Scale

Cashew Mixture:

1 cup raw cashews, soaked in hot water for 30 minutes
2 cups vegetable broth
2 tablespoons nutritional yeast
2 tablespoons soy sauce or tamari

Gravy:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Salt to taste

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Instructions

Cashew Mixture: Drain soaked cashews and place them in a blender with vegetable broth, nutritional yeast, and soy sauce. Blend until smooth and creamy.
Gravy: In a skillet, heat olive oil and sauté onion until softened. Add garlic, thyme, paprika, and black pepper. Pour in the cashew mixture, stir well, and simmer for 5-7 minutes.
If desired, thicken with cornstarch slurry and adjust seasoning with salt or soy sauce. Serve hot over your favorite dishes.

Notes

For a richer flavor, add sautéed mushrooms to the gravy.
Gravy can be made ahead and stored in the refrigerator for up to 4 days or frozen for 1 month. Reheat gently on the stove, adding a splash of broth if needed.

Prep Time: 10 minutes (plus soaking time)
Cook Time: 15 minutes
Category: Side Dish, Sauce
Method: Blending, Stovetop
Cuisine: American