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
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
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
