This easy vegan cashew gravy takes just 10 minutes, uses only 3 ingredients, and is made in your blender. You don’t even need to turn on your stove! This quick side dish is the perfect vegetarian gravy for biscuits, waffles, or mashed potatoes. It’s great for Thanksgiving or Christmas and appeals to lots of dietary needs because it’s gluten-free, dairy-free, oil-free but still FULL of that savory gravy flavor we all love.
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We all long for that simple gravy recipe. Nothing too fancy, but it should be quick and easy to make, and also guaranteed to taste great every time. One that if you happen to think “Oh! Gravy would go great with this! But dinner’s almost ready ” you can still get that gravy done without having to hover over a stove, stirring constantly.
Plus, we could all write a novel about all the stovetop gravy disasters we’ve encountered.
This easy, vegan cashew gravy is a snap to make and is as consistent as it is delicious. And, no stovetop disasters because it’s made in your BLENDER.
My Introduction to Cashew Gravy
I first tried cashew-based gravy when T and I took my Nana to brunch at the vegan restaurant Sprig & Vine in New Hope, PA. As soon as I saw it on the menu, I knew I had to try it.
The gravy came poured generously over fried oyster mushrooms and buttery biscuits…heaven.
When I got home, I got to work on creating my own version. And today, I’m sharing that recipe with all of you!
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7 Reasons We Love This Cashew-Based Gravy:
- You don’t even need to turn on your stove OR take up space on a busy stovetop!
- It’s only 3 simple ingredients…and one of them’s water.
- Comes together in under 10-15 minutes (or 5 if your cashews are pre-soaked)
- It’s oil-free AND gluten-free, so it’s perfect for many dietary needs.
- Smooth and creamy (NO lumps) Every. Single. Time.
- The flavor will have you drinking it straight outta the gravy bowl.
- Cholesterol-free (Use that to entice your skeptical fam to give it a try!)
Vegan Cashew Gravy Ingredients
It should be noted: While this gravy is oil-free, it’s not a low-fat gravy (because you know…cashews!). If you’re looking for something more in that low-fat vein, check out our Magical Vegan Turkey Gravy.
This quick vegan gravy recipe only requires 3 ingredients:
- Hot water: Just-boiled. This will help soften our cashews and let you end with a hot gravy ready to pour on EVERYTHING.
- Raw cashews: See substitution options for nut-free.
- Vegan chicken-style bouillon powder: We always use our homemade vegan chicken bouillon powder.
Substitution Options:
If you don’t have (or can’t tolerate) one of the ingredients above, here are our best substitution tips:
How to make a browner gravy: The color of this gravy is usually a light yellow (thanks to the turmeric in the bouillon powder mostly). If you want a browner gravy, feel free to add up to a tsp of soy sauce or that gravy browning sauce.
For the cashews: If you can’t use cashews, sunflower seeds or hulled hemp seeds can also be used 1:1. If you are making this switch, you may want to add up to 1 Tbsp of olive oil or refined coconut oil to increase the fat content.
For the bouillon powder: This ingredient is key for flavor, so don’t skip it. We use our homemade vegan bouillon powder for this gravy recipe. You can also use your favorite store-bought vegan-friendly bouillon.
If you’re using bouillon paste, use 1.5 Tbsp. If you’re using bouillon cubes, use 1 and make sure you let it dissolve completely in the hot water before blending. Because all bouillons will have different salt/flavor intensity levels, make sure you taste the gravy and adjust the seasonings as needed before serving.
How to Make Cashew Gravy
Cashew gravy is SO easy to make in just 2 simple steps. This may just be the easiest gravy you’ll ever make, and again, you don’t even need to turn on your stove. We cannot begin to tell you how handy that has been for us!
Step 1: Soak your cashews.
Add all ingredients to a Vitamix or food processor + let it sit 5-10 minutes. This will allow the cashews to soak in the hot water and soften, which will make them easier to blend and create the creamiest texture!
Step 2: Blend it up!
Start slow or pulse first to break up some of the larger pieces without sending them flying to the top of the blender. Then, bring your blender to the high speed and blend for about 1 full minute or until the mixture is smooth and creamy throughout.
Expect a lot of foam / bubbles; that’s okay. They will dissipate as you pour / stir the gravy.
If the texture is too thick for your taste, add in some hot water, 1 Tbsp at a time until your desired consistency is reached. If it’s too thin, blend in 1 Tbsp of cashews at a time until it reaches your desired consistency. Keep in mind the gravy will thicken as it cools.
That’s it. Told you it was easy!
Our Favorite Ways to Serve Oil-Free Gravy:
This quick vegan gravy should be hot and ready to pour as soon as you’re finished blending it. If it sits for a while and the water cools, you will have to reheat it before serving.
Here are our favorite uses for cashew gravy:
Gravy for mashed potatoes: Let’s start with the obvious. Is there a better or more comforting combo than warm mashed potatoes and gravy?! It’s like the PB&J of hot food.
Vegetarian gravy for biscuits: Pour this quick gravy over some vegan sausage and biscuits for a decadent but easy vegan breakfast (or vegan breakfast in bed!). Serve it with strong coffee or sparkling wine!
Waffles and gravy: When I want a savory breakfast, I pour this gravy over a waffle topped with vegan chicken (like soy curls!). A VERY good way to start your day!
Holiday Table: This delicious cashew gravy recipe is a must-make for your holiday feast. We’ve served it to so many people with different tastes and they all love it. People will be begging for the recipe and maybe even drinking it right from the gravy boat (depending on how much alcohol you’re serving, I suppose!). Either way, it’s that good.
How to Store Leftover Dairy-Free Gravy:
In the fridge: This gravy will store in the fridge for up to a week when kept in an air-tight container. It will thicken as it cools.
In the freezer: Store this vegan gravy in the freezer in an air-tight container or mason jar for up to a month. Make sure you let the gravy cool COMPLETELY and leave at least an inch or two of space for the gravy to expand when you are freezing it. Let the gravy thaw completely before reheating and use within 3 days of removing it from the freezer.
How to reheat: You can reheat this in the microwave about 45 seconds – 1 minute at a time stirring in between until hot. You can also reheat this cashew gravy in a small saucepan on the stove over medium-low heat, stopping to stir and scrape the bottom as it warms. If the gravy is too thick even after it heats, whisk in a little warm water or vegetable broth until it reaches your desired consistency.
More Vegan Thanksgiving Recipes:
- Vegan Roasted Garlic Mashed Potatoes
- Classic Vegan Mashed Potatoes (aka buttery AF)
- The BEST Vegan Stuffing
- Vegan Stuffing Balls with Walnut Sausage
If – and when – you try this vegan gravy, we would love to know how it goes! You can rate the recipe and leave a comment below or tag us in your foodie photos on Instagram. If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”.
We can’t wait to hear all the cozy ways you find to use this vegan gravy recipe. Enjoy!
Brittany Roche
This easy vegan cashew gravy takes just 10 minutes, uses only 3 ingredients, and is made in your blender. You don’t even need to turn on your stove! This quick side dish is the perfect vegetarian gravy for biscuits, waffles, or mashed potatoes. It’s great for Thanksgiving or Christmas and appeals to lots of dietary needs because it’s gluten-free, dairy-free, oil-free but still FULL of that savory gravy flavor we all love.
10 minPrep Time:
10 minTotal Time:
Save Recipe5 based on 2 review(s)
Ingredients
- 1 1/2 cups hot water (just-boiled)
- 3/4 cup raw cashews
- 3 Tbsp vegan chicken-style bouillon powder
Instructions
- SOAK: Add all the ingredients to your high-powered blender or food processor. Cover and let it sit for 5-10 minutes to soften the cashews.
- BLEND: Start on a low speed or just pulse the blender a few times to break up some of the bigger cashew pieces. Then, slowly increase the speed to high. Blend the gravy on high for 1 minute or until the mixture is smooth and creamy throughout. The mixture will be foamy on top but that will go away as you pour and stir it.
- SERVE: Pour this cashew gravy directly on mashed potatoes, waffles, biscuits, your entire life! Store leftovers in an air-tight container in the fridge for up to a week or the freezer for up to 6 weeks. Enjoy!
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