This easy vegan gravy takes just 10 minutes, uses only 3 ingredients, and is made right in your blender. You don’t even need to turn on your stove! This quick side dish is the perfect vegetarian gravy recipe for vegan biscuits, waffles, or mashed potatoes. It’s great for Thanksgiving, Christmas, or any day of the week 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 and expect.
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We all long for that easy vegan 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.
And while gravy is the star of the show at any holiday dinner, we could all write a novel about all the stovetop gravy disasters we’ve encountered. But this easy veggie gravy may just be the easiest and best vegan gravy we’ve ever had.
This simple vegan gravy recipe is a snap to make and is as consistent as it is delicious. And, no stovetop disasters because it’s made in your BLENDER.
Inspiration for This Vegan Thanksgiving Gravy Recipe
I first tried cashew-based gravy when T and I took my Nana to brunch at the vegan restaurant called Sprig and 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 delicious recipe with all of you!
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 fam to give it a try!)
Is gravy vegan?
Most traditional gravy recipes have some form of animal products in them. Even mushroom gravy typically contains butter or some form of dairy product! But this amazing vegan gravy we’re bringing to you today is completely free of any animal-derived ingredients!
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: Make sure you get raw cashews. See substitution options for nut-free.
- Vegan chicken bouillon powder: Our not-so-secret ingredient. We always use our homemade vegan chicken bouillon powder for a big, rich flavor. It’s a nutritional yeast base flavored with dried herbs, onion powder, etc., and it’s the perfect chicken base that adds a depth of flavor to rival ANY regular turkey gravy.
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 browning sauce. Red miso is another great option!
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 or poultry seasoning.
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 Vegan 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.
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 ‘em 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 a simple recipe!
How to Serve Dairy-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 gravy 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. Add some vegan sausages and peas for a real party!
Holiday Table: This delicious vegan Thanksgiving gravy recipe is a must-make for your holiday meal or any special occasion any time of year. 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 what drinks you’re serving, I suppose!). Either way, it’s that good.
How to Store Leftover Oil-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 leftover gravy in the freezer in an airtight 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 Vegan Gravy
You can reheat this in the microwave in a microwave-safe container. Heat for about 45 seconds – 1 minute at a time stirring in between until hot.
You can also reheat this cashew gravy in a small or medium saucepan on the stove over medium heat, stopping to stir and scrape the bottom as it warms.
More Vegan Thanksgiving Recipes:
- Vegan Roasted Garlic Mashed Potatoes
- Classic Vegan Mashed Potatoes (super buttery)
- The Best Vegan Stuffing
- Vegan Stuffing Balls with Walnut Sausage
- Vegan Holiday Roast en Croute
If – and when – you try this vegan gravy, we would love to know how it goes!
You can leave a comment and star rating below, or tag us in your foodie photos on Instagram. If you’re not already hanging out with us over there for more great and easy vegan recipes, 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!
- 1 1/2 cups hot water (just-boiled)
- 3/4 cup raw cashews
- 3 Tbsp vegan chicken-style bouillon powder
- 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!
How to Store Leftover Vegan 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 leftover gravy in the freezer in an airtight 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 Leftover Oil-Free Gravy
- You can reheat this in the microwave in a microwave-safe container. Heat for about 45 seconds - 1 minute at a time stirring in between until hot.
- You can also reheat this cashew gravy in a small or medium saucepan on the stove over medium 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 splash of water or vegetable broth until it reaches your desired consistency.
Serving Size:1/6 the recipe
Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 143mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 4g
Nutrition information is automatically calculated and may not always be accurate.
Watch our 3 Ingredient Vegan Gravy web story.