Easy Vegan Gravy
An easy vegan gravy that’s full of flavor, fat, and umami. This gravy is gluten-free and versatile for the holidays.
Peanut butter and jelly. Bread and butter. Rice and beans. Mashed potatoes and gravy. Some things are just made for each other!
Particularly during the holidays or Thanksgiving, you simply cannot have mashed potatoes without gravy.
If made from scratch, gravy typically consists of the fat drippings from meats, stock, and various seasoning, all thickened up with flour. In other words, it’s not vegan friendly.
Most vegan gravy recipes out there omit the meat ingredients and just have veggie stock, seasoning, and flour. While extremely simple to make, these recipes lack in the one component that makes gravy, gravy – which is fat.
Yes, fat. A very important element that makes holiday and Thanksgiving food taste so good.
This is why I use cashews to thicken this vegan gravy recipe instead of flour. If you’re familiar with cashew cream, you’ll know that blending up cashews into a sauce is a vegan lifesaver.
A quarter cup of cashews are thrown into this gravy to add thickness, creaminess, and of course, plant-based fat.
In my opinion, this makes it much easier to prepare since you just boil and blend this sauce. It also makes for a smooth and creamy gravy that’s easy to adjust – for runnier gravy, add more liquid; for thicker gravy, add more cashews.
This also makes the gravy gluten-free since no flour is used.
How to make vegan gravy
All you’re gonna do is bring all the ingredients into a boil in a small saucepan and then let simmer for at least 5 minutes.
Remove the pot from the heat and let it cool down for a couple of minutes before carefully pouring it into a blender or Nutribullet. Blend into a smooth gravy, then taste a small amount to make sure you’re okay with the seasoning.
As previously mentioned, you can adjust the thickness of the gravy by playing around with the
Serve immediately over the creamiest vegan mashed potatoes, and enjoy!
Easy Vegan Gravy
Ingredients
- 4 oz crimini mushrooms
- ¼ cup cashews
- 1½ cup veggie broth
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp rosemary
- ¼ tsp black pepper
- Salt to taste
Instructions
- Add all the ingredients to a small saucepan and bring to a boil. Reduce heat to and let simmer for 5 minutes.
- Remove from heat and let cool for a couple of minutes. Then carefully pour the mixture into a blender and blend into a smooth gravy. Serve immediately or keep in the fridge in an airtight container for 4-5 days.
Notes
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