Description
This Vegan Cashew Gravy is a creamy, plant-based sauce that offers a rich and savory flavor, perfect for elevating mashed potatoes, roasted vegetables, or vegan biscuits. Made with soaked cashews, vegetable broth, and aromatic seasonings, it provides a delicious and dairy-free alternative to traditional gravies.
Ingredients
Scale
Cashew Cream Base
- 1 cup raw cashews (soaked for at least 2 hours or boiled for 10 minutes)
- 2 cups vegetable broth
Sautéed Aromatics
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
Seasonings
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Prepare Cashew Cream: Drain the soaked or boiled cashews and place them in a blender with the vegetable broth. Blend on high until completely smooth and creamy, about 1–2 minutes.
- Sauté Onions: In a medium saucepan, heat olive oil over medium heat. Add chopped onion and sauté for 5–6 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant.
- Combine and Season: Pour the blended cashew mixture into the pan with the onions. Stir in nutritional yeast, soy sauce, dried thyme, onion powder, black pepper, and salt.
- Simmer the Gravy: Bring the mixture to a gentle simmer, stirring frequently, and cook for 5–7 minutes until thickened to desired consistency.
- Final Adjustments and Serve: Taste and adjust seasoning if necessary. Serve the gravy warm over your favorite dishes.
Notes
- This gravy pairs perfectly with mashed potatoes, roasted vegetables, or vegan biscuits.
- For a thinner consistency, add more vegetable broth gradually until desired texture is reached.
- To make it soy-free, substitute soy sauce or tamari with coconut aminos.
