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Cashew Gravy

What you need: 

2 cups hot water, divided
1/2 cup cashews
2 tablespoons Bragg's liquid aminos
1 tablespoon cornstarch
2 teaspoons onion powder
2 teaspoons nutritional yeast
1/2 teaspoon salt

What you do: 

1. Set aside 1 cup hot water. Put everything else in a blender and blend very well, about 5 minutes.
2. Add reserved water and pour into a pan; heat until thickened.
Serve over biscuits, or mix with noodles. I also make a vegetable pot pie using this as the gravy. Delicious!

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


OMG this is so good.  Also a good base for adapting.  Here are some ideas

1.  add mushrooms to make mushroom soup, and try this chef's trick.  Garnish with caraway seed


2.  Add a liitle lemon juice and make lemon cream sauce.  Great for veggies or a fondue dip


3.  Add a little liquid smoke and some grated vegan cheddar cheese and make a heavenly cheese sauce.  OR go one step further and add beer and mustard and turn it into welsh rarebit


This gravy is so freaking good!! I first made it for Thanksgiving so us vegetarians had a meat-free gravy at the family dinner, but everyone ended up liking this gravy more than the turkey gravy :) I've since made it for chicken fried seitan & mashed potatoes and for biscuits & sausage gravy - it's been delicious in everything! I'd probably consider this recipe to make more like 4 servings though, we usually have enough for a meal for two and then leftovers.


Wow, this gravy was great! Instead of onion powder, I sauteed onions and garlic (I had already chopped some for use in another recipe when I found this one!), but followed the rest of the recipe as written. In the Vita Mix, it only took about 45 seconds to blend everything to creamy perfection, and it cooked up and thickened quickly (maybe five minutes) on the stove. I served it on a Tofurky roast and mashed potatoes for supper tonight and my husband LOVED it. Thanks for a great recipe!!


;)b I haven't had gravy in YYYEEEAARRSSS! I made this tonight for tomorrow's Thanksgiving meal. As I was thickening it, I tried it and WOW! This is LEGIT! Even my non-vegan hubby thought it was (which is saying a lot!)! Can't wait to serve it tomorrow for our non-vegan Thanksgiving guests as well.


This recipe is FANTASTIC!!!!!!    I did not make any alterations and it cae out mouth-wateringly perfect!
I roasted some brussel sprouts and garlic and then poured on the gravy


I made "steaks" from a veggie burger and then I added the gravy which I am proud to say was a MAJOR hit with my two friends this summer!!!! They couldn't believe it was cashews. Thanks for adding. Plan to use today over some premade lentil patties I made and froze....thanks!!!! Kudos!!!


Wow really good. Ran out of nutritional yeast but it turned out just fine. Thanks so much I love cashew sauces!


This makes a fabulous gravy! It will be a staple. I increased the nutritional yeast to 2 tablespoons and omitted the salt.  For the starch, I used potato starch and it thickened up perfectly. It was served on Delicious Millet Patties, from this site, such a good combo with potatoes on the side! :)


This is very convincing gravy-- My mom loved it. I had it on some vegan mashed potatoes with spelt biscuits and a baked cauliflower dish, and it went very well with everything on my plate :). Absolutely fantastic recipe, I will be using it whenever I need gravy for anything. Thanks!


I didn't have onion powder so I sauteed 2/3 cup diced onions (in 1 tbsp margarine, until translucent) and tossed them in the blender with everything else.  Like others suggested I also used soy sauce instead of Braggs.  Tasted great!



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