Creamy Vegan Cashew Gravy for a Dairy-Free Thanksgiving

What kind of recipe is it?

Creamy Vegan Cashew Gravy is a rich and indulgent plant-based sauce that elevates any dish it accompanies.

Made from blended cashews, this gravy boasts a smooth texture and a savory flavor, making it perfect for drizzling over mashed potatoes, roasted vegetables, or vegan meats.

Its dairy-free composition caters to vegans, vegetarians, or anyone seeking healthier alternatives without sacrificing taste.

This recipe is ideal for holiday gatherings, comforting family meals, or simply for those looking to enhance their everyday dishes with a creamy, nutritious twist.

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Ingredients

Ingredient	Quantity
Raw Cashews	1 cup (about 150g)
Vegetable Broth	2 cups (480ml)
Nutritional Yeast	1/4 cup (about 30g)
Garlic Powder	1 teaspoon
Onion Powder	1 teaspoon
Soy Sauce (or Tamari)	2 tablespoons
Lemon Juice	2 tablespoons
Salt	1/2 teaspoon (or to taste)
Black Pepper	1/4 teaspoon (or to taste)
Olive Oil	2 tablespoons
Fresh Parsley (optional)	For garnish (to taste)

Total Ingredients Breakdown

Raw Cashews: Acts as the base for the creamy texture.
Vegetable Broth: Adds depth of flavor and liquid consistency.
Nutritional Yeast: Provides a cheesy flavor and additional nutrition.
Garlic Powder: Enhances the savory taste.
Onion Powder: Complements the garlic and adds sweetness.
Soy Sauce (or Tamari): Brings a salty umami flavor.
Lemon Juice: Brightens the overall flavor profile.
Salt: Balances and enhances the flavors.
Black Pepper: Adds a hint of spice and complexity.
Olive Oil: Provides richness and smoothness.
Fresh Parsley (optional): For garnish, adding freshness and color.

This combination of ingredients makes for a beautifully creamy and flavorful vegan gravy that pairs well with many dishes!

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Cooking Steps

Gather all your ingredients and tools, making certain you have a high-speed blender, measuring cups, a medium saucepan, and a wooden spoon. Soak 1 cup (150g) raw cashews in water for at least 2 hours or up to overnight to soften them.
Drain and rinse the soaked cashews. Place them in the high-speed blender along with 2 cups (480ml) vegetable broth, 1/4 cup (30g) nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons soy sauce (or tamari), 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Blend the mixture on high speed for about 1-2 minutes, or until it becomes completely smooth and creamy. You may need to scrape down the sides midway to make certain an even texture.
Transfer the blended cashew mixture to a medium saucepan. Add 2 tablespoons olive oil for extra richness.
Heat the saucepan over medium heat (about 180°C/350°F), stirring constantly with a wooden spoon to prevent sticking.
Cook the gravy for 5-10 minutes, allowing it to thicken and bubble gently. Look for a glossy, slightly thickened texture and an aromatic smell.
Adjust the seasoning by tasting; add more salt, black pepper, or lemon juice if desired. If the gravy is too thick, stir in a bit more vegetable broth until reaching your preferred consistency.
Once done, remove the saucepan from the heat. Allow the gravy to cool slightly for about 5 minutes before serving. Optionally, garnish with fresh parsley if desired. Serve warm.

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Variations

Herbed Mushroom Gravy: Sauté 1 cup (150g) finely chopped mushrooms with 1 tablespoon (15ml) olive oil before adding them to the blender for a hearty, savory flavor twist.
Spicy Chipotle Gravy: Add 1-2 teaspoons (5-10g) of chipotle powder or 1-2 diced chipotle peppers in adobo sauce to the blender for a smoky and spicy kick.
Creamy Curry Gravy: Mix in 1 tablespoon (15g) curry powder and 1/2 teaspoon (2g) ground ginger into the blender for a fragrant and warming flavor profile that pairs well with rice dishes.
Nut-Free Alternative: Replace raw cashews with 1 cup (200g) silken tofu blended until smooth, ensuring a similar creamy texture while keeping the recipe nut-free and still vegan.

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Tips on plating and presentation

When you’re ready to serve your creamy vegan cashew gravy, consider a few key tips to elevate both the flavor and the visual appeal of your dish.

Use a stylish gravy boat or a small jar for a rustic touch. Drizzle the gravy over your dish to create an inviting contrast, and garnish with fresh herbs for an extra pop of color.

Enjoy the compliments!

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What other dishes can I pair it with?

If you’re looking to complement your creamy vegan cashew gravy, consider pairing it with mashed potatoes for a classic dish that never disappoints.

I also love serving it over roasted vegetables, which soak up the sauce beautifully.

You can’t go wrong with stuffing, either!

For a heartier option, try it with lentil loaf or vegan meatballs.

It’s all delicious!

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What drinks can I pair it with?

What drinks can enhance the flavor of creamy vegan cashew gravy?

I find that a crisp white wine, like Sauvignon Blanc, perfectly complements the richness of the gravy.

For a non-alcoholic option, try sparkling water with lemon; it adds a invigorating contrast.

If you’re feeling adventurous, a light herbal tea can also work wonders, balancing the flavors beautifully.

Enjoy your meal!

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Frequently Asked Questions

Can I Make This Gravy Ahead of Time?

Absolutely, you can make this gravy ahead of time! I usually prepare it a day in advance and store it in the fridge. When it’s time, I simply reheat it before serving.

How Long Will Leftover Gravy Last in the Fridge?

Leftover gravy’ll last about 3 to 4 days in the fridge. I usually store it in an airtight container, and when I reheat it, I add a splash of water for creaminess.

Is This Gravy Gluten-Free?

Yes, this gravy’s gluten-free! I make it using gluten-free ingredients like cashews and vegetable broth. If you’re careful about cross-contamination, you can enjoy it worry-free. It’s delicious and safe for gluten-sensitive diets!

Can I Freeze This Cashew Gravy?

Yes, you can freeze this cashew gravy! I usually portion it into freezer-safe containers or bags, so it’s easy to thaw what I need later. Just give it a good stir after thawing!

What Can I Use Instead of Cashews?

You can use almonds or sunflower seeds instead of cashews. I sometimes blend silken tofu for a creamy texture too. Just adjust seasoning to taste, and you’ll still get that rich flavor you want!