Vegan White Gravy

Gravy goes perfectly with your favorite holiday dishes like mashed potatoes, mashed cauliflower, portobello mushrooms, baked tofu, and more vegan dishes. But most commercial gravies have meat products, and don’t even taste that good! So, learn how to make gravy from scratch.

This gravy will be a perfect sauce for your special occasion meal as we found it great with the delicious family meal. Recently I have made this vegan gravy recipe for the guest, and it was a hit. Even your close ones, family, and friends will be amazed about how delicious and tasty it is when you serve it. 

It will take only 20 minutes of your time to make as it needs a few simple ingredients. If you try this amazing recipe, let us know how you feel about it!      

Vegan White Gravy Recipe

gravy made from scratch ingredients

Gluten-Free All-Purpose Flour

Gluten-free all-purpose flour is often made from quinoa, almonds, and other nuts, grains or legumes that often offer nutritional benefits like protein, minerals, fiber, and vitamins. This is a smarter option than having refined white flour that you can find in any commercial stores that lack nutrition and may aggravate your digestive system.

Researchers have found that gluten-free grains are a healthy and safe option for the human body. People who are gluten sensitive can have gluten-free all-purpose flour easily. Also, a gluten-free diet can even result in initial weight loss that will depend on the rest of your diet options. Many people claimed that they felt better and more energetic when they went on a gluten-free diet.  

Cashew milk

Today’s milk market has many nut-based milk substitutes, each of which has a unique flavor and distinctive nutritional benefits. Cashew milk is great nut-based milk that I love using for sauces. This milk is low-calorie, while still delivering a creamier and richer taste than many other nut milk. Cashew milk is created in the same way as almond milk, but it has a nuttier flavor. 

This milk, and cashew nuts as a whole, are well known for their thick texture and versatility in vegan cooking. Cashew milk has lower calories than coconut milk, dairy milk, and oat milk, but it is filled with various nutrients. Vitamin A, D, E, iron, calcium, and more nutritious factors are in cashew milk. 

Vegan Butter

Just like plant-based or vegan milk and cheeses, there are also many plant-based, vegan, or non-dairy butter available on the market. Plant-based oil, such as avocado, olive, coconut, palm kernel, or other vegetable oils, is combined with water to make vegan butter. 

Vegan butter also contains emulsifiers, salt, artificial or natural flavors, and colorings to give it the texture and taste of real butter. That is why vegan people can still get the feeling, taste, and nutrition of real butter from vegan butter. 

Its monounsaturated fats bring some benefits to the person who eats them. For example, you can positively affect body weight, blood sugar, and heart health with those monounsaturated fats. In addition, vegan butter is a convenient perfect substitution used in the toast and cooking process, just like real butter. 

How to Make Homemade Cashew Milk?

Cashew milk is very nutritious, creamy texture, very refreshing, and easy to make at home. In fact, especially for cooking purposes, I highly recommend making your own.

If you have a good high-speed blender, you can easily make the mixture without straining it. That means you can easily get rid of the struggle of cleaning that mess.

I will tell you how you can make 5 cups of cashew milk at home in this recipe. 

Cashew Milk Ingredients:

  • 1 cup raw cashews
  • 4 cups water, divided in half

How To Make Cashew Milk?

  1. Soak the cashews in a cup of water for at least 4 hours or leave them overnight in the refrigerator. Drain those cashews and clean them until the water runs clear. 
  2. Add the cashew nuts and two cups of water together in a blender. Start mixing them on a low setting and gradually boost the speed until the cashew is fully pulverized. That can take at least 2 minutes in a high-powered blender or longer in a regular blender.
  3. Add two cups more water.
  4. If your blender is not a high-speed blender and the milk is gritty,  strain it using a fine-mesh strainer or cheesecloth. 
  5. Finally, store the milk in a bottle or covered container in the refrigerator. You can keep the milk for at least 3 to 4 days.  

How To Make Gravy From Scratch?

  • At first, heat the saucepan over medium heat, add vegan butter, and stir until it melts.
  • Add flour and stir until it forms a paste aka roux. 

making gravy, paste

  • Continue stirring the flour mixture until it has a light golden color. The mixture should only take about 2 minutes to get this color.
  • After that, add cashew nut milk, and whisk constantly. 

adding cashew milk to roux

  • Season the mixture with Chicken-Style Seasoning or vegan bouillon, onion powder, garlic powder, sage, and pepper.
  • Simmer the mixture until it gets a thick and bubbly texture. It should take about 3 minutes. 
  • You can serve it immediately beside your favorite dish or main course, or you can cool and refrigerate it.

final vegan gravy made from scratch

How To Reheat Gravy?

 If you have leftover gravy, you can store it in an airtight container for at least 3 to 4 days in the fridge. The gravy will thicken in the fridge but will thin out when you warm it.

You can add a little bit of water to the gravy to thin it out if needed, but don’t add water until the gravy gets reheated first. Use a whisk to stir.

Other Vegan Gravy Recipes

pouring gravy from scratch

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how to make gravy from scratch

How To Make Gravy From Scratch?

Learning how to make gravy from scratch is one of the best things you should try to do! This healthy recipe is very nutritious, low fat, and gluten-free.
5 from 2 votes
Print Pin Rate
Course: Condiments, Side Dish
Cuisine: American
Keyword: How to make gravy from scratch
Prep Time: 3 minutes
Cook Time: 7 minutes
Servings: 6 servings
Calories: 81kcal



  • 1/4 cup all-purpose gluten-free flour
  • 1/4 cup Vegan Butter
  • 2 cups unsweetened cashew milk
  • 1/2 teaspoon chicken-style seasoning vegan bouillon, or salt to taste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Pinch of rubbed sage
  • Pinch of cayenne pepper


  • In a saucepan over medium heat, add vegan butter and melt. Whisk in the flour to form a smooth paste.
  • Cook the paste until slightly brown, being careful it doesn’t burn, about 2 minutes.
  • Pour in the cashew milk and whisk constantly.
  • Add chicken-style seasoning, onion powder, garlic powder, sage, and cayenne pepper and stir.


Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 114mg | Potassium: 6mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 360IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.2mg