Vegan Gravy Recipe

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This vegan gravy recipe is so flavorful and creamy made with aromatic herbs and spices, perfect for over mashed potatoes, baked tofu, or your holiday table!

Vegan Gravy Recipe

Vegan Gravy Recipe

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

This is absolutely best tasting vegan gravy ever! It is very easy to make and your family and friends will be amazed by how delicious it tastes when you serve it.

I recently made this vegan gravy recipe for my cooking class and the class members were going crazy over my recipe. It is so easy to prepare, it is similar to the recipe in my Lentil Meatballs and my Smothered Tofu Chicken recipes.

Easy Vegan Gravy

How To  Make Vegan Gravy Recipe

All you do is blend all the ingredients except the dried herbs and thicken on the stove, so easy but yet so yummy! This gravy is perfect to serve with you vegan loaf, mashed potatoes, and biscuit and gravy. Check out my favorite HOLIDAY RECIPES HERE!

I used cashews for a creamy flavor, nutritional yeast flakes give a lovely flavor also and the Bragg's liquid aminos adds great flavor to the vegan gravy recipe.

I have been making this gravy for many years and it has never failed me, it is always popular even among meat-eaters.

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Categories

Categories: ,
Courses: ,
Cuisine:

Nutrition

Energy:
128 kcal / 535 kJ
Fat:
8 g
Protein:
6 g
Carbs:
10 g
Per portion

Cooking Time

Preparation:
10 min
Cooking:
5 min
Ready in:
15 min
For:
4 servings

Ingredients

Instructions

  1. Combine cashews, water/vegetable broth, Bragg's liquid aminos, yeast flakes, onion powder, garlic, cornstarch in a high-speed blender and process until smooth.
  2. Pour sauce into a saucepan and add thyme, Italian seasonings, paprika, cayenne pepper. Heat on medium-high, stirring constantly with a wire whisk until gravy thickens and is bubbly.
  3. Serve immediately or store in refrigerator for 3 days

Notes

Vegan Gravy Recipe

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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21 Comments
  1. Debbie
    November 27, 2019

    Easy and delicious!

  2. Jeanette Guzman
    November 2, 2019

    Dang, you are my new BFF. I recently got diagnosed with celiac disease and I became a GF vegan 6 months ago and all your meals look so delicious and awesome, I am so glad I ran into your blog. I can hardly wait to start cooking your recipes. Thank you so much for making GF vegan food for all but especially, for people who really can’t eat wheat, dairy, eggs or meat. You are literally God-send.

  3. Mishelle
    September 17, 2019

    My son loves gravy and was looking for healthier alternative and saw this but he has a nut allergy. Wondered if you had any alternative to use for cashews that you think would work? Thanks

  4. Amy
    September 2, 2019

    This was sooo delicious on your IP mashed potatoes! Thank you!

  5. Mindy
    June 30, 2019

    Delicious! Used for the Roasted Whole Cauliflower recipe – but will use with potatoes soon – very good flavor!

  6. Debi
    December 3, 2018

    I didn’t have time to soak the cashews, so I used a half cup of besan/chickpea flour instead. That worked great, probably a little too well. Next time I will probably cut that back by a couple of tablespoons. Also, I used arrowroot powder instead of cornstarch. Instead of the Bragg’s, I used about a tablespoon and a half of Vegetarian Express’ Rich Brown Gravy Mix. I used smoked paprika, and about four or five pinches of cayenne pepper. In other words, I just dumped. The extra kick was wonderful!

    • Michelle Blackwood
      December 9, 2018

      Debi, I’m happy it worked for you with your adjustments.

  7. Anita
    November 15, 2018

    Tried this tonight and it was delicious. I am always trying to find simple, delicious meals to feed my kids and this 1is a keeper.:-)

    • Michelle Blackwood
      November 15, 2018

      Anita thank you for your feedback, I’m happy that you and your family love it.

  8. Marenda
    October 18, 2018

    Do I have to use aminos?

    • Michelle Blackwood
      October 18, 2018

      No soy sauce or tamari is fine. I will update the recipe to include them.

  9. Susan Wiggins
    July 26, 2018

    Your receipes are so simple for someone who is a beginner vegan.

    • Michelle Blackwood
      July 26, 2018

      Thank you Susan, I have been vegan for 20 years and I’m just sharing the meals I cook at home. I love to cook simple, when I’m in the kitchen I’m always in a mode of I have to hurry and get out so I always cook easy meals.

  10. Dee
    December 27, 2017

    I think this is the very best vegan gravy I’ve ever tried! I used Butler Chik-Style Seasoning to make broth. I’ve made it several times and it’s always delicious!

    • Michelle Blackwood
      December 27, 2017

      Thank you Dee, so happy you love it. I’m going to have to get some Chik-Style seasoning. Going to post my Instant Pot Lentil Soup, I can bet it would taste amazing with the Chik-Style Seasoning!

  11. Zory
    November 20, 2017

    Tried this with broth prepared with a veggie bullion. It was too salty with the braggs so I had to add some soy milk and add more starch. Next time I will make it with sodium free broth. Pretty good taste.