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!
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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.
How To Make Vegan Gravy
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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- 128 kcal / 535 kJ
- 8 g
- 6 g
- 10 g
- 2 cups water or vegetable broth
- 2-3 tablespoons Bragg's liquid aminos, depending on whether you use water or veggie broth
- 1/2 cup raw cashews, soaked for an hour
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon granulated onion powder
- 1 clove garlic
- 1 tablespoon cornstarch
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground paprika
- 1/2 teaspoon Italian seasoning
- Pinch cayenne pepper
- 10 min
- 5 min
- Ready in:
- 15 min
Combine cashews, water/vegetable broth, Bragg's liquid aminos, yeast flakes, onion powder, garlic, cornstarch in a high-speed blender and process until smooth.
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.
Serve immediately or store in refrigerator for 3 days