Best Easy Vegan Gravy

Simple and creamy, this easy vegan gravy recipe comes together in about 5 minutes and is rich and full – the perfect complement to mashed potatoes, vegan seitan steaks, biscuits, or just about anything you can dream of!

One of the most beautiful attributes of this gravy is that there’s no lumps!  Not ever!!!  Since you’re blending the base, it’s ultra smooth to start with and naturally lump (and worry) free!

What you need for this awesome vegan gravy:

• cashews
• Braggs (a flavorful alternative to soy sauce that is gluten free and lower in sodium)
• onion and garlic powder
• salt
• cornstarch or flour

This vegan gravy is made without oil and can be made without flour – just choose the cornstarch option in the recipe card!

How to make Vegan Gravy:

First, gather all your ingredients (cashews, Braggs, onion powder, garlic powder, salt, and flour or cornstarch) and place them in the blender with one cup of water.

Blend until smooth, add another cup of water, and pour gravy into medium saucepan.

Whisk gravy over medium heat until thickened.

Remove from heat and serve after cooling a bit!  (see it steaming in the photo!)

Expert Cooking Tip:

If you think your gravy is a bit thin to start with, please note that it tends to thicken a bit as it cools, so it’s nice not to have it super-thick to start with!

This Vegan Gravy is perfect for:

• vegan steaks
• nut roast
• mashed potatoes
• biscuits
• seitan
• meatballs
• potpie

If you’d like to prep this gravy ahead of time:

I often blend all the ingredients together and store in a Mason jar in the refrigerator.  That way I can just pull the jar out, pour the gravy in the pan, and thicken it up in just a couple of minutes!  The gravy will keep in the refrigerator for up to a week.

Hope you enjoy this easy vegan gravy as much as my family does!

IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:

• Easy Buttermilk Vegan Biscuits
• Tender Vegan Steaks
• Tofu-Ricotta Stuffed Shells
• REAL Vegan Mozzarella Cheese

If you’ve tried this Easy Vegan Gravy or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

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Easy Vegan Gravy

This creamy cashew-based gravy is oil free, gluten-free, and lump free!  Takes just minutes to prep and is perfect over mashed potatoes, vegan seitan, nut loaf and more!!

4.67 from 12 votes

Print Comment

Course: Entree, Sauces

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 people

Calories: 114kcal

Author: Kate

Ingredients

• 2 cups water, divided2 cups water, divided
• 1/2 cup raw cashew pieces1/2 cup raw cashew pieces
• 2 Tbsp Braggs , or soy sauce2 Tbsp Braggs , or soy sauce
• 2 Tbsp Flour, or Cornstarch for Gluten free2 Tbsp Flour, or Cornstarch for Gluten free
• 1 Tbsp Onion Powder1 Tbsp Onion Powder
• 1/4 tsp Garlic Powder1/4 tsp Garlic Powder

Instructions

• Blend all ingredients with one cup of water until completely smooth
• Add second cup of water and pour blender contents into medium sized saucepan
• Heat over medium heat, whisking continuously until thickened.
• (Add up to 1/2 cup extra water if thinner gravy is desired.)

  Serve!

Notes

Recipe yield: About 2 cups

Please note:  Gravy will thicken a bit as it cools.  As mentioned in the recipe, add up to 1/2 cup extra water for a thinner gravy.

Nutrition

Calories: 114kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 123mg | Sugar: 1g | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 1.3mg