Cashew Gravy Vegetarian Vegan
Elevate your plant-based cooking with this rich and velvety Cashew Gravy, a perfect recipe for both vegans and vegetarians seeking a flavorful alternative to traditional gravies. Made with soaked raw cashews, aromatic sautéed onions and garlic, nutritional yeast for a cheesy depth, and a touch of smoked paprika for optional smoky flair, this dairy-free gravy is as versatile as it is creamy. Quick to prepare in just 25 minutes, it’s ideal for drizzling over mashed potatoes, roasted vegetables, or your favorite grain dishes. Plus, it’s packed with protein and naturally gluten-free when made with tamari, making it a wholesome and indulgent addition to your meals. Whether you're hosting a holiday feast or spicing up a weeknight dinner, this simple yet luxurious cashew gravy will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 cups Water (for soaking cashews)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 cups Vegetable broth
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce or tamari
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 0.25 teaspoons Smoked paprika (optional for flavor)
- 0.5 cup Water (to adjust consistency)
Instructions
Place the raw cashews in a bowl and cover them with 2 cups of water. Allow them to soak for at least 2 hours or overnight. For a quicker option, soak the cashews in hot water for 20–30 minutes.
Drain the soaked cashews and rinse them under cold water, then set them aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
Add the vegetable broth into the saucepan and bring it to a gentle simmer.
In a blender, combine the soaked cashews, the sautéed mixture (onions, garlic, and broth), nutritional yeast, soy sauce or tamari, black pepper, salt, and smoked paprika (if using). Blend until smooth and creamy. This may take 1–2 minutes depending on your blender.
Pour the blended cashew gravy back into the saucepan and heat over low heat, stirring occasionally. If the gravy is too thick for your liking, add up to 0.5 cups of water in small increments until the desired consistency is reached.
Taste and adjust seasoning. Add more salt or black pepper, if needed.
Serve warm over mashed potatoes, roasted vegetables, rice, or as a sauce for other dishes.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3329 mg | 145% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 18.5 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2104 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
