Dinner, Gravy, Holiday, Sauce, Side

Cashew Gravy (oil fee, soy free, gluten free)


This is a thick and creamy smooth versatile gravy. So good my toddler ate it with a spoon. 

Serving: 2 cups


  • 1/2 cup Raw Cashews
  • 3/4 cup unsweetened Plant Milk (almond)
  • 1 cup Water
  • 1 Tbs Tahini
  • 1 Tbs vegan Worcestershire
  • 1 Tbs Mild Mellow Miso (chickpea for soy free)
  • 2 Tbs Coconut Aminos (soy-free soy sauce alternative)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 pinch Dried Rosemary
  • 1 pinch Dried Sage
  • 1/2- 1 Tbs Sea Salt
  • 1/4 tsp Black Pepper
  • 1 Tbs Arrowroot Powder (Or cornstarch. Do NOT use tapioca starch)


  1. Soak cashews in water for a few hours or overnight until they swell and soften. Unless you have a high powered blender. You can also boil them for faster results.
  2. Blend all ingredients together.
  3. Heat in a sauce pan on the stove while using a whisk until the gravy thickens.
  4. Adjust to add more Salt if needed. Enjoy!

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