Dinner, Gravy, Holiday, Sauce, Side

Cashew Gravy (vegan + gluten free)


This is a thick, creamy, versatile gravy. So good my toddler eats it with a spoon. And So will you!

If changing any of the ingredients I can not vouch for the flavor profile. As written it has a very chicken and biscuits white pepper gravy flavor that is absolutely devine.

Serving: 2 cups (double and freeze!)


  • 1/2 cup Raw Cashews
  • 3/4 cup Unsweetened Plant Milk
  • 1 cup Water
  • 1 Tbs Tahini
  • 1 Tbs Mild Mellow Miso (chickpea for soy free version)
  • 2 Tbs Coconut Aminos (soy-free soy sauce alternative)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/8th tsp Dried Rosemary
  • 1/8th tsp Dried Sage
  • 1 tsp 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 and drain (skip soaking if using a high speed blender). You can also boil them for faster results.
  2. Blend all ingredients together.
  3. In a sauce pan, bring to a low boil while whisking then remove from heat and continue to whisk while it thickens. Let cool a little to thicken fully.
  4. Adjust to add more Salt and Pepper if needed.
  5. Enjoy!


  • Freeze leftovers up to 1 month to have on hand for breakfast potatoes, biscuits, mashed potatoes, and more!

Please comment below with any comments and questions. And hashtag us on Instagram with #bellavirtue @bellavirtue or you can reach us on our Facebook Page at Bella Virtue. We love to hear what you think!

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