Dinner, Gravy, Holiday, Sauce, Side

Cashew Gravy (vegan + gluten free)


If you’re still looking for the best gravy to make and take to share for Thanksgiving then you HAVE TO MAKE THIS!

It’s so DELISH, last year we hosted my 88 and 86 year old grandparents and my mother insisted she needed to make grandma’s traditional Turkey gravy, that she wouldn’t eat anything else! So I just walked over to them and said hey how’s this gravy guys?! And they both swooned over it and said “oh good you made it just like we do every year!”

Trust me, your omni grandma would approve too! Now go make grandma proud and make the heck out of this plant based new traditional gravy! I promise!

This gravy is thick, creamy and so versatile! Enjoy not only on holidays but as a biscuits and gravy breakfast option, or weeknight with mashed potatoes, sweet peas, and vegan chicken tenders. Or be like my toddler and eat it with a spoon!

Serving: 2 cups (double and freeze!)


  • 1/2 cup Raw Cashews
  • 3/4 cup Unsweetened Plant Milk (almond or flax preferred)
  • 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)
  • NOTES: I do not vouch for the substitution of any ingredients. The use of soy sauce instead of coconut aminos can result in a very salty overly soy sauce tasting gravy. If you would like to use it, please use at least half, taste as you go, and adjust the salt. I also do not suggest subbing the seasoning for poultry seasoning or broth without significantly altering the flavor profile. If you want perfect gravy every time, follow the recipe as is. Add pepper and salt to final thickened gravy to taste when served.


  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 frequently, paying close attention not to allow the bottom to burn, 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!
  • This gravy is used in my Green bean Cashew Casserole recipe as well. And my Turkey Tetrazzini recipe. Which I always make the night after Thanksgiving. And my Tater Tot Casserole http://bellavirtue.com/eat/tater-tot-casserole-vegangluten-freesoy-free/

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