Ingredients
- 4 cups water, divided
- 1 cup cashews
- 2 ½ tablespoons cornstarch
- 2 tablespoons brewers' yeast
- 2 teaspoons onion powder
- 1 teaspoon lemon juice
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
Why This Recipe Is So Enjoyable
This gravy is rich and flavorful while being completely plant-based. It comes together quickly with simple ingredients, making it perfect for busy weeknights or holiday meals. Plus, it’s free from dairy and gluten, so almost everyone can enjoy it.
Cooking Tips
- Use vegetable broth for a deeper flavor.
- Whisk constantly to avoid lumps and achieve a smooth texture.
- Adjust the seasoning gradually, especially salt and pepper, to suit your taste.
- Whisk constantly to avoid lumps and achieve a smooth texture.
- Adjust the seasoning gradually, especially salt and pepper, to suit your taste.
Directions
Bring 2 1/2 cups of water to a boil in a pot. While that’s heating up, toss the cashews, 1 1/4 cups of water, cornstarch, soy sauce, brewer’s yeast, onion powder, lemon juice, basil, garlic powder, salt, and rosemary into a blender. Blend everything until it’s completely smooth. Once your water is boiling, pour the blended mixture into the pot. Use the remaining 1/4 cup of water to rinse out the blender, then add that to the pot as well. Stir everything together and let it cook for about 5 to 7 minutes, until the gravy thickens up nicely. Give it a taste and adjust the seasoning if you want, then it’s ready to serve!
How To Enjoy This Dish
This gravy pairs wonderfully with mashed potatoes, roasted vegetables, or vegan meatloaf. It’s also great poured over rice or stuffing for an extra boost of flavor during festive dinners.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it becomes too thick. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.
