Quick Vegan Gravy Recipe

This easy vegan gravy is perfect for adding rich, savory flavor to any meal without the fuss. Made with simple ingredients, it comes together quickly and is sure to become a staple in your kitchen.

Start cooking ↓

TIME15 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by bringing 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!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- 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.

Why you’ll love it

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.

Serving ideas

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.

Storage & leftovers

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.