|Nutritional Guidelines (per serving)|
|Servings: about 1 1/2 cups (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Who says you need to get fancy to make a homemade vegetarian and vegan gravy? This vegetarian and vegan cashew gravy is made with entirely healthy and whole-food ingredients which you probably already have hanging out in your kitchen or in your cupboard, including cashews, corn starch, onion powder, and salt.
Worried that this cashew gravy recipe is too simple, and won't be flavorful enough? Try using seasoned salt instead of regular salt (but watch out for MSG in seasoned salt). Another idea is to add in some garlic powder, or, swap out the water for vegetable broth, or, better yet, just add one-half of a vegetarian bouillon cube into the mix while you are heating it up on the stove top. Just give it a good stir to make sure it dissolves well. Also, scroll down for a few tips about how to make the perfect vegetarian gravy. Hint: making a meat-free gravy is not actually all that different from any other gravy-making technique.
Even if you're not eating a vegetarian or vegan diet, this simple cashew-based gravy is an easy, healthy, low in fat and cholesterol free option to lighten up a Thanksgiving or holiday meal. It's a healthy alternative to a heavy meat-based sauce if you're trying to eat a little lighter or just want to make sure to save plenty of space for a Thanksgiving dessert!
- 2 cups water
- 1/2 cup raw cashews (un-roasted and un-salted)
- 2 tbsp. corn starch
- 2 tbsp. onion powder
- 1/2 tsp. salt
First, place all of the ingredients in a blender and blend it all together or medium or high speed until the mixture is perfectly smooth and creamy.
Next, transfer to a medium saucepan and place over medium heat. Heat the gravy, stirring constantly, until it becomes thick.
Add more water if the gravy becomes too thick. Enjoy!
Recipe tips / About making vegetarian gravy:
Making vegetarian and vegan gravies is a bit more of an art form than an exact science. Just like with making a gravy from meat trimmings and animal fats, it's the combination of the timing, constant stirring to avoid lumps and the proper heat which is needed to pull it all together.
Remember, just like a non-vegetarian gravy, your vegetarian gravy will thicken slightly as it cools, so add more or less liquid as needed and plan on the finished product being slightly thicker than what you see in the pan when you turn off the heat.
Another quick tip? Once you do turn off the heat, and even after you transfer the gravy to a serving container, continue to give it a couple more stirs to ensure an even consistency and to discourage any pesky last-minute lumps from trying to form.