Delicious Cashew Gravy Recipe For Vegan Food Lovers
Are you on the lookout for a delicious and healthy vegan gravy recipe? Look no further than cashew gravy! This creamy, flavorful concoction will take your taste buds to a whole new level.
Now, let’s be honest – gravy isn’t exactly known for being healthy or vegan-friendly. But this recipe is the exception. Cashews are the secret to making this gravy so rich and creamy, without any of the traditional non-vegan ingredients like butter or cream.
Trust me, once you’ve tried this vegan cashew gravy recipe, you won’t want to go back to the traditional stuff. So let’s dive in and get cooking!
Why You’ll Love This Recipe
Are you looking for an easy, tasty and nutritious vegan or vegetarian gravy recipe? Look no further – this cashew gravy is your answer!
This vegan cashew gravy recipe is creamy, savory, and rich, loaded with protein from the raw cashews as well as flavor from the soy sauce and garlic cloves. Not only is it versatile and easy to make, but it’s also gluten-free for those who have Celiac disease or a gluten intolerance.
You’ll love this cashew gravy recipe because it’s perfect for any holiday dinner or even just a simple weeknight meal. The ingredients are fresh and natural, exploiting the healthy benefits of raw cashews without sacrificing taste. It’s also so customizable! You can vary this recipe by adding mushrooms, shallots, thyme, parsley, nutritional yeast or even a splash of red wine if you’re feeling fancy.
The best part? With its thick texture and hearty aroma, this gravy will leave you feeling satisfied just like traditional meat-based gravies would. Whether you pour it over steamed vegetables, mashed potatoes or tofu – this cashew sauce will become a staple in every vegan kitchen. Trust me; as someone who has tried many vegan recipes for gravies and sauces; this one is a game-changer. So go ahead and give it a try; your palate won’t be disappointed!
Ingredient List
Here are the ingredients you’ll need for this rich and creamy vegan gravy recipe.
- 2 cups raw cashews
- 2 cups water, divided into 1½ cup and ½ cup
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1 onion, finely chopped
- 4 cloves garlic, finely minced
- 2 tablespoons soy sauce or liquid aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
Note: If you prefer to make mushroom gravy, you can replace half of the water with mushroom broth, and add sautéed mushrooms to the gravy.
The Recipe How-To
Blending the Ingredients
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Soak the Cashews: Begin by soaking 2 cups of raw cashews in water for at least 2 hours, or overnight. This step is crucial to ensure that cashews blend into a smooth and creamy gravy sauce.
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Fry the Onion and Garlic: In a skillet over medium heat, sauté 1 onion, chopped, and 3 garlic cloves, minced, in some oil until softened and lightly browned.
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Blend the Sauce: In a blender, add the soaked cashews (drained), sautéed onion and garlic, 2 tablespoons of soy sauce, 1 tablespoon of flour, 1 teaspoon of salt, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Pour in 2 cups of water (add an ice cube to make it creamier) and blend everything together until smooth.
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Thicken the Gravy Sauce: Pour the blended mixture back into the skillet used to fry the onion and garlic. Mix well while bringing it to a boil over medium-high heat. While you wait for it to heat up, whisk together in a small bowl: 2 tablespoons of cornstarch with ¼ cup of water until completely dissolved. When your gravy sauce comes to a boil, reduce heat to low and slowly drizzle the cornstarch mix into the sauce while stirring continuously until it thickens.
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Finish off with Seasoning: Season with some black pepper to taste.
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Use Nutritional Yeast for Cheesy Flavor: For a “cheesy” flavor boost add some nutritional yeast to taste.
Congratulations! Your Vegan Cashew Gravy is ready to savor!
Substitutions and Variations
Are you looking to switch things up with your cashew gravy? Don’t worry, there are plenty of options for substitutions and variations that will allow you to get creative with your recipe.
For a gluten-free version of this recipe, simply replace the flour with an equal amount of cornstarch. This will thicken the gravy and give it the same consistency as flour.
If you’re looking for a different flavor profile, try adding some different spices or seasonings. You can experiment with adding chili powder, cumin, or even curry powder to give the gravy a unique twist. For a sweeter flavor, add a touch of maple syrup or honey.
For a vegan mushroom gravy, add in some sautéed mushrooms for added flavor and texture. If you’re not a fan of mushrooms, try swapping them out for some roasted carrots, sweet potatoes, or other vegetables.
If you want to make your cashew gravy even creamier, try adding some vegan cheese sauce or cream cheese into the mix. This will give it an extra rich and indulgent flavor that is sure to satisfy.
Another great variation is to turn this cashew gravy into a korma curry by adding in some tofu and tomato sauce. This Sri Lankan dish is typically made with chicken but can easily be made vegetarian/vegan by using tofu instead.
And if you want to take things up a notch, try making cashew cream by blending raw cashews with water until smooth. This can be used as an alternative to heavy cream in recipes and works especially well in soups and sauces.
With so many substitution and variation options available, there’s no reason not to experiment and find your own favorite version of this delicious vegan cashew gravy recipe.
Serving and Pairing
Once your vegan cashew gravy is ready, it’s time to serve it up! This rich and nutty gravy pairs perfectly with a range of dishes. Serve it over mashed potatoes, roasted vegetables or even veggie burgers for a satisfying and delicious meal.
If you’re looking to get creative with your serving options, try pairing this cashew gravy with homemade vegan cheese sauce or a delicious korma curry with tofu. It also makes a wonderful dip for chips or veggies, and it can be used as a base for a creamy vegan tomato sauce.
For those who enjoy spicy food, add some heat by serving the cashew gravy alongside a Sri Lankan curry or a spicy stir-fry. On the other hand, if you prefer milder flavors, this gravy works well with grilled tofu or steamed broccoli.
No matter how you choose to serve it up, this vegan cashew gravy is sure to delight your taste buds and leave you feeling satisfied. Enjoy!
Make-Ahead, Storing and Reheating
As much as I love a good, piping hot serving of cashew gravy, sometimes I just don’t have the time (or desire) to whip up a fresh batch. That’s why I was thrilled to discover that this recipe for vegan cashew gravy freezes and reheats REALLY well!
To make ahead or store your cashew gravy, first allow it to cool completely. Then, transfer it into an airtight container – this can be a mason jar, Tupperware, or even a freezer-safe plastic baggie. If I’m storing a small amount of gravy (say, one or two servings), I like to use ice cube trays so that I can freeze single-serving portions. This makes thawing and reheating even easier later on.
When you’re ready to reheat your frozen (or stored) cashew gravy, simply pop it into a saucepan on the stovetop over medium-low heat. Add a splash of water or vegetable broth to thin out the consistency if needed. Alternatively, you can microwave the gravy in 30-second increments until it’s heated through.
As with most leftovers, the longer you store your cashew gravy in the freezer or fridge, the more likely it is that the texture will change slightly. However, this recipe lends itself well to make-ahead and storing because the creamy consistency of the cashew sauce holds up surprisingly well even after being frozen and reheated. Just make sure you store it in an air-tight container and consume within 2 months if frozen or within 5-7 days if refrigerated.
So go ahead and make yourself a big batch of this delicious vegan cashew gravy – you’ll be thanking yourself later when you’re able to enjoy its rich flavor without any additional work!
Tips for Perfect Results
To ensure your cashew gravy turns out like a pro, here are some tips and tricks to follow:
1. Soaking the Cashews: Soaking the cashews overnight or at least for 4 hours before blending them can help you achieve a smoother and creamier consistency. When soaked, they break down more easily and become softer, making blending much easier.
2. Consistency: The consistency of the gravy is key to achieving perfection. Add additional water to thin it out if it’s too thick, use cornstarch or flour to thicken it if it’s too thin. Make sure to blend the ingredients properly so that there are no lumps.
3. Cooking Time: As with most recipes, timing is essential when preparing cashew gravy. Don’t forget to simmer the sauce until it becomes thick and pourable. This will prevent runny or lumpy gravy.
4. Spice It Up: Add additional seasonings such as onion powder, garlic powder, salt, or pepper during cooking to elevate your dish’s flavor profile.
5. Experiment with Substitutions: Don’t hesitate to experiment with different ingredients based on your dietary restrictions or preferences. Consider trying other spices that complement the existing flavors of the recipe.
6. Add Soy Sauce for Depth: Adjust seasoning according to taste preference but don’t forget that adding soy sauce can give an umami flavor while adding liquid aminos will add a depth of flavor that elevates vegan gravies.
By following these tips, you can create an incredibly flavorful vegan cashew gravy without spending hours in the kitchen.
FAQ
Now that you have all the details on how to make this delicious cashew gravy, I’m sure that you might still have some unanswered questions. With that in mind, below are some frequently asked questions about the recipe, along with my answers and tips for creating the perfect vegan cashew gravy.
How do you thicken gravy with cashews?
Have you ever made a gravy that turned out too thin? No worries, I’ve got a solution for you. To fix a runny gravy, simply blend in 1 tablespoon of cashews at a time until you achieve your desired consistency. It’s important to note that the gravy will naturally thicken as it cools, so don’t worry if it still seems a bit thin at first. With this easy fix, you can have a perfect gravy every time.
What is vegan gravy made of?
In this recipe, we will be using ¼ cup of vegan butter (56g) to sauté a medium-sized onion, finely chopped. We will then add a teaspoon of crushed garlic and stir in 4 tablespoons of all-purpose flour. Next, we will pour in a cup of full-fat unsweetened canned coconut milk (240ml), followed by 2 tablespoons of dark soy sauce and 2 cups of vegetable stock (480ml). Lastly, we will sprinkle in ½ teaspoon of ground black pepper to season.
What is cashew sauce made of?
Get ready for an incredibly versatile and mouth-watering sauce that only requires four simple ingredients: cashews, garlic, salt, and water. Whether you’re looking to elevate your pasta dish or crave a creamy dip, this recipe has got you covered. And the best part? It’s entirely vegan, making it a healthy and cruelty-free alternative to cheesy sauces. So, let’s dive in and learn how to make cashew sauce!
How long does cashew sauce last?
As a culinary enthusiast, I’ve discovered a neat trick to prolong the shelf life of cashew cream. If stored in the fridge, it can last up to a week. However, freezing it in ice cube trays can give it a longer shelf life. To make it easy to portion in recipes, I suggest adding 2 tablespoons of cashew cream into each slot of the ice cube tray. This makes it convenient to measure the right amount in recipes; for instance, four frozen cubes equal to half a cup of cashew cream.
Bottom Line
In conclusion, this vegan cashew gravy recipe has everything you could want in a sauce: it’s creamy, flavorful, and easy to make. With just a few simple ingredients, you can create a versatile and delicious gravy that’s perfect for any occasion. Whether you’re serving it over mashed potatoes, pouring it over a tofu korma or baking it in casseroles, this cashew gravy recipe is sure to please everyone at the table.
By incorporating healthy ingredients like raw cashews and nutritional yeast, this vegan cashew gravy is also a great way to add some nutrient-rich plant-based foods into your diet. Plus, with options for gluten-free and soy-free variations, this recipe is accessible to people with various dietary needs.
Overall, if you’re looking for the perfect vegan gravy recipe that everyone will love, look no further than this cashew gravy. It’s so good that you might even forget that it’s not made from traditional meat drippings!
Cashew Gravy (Vegetarian/Vegan) Recipe
Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 2 cups cashews (raw or roasted unsalted)
- 3 garlic cloves, crushed (or more)
- 2 tablespoons flour
- 2 tablespoons soy sauce
- salt and pepper
Instructions
- Saute onion in oil until soft and slightly brown. (you can also let onions cook longer and get browner for an even richer flavor).
- (If you are using raw cashews, add them at this step and let them cook for several minutes to "toast" them).
- Add garlic and cook another minute longer to slightly brown the garlic.
- Add flour and stir it around over the heat for a minute.
- Add 1-2 cups of water a half cup at a time and stir to blend in the flour and thicken. Add more water as it becomes thick.
- (if you are using roasted cashews add them here).
- Add more water (another 1-2 cups) so that the broth is soup like and the cashews are completely in the water.
- Add soy sauce, pepper and salt (if desired) or any additional desired flavorings.
- Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and soy or spices as needed, but remember that the flavor will change when cashews are blended. When done cooking, you’ll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.
- Turn off the heat and let it sit for a few minutes to cool down.
- Puree in a blender or food processor in batches. You may need to add more water while blending to get the right consistency. Taste and adjust any seasoning.
- Can be refridgerated for several days. Freeze any leftovers in small batches to enjoy at a later date.
Your Own Notes
Nutrition
Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.