Vegan Cashew Gravy
A dairy-free white gravy of blended soaked cashews, water, and nutritional yeast, seasoned with black pepper and sage. Creamy without milk or butter; the modern plant-based stand-in for sausage gravy.
| Category | Gravies |
|---|---|
| Origin / Region | Modern United States |
| Classic base | Biscuits |
| Prep time | About 15 minutes, plus cashew soaking |
| Storage | Refrigerate sealed; thin with water when reheating. |
| Shelf life | 3 to 4 days refrigerated; thickens as it chills |
| Best uses | Biscuits, roasted vegetables, potatoes, vegan plates |
| Substitutes | Blended white beans or oat cream for a nut-free version |
| Last checked | October 18, 2026 |
About it
Cashew gravy comes from the plant-based kitchens that reverse-engineered sausage gravy: the body from nuts, the savor from yeast and sage. It thickens as it cools, so it is served a shade thinner than it looks.
Making it
Blend soaked raw cashews with water until completely smooth. Simmer with nutritional yeast, salt, black pepper, and sage until it thickens to a pourable cream. A mushroom base can replace part of the cashews.
Serving it
Over biscuits for a plant-based biscuits-and-gravy, and over roasted vegetables and potatoes anywhere milk gravy would go.
Swaps & pairings
Add crumbled plant-based sausage and it mirrors sausage gravy. Smoked paprika gives it the pan-dripping note it otherwise lacks.