Cashew Gravy (Vegetarian/Vegan)

"I make this to go with the Lentil and Wild Rice loaf for Thanksgiving. It goes wonderfully on mashed potatoes, yorkshire puddings, vegetables and just about anything else. The cashew and onion flavors mix beautifully together when you blend it at the end. The water amounts are estimates, but I have added descriptions of what it should look like. Also, definitely taste as you go along and add whatever suits your taste and complements the rest of your meal. This last time, I added about 1/3 c. white wine in addition to about 1 T of soy and threw in some (1 tsp fresh?) rosemary and it was amazing. Sometimes I add a whole lot of additional soy sauce and that is great too. It makes quite a bit, so you could cut in half. I freeze the left overs in small containers to use later."
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Ready In:




  • 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.

Questions & Replies

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  1. I love this recipe, have used it many times, thank you for sharing! Have served it to non-veg friends and they loved it :) Plus it's easy, can pretty much cook in the background while doing other things, and is easily tweaked if need slightly different flavor each time.
  2. Perfect! I made the lentil and wild rice loaf for my vegan sister for Thanksgiving and everyone else loved the cashew gravy on their mashed potatoes and turkey. It came out as a think pudding consistency so I would probably use more water next time. I will definitely make it again over traditional gravy!


I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking. I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, coconut water, protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.
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