Nut Gravy

This simple, nut- or seed-based gravy recipe will satisfy your cravings at Thanksgiving or any other time of year. Vegan gravy
Yield 3 cups
Time 10 minutes
  • small saucepan
  • whisk
  • 2 T oil
  • 2 T onion, minced
  • 1 t dried herbs
  • 3 T flour (white or whole wheat)*
  • 2 c milk or vegetable stock (or even water, if you don’t have anything else)
  • 1 c nuts (cashews, almonds, pecans…) or seeds (sesame, sunflower), toasted and ground
  • salt
  • pepper
Directions Heat the oil in the saucepan, add the onions and herbs, and sauté for 3-4 minutes, until translucent.

Whisk in flour and stir continuously for one minute, then remove from heat for 2-3 minutes.*

Return saucepan to stove and whisk in the milk and ground nuts or seeds. Simmer, stirring constantly, until thickened, 3-5 minutes.

Strain to obtain a silky-smooth gravy. (optional)

Season with salt and pepper and serve.

Notes * If you’re using cashew milk, you can skip the flour.

Try this gravy with mashed potatoes, biscuits and gravy, veggie burgers, lentil loaf, or whatever else your heart desires.

Also try mushroom gravy.

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Nut gravy