This simple, nut- or seed-based gravy recipe will satisfy your cravings at Thanksgiving or any other time of year.
Yield: 3 cups
Time: 10 minutes
Tools
- small saucepan
- whisk
Ingredients
- 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, which thickens naturally when heated, you can skip the flour.
Try this gravy with mashed potatoes, biscuits and gravy, veggie burgers, lentil loaf, or whatever else your heart desires.
Help
Abbreviations | Conversions | Cooking tips
