Vegan Southern-Style Gravy Recipe


A fine vegan gravy can be made simply, but this is entirely a different and taster recipe: a creamy pale version made protein-rich with beans and savory with herbs.

Serves:  about 3½ cups


  • 1 teaspoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, finely chopped
  • ½ teaspoon fennel seeds
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black peppercorns
  • ⅛ teaspoon dried rosemary
  • ⅛ teaspoon dried sage
  • 1 (16-ounce) can great northern or other white beans, drained and rinsed
  • 1 tablespoon all-purpose flour
  • ¼ cup cashew butter (or ⅓ cup cashews, soaked overnight, drained, and blended smooth)
  • 1 teaspoon sea salt
  • ½ cup plus 1 cup water


  1. In a cast-iron skillet over medium heat, combine the olive oil, onion, garlic, and mushrooms. Cook, stirring constantly until vegetables are slightly browned, 10 to 12 minutes.
  2. If they begin to stick but aren’t yet soft and translucent, reduce the heat. Otherwise, don’t mind the browned bits.
  3. In a mortar and pestle, crush together the fennel, thyme, black peppercorns, rosemary, and sage. Set aside.
  4. Meanwhile, in a blender, combine the beans, flour, cashew butter, sea salt, and ½ cup of the water, processing until completely smooth.
  5. Reduce the heat to low.
  6. Pour the bean mixture into the vegetables along with the reserved spice mixture, and whisk together, scraping up any browned vegetables on the bottom.
  7. Add the remaining 1 cup water, and continue whisking until the mixture thickens slightly about 5 minutes.
  8. If you find it too thick, add water by the tablespoonful until it reaches the desired consistency.
  9. Serve hot, or cover and refrigerate for up to 4 days.

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