
A rich, creamy mushroom gravy made without gluten or dairy — cashew-based, savory, and perfect for mashed potatoes, biscuits, or pan-seared proteins. Ready in about 40 minutes and makes a make-ahead holiday star.

On the first night I served this, my partner scraped the pan clean and asked for extra gravy on their plate. Over time the recipe has become my go-to for dinners where I want a dish to feel thoughtful without spending hours at the stove. It comforts, it finishes, and it elevates humble sides into something memorable.
My favorite aspect of this gravy is how it upgrades simple leftovers. When I have leftover roasted vegetables or turkey, a ladle of this gravy transforms them into a comforting second meal. Family and guests often comment on how indulgent it tastes despite being dairy free, which is always a pleasant surprise.
Store cooled gravy in an airtight container in the refrigerator for up to 5 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat gently on low in a saucepan, stirring often. Use a double boiler or low heat to prevent the cashew emulsion from breaking; if separation occurs, whisk in a tablespoon of warm broth or water to smooth it back together. Glass jars with tight lids or BPA-free plastic containers work well for fridge storage, while silicone freezer containers can save space.
If you need to avoid cashews, substitute with blanched almond butter thinned with additional broth for a similar thickness though flavor will be slightly different. For a nut-free dairy free version, use 1 cup canned full-fat coconut milk plus 1 tablespoon cornstarch whisked into the broth to thicken, but note coconut will add a subtle tropical flavor. Swap coconut aminos for gluten free tamari if you prefer a more soy-forward profile. For a lower-fat version, reduce olive oil to 2 tablespoons and increase broth slightly; the gravy will be lighter but still flavorful.
Serve warm over a mound of creamy mashed potatoes, roasted root vegetables, biscuits for a plant based biscuits and gravy, or spoon over seared tempeh or roasted turkey. Garnish with chopped fresh thyme, a sprinkle of chopped chives, or a few sautéed mushroom slices for texture. For a holiday table, provide the gravy in a warmed sauceboat so guests can ladle to taste. It also makes a rich base for open-faced sandwiches with roasted vegetables and a handful of arugula.
Gravy has long been a comfort-food staple in many Western cuisines, traditionally made with pan drippings and thickened with flour or cornstarch. This cashew-based approach borrows the thickening and enriching role of dairy while embracing plant based ingredients. Using mushroom broth and nutritional yeast leans into umami-rich vegetarian techniques popular in modern American and fusion cooking, offering an inclusive alternative for holiday and family meals.
In autumn and winter, use a mix of cremini and shiitake mushrooms and add a teaspoon of dried porcini rehydrated in warm water for intense depth. For spring and summer, incorporate a handful of delicate chanterelles or oyster mushrooms and finish with a squeeze of lemon to brighten the sauce. On cool holiday evenings, a splash of fortified wine like Madeira or a teaspoon of balsamic adds warmth and complexity; add it during the deglazing step for best integration.
Make a double batch and portion into 1 cup servings for quick weeknight topping options. Store in wide-mouth jars so reheating is easy and even. For lunch bowls, reheat a single portion and pour over roasted grain, steamed greens, and a protein for an easy and satisfying meal. Label containers with date and contents; when freezing, leave a small headspace in the container to allow expansion.
This gravy is one of those recipes that invites personalization while reliably delivering comfort and depth. Whether you are cooking for guests with dietary needs or simply want a richly flavored finishing sauce, this blend of caramelized mushrooms and cashew cream is a dependable and joyful addition to the repertoire. Enjoy sharing it around your table.
Soak cashews in just-boiled water for at least 20 minutes for a silken cream; longer soaking yields smoother results.
Dry-sear mushrooms in an even layer and avoid overcrowding the pan to achieve deep browning and concentrated flavor.
Use a high-speed blender to prevent a gritty texture; add the reserved broth gradually if your blender struggles.
Reheat gently and stir frequently to re-emulsify the cashew cream and prevent separation.
Adjust salt at the end, especially if using store-bought broth which may already contain sodium.
This nourishing creamy gluten free mushroom gravy — also dairy free! recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
To reheat on the stove top, warm over low heat in a small saucepan or skillet, stirring frequently until heated through. If the sauce separates slightly, whisk in a tablespoon of warm broth.
Yes, freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on low heat.
This Creamy Gluten Free Mushroom Gravy — Also Dairy Free! recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place 1/2 cup raw cashews in a heatproof bowl and cover with just-boiled water. Soak for 20 to 30 minutes, then drain before blending.
Heat 3 tablespoons olive oil over medium heat in a large skillet. Add sliced mushrooms and diced onion in an even layer and cook, stirring occasionally, until deeply browned and caramelized, about 8 to 10 minutes.
Add chopped garlic, thyme, nutritional yeast, paprika, black pepper, and kosher salt. Cook for 1 to 2 minutes until fragrant and beginning to stick to the pan.
Pour in 1 1/4 cups mushroom broth and bring to a simmer, scraping up brown bits. Simmer for 3 to 4 minutes to concentrate flavor.
Drain soaked cashews and combine with the remaining 3/4 cup mushroom broth and 1 tablespoon coconut aminos in a blender. Blend on high until completely smooth.
Pour cashew cream into the skillet, stir, and return to a gentle simmer. Cook 3 to 4 minutes until thickened. Adjust seasoning and serve or store.
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This recipe looks amazing! Can't wait to try it.
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