Herb Gravy (Vegan, Gluten-Free, Oil-Free)

Gravy is known for its ability to take an otherwise healthy meal and beset it with fat and calories. But no worries with this rich and creamy gravy. It’s made with healthy, whole food ingredients and will only add delicious flavor and abundant health to your meal.

This easy-to-make herb gravy is the perfect sauce for any holiday meal, like Thanksgiving or Christmas; but it’s so easy, you can serve it every single day.

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How to Serve this Gravy

This healthy herb gravy is scrumptious on a loaf (like this Chickpea Loaf), meatballs (or no-meatballs), and mashed potatoes (like these BEST MASHED POTATOES EVER).

Gravy Made Simple

Some vegan gravy recipes are rather complicated, with their caramelized onions, mushrooms, and/or homemade vegan sausage, but this gravy is simple, quick, easy, delicious, and healthy.

A Crowd-Pleaser

Aunt Sally is gluten-free. Olivia just decided she wanted to go vegan. David is allergic to corn and soy. Lily is doing great on her oil-free diet. And Sam won’t eat anything refined or processed.

How do you serve a meal at a family gathering with all these individual preferences and allergies?!?

This healthy herb gravy is the perfect solution because it works for nearly all dietary preferences. It contains:

No gluten
No oil
No vegan butter
No white flour
No cornstarch
No soy sauce
No Braggs liquid aminos
No nutritional yeast

Plus it defied all gravy rules in that it is actually a good gravy for weight loss!

Just simple, delicious gravy made with healthy, whole-food ingredients.

Gravy Vegan Herb Gravy

Herb Gravy (Vegan, Gluten-Free, Oil-Free)

A simple, herb gravy made from healthy, whole-food ingredients
Course Sauce
YIELD 2 cups
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  • Over medium-low heat, lightly toast flour in a dry pan for about 5 to 8 minutes or until flour becomes very lightly golden. Stir often to ensure even toasting. Set aside to cool.
  • Place cashews and 1 cup water in blender. Blend until smooth.
  • Add flour and remaining 1 1/4 cups of water and blend until smooth.
  • Pour mixture into a saucepan. Whisk in salt and herbs.
  • Heat over medium-high heat, stirring constantly until gravy comes to a boil and is thickened.  I use a heat-proof spatula for this.
  • Serve hot.


This recipe makes a thick gravy. If you prefer a thinner gravy, increase water amount by 1/4 cup.
Make Ahead Tip:
Gravy may be made ahead and refrigerated. It will thicken slightly more when refrigerated. To reheat, place in a saucepan, add a couple tablespoons of water, whisk to combine and then heat slowly, stirring occasionally, until hot.
This gravy can be frozen. When ready to serve, place thawed or partially-thawed gravy in a saucepan and heat over medium heat. Whisk gravy often while heating.
* * * This recipe for Herb Gravy is … gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.

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    1. Great question, Dee! I haven’t tried it (anyone else?), but it might work. I would definitely use less butter than cashews – maybe 1/2 since 1 cup of cashews makes about 1/2 cup of cashew butter. Also, I would think that one would want to use raw cashew butter (not roasted). I don’t think the roasted flavor would taste good in this gravy.

      Let us know if you try it! 🙂


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