Herb Gravy (Vegan, Gluten-Free, Oil-Free)
This vegan oil-free gravy is simple-to-make and made from healthy, whole-food ingredients.
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, vegan, oil-free gravy 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.
How to Serve this Gravy
This healthy herb gravy is scrumptious on a loaf (like this Chickpea Loaf).
I also like this healthy gravy over vegan meatballs. I like it over these no-meatballs.
And I really, really like it over these Vegan Veggie Balls.
And, of course, it tastes wonderful over mashed potatoes (like these BEST MASHED POTATOES EVER). Oh, yum!
Gravy Made Simple
Some vegan gravy recipes are rather complicated, with their caramelized onions, mushrooms, and/or homemade vegan sausage. But this vegan, oil-free 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.
Herb Gravy (Vegan, Gluten-Free, Oil-Free)
Ingredients
- 3 tablespoons brown rice flour
- 1/2 cup raw cashews
- 2 1/4 cups water - divided (see note)
- 1 teaspoon salt
- 2 teaspoon granulated onion
- 2 teaspoons dried chopped or minced onion
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon (generous) dried rubbed sage
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon dried ground marjoram
- 1/4 teaspoon dried oregano - scant
- 1/8 teaspoon dried ground rosemary
Instructions
- 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.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
Want More?
For more healthy and delicious recipes like this one that will simplify your journey to a healthier and thinner you, check out my
You my also like:
Before you go . . .
Did you know that you can eat all this delicious food AND lose weight? You can!
No calorie counting. No portion sizes.
Join my online weight loss program today!
Going to try this recipe and I have raw cashews, but was wondering if anyone tried with cashew butter?
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! 🙂
Jennifer
This is fantastic gravy.. I have made this recipe several times. Delicious!!
Aw, thanks Judi! Appreciate that!
I don’t have any rice flour. Would it be ok to use all purpose?
I think it would probably work with ap flour, but you would have to be careful that it doesn’t get lumpy. One of the benefits of rice flour (besides it’s nutrition) is that it doesn’t get lumpy.
This is delicious on the chickpea loaf recipe (as recommended above). The first time I made it, it tasted great. The second time it tasted “off”, and I determined it was due to overcooking the rice flour. Third time, I really watched the flour and probably took it off too early, but still delicious and more like the first time 🙂 Another winner!
I have a lot fresh sage, so I might try to make this recipe as a salad dressing (changing the water to cashew ratio, removing the flour, and omitting the marjoram and rosemary). We’ll see how that goes…
Thanks, Cori! I’m so happy you liked it!
The sage salad dressing idea sounds great! Let me know if you try it.
Here are some other salad dressing recipes if you are interested:
https://jenniferskitchen.com/category/recipes/salad-dressings
I just made this recipe with some changes : I used organic heirloom wheat flour and it came out good, no lumps, I added more water because it’s quite thick, and I used onion powder only instead of minced onion.
Hi Alina,
Thank you for the helpful tips. Good to know those subs work well.
Thank you for the rating also ?
I made this for Thanksgiving, and everyone LOVED it. It is so good. Easy to make, and taste really great. Instead of water, I used vegetable broth, plus I added about 1/4 tsp thyme. If you’re looking for a creamy smooth, tasty gravy that you can pour over your entire plate of food, this is it! Yum!
So happy you liked it! That’s a great idea to use broth and thyme.
Would gluten free flour work?
I haven’t tried this with gluten-free flour, but given the ingredients typically found in most gf flour blends, I don’t think it would work.
Rice flour is naturally gluten-free. If you click on the link in the recipe, you can find easy ways to get some.