This creamy gluten free mushroom gravy has been a revelation for weeknight dinners and holiday spreads alike. I developed this version after searching for a sauce that had all the depth of a classic pan gravy but without dairy or wheat. The base of toasted mushrooms, caramelized onions, and a splash of savory coconut aminos gives it a deep, savory backbone while blended cashews create a silky mouthfeel that mimics heavy cream without any dairy. I first served this on a chilly November evening to a table of friends who were skeptical about a dairy free sauce. The skeptical looks quickly turned into second helpings and then into requests for the recipe.

What makes this so special is the interplay between texture and umami. The mushrooms brown and concentrate their flavor, while the nutritional yeast and mushroom broth underline a meaty savoriness. The finished gravy is smooth enough to drizzle, but it still carries the pleasant body of pureed cashews so it clings to mashed potatoes and biscuits. I love that it is make ahead friendly. You can blend and store in the refrigerator or reheat gently on the stove and it comes back together beautifully.

Ingredients

• Raw cashews 1/2 cup: Whole natural cashews provide the creamy base. Look for unsalted raw nuts, not roasted or salted. If you want an ultra smooth finish choose high quality cashews such as a medium sized whole kernel.
• Olive oil 3 tablespoons: Use extra virgin for flavor when sautéing, or a neutral oil if you prefer a less assertive olive note. The oil helps browning and carries flavor from the pan into the sauce.
• Mushrooms 1 pound, thinly sliced: Cremini or white button mushrooms work well. Cremini are slightly meatier and give more depth. Clean them with a damp towel rather than washing under running water to avoid sogginess.
• Onion 1/2 cup finely diced: Yellow onion adds sweetness when caramelized. Dice uniformly so they soften at the same rate as the mushrooms.
• Garlic 3 cloves, chopped: Fresh garlic contributes a bright, aromatic lift. Add toward the end of the sauté to avoid burning.
• Thyme 1 teaspoon fresh, chopped or 1/2 teaspoon dried: Thyme pairs beautifully with mushrooms. Use fresh if you have it for a brighter herbal note.
• Nutritional yeast 1 tablespoon: Provides a savory, cheese like backbone that deepens the overall profile while keeping it dairy free.
• Paprika 1/4 teaspoon: Adds warmth and color. Smoked paprika can be used sparingly for a smoky hint.
• Black pepper 1/4 teaspoon: Freshly ground for the best aromatics.
• Kosher salt 1/2 teaspoon, or to taste: Adjust at the end. If using table salt reduce slightly.
• Coconut aminos or tamari 1 tablespoon: Coconut aminos gives a slightly sweeter soy like note and is soy free. Tamari provides a deeper soy flavor if you prefer.
• Mushroom broth 2 cups, divided: Use a high quality store bought mushroom broth or make concentrated homemade stock. Dividing the broth allows deglazing first and then adjusting consistency with the cashew blend.

Instructions

Soak the cashews: Place the raw cashews in a heat proof bowl and pour just boiled water over them, enough to cover. Let sit 20 to 30 minutes while you prep other ingredients. Soaking softens the nuts so they blend to a very smooth cream without grinding bits. Sauté mushrooms and onions: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the sliced mushrooms and diced onion. Stir occasionally until the mushrooms release liquid, that liquid evaporates, and the mushrooms and onions turn a deep golden brown, about 8 to 10 minutes. Patience here builds flavor through caramelization. Add spices and aromatics: Add chopped garlic, thyme, nutritional yeast, paprika, black pepper, and salt. Stir continuously for 1 to 2 minutes until the spices are fragrant and begin to stick lightly to the pan. This brief toasting heightens the aromatics. Deglaze with broth and simmer: Pour in 1 1/4 cups mushroom broth and bring to a gentle simmer, scraping brown bits from the bottom of the skillet. Simmer for 3 to 4 minutes to reduce slightly and concentrate flavors. Blend cashew cream: Drain the soaked cashews and place them in a blender with the remaining 3/4 cup mushroom broth and 1 tablespoon coconut aminos or tamari. Blend on high until completely smooth and velvety, with no graininess. A high speed blender yields best results. Finish the sauce: Pour the cashew cream into the skillet, stir to combine, and bring back to a gentle simmer. Cook 3 to 4 minutes, stirring frequently, until the mixture thickens to the desired consistency. If too thin, simmer a little longer. If too thick, thin with extra broth or water. Season and serve: Taste and adjust salt and pepper as needed. Serve immediately over mashed potatoes, roasted vegetables, or biscuits, or cool and store in the refrigerator for up to five days.

Storage Tips

Store the cooled gravy in an airtight container in the refrigerator for up to five days. For longer keeping, freeze in portion sized containers or ice cube trays for up to three months. When reheating from frozen, thaw in the refrigerator overnight and reheat gently on low heat while stirring to avoid scorching. Use a heavy bottomed sauce pan, warm slowly, and if the texture looks separated add a tablespoon or two of warm broth and whisk to recombine. Avoid boiling which can change the cashew cream texture.

Ingredient Substitutions

If you need a nut free version, substitute 1 cup of silken tofu for the soaked cashews and blend until smooth, then adjust seasoning because tofu has a different mouthfeel. Swap coconut aminos for tamari when you prefer a deeper soy flavor but be mindful of soy allergies. If you cannot find mushroom broth use vegetable broth plus a splash of soy sauce and a teaspoon of mushroom powder to retain umami. For a smoky twist add 1/4 teaspoon smoked paprika instead of regular paprika.

Serving Suggestions

This gravy pairs beautifully with creamy mashed potatoes, roasted winter vegetables, pan seared tempeh, grilled chicken, or savory biscuits. For a composed plate serve alongside garlic mashed potatoes, roasted Brussels sprouts, and a protein of choice. Garnish with a few fresh thyme leaves or chopped parsley for color. For brunch try it over savory waffles or biscuits with a side of sautéed greens for contrast.

Cultural Background

Gravy is a tradition found across many cuisines as an accompaniment that elevates simple starches and proteins. This dairy free version draws on classic French technique of deglazing and reducing to concentrate flavor while using plant based ingredients common in modern American cooking. Mushrooms have long been used in vegetarian and vegan cooking to contribute meaty umami, and nutritional yeast adds a savory, cheese like depth that echoes European sauce traditions without dairy.

Seasonal Adaptations

In autumn use a mix of wild mushrooms such as chanterelles and shiitake for an intense, woodsy aroma. In spring lighten the sauce with a squeeze of lemon and a tablespoon of chopped fresh parsley. For winter holiday tables increase the thyme and add a splash of port or sherry during deglazing for warmth. For summer keep it lighter by reducing the oil and adding a handful of fresh chopped chives at the end.

Meal Prep Tips

Make a double batch and freeze half in resealable containers. Portion into 1 cup servings for quick weeknight use. When reheating stir gently over low heat and add a tablespoon of broth if necessary. The sauce is excellent as a finishing element; store separately from starchy sides in meal prep boxes to avoid sogginess and combine just before serving for the best texture.

This mushroom gravy has become a reliable, comforting sauce in my kitchen. It is forgiving, adaptable, and always welcomed at the table. I encourage you to make it your own and to experiment with mushroom varieties and seasonings to match your meals.