This creamy gluten free mushroom gravy has been a revelation in my kitchen — the kind of sauce that becomes the backbone of a meal and the reason everyone reaches for seconds. I first developed this version during a busy holiday season when a guest arrived with both dairy and gluten sensitivities. I wanted something indulgent and velvety without butter or flour, and cashew cream combined with deeply caramelized mushrooms delivered a gravy so satisfying it replaced the traditional gravy on our holiday table. The texture is silky, the flavor is layered with umami from mushroom broth and nutritional yeast, and the aroma of thyme and browned mushrooms makes the house feel comforting and warm. I discovered a few techniques while refining this profile that I now consider essential: dry-searing mushrooms until they form deep brown edges, using a small amount of olive oil to coax caramelization, and finishing with a blended cashew cream to achieve both body and sheen. The gravy pairs beautifully with mashed potatoes, roasted vegetables, grain bowls, steamed greens, biscuits, roasted turkey, or pan-seared tofu. It also holds up well when made ahead, and the texture reunites beautifully when gently reheated. This version yields about six generous servings and takes roughly 40 minutes from start to finish, including a short soak for the cashews.

Ingredients

• Raw cashews: Use 1/2 cup whole raw cashews for the cream base. I prefer unsalted raw cashews for a neutral background; soak them in just-boiled water for 20 to 30 minutes to soften for a silken blend.
• Olive oil: 3 tablespoons of extra virgin olive oil for sautéing. Choose a mild, fruity oil so it does not overpower the mushrooms. You can substitute avocado oil for a higher smoke point.
• Mushrooms: 1 pound of mushrooms, thinly sliced. Cremini or baby bella give excellent depth; use a mix with shiitake for more umami if desired. Wipe mushrooms clean gently and slice evenly for consistent browning.
• Onion: 1/2 cup finely diced yellow or sweet onion for sweetness and structure. Cook until translucent and caramelized to develop flavor.
• Garlic: 3 cloves, chopped. Add toward the end of the sauté to avoid burning and to release aromatic oils.
• Fresh thyme: 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried. Thyme brightens the earthiness of the mushrooms and pairs well with mushroom broth.
• Nutritional yeast: 1 tablespoon for savory, cheesy depth without dairy. Brands like Bragg or Bob's Red Mill are reliable.
• Spices: 1/4 teaspoon paprika and 1/4 teaspoon black pepper to add warmth and slight heat.
• Salt: 1/2 teaspoon kosher salt, adjusted to taste. Use a little less if you use salted broth.
• Coconut aminos or tamari: 1 tablespoon for salty, savory boost. Use gluten free tamari if you want a closer soy flavor; San-J is a common brand.
• Mushroom broth: 2 cups total, divided. Use a rich homemade mushroom stock or a good quality store-bought broth for full flavor.

Instructions

Soak the cashews: Place 1/2 cup raw cashews in a heatproof bowl and pour in just-boiled water to cover. Let soak for 20 to 30 minutes while you prepare the other components. Soaking softens the cashews for a completely smooth blender result and reduces blending time. Sauté mushrooms and onions: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the thinly sliced mushrooms and 1/2 cup diced onion. Spread them into an even layer and let cook undisturbed for 3 to 4 minutes to develop a brown sear. Stir occasionally and continue cooking until the mushrooms are deeply browned and the onions are caramelized, about 8 to 10 minutes total. Visual cue: look for deep chestnut edges and a fond forming on the pan. Add spices and aromatics: Add 3 chopped garlic cloves, 1 teaspoon chopped thyme, 1 tablespoon nutritional yeast, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt. Stir frequently for 1 to 2 minutes until the garlic and herbs are fragrant and begin to stick to the pan. Deglaze and simmer: Pour in 1 1/4 cups mushroom broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Allow the mixture to reduce slightly for 3 to 4 minutes so flavor concentrates. Make cashew cream: Drain the soaked cashews and add them to a blender with the remaining 3/4 cup mushroom broth and 1 tablespoon coconut aminos or tamari. Blend on high until completely smooth and creamy, with no visible pieces. The texture should be thick and pourable. Finish the gravy: Pour the cashew cream into the skillet and stir to combine. Bring back to a gentle simmer and cook for 3 to 4 minutes, stirring frequently, until the gravy thickens to your preferred consistency. If it becomes too thick, thin with a splash of additional broth or water. Adjust seasoning with salt and pepper. Serve or store: Serve immediately over mashed potatoes, roasted vegetables, biscuits, or your protein of choice. To store, cool and transfer to an airtight container. Reheat gently on low heat, stirring until smooth.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.