This creamy gluten free mushroom gravy has been a revelation in my kitchen. I first developed this version during a holiday season when several guests had both dairy and gluten sensitivities. I wanted something indulgent and comforting that everyone could enjoy, so I traded traditional butter and flour for cashew cream and a little nutritional yeast. The result is deeply savory, velvety, and built around the earthy, caramelized notes of sautéed mushrooms. It feels luxurious without relying on dairy, and it keeps beautifully, which makes it ideal for a busy holiday table or a cozy weeknight meal.

I discovered this combination on a chilly evening when I had leftover mushrooms and a pantry full of cashews. After a few tweaks — balancing acidity with coconut aminos and adding a touch of nutritional yeast for umami — the family declared it a keeper. The texture is creamy and clingy without being gluey; the flavor is anchored by browned mushroom fond and brightened with a whisper of fresh thyme. Every spoonful reads buttery and rich, yet it is entirely free from dairy and gluten, so it feels like a small kitchen triumph each time I serve it.

Ingredients

• Raw cashews (1/2 cup): Use unsalted, raw cashews for the creamiest texture; soak them in just-boiled water to soften quickly. I like the brand that sells whole raw cashews in resealable bags for freshness.
• Olive oil (3 tablespoons): A neutral extra virgin olive oil works well here; it helps brown the mushrooms without overpowering the flavor. Avocado oil is an option if you want higher smoke point.
• Mushrooms (1 pound): Cremini or baby bella are my favorites for depth, and they brown beautifully. Slice thinly and avoid overcrowding the pan so they caramelize instead of steaming.
• Onion (1/2 cup finely diced): Yellow or sweet onion adds background sweetness when caramelized — don’t rush this step if you want rich flavor.
• Garlic (3 cloves): Minced fresh garlic gives an aromatic lift; add it late so it does not turn bitter.
• Fresh thyme (1 teaspoon) or dried (1/2 teaspoon): Thyme complements mushrooms with a subtle herbaceous note; rosemary is too dominant here.
• Nutritional yeast (1 tablespoon): Adds savory, almost cheesy umami without dairy. Bob's Red Mill or Bragg are reliable brands.
• Smoked paprika (1/4 teaspoon) and black pepper (1/4 teaspoon): Build warmth and a touch of complexity; adjust to taste.
• Kosher salt (1/2 teaspoon, or to taste): Start conservative and finish seasoning once the gravy comes together.
• Coconut aminos or tamari (1 tablespoon): Coconut aminos keeps it soy-free; tamari gives a richer soy note if you do not need soy-free.
• Mushroom broth (2 cups, divided): Use homemade if available, or a low-sodium store-bought variety. Divide as directed so you can use some to make the cashew cream.

Instructions

Soak cashews: Add raw cashews to a heatproof bowl and cover with just-boiled water. Let them soak for 20 to 30 minutes until softened. This quick soak speeds blending and yields a silkier cream compared with raw cashews. Sauté mushrooms and onions: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms are browned and the onions are caramelized, about 8 to 10 minutes. Avoid overcrowding the pan to ensure proper browning; if needed, brown in batches and return to the pan. Add spices and aromatics: Stir in the minced garlic, thyme, nutritional yeast, smoked paprika, black pepper, and salt. Cook, stirring frequently, for 1 to 2 minutes until the spices become fragrant and begin to cling to the pan. This moment helps develop deeper flavor through fond formation. Deglaze with broth and simmer: Pour in 1 1/4 cups of the mushroom broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the mixture to reduce slightly for concentrated flavor while you prepare the cashew cream. Make cashew cream: Drain the soaked cashews and transfer them to a blender. Add the remaining 3/4 cup mushroom broth and the coconut aminos. Blend on high until completely smooth and silky, with no grainy bits. A high-speed blender yields the best texture; blend at least 1 minute and scrape down the sides as needed. Combine and thicken: Pour the cashew cream into the skillet with the mushroom mixture. Stir to combine and return to a gentle simmer. Cook for an additional 3 to 4 minutes, stirring frequently, until the sauce thickens to your preferred consistency. If it becomes too thick, thin with a splash of broth or water; if too thin, simmer a few minutes longer. Season and finish: Taste and adjust seasoning with additional salt, pepper, or a dash more coconut aminos for depth. Serve immediately over mashed potatoes, biscuits, roasted vegetables, or pan-seared tofu or chicken. Store leftovers in a sealed container in the refrigerator.

Storage Tips

Store the gravy in airtight glass containers or a shallow sealed dish to cool quickly and preserve freshness. In the refrigerator it will keep up to five days; before serving, reheat gently over low heat while stirring to reunite the cashew cream with the liquids. For longer storage, freeze in portioned containers for up to three months. Thaw overnight in the fridge and reheat slowly to prevent separation. If the texture loosens after refrigeration, a whisk or immersion blender restores silkiness quickly.

Ingredient Substitutions

If you need nut-free options, substitute 3/4 cup blanching sunflower seeds for cashews and blend with additional broth; the texture will be slightly grainier but still creamy when blended long. Use tamari for a deeper soy flavor if you are not avoiding soy; reduce added salt when using packaged broth. If you prefer a lower-fat version, swap one tablespoon of olive oil for a splash of vegetable broth and increase cooking time to encourage browning without excess oil. For a gluten-containing variation, a light flour roux could replace cashew cream, but the dairy-free silkiness will change.

Serving Suggestions

This gravy is a natural companion to creamy mashed potatoes or roasted root vegetables, but it also elevates a simple bowl of rice or polenta. Spoon it over pan-seared chicken, pork chops, or crispy tofu for a quick weeknight dinner. For brunch, serve with warm biscuits and a side of sautéed greens and poached eggs. Garnish with fresh thyme sprigs or chopped parsley for color and a hint of freshness.

Cultural Background

Gravies are a universal way to add moisture and flavor to a plate, and mushroom-based variants have long been part of European and North American kitchens where foraged fungi were abundant. This dairy-free adaptation leans on the modern pantry — cashews and nutritional yeast — to replicate the traditional creaminess without animal products. It sits comfortably between classic comfort food and contemporary plant-forward cooking traditions.

Seasonal Adaptations

In autumn and winter, use a mix of wild mushrooms like chanterelles or shiitakes for an earthy, woodsy profile. In spring, keep it lighter with cremini and baby bella and add a squeeze of lemon at the end to brighten the flavors. For holiday tables, increase the thyme and add a splash of dry sherry or white wine during the deglazing step for extra depth and festive aroma.

Meal Prep Tips

Make a double batch and freeze in individual portions to simplify weeknight meals. If preparing ahead for a gathering, complete steps through the final simmer, cool quickly, and refrigerate; reheat slowly and correct texture with a splash of broth. Keep garnishes separate and reheat the gravy on the stove while you finish the main dish to serve piping hot.

This mushroom gravy has become one of my most-requested recipes — it manages to be both humble and impressive. Give it a try with your favorite comfort dishes and adjust herbs or seasoning to make it your own. Enjoy the cozy, savory comfort it brings to any meal.