Cheesy Gravy
Submitted by thommie9
A savory, dairy-free gravy made from nutritional yeast that tastes remarkably cheesy without a drop of cream. Vegan, versatile, and ready in 20 minutes. Pour it over everything.
YIELD
2 cupsPREP
10 minCOOK
10 minREADY
20 minIf you’ve never cooked with nutritional yeast before, let this gravy be your gateway.
Toasted flour and “nooch” get whisked with oil and water into a smooth, savory sauce that somehow tastes like cheese without any dairy at all.
Soy sauce, garlic powder, paprika, and herbs round it out with enough depth to make you forget it’s plant-based.
Pour it over mashed potatoes, biscuits, steamed veggies, or grain bowls.
It’s the vegan gravy that even non-vegans reach for.
Kitchen Tips
- Toast the yeast and flour gently over low heat before adding liquids. This builds a nutty, savory flavor base
- Add water gradually and stir constantly to avoid lumps. Start with 1 cup and work up to your preferred thickness
- Use tamari instead of soy sauce if you need it gluten-free
- Leftovers thicken in the fridge. Just thin with a splash of water when reheating
Ingredients
Directions
In a medium pot, combine yeast and flour.
Place over low heat and stir until lightly toasted.
Add oil, stirring to make a thick batter.
Slowly add the water, stirring constantly until desired consistency is reached.
You could use as little as 1 cup or as much as 2 cups.
Add remaining ingredients and stir well.
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