This is the best vegan cheesy gravy recipe ever. It’s possible that I’ve gone a little overboard on the hyperbole, but I don’t think so. When my in-house taste tester discovered I had washed the saucepan I used to make this gravy, he whined, “But, there was a spoonful’s worth left in there! How could you clean it? I wanted it!”
This is my first foray into using nutritional yeast and I suppose it was quite successful based on that reaction. You’ll see that it’s different than baker’s yeast in that it’s in flake form and transforms itself into a pretty nice nutty, cheesy flavor.
According to Chow:
Nutritional yeast contains high levels of protein and folic acid. Many brands are also fortified with vitamin B12, an important nutrient that’s hard to get if you don’t eat meat. It tastes nutty and umami. That’s a good thing for vegetarians and vegans, who like to sprinkle it over savory foods and use it in nondairy cheese.
Apparently, folks sprinkle the flakes on popcorn…I’ll have to try that!
Upon first glance, the recipe seems almost too basic and doesn’t really look like it will yield promising results. I used a whisk when blending in the homemade vegetable stock to help break up the chunks and create a smooth texture.
When this gravy is finished, it’s ready to be scooped on any vegetable you’d like. I used spinach, but will make this again for some broccoli and cauliflower.
I was pleasantly surprised at how cheesy and thick this sauce came out. This will definitely be a staple recipe in my kitchen. I’ll just have to remember to bring the pot over to the in-house taste tester so he can scrape it clean.
And, without further ado, here’s the best vegan cheesy gravy recipe ever.
from The Cookbook for People Who Love Animals
Yields two cups
½ cup nutritional yeast
1/3 cup flour
¼ cup oil (I used olive oil)
1 to 2 cups stock or water (Use vegetable stock for more flavor)
1 ½ Tablespoons tamari
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon basil
¼ teaspoon oregano
¼ teaspoon onion powder (not included in original recipe)
In a medium saucepan, combine the yeast and four; place over a low heat, stirring until lightly toasted.
Add the oil, stirring to make a thick batter. (Note: Instead of a batter, mine turned into sort of large crumbles.)
Slowly add the stock, stirring constantly (add liquid until desired consistency is reached). (Note: This is where you can use a whisk.)