This easy make ahead Whole30 gravy is made with no flour, silky smooth, and perfectly seasoned. The best gravy for everyone at your table that’s also super simple to make! Gluten free, Whole30, paleo, and vegan option.
A quick note on this recipe! The original version of this post was published back in 2017. Since then I’ve re-tested the recipe, updated the photographs, and added some helpful tips. I’m republishing it for you today to enjoy! I hope you continue to make and love this healthy gluten free gravy. xo
The best healthy gravy
Is gravy not the best part of holiday meals? I mean, a good gravy can give an assist to just about any dish in need of some love – dry turkey, bland mashed potatoes, over baked stuffing. It’s like the little (DELICIOUS) miracle worker of Thanksgiving and Christmas.
Which is why I felt it was so important to get this healthy gravy recipe right. And make it easy. Because make ahead menu items can be such a game changer when it comes to planning big meals!
Unlike most gravies that are thickened with some type of starchy flour, this gravy is flourless! It gets its body from blending caramelized onions, garlic, and a few cashews together with a thyme infused broth for a silky texture and tons of savory flavor.
Why you’ll love this make ahead gravy
It is:
- Rich and savory
- Silky smooth
- Cozy
- Flavorful
- Gluten free & dairy free
- Make ahead friendly
- Perfect for Thanksgiving and Christmas
- Easy to make
- Absolutely delicious!
Ingredients and substitutions
- Onions + garlic – Onions and garlic create the base for this easy gravy recipe. When slowly caramelized, they create an aromatic and umami rich flavor that is irresistible.
- Olive oil – Olive oil is used to sauté the onions and garlic, but you could substitute another fat like avocado oil or ghee.
- Broth – Any type of broth works for this recipe. I typically use chicken broth or turkey broth. If you have drippings from a turkey or chicken you can use those too! Mushroom broth or vegetable broth are great options to make a vegan or vegetarian version of this gravy.
- Thyme – Fresh thyme is simmered with the broth and caramelized alliums for some added flavor. If you don’t have fresh thyme dried thyme can be substituted.
- Raw cashews – Raw cashews simmer along with the other gravy ingredients until plump and soft so they are ready to blend into the silky smooth gravy.
- Salt and pepper – To taste.
Where to shop for Whole30 pantry staples
You can find all of the pantry staples for this recipe on Thrive Market – a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices. It’s a lifesaver when you need to find special pantry ingredients for your Whole30!
How to make this Whole30 gravy
Because this gravy is make ahead friendly (easy to re-heat!), you can make it a day or two in advance of your turkey dinner and have it ready to go in the refrigerator. That said, it’s can also be made just before serving since it’s pretty easy to pull together.
Here’s the step-by-step
- Sauté the onions and garlic. In a large skillet warm olive oil over medium heat until shimmering. Add diced onions and garlic and cook until tender and starting to caramelize.
- Simmer the gravy. Add thyme sprigs, cashews and broth to the pan and bring to a boil, scraping up any brown bits from the bottom of the pan. Lower to a simmer until liquid has reduced by almost half and the cashews look plump and soft. Remove thyme sprigs and discard.
- Blend until smooth. Transfer the contents of the skillet to a blender and blend on high until smooth and creamy.
- Reduce if needed. If desired, return to the skillet to the stove to simmer on low in order to reduce slightly, stirring frequently so it doesn’t stick to the pan. If you accidentally over reduce the gravy just thin with a little extra broth.
- Season to taste with salt and pepper and serve, or cool and store until ready to use.
What to serve with this gravy
This gravy is a delicious option to serve with a turkey or chicken dinner, which makes it an ideal Thanksgiving / Christmas recipe!
That said, we honestly make it all year round. It’s the perfect accompaniment to luscious Whole30 mashed potatoes, or whatever comfort food recipe you’re cooking up.
Can you use turkey or chicken drippings?
Absolutely! If you have drippings from cooking a bird they can be used in place of or in addition to the broth that the recipe calls for.
Just keep in mind that turkey and chicken drippings can be rather salty, so you may want to give them a taste first. Depending on how salty they are you may not need to season your gravy with any additional salt and pepper, or you may want to use 1/2 drippings and 1/2 broth.
How to reheat
The best way to reheat this gravy is on the stove top. Generally speaking, cashew based sauces retain the best texture when heated on a low temperature and stirred frequently so it doesn’t stick to the bottom of the pan.
I like to use a whisk when re-heating but a flat ended wooden spatula will also work!
If you want to reheat in the microwave do so at 30 seconds intervals, stopping to stir in between, until warmed through.
How long does this gravy last in the refrigerator?
This gravy will keep in the refrigerator for 5-6 days in a sealed container.
If you enjoyed this recipe we’d love it if you take 5 seconds to rate and review it below. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Thank you for sharing your kitchen with NK 🙏🏼 We are so grateful you’re here!
PrintEasy Make Ahead Paleo Gravy {paleo + vegan option}
- Total Time: 30 minutes
- Yield: 1 cup / 4 servings
- Diet: Gluten Free
Description
This easy make ahead Whole30 gravy is made with no flour, silky smooth, and perfectly seasoned. The best gravy for everyone at your table that’s also super easy to make! Gluten free, Whole30, paleo, and vegan option. Can easily be doubled to serve a larger crowd.
Ingredients
- 1 cup diced onions
- 3 cloves of garlic, thinly sliced
- 2 tablespoons olive oil
- 2 1/2 cups broth
- 2 or 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
- 1/4 cup raw cashews
- Salt and pepper to taste
Instructions
- Sauté the onions and garlic. In a large skillet warm olive oil over medium heat until shimmering. Add diced onions and garlic and cook for about 7-8 minutes, stirring occasionally, until tender and starting to caramelize. If the bottom of the pan starts to get too dark during cooking turn down the heat and add a few tablespoons of water and scrape up the caramelized bits. The water will evaporate and keep the onions from burning. This is a great trick to keep in your back pocket for all kinds of recipes!
- Simmer the gravy. Add thyme sprigs, cashews and broth to the pan and bring to a boil, scraping up any brown bits from the bottom of the pan. Lower to a simmer and cook for about 10-12 minutes, until liquid has reduced by almost half and the cashews look plump and soft. Remove thyme sprigs and discard.
- Blend until smooth. Transfer the contents of the skillet to a blender and blend on high until smooth and creamy.
- Reduce if needed. If the gravy seems a bit too thin, return to the skillet on low to simmer and reduce slightly, stirring frequently so it doesn’t stick to the pan.
- Season to taste with salt and pepper and serve immediately or cool and store until ready to use.
Notes
This recipe is easily doubled to serve 8 instead of 4 people.
The best way to reheat this gravy is on the stove top. Generally speaking, cashew based sauces retain the best texture when heated on a low temperature and stirred frequently. I like to use a whisk when re-heating but a flat ended wooden spatula will also work!
If you want to reheat in the microwave do so at 30 seconds intervals, stopping to stir in between, until warmed through.
This gravy will keep in the refrigerator for 5-6 days in a sealed container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stove top
- Cuisine: American
Andrea says
We made this last night with country fried steak. It made the dish for me! Thanks for the great recipe!!
Nyssa Tanner says
Ohh YES! This would be amazing with country fried steak! Such a good idea – so happy you loved it!
Laura Tanner says
This was so good with our chicken thighs and the best part is there is plenty left over to use with pork loin chops later this week.
Nyssa Tanner says
I’m so glad you loved it, Laura! I haven’t made this since thanksgiving but I think I need to now that you mention all the yummy things you’re making it with!
Bethany says
Looks delicious!
Nyssa Tanner says
Thanks, Bethany!
cakespy says
LOL team gravy! This unique gravy sounds incredible. Love it!
Nyssa Tanner says
Thanks, Jessie!! Happy Thanksgiving!