No Cook Instant Blender Gravy

/No Cook Instant Blender Gravy

No Cook Instant Blender Gravy

If you want a super quick no cook gravy that takes just minutes to make in your blender, then this is it. I love this with hot no oil fries or served with mashed potatoes… but basically this will make anything tastes amazing! So easy to make and no need to turn on the stove. Enjoy!

No Cook Instant Blender Gravy
Servings Prep Time
2 - 3Cups 2mins
Votes: 44
Rating: 3.8
You:
Rate this recipe!
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no cook instant blender gravy
Servings Prep Time
2 - 3Cups 2mins
Votes: 44
Rating: 3.8
You:
Rate this recipe!
Print Recipe
no cook instant blender gravy
Ingredients
Servings: Cups Units:
Instructions
  1. Simply place all of the ingredients into a blender and blend until smooth (about 1 minute).
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By |2016-05-29T19:09:58+00:00March 5th, 2016|Recipe, Videos|27 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

27 Comments

  1. Renee March 5, 2016 at 11:41 am - Reply

    Interesting! I’ve been making gravy with chickpea flour, ingredients almost the same, but with some oil, mushrooms, and Massell not-beef stock for the salt base. I think I got the chickpea flour idea from Isa originally, can’t remember… Definitely will give this a go! Chickpeas <3

  2. Susan Elliott March 6, 2016 at 9:36 am - Reply

    I made this gravy tonight to put over rice and vegetables with pan fried tofu. (No oil) It was so good! I could eat it with a spoon. My husband loved it too. Last night I made the gravy from page 103 in your cookbook. Wow, was that ever great. Think I’ll retire all my old gravy recipes. Thanks so much Anja. You’ve made being a starch base vegan fun and delicious.

    • Anja March 8, 2016 at 2:24 pm - Reply

      Fantastic Susan! So glad that you like the recipes as much as I do x

  3. Glynis March 6, 2016 at 4:45 pm - Reply

    Hi Anja, another great recipe, I think that it will go nicely with my non meatloaf, thanks for sharing.

    • Anja March 8, 2016 at 2:24 pm - Reply

      Enjoy!

  4. Tim Rapson March 7, 2016 at 6:12 am - Reply

    You are a genius. A diabolical genius! This stuff is so sinfully easy AND delicious it ought to be illegal! Thank you for this recipe.

    • Anja March 8, 2016 at 2:26 pm - Reply

      Hahahaha… thanks Tim! Glad you love it as much as I do 🙂

  5. Marcia March 7, 2016 at 11:23 am - Reply

    Can you tell me which form (white, brown, red etc.) of Miso you used in this recipe? Looking forward to making this…I love gravy! Thanks Anja, I enjoy watching your videos so please, keep ’em coming!

    • Anja March 8, 2016 at 2:26 pm - Reply

      I used white 🙂

  6. Patience March 21, 2016 at 2:07 am - Reply

    Just now made it (to serve of leftover baked potatoes) — mmm, so easy, simple, fast and GOOD….!!!

    • Anja March 22, 2016 at 4:37 pm - Reply

      Glad you like it 🙂

  7. Laura April 6, 2016 at 1:57 am - Reply

    Just made this twice! First time I poured in 2 C water and it was too runny. No matter, I just added the ingredients a 2nd time thus doubling the recipe! Used half a small onion the 2nd time. It came out great! Love it! Thanks so much. I’m going vegan and started by doing 1 meal a day and have now moved into 2 meals a day vegan. Your recipes and videos are building my confidence in moving to 3 vegan meals a day soon!

    • Anja April 10, 2016 at 2:54 pm - Reply

      Fantastic!!!!

  8. Charlotte September 26, 2016 at 3:51 am - Reply

    I made this with mashed potatoes and lentil loaf, it is to die for. Love it. Thanks for sharing!

  9. Vicky Hobson November 16, 2016 at 12:05 pm - Reply

    It’s a good thing that I didn’t taste this before eating my meal or it might have been the only thing that I ate. Delicious! Thanks

  10. BRENDA November 24, 2016 at 7:15 am - Reply

    Thank you! Made this for my Thanksgiving and it is DELICIOUS!!!

  11. Garden Summerland February 18, 2017 at 1:44 am - Reply

    I LOVE this!!! Thank you so much! It is wonderful.

  12. Nancy lukkarila May 6, 2017 at 11:21 pm - Reply

    What is the type of small blender you use?

    • Anja May 18, 2017 at 2:40 pm - Reply

      The blender I use is a Tribest Personal Blender. Find it using my Amazon link: cookingwithplants.com/visit/amazon-com-tribest/

  13. Becky December 9, 2017 at 10:01 pm - Reply

    Hi Anja!

    I would like to make this gravy. I don’t care for sage, what dried herbs would you recommend?

    Thank you, Becky

    • Anja January 9, 2018 at 1:57 pm - Reply

      Whatever italian herbs you like 🙂

  14. Kathy Odom January 4, 2018 at 10:53 am - Reply

    Hello Anja,

    This gravy is just so good! I found myself conjuring up all kind of things to put it on tonight, thanks..

  15. Becky January 9, 2018 at 6:30 am - Reply

    I was wondering what other herbs I could use instead of the dried sage?
    Thank you,
    Becky

    • Anja January 9, 2018 at 1:45 pm - Reply

      Any italian herb that you like eg basil, parsley, rosemary etc

  16. Barb Tanner June 5, 2018 at 6:22 am - Reply

    Hi Anja,
    I just turned Vegan 3 weeks ago and was missing my sauces dreadfully. I was so glad to watch some of your videos and try a few of you sauces. They are all very good. Unfortunately, I dislike the taste of Misu. Can you suggest a substitute ? I bought your book and I’m anxiously awaiting it’s arrival. Can’t wait to try all your recipes. Thank you so my for adding flavour to my meals.
    Barb Tanner

    • Anja June 5, 2018 at 12:43 pm - Reply

      Fantastic! Well done and welcome. Glad you like the recipes 🙂

  17. Marlene Power July 2, 2018 at 4:38 am - Reply

    I tried this today. I was thinking, no, this is not going to be good, because every other gravy I’ve tried has disappointed me. (Since going plant based vegan). I had to use onion powder as I was out of scallions (we call them green onions here), and I had to use MUGI miso, as I was out of white miso. Anyway, I would only cut down to 1-1.5TBSP miso if using a darker miso, as it’s much stronger. I loved the gravy though, it really hit that spot with umami and comforty goodness! 😀

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