Nut Gravy


  • 5 c. water, divided
  • 1+1/4 c. Brazil nuts
  • 6 Tbsp. cornstarch
  • 2 Tbsp. onion powder
  • 2+1/2 Tbsp. nutritional yeast flakes
  • 1+1/2 Tbsp. Bragg’s liquid aminos or low-sodium soy sauce
  • 2 tsp. beef-style seasoning
  • 1 tsp. salt, or to taste


  1. Place Brazil nuts in blender, add a little of the water and blend until very smooth. Add yeast flakes, beef style, liquid aminos, cornstarch, salt, onion powder and blend, adding more water as necessary.
  2. Add remaining water and pour into small saucepan. Cook, stirring, until thick.

You can add vegan sausage crumbles or scrambled tofu if you like. Serve over toast or biscuits, or use with your favorite main dish or potatoes.

Browse Cook(s): Stephanie Howard
Browse Theme(s): Sauces and Seasonings Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.