Tahini Gravy Recipe (Vegan + Gluten-Free)

GFGluten Free

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This Tahini Gravy is creamy, rich, and made with only 5 healthy ingredients! Naturally Vegan, Gluten-Free, and delicious.

Let’s be real – a sauce can make or break a dish. And when it comes to Gravy?! I ain’t got time to fool around with sub-par variations.

Luckily this Tahini Gravy isn’t either – it’s Vegan, Gluten-Free, and made with only 5 plant-based ingredients – but still heartydelicious, and has great depth of flavor.

Hand pouring tahini gravy over pile of mashed potatoes in white bowl

INGREDIENTS + INSPIRATION

Ingredients for Tahini Gravy in small bowls on marble countertop. Clockwise text labels read tamari, flour, tahini, vegetable broth, and nutritional yeast

While this Tahini Gravy isn’t traditional in terms of flavor, I still think it is so dang delicious. Here’s what you’ll need:

  • Tahini: I actually adapted the recipe from my Mom a few years ago – her original version calls for Vegetable Oil, but I thought this sesame spread would be a perfect nutty substitution!
  • Nutritional Yeast: this gives the recipe great depth of flavor and oomph. The secret to extra deliciousness? Toasting it beforehand!
  • Vegetable Broth: makes the gravy pourable, and also adds some extra goodness.
  • Tamari: again, for depth of flavor + body
  • and finally, some Gluten-Free Flour: to thicken everything up! I like to use Brown Rice Flour, but an All-Purpose GF Blend will work as well.

HOW TO MAKE VEGAN GRAVY

side-by-side photos of toasted nutritional yeast in sauté pan, next to photo of whisking finished gravy in the same pan

The “assembly” portion of this recipe couldn’t be any easier, too. Simply toast your Nutritional Yeast + Flour for a few minutes, whisk in the remaining ingredients, and simmer until thickened to your liking! All in all this recipe takes less than 10 minutes to make, but the serving possibilities are endless 😉

I love to drizzle this gravy over Mashed Potatoes and/or my Vegan Lentil Loaf (coming soon!), but it’s equally delicious with a side of Roasted Veggies. However you serve it, it’s sure to be a crowd pleaser! Even the pickiest of eaters will enjoy this Gluten-Free, Nut-Free, and Oil-Free goodness.

Bowl of mashed potatoes with tahini gravy spilling over the sides of the bowl

COOKING TIPS + FAQ:

  • I used Brown Rice Flour to thicken my gravy, but have had success with a generic Gluten-Free flour blend as well. If you are not GF, you can also use All Purpose Flour.
  • This Gravy will thicken with time and as it cools, so I suggest that you make it as close to serving as possible. If you do have to reheat it, add additional Water or Vegetable Broth to it and whisk until smooth.
  • This recipe can also be made with Soy Sauce and/or Liquid Aminos, but I would strongly recommend you stick with the Tamari – I find it has the most depth of flavor.

Small white dish of vegan tahini gravy topped with black pepper and a gold serving spoon

If you’re looking for more Vegan Thanksgiving recipes, you’ll also love this Easy Stovetop Stuffing and this Healthy Sweet Potato Casserole!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Print

Tahini Gravy Recipe

This Tahini Gravy is creamy, rich, and made with only 5 healthy ingredients! Naturally Vegan, Gluten-Free, and delicious.

  • Author: Caitlin Shoemaker
  • Prep Time: 2 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 12 minutes
  • Yield: ~ 2 cups
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale

Instructions

  1. Bring a medium pot or saucepan to medium heat and add the Nutritional Yeast and Flour. Toast for 3-5 minutes, stirring frequently. The Nutritional Yeast will darken in color and release a fragrant “smoke” once toasted.
  2. Pour the Vegetable Broth, Tahini, and Tamari into the warm saucepan, whisking rapidly to combine. Raise the heat to medium-high until the mixture begins to bubble, then reduce the heat to low and simmer until thickened to your liking.
  3. Serve immediately, and store any leftovers in the fridge for up to 7 days. This gravy will thicken as it cools, so I suggest reheating with extra Vegetable Broth or Water until it smooths out again.

Notes

  • I suggest using either Brown Rice Flour, an All-Purpose GF Flour Blend, or regular AP Flour for this recipe. This recipe will not work well with other GF Flours (Almond, Oat, Coconut, White Rice, etc) as they thicken differently with heat.
  • Vegetable Broth can also be substituted for Mushroom, Vegan Beef, or Chicken-Flavored Broth
  • Tamari may be substituted for Liquid Aminos or Soy Sauce (not GF), but I recommend sticking with Tamari if you can as it has the best depth of flavor

Keywords: Vegan Gravy, tahini gravy, nut free gravy, oil free gravy, healthy gravy recipe, recipes with tahini

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This post was updated 11/2021 with new photos and copy

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. It’s so simple and so good! I love that it’s different from other gravies. I had to make some extra to go with my leftovers 🙂

  2. I made this for Thanksgiving this year (because I wanted something not mushroom and also easy) and it was PERFECT! I already had all the ingredients and it came together so fast and had all those flavors you want from a gravy—the rich, salty, umami depth. Seriously, so good!!

  3. This is the tastiest gravy I have ever made. I was unsure of this combination at first but the way it came together was amazing. All of the ingredients were already in my pantry! I plan on making this recipe again soon!

  4. I love how easy this recipe is! It comes together so quick. I made it for mashed potatoes but definitely plan on making it for biscuits & gravy and probably even poutine. So good!

  5. Omg! Quickest and tastiest vegan GF gravy ever! I made this on a whim to go with rice and Caitlin’s crispy nooch and tamari tofu. Holyyyyy moly. Amazing, healthy and satisfying! Truly cannot wait to make it again! Instant flavor bomb that hits the spot!!

  6. This dressing is addictingly umami and I would literally eat it with a spoon. One word of advice, I added extra bouillon broth to thin it out before serving, and it made the gravy a little too salty for me. Next time I will use plain hot water, or maybe even non-dairy milk to make it creamy!

  7. This is the BEST gravy!! Thank you for creating this recipe Caitlin. My mom and I absolutely love it! We like putting it on grain bowl dinners, mashed potatoes, your lentil loaf, and roasted fingerling potatoes.

  8. Super yummy gravy recipe! I made this and another recipe tonight so I had two to compare, and this recipe definitely wins! I found the umami to be really intense so I think next time I’ll cut back just a bit on the tahini and tamari but overall it was really yummy!

  9. Just made this gravy to have with some fries, and it tastes great! I added just a little black pepper to it because I do that to just about everything, but it’s awesome without as well! Will definitely be making this more often.

  10. Hi Caitlin,

    This looks so delicious but I am allergic to soy ????. Any suggestions for what I can use instead of soy sauce or tamari? Do you think coconut aminos would work? Thanks!

    1. Coconut Aminos will work, but you may need to add a little more salt as it is not as salty as tamari/soy sauce!

  11. You MUST make this gravy! It is so easy and it’s my new all time favorite. Just in time for Thanksliving! I doubled the Tamari because I have a rather unhealthy obsession with salty goodness but I’m sure most people would find it perfect as is. This is better than store bought and cheaper. Thank you for sharing it with us! I just love it.

  12. You MUST make this gravy! It is so easy to make and it’s my new all time favorite, just in time for Thanksliving. I doubled the Tamari because I have a rather unhealthy obsession with salty goodness but I’m sure most people would find it perfect as is. It is better and cheaper than store bought. Thank you so much for sharing this with us. I love it!

    1. It is DELICIOUS ???? Just made it for thanksgiving tomorrow and can not wait to put it on the lentil loaf I made!