Creamy Vegan Tahini Gravy
This Creamy Vegan Tahini Gravy recipe is easy to make in 30 minutes or less. It's a delicious savory topping for even the most simple meals like baked potatoes and steamed veggies or grain bowls to add extra heartiness and nutrition.
Servings 104 - 2 Tbsp servings
- 1/4 cup soy sauce or tamari
- 2 cups water
- 3 Tbs cornstarch *OR* 2 Tbsp arrowroot
- 2 Tbsp mild oil like avocado or sunflower
- 1/2 cup tahini
Add the water and soy sauce or tamari to a saucepan and bring to a boil
Mix cornstarch OR arrowroot with a little room temperature water in a separate cup to form a slurry
Whisk this slurry into the boiling liquid and cook it for 1 - 2 minutes (*when using cornstarch*), stirring constantly, until thick and the starchy taste is gone and remove from the heat
***When using arrowroot INSTEAD of cornstarch***, whisk the slurry of arrowroot and water into the boiling liquid and stir and cook only until it thickens. When it thickens, remove from the heat to prevent it from breaking down and getting thin again
Stir or whisk in the oil and tahini and mix well
This vegan tahini gravy recipe makes about 3 cups. It will keep in the refrigerator for a couple weeks and can be reheated as needed.
If using cornstarch as the thickening agent, this tahini gravy does not freeze well but it is fine to freeze if using arrowroot as the thickening agent.
Serving: 1042 Tbsp | Calories: 10kcal | Sodium: 31mg | Potassium: 6mg | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg