CASHEW GRAVY (VEGETARIAN/VEGAN)
I make this to go with the Lentil and Wild Rice loaf for Thanksgiving. It goes wonderfully on mashed potatoes, yorkshire puddings, vegetables and just about anything else. The cashew and onion flavors mix beautifully together when you blend it at the end. The water amounts are estimates, but I have added descriptions of what it should look like. Also, definitely taste as you go along and add whatever suits your taste and complements the rest of your meal. This last time, I added about 1/3 c. white wine in addition to about 1 T of soy and threw in some (1 tsp fresh?) rosemary and it was amazing. Sometimes I add a whole lot of additional soy sauce and that is great too. It makes quite a bit, so you could cut in half. I freeze the left overs in small containers to use later.
Provided by Sandy in California
Categories Sauces
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in oil until soft and slightly brown. (you can also let onions cook longer and get browner for an even richer flavor).
- (If you are using raw cashews, add them at this step and let them cook for several minutes to "toast" them).
- Add garlic and cook another minute longer to slightly brown the garlic.
- Add flour and stir it around over the heat for a minute.
- Add 1-2 cups of water a half cup at a time and stir to blend in the flour and thicken. Add more water as it becomes thick.
- (if you are using roasted cashews add them here).
- Add more water (another 1-2 cups) so that the broth is soup like and the cashews are completely in the water.
- Add soy sauce, pepper and salt (if desired) or any additional desired flavorings.
- Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and soy or spices as needed, but remember that the flavor will change when cashews are blended. When done cooking, you'll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.
- Turn off the heat and let it sit for a few minutes to cool down.
- Puree in a blender or food processor in batches. You may need to add more water while blending to get the right consistency. Taste and adjust any seasoning.
- Can be refridgerated for several days. Freeze any leftovers in small batches to enjoy at a later date.
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Kazi Rasel
[email protected]I'm not a vegan, but I love this cashew gravy. It's so delicious and versatile, I use it on everything.
Junior Sbuda
[email protected]This gravy is a must-try for any vegan or vegetarian. It's so creamy and flavorful, you won't believe it's dairy-free.
CRESTADUDE
[email protected]5 stars! This gravy is amazing. I served it over rice and it was a hit with the whole family.
Josh Mounsey
[email protected]This gravy is a game-changer! It's so delicious and easy to make, I'll never buy store-bought gravy again.
Md. Jahid
[email protected]I've been looking for a good cashew gravy recipe for a long time, and this one is perfect. Thanks for sharing!
md didar hossen
[email protected]This cashew gravy is the best! It's creamy, flavorful, and perfect for any occasion.
Regina Eaddy
[email protected]I love that this gravy is made with all natural ingredients. It's so much healthier than the store-bought stuff.
Basitsana Nkadimeng
[email protected]This gravy is so easy to make, and it's so versatile. I've used it on everything from pasta to roasted vegetables.
Rocky Playz
[email protected]I've made this cashew gravy several times now, and it's always a hit. My friends and family love it!
Allison Hernandez
[email protected]This cashew gravy is amazing! It's so creamy and flavorful, and it's the perfect addition to any vegetarian or vegan dish.