Mark’s cashew gravy

Posted: November 24, 2011 in vegan recipes

My husband cooks two things.  (Well, if you count tempeh with avocado sandwiches, he cooks three.)  He started to bring cashew gravy to Family Thanksgiving years before me, and he still makes it.  (In my kitchen.  I try not to watch until AFTER he assures me he’s cleaned up.)

Yes, vegetarians eat gravy.  On veggies, on starches, on meatless stuffing.  This is inSANEly good and has five billion calories.  Even the meat-eaters in the family greatly look forward to this gravy every year.

source:  I don’t know

vegan, gluten –

  • 2 c cashews, roasted & chopped (in food processor, but small pieces, not ground)
  • 1 onion, chopped
  • 3 garlic cloves, crushed/minced
  • 2 tbs flour
  • 1 tbs olive oil
  • 1 tbs cornstarch
  • tamari soy sauce, some splashes

Saute onion and garlic in oil until brown.  Add flour, cook another minute until browned.  Mix cornstarch with 1/2 c cold water and add slowly to pan, stirring constantly.  When mixed thoroughly, add another cup of water to get it to gravy consistency.  Add 1 1/2 c cashews and tamari to taste.  (Add water to get consistency you want.)  Cook until cashews are soft, flavors are melded.  Cashews will thicken it up.  Allow to cool some, then blend in a food processor.  Mix in the last 1/2c cashews so the gravy’s a little crunchy.


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