This cashew gravy could make just about any dish taste better – steamed veggies, veggie burgers, potatoes. You could even exclude the onion and add a bit of honey or other sweetener and use it as a breakfast drizzle for crepes or pancakes. Or leave the onion and pour gravy on your omelet. Me? I like this cashew gravy with a good ol’ slab of lentil loaf and roasted veggies, as we had for dinner tonight.
Oh, and did I mention how easy it is? It takes less than 10 minutes, unless you’re me and you don’t hold the lid of blender down tight, causing cashew gravy to go all over the kitchen. Whoops.
2 cups hot water
1/2 cup cashews
1 Tbsp Braggs Liquid Aminos
1 Tbsp cornstarch
2 tsp onion powder (or 1/2 onion finely chopped and sauteed in a bit of olive oil)
2 tsp nutritional food yeast
1/2 tsp salt
fresh ground pepper
Set aside 1 cup of hot water. Put everything else in the blender and blend until smooth, about 3-5 minutes (note: hot liquid in the blender puts pressure on the lid, so hold it down tight with a kitchen towel when you blend!).
Pour the mix into a saucepan with the rest of the hot water and bring to a boil, then reduce heat and simmer until thickened. Add salt and pepper to taste.
Serve with biscuits, lentil loaf, noodles, veggies – whatever you wish!
Serves 4. Per serving: 118 Calories; 3.8g Protein; 8g Total Fat; 9.5g Total Carbohydrates; 0mg Cholesterol; 524mg Sodium; 1.1g Fiber