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.
Cashew Gravy
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
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
Delicious! I love the creamy goodness of cashews. I bet this would be fabulous with the buckwheat crepes!
I made this back in October & it was wonderful! I was always a little tentative about the whole “liquid aminos” thing – but I finally bought a bottle & it’s been a good thing. I think it’s time for another batch – so easy & goes with MANY things – even over frozen (thawed, natch) veggies 🙂 Very good protein & fat here. Thanks for the recipe!
This is the best cashew gravy I have ever made! Thank you!! I accidentally used 2 tablespoons yeast instead of teaspoons, but it didn’t matter.
I couldn’t resist commenting. Well written!