An easy, delicious gravy is always a great asset to any cook’s collection of recipes. Here is a cashew-based one with a good depth of flavor–great for potatoes, patties and entrees. I even know some folk who enjoy it ladled on top of a nice piece of whole-wheat bread! Don’t be put off by the McKay’s Chicken-Style Seasoning. It can easily be purchased on line or you can make your own from the Miscellaneous Section of these recipes. It adds good flavor to so many dishes; it is well worth having.
Ingredients
For blender:
- 1 cup hot water
- 1/2 cup raw cashews
- 1 tbsp nutritional yeast flakes
- 1 tbsp McKay's Vegan Chicken-Style Seas --to make your own see Misc.
- 1 tbsp cornstarch
- 1 tbsp lite soy sauce
- 2 teas onion powder
- 1 teas mushroom powder*
- 1/8-1/4 teas garlic powder
Remaining Ingredient:
- 1 cup hot water
Optional Ingredients:
- 1/4 cup diced onion
- 3 medium mushrooms, diced
Instructions
- It is not necessary, but If you are using the onions and mushrooms, saute them until tender using the same saucepan for cooking the gravy, then set aside and continue with the gravy directions.
- Combine first cup of water and cashews in blender--for ease of blending, you may want to let the cashews soak for 10 minutes.
- Add remaining blender ingredients while you wait.
- Blend until smooth as cream; pour into a small saucepan; rinse the blender with the remaining cup of hot water; and add to the kettle.
- Cook and stir over medium heat until bubbly and thickened. Turn off heat, cover and set aside until needed--don't overcook as it will reduce and get too thick.
Recipe Notes
*I make my own by blending to powder dried Shitake mushrooms. It enhances the flavor. If you do not have this, use 1/4 teaspoon of celery salt.