Holiday Recipe: Simple, Easy Cashew Gravy

Serve With Traditional Holiday Foods, Or Dress Up Your Everyday Meals

Cashew gravy is a perfect addition to a vegetarian or vegan Thanksgiving or Christmas. It goes wonderfully with Nut Loaf, Lentil Loaf or Mashed Potatoes

Vegan cashew gravy is so rich and delicious, non-vegetarians love it too. Double the recipe to serve a crowd, and to make sure you have some leftover - it tastes even better the next day!

4 - 8 Servings: Cashew gravy thickens up quite a lot in cooking. If it seems too thick, add more vegetable stock or water as needed.

Ingredients:

Makes 4 Cups of Cashew Gravy

• 1 Tbsp olive oil
• 1 tsp minced fresh garlic OR 1/2 tsp powdered
• 1 Tbsp fresh ginger, peeled and minced OR 1/2 tsp dried ginger
• 1/2 tsp paprika
• Pinch cayenne powder
• 2 Tbsp all-purpose flour
• 2 - 3 cups vegetable stock (or 1 veggie bouillon cube dissolved in 3 cups boiling water)
• 1/2 cup toasted cashews, ground fine (see directions below)
• 1 Tbsp Tamari or Braggs Liquid Aminos
• Salt and freshly ground pepper to taste

To Toast and Grind Cashews:

1. Preheat oven to 300 degrees
2. Place cashews on an ungreased cookie pan
3. Bake for 15 minutes, or until nicely browned
4. Remove cashews from oven, and set pan on a rack to cool
5. Grind nuts to a fine powder in a blender, spice grinder, or small food processor
6. Proceed with gravy recipe

Cashew Gravy Directions:

1. In a medium sauce pan sauté the garlic and ginger in the olive oil on medium low until lightly browned
2. Add spices and flour, and stir until bubbling
3. Add 1 cup of stock to the ground cashews and blend until creamy
4. Add the rest of the stock to the pot, mix, then transfer all to the blender, and whiz until smooth
5. Pour the sauce back into the pot, bring to a boil while stirring constantly with a whisk
6. Simmer, stirring until the gravy is smooth and thickened
7. Add more vegetable stock, if needed, to thin the gravy
8. Add salt, pepper and Tamari or Braggs to taste