Cashew Gravy
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
4 1/2 cups
ingredients
- 3 tablespoons olive oil
- 3 large onions, diced
- 3⁄4 cup smooth cashew butter
- 1⁄2 cup tamari (thick soy sauce)
- 2 1⁄2 cups water
- 1⁄4 teaspoon black pepper, fresh-ground
- 1⁄4 teaspoon sage
directions
- Heat the oil in a large skillet over medium heat.
- Add the onions and cook until caramel in color, about 20 minutes, stirring occasionally at first, then more often as color develops. Add water if needed to prevent sticking.
- Add the cashew butter, tamari, water and spices and cook until heated.
- Place in a blender or food processor and blend until smooth.
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Reviews
-
This recipe caught my eye because I've been using cashew butter for gravy for years, but I've never made it this way. It's absolutely awesome, we both raved about it. I used it on turkey cutlets, though, but I'll definitely make it with the above mentioned millet patties, too! Thanks for sharing :)<br/>Made for PAC Spring 2014
RECIPE SUBMITTED BY
Doug Mc
Chesapeake, 86
<p>As a practicing family doctor for over 40 years, I have seen the impact of malnutrition in all its forms, most often a profound excess of calories--we dig our graves with our knives and forks--which I seek to help both personally and professionally. We only get one chance at life and good nutrition needs to be a central focus. <em>Mens sana in corpore sano.</em></p>