Cashew Gravy (Vegetarian/Vegan)

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute onion in oil until soft and slightly brown. (you can also let onions cook longer and get browner for an even richer flavor).
  • (If you are using raw cashews, add them at this step and let them cook for several minutes to "toast" them).
  • Add garlic and cook another minute longer to slightly brown the garlic.
  • Add flour and stir it around over the heat for a minute.
  • Add 1-2 cups of water a half cup at a time and stir to blend in the flour and thicken. Add more water as it becomes thick.
  • (if you are using roasted cashews add them here).
  • Add more water (another 1-2 cups) so that the broth is soup like and the cashews are completely in the water.
  • Add soy sauce, pepper and salt (if desired) or any additional desired flavorings.
  • Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and soy or spices as needed, but remember that the flavor will change when cashews are blended. When done cooking, you'll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.
  • Turn off the heat and let it sit for a few minutes to cool down.
  • Puree in a blender or food processor in batches. You may need to add more water while blending to get the right consistency. Taste and adjust any seasoning.
  • Can be refridgerated for several days. Freeze any leftovers in small batches to enjoy at a later date.
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