Best Cashew Gravy Recipes

PLUM-GLAZED ROAST TURKEY WITH SPINACH, BACON, AND CASHEW STUFFING AND PLUM GRAVY

Steps:

• Make glaze and roast turkey:
• Preheat oven to 425°F.
• Simmer jam, five-spice powder, peppercorns, water, and 1/2 teaspoon salt in a small saucepan, stirring, until jam is melted, about 3 minutes. Pour glaze through a fine-mesh sieve into a small bowl, pressing on and discarding solids, then cool.
• Rinse turkey inside and out and pat dry. Season inside and out with remaining teaspoon salt. Loosely fill large body cavity (and neck cavity if desired) with stuffing and tie drumsticks together with string. Fold neck skin under body and secure with skewers, then tuck wings under.
• Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
• Reduce oven temperature to 350°F.
• Brush melted butter over turkey and roast, basting every 30 minutes (add a little water to pan if juices get too dark), 1 1/2 hours.
• Brush turkey with plum glaze and continue to roast until thermometer inserted in center of body cavity (stuffing) registers 165°F (fleshy part of thigh will be about 180°F; do not touch bone), 1 to 1 3/4 hours more. If glaze starts browning too much, tent turkey with foil. (Total roasting time: 3 to 3 3/4 hours.) Transfer turkey to a platter (do not clean roasting pan), then remove skewers and discard string. Transfer stuffing from cavity to a serving dish and keep warm, covered. Let turkey stand 30 minutes.
• Make gravy while turkey stands:
• Transfer pan juices to a 2-quart glass measure, then skim fat, reserving 3 tablespoons of it. Add enough turkey stock to pan juices to total 4 1/2 cups. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Add stock mixture and jam and boil, stirring, until jam is melted. Pour through fine-mesh sieve into glass measure.
• Whisk together reserved fat and flour in a large heavy saucepan (it will be about the thickness of peanut butter) and cook roux over moderately low heat, stirring, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in turkey juices accumulated on platter and simmer 1 minute. Season with salt and pepper.
• Serve turkey with gravy.

CASHEW GRAVY (VEGETARIAN/VEGAN)

Steps:

• 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.

SAVORY CASHEW GRAVY (VEGAN)

Steps:

• Blend the ingredients together in a blender or food processor until smooth.
• Cook on medium heat on the stovetop, stirring constantly. Add some arrowroot and/or extra nutritional yeast if it needs thickening.

CASHEW GRAVY

Steps:

• Combine 1 cup hot water and cashews in a high-powered blender; blend until very smooth. Add remaining 1 cup water, soy milk, cornstarch, liquid aminos, onion powder, and chicken flavor seasoning; blend until thoroughly combined.
• Pour blended mixture into a saucepan. Bring to a boil, stirring constantly until thick.

GARLIC MASHED POTATOES AND CASHEW GRAVY

Steps:

• Peel and dice the potatoes and then boil until they are soft.
• Heat oil over medium heat in small pan.
• Saute the garlic for about 30 seconds.
• Add the soy milk and reduce to a simmer.
• Keep this mixture warm until the potatoes are cooked.
• Mash the potatoes in a large bowl.
• Add the margarine, and then add the soy milk mixture and nutritional yeast and mix until creamy.
• For the gravy, saute the onions in margarine until golden.
• Stir in the flour and cashews and cook for another 3 minutes, stirring constantly.
• Add the broth gradually, whisking constantly to form a smooth mix.
• Add the soy sauce, garlic and pepper.
• Bring to a boil, and then turn down heat and simmer until thick.
• Puree in the blender until smooth.

CASHEW GRAVY

Steps:

• 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.