Best Cashew Gravy Vegetarianvegan Recipes
CASHEW GRAVY (VEGETARIAN/VEGAN)
I make this to go with the Lentil and Wild Rice loaf for Thanksgiving. It goes wonderfully on mashed potatoes, yorkshire puddings, vegetables and just about anything else. The cashew and onion flavors mix beautifully together when you blend it at the end. The water amounts are estimates, but I have added descriptions of what it should look like. Also, definitely taste as you go along and add whatever suits your taste and complements the rest of your meal. This last time, I added about 1/3 c. white wine in addition to about 1 T of soy and threw in some (1 tsp fresh?) rosemary and it was amazing. Sometimes I add a whole lot of additional soy sauce and that is great too. It makes quite a bit, so you could cut in half. I freeze the left overs in small containers to use later.
Provided by Sandy in California
Categories Sauces
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
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.
CASHEW GRAVY
A recipe from Penzey's catalog (Back to School 2013) with rich but not overpowering flavor. To make cashew butter grind about 1 cup cashew pieces in a food processor until creamy to yield about 3/4 cups cashew butter
Provided by Doug Mc
Categories Sauces
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 139.2, Fat 9.1, SaturatedFat 1.3, Sodium 1795.7, Carbohydrate 11.2, Fiber 2, Sugar 4.8, Protein 4.5
SAVORY CASHEW GRAVY (VEGAN)
Make and share this Savory Cashew Gravy (Vegan) recipe from Food.com.
Provided by the80srule
Categories Sauces
Time 15m
Yield 4 1/2-cup servings, 4 serving(s)
Number Of Ingredients 8
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.
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