Rich & Creamy Cashew Gravy
Creamy cashews give this gravy a smooth and velvety texture. Nutritional yeast and herbs add a depth of complexity to this rich and flavorful sauce. This versatile gravy is a perfect pairing for many dishes — especially mashed potatoes.
Ingredients
- 1 cup raw cashews unsalted & unroasted
- 2 cups water
- 2 cups additional water OR stock and omit vegan bouillon cube
- 1 vegan bouillon cube omit if using stock
- 2 tablespoons Tamari
- 1 tablespoon Dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon sage
- 1 tablespoon dried parsley
- 20 turns pepper
Instructions
- Soak the cashews in water for 10 minutes. If you don’t have a high-speed blender, soak the cashews in water for at least two hours or overnight.
- Drain and rinse the cashews and add to the blender.
- Add all ingredients to the blender and blend on high until smooth.
- Add to a medium saucepan and bring to a boiling simmer on medium heat, whisking constantly.
- Once it reaches desired thickness (about 5 minutes), turn off the heat.
- Taste and adjust seasonings to your desired liking.
- Top with parsley and additional pepper (optional).
- Serve hot.
Notes
- If it's too thick, you can add additional water. If too thin, simmer a minute or two longer.
- Store in an airtight container for up to 4 days in the refrigerator. You may need to add more water when reheating as it tends to get thick.
- Delicious over my best vegan meatloaf recipe, mashed potatoes, and veggie burgers.
Nutrition
Calories: 145kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1782mg | Potassium: 246mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
