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.
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Vijoo Joshi
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
Rana Ehtisham
[email protected]I love the versatility of this recipe. I've used it to make a variety of dishes, including curries, stir-fries, and pasta sauces. It always turns out delicious.
Rogers Makau
[email protected]This is a great recipe for a creamy and flavorful gravy. I love that it's made with cashews instead of dairy, which makes it a great option for vegans and people with lactose intolerance.
Faisal Hossain Raiyan
[email protected]I've been making this cashew gravy for years and it's always a hit. It's the perfect addition to any Indian-inspired dish. I highly recommend it!
Skyqueendiva
[email protected]I'm new to cooking, and this recipe was perfect for me. It's simple to follow and the instructions are clear. The gravy turned out great and I was able to impress my friends and family with my culinary skills.
Geoffrey
[email protected]This recipe is a lifesaver for busy weeknights. It's so quick and easy to make, and the results are always delicious. I love that I can have a healthy and flavorful meal on the table in under 30 minutes.
Sk Aminul
[email protected]I was skeptical about making a gravy with cashews, but I was pleasantly surprised. The gravy was smooth, creamy, and had a nutty flavor that I really enjoyed. I will definitely be making this again.
Adi Ridhwan
[email protected]I'm not a vegan, but I'm always looking for new and delicious vegetarian dishes to try. This cashew gravy is definitely a winner. It's creamy, flavorful, and goes great with rice or roti.
Roman Tarakanov
[email protected]This is the best cashew gravy I've ever had. It's so easy to make and it tastes amazing. I've already made it twice in the past week and I'm sure I'll be making it many more times in the future.
Dan Podgorski
[email protected]I love that this recipe is vegan and still so flavorful. The cashew gravy is rich and creamy, and the spices give it a wonderful depth of flavor. I will definitely be making this again.
Rosa Rosales
[email protected]This recipe is a game-changer for me. I used to dread making gravy, but now I can whip up a delicious and creamy dish in no time. Thank you for sharing this amazing recipe!
Liyema Bongwana
[email protected]Absolutely delicious! I've made this cashew gravy multiple times and it always comes out perfectly creamy and flavorful. I love how versatile it is - I've used it with tofu, paneer, and even vegetables. Highly recommend!