Best 2 Savory Cashew Gravy Vegan Recipes
**Savor the symphony of flavors with our cashew-infused vegan gravy recipes, a culinary masterpiece that tantalizes taste buds and nourishes the soul.**
Immerse yourself in a symphony of flavors with our curated collection of cashew gravy recipes, a delightful journey for vegans and food enthusiasts alike. Embark on a culinary adventure where creamy cashew sauces dance harmoniously with an array of herbs and spices, transforming simple ingredients into extraordinary dishes. Discover the art of crafting rich, velvety gravies that elevate your meals, from hearty pasta dishes to wholesome vegetable curries. Our recipes cater to diverse dietary preferences, offering gluten-free and nut-free alternatives, ensuring everyone can savor the delectable creations. Prepare to be captivated by the versatility of cashew gravy, as it seamlessly complements various cuisines, from classic Italian to aromatic Thai. Let your taste buds embark on a global expedition, exploring the diverse flavors and textures that cashew gravy brings to life.
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.
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.
Tips:
- Make sure to use raw cashews for this recipe, as roasted cashews will not blend as smoothly.
- For a creamier gravy, soak the cashews in hot water for at least 30 minutes before blending.
- If you don't have a blender, you can use a food processor instead. Just be sure to blend the ingredients until they are very smooth.
- To make the gravy ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days. When you're ready to use it, just reheat it over low heat until warmed through.
- Feel free to experiment with different spices and vegetables to create your own unique flavor variations.
Conclusion:
This savory cashew gravy is a delicious and versatile recipe that can be used in a variety of dishes. Whether you're serving it over rice, pasta, or vegetables, this gravy is sure to please everyone at the table. So next time you're looking for a creamy and flavorful gravy, give this cashew gravy a try. You won't be disappointed!
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