Cashew Gravy Vegetarianvegan Recipes

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.

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.

VEGAN VEGETARIAN VEGGIE CASSEROLE

Steps:

• Pierce potatoes in several places with a sharp knife. Cook in the microwave, turning once, until tender, about 10 minutes. Cool until easily handled, about 5 minutes. Peel and cut into cubes.
• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a small skillet over medium heat. Cook and stir onion in the hot oil until golden, 5 to 10 minutes. Remove from heat.
• Combine potato cubes, onion, green beans, frozen carrot blend, and frozen lima beans in a large bowl. Toss gently to mix together. Spread in the prepared baking dish.
• Combine 1 1/2 cup water, cashews, liquid aminos, cornstarch, onion powder, white pepper, and garlic powder in a high-powered blender; blend until completely smooth. Add remaining 1 1/2 cup water; blend until thoroughly incorporated.
• Pour cashew mixture into a saucepan over medium-high heat; cook, stirring constantly, until gravy is slightly thickened, about 5 minutes.
• Pour gravy into the baking dish; spread with a spatula to coat vegetables evenly. Cover with aluminum foil.
• Bake in the preheated oven until gravy just starts to bubble, about 12 minutes.
• Stir baking mix, almond milk, vegetable oil, and salt in a bowl until dough is just moistened. Uncover baking dish and drop spoonfuls of biscuit dough over the gravy.
• Return to the oven and bake, uncovered, until biscuits turn golden brown, 14 to 16 minutes.