Cashew Gravy

This delicious vegan, gluten-free gravy is great over meatloaf, mashed potatoes, or a vegetarian loaf. Unlike most cashew recipes, this version does not require soaking the cashews overnight, just blending them with hot water. Turn it into a gluten-free cheese sauce by blending in 1–2 cups shredded cheese after the sauce has thickened, or “cheese” sauce by adding shredded vegan cheese. It is easy to halve this recipe for home use.

Ingredients:

To make one batch:

4 cups very hot water, divided in half

1 cup cashews

4 Tablespoons Bragg’s Liquid Aminos, or soy sauce

2 Tablespoons cornstarch

4 teaspoons onion powder

To make six batches:

6 quarts of hot water

6 cups raw cashews

1 1/2 cups Bragg’s or soy sauce

3/4 cup cornstarch

1/2 cup onion powder

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Needed:

Instructions

One batch makes about 5 cups, 6 batches make about 1 3/4 gallon, 54 1/2-cup servings

Heat water. Place 2 cups very hot water in blender

with cashews and other ingredients.

Blend until smooth.

Add remaining 2 cups of water and blend again.

Pour into pot and heat on medium, whisking

occasionally until smooth and thickened.

Be careful as it scorches easily. Salt to taste.

(It’s already pretty salty from the Bragg’s/Soy)

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About One Taste

I’ve spent fifteen years cooking for guests with a variety of food preferences during large, multi-day events at retreat centers in Oregon and California.

One Taste is the cookbook that I created from that experience, and it contains all of the menus, recipes, and prep lists for 10 days of international menus with vegetarian and gluten-free options.

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