This creamy cashew gravy is more economical, because it makes a little more, than the other recipe, and yet it is still packed full of flavor.
I like the cashew gravy that is about half cashews and half water. I like how chunky and flavorful it is, but because cashews are expensive, I thought I would try watering down the gravy. Surprisingly, even when I add a lot of water, the gravy still thickens up nicely. I think that next time I might try it with a little more water, too. It’s also still packed full of flavor, and is delicious. It’s just creamier instead of chunky, and it’s smoother, but it will stretch further than the other recipe. I enjoyed this cashew gravy on biscuits, but it would also be delicious in a vegetable pot pie, on toast, or even on potatoes.
- 1/4 cup cashews (I used roasted, but raw may also work).
- 1 cup water
- 1 tsp onion powder
- 1/4 tsp sea salt
- Blend together water and cashews until thoroughly blended/smooth (this will look like dirty, light brown or gray water.
- Transfer to a small saucepan.
- Heat on high until boiling. Stir frequently.
- Reduce heat to medium.
- Mix in onion powder and salt.
- Stirring frequently, continue heating on medium for 5-10 minutes, or until gravy thickens.
- Remove from heat and let stand for another 5-15 minutes. Gravy will thicken more as it heats. If it does not thicken (I did not have this problem, but I recommend) return to heat until it begins to thicken, then remove from heat.
If your gravy is not salty enough, you can add more salt, to taste, when you use it.