Thursday, September 20, 2007

Cashew Gravy

New potatoes are available in our community, as the harvest is in full-swing. Potato trucks are on the highways, delivering to potato sheds that are rapidly filling up with this staple and hearty root. Baby reds, Yukon Gold's, and the ever popular russets are readily available and so delicious "new" and "fresh". With them, I like to serve my favorite gravy --- made from cashews and without wheat or free fats, this is a vegan, gluten-free, and heart-healthy recipe I think you'll enjoy. It's a family favorite at our house!

Cashew Gravy

2 1/2 cups hot water
1/2 cup raw cashews, sorted and cleaned
1/2 tsp. salt
2 tsp. onion granules*
1 - 2 Tbsp. cornstarch
1 Tbsp. soy sauce
1 Tbsp. chicken-style seasoning**
1/4 cup parsley flakes
1/2 onion

Place all ingredients except parsley in blender and whiz until smooth. Add parsley flakes and mix until just blended. Pour mixture into saucepan and heat until mixture starts to bubble. Stir constantly with wire whisk and continue heating for 2 - 3 minutes (until mixture thickens). Remove from heat and serve.

Both the cashews and the cornstarch act as thickeners in this recipe. To create a nutty flavor, roast cashews in oven before using.

*Sometimes I add garlic powder as well.

**Chicken-style seasonings can be purchased at most health food stores. Bill's Best Chicknish' or McKay's Chicken Style Seasoning are two brands that are excellent. Both are available in vegan versions.


  1. Your gravy recipe sounds delish...I'm not sure...but where do you get raw cashews...are these just the plain cashews you can buy in the produce section??? I'm not really used to seeing those...I guess...could you please let me know...I have been wanting to start eating less wheat and I would love to do more gluten-free cooking!

    Thanks and blessings your way...

  2. Oh my goodness this sounds so good. I will definitely give it a try thank you. I've been utterly enjoying your posts :)

    Speaking of Yukon gold potatoes, I was wondering, is it a good idea to store them in the refrigerator? I know at the grocery store they are kept in cold cases but at home I normally put them in my pantry but they don't keep as long as I would like them to. I always thought it was enough to keep them out of the light in a cool place. Unfortunately they don't last too long. I'm afraid they would get too starchy if I put them in the refrigerator though. If you have any advice on this dilemma of mine I would greatly appreciate it. Thank you so much.

  3. This sounds fascinating! I am already a nut lover and I even buy gourmet peanut butters with rosemary, etc. Also, I like Tahina (sesame seed paste), so this shouldn't be a stretch.


  4. Ok I don't like cashews (Yeah, I know I'm the only one the planet) but my husband loves them. Maybe I'll make this for him. That little pitcher is adorable! I'll make it for him if he buys me a pitcher like that. Just teasing...



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