Vegan Simple Cashew Gravy ~ recipe

My sister-in-law makes this gravy for family dinners, and it is wonderful. Everyone loves it. I just got her recipe, and I didn't realize that it is Vegan. I thought it would be vegetarian. So, now we have both covered for this yummy gravy. This can be used in many ways, so be creative. It would be a great base for a 'creamed' vegetable soup- just make it a bit thinner consistency.

Here it is with baby potatoes.

Vegan Simple gravy - Makes 4 cups

1 c raw cashews

1/2 tsp  salt

2 tsp onion powder

1/4 tsp garlic powder

1 Tbsp chicken-like seasoning (or beef-like seasoning)

For beef flavor: add 1 Tablespoon Bragg Liquid Aminos or soy sauce

1 Tbsp food yeast flakes

3 Tbsp flour

4 oz can mushrooms (after blending, or blend for 1 second just to chop coursely (optional)

Water, to make 4 c total mixture

1. Place all ingredients in blender except mushrooms and blend on high for about 2 min until smooth
2. When the mixture is so smooth that no graininess is felt in a drop of it between your thumb and finger, pour into a saucepan. Add more water to the blender, swish it around, and add to the mixture in the pan. Bring to a boil, stirring constantly as it thickens to keep it from lumping. As soon as it thickens, remove from heat.
3. If a thicker sauce is needed, return to heat and slowly stir in more flour that has been dissolved in cold water, letting it come to a gentle boil as it thickens.

Variations:

Lite gravy: use only 1/2 c cashews

Peanut Gravy: Add 3/4 dry roasted peanuts and 1 can garbanzos to above ingredients, and adding less water to equal 4 cups total gravy.  May omit salt.

• Ninja Kitchen System Pulse Blender - Model BL204
• Cuisinart MCP19-16 MultiClad Pro Stainless-Steel 1-1/2-Quart Saucepan with Cover
• Anolon Advanced Tools Classic Solid Spoon, Gray 
• Veganomicon: The Ultimate Vegan Cookbook