My mom could make an amazing cashew gravy. I think this is where her recipe started and now cashew butter is readily available at our grocer, so I'm going to give this a whirl using cashew butter instead of ground nuts. I have a feeling she added a dash of tamari soy sauce and nutritional yeast to her version. This compliments cauliflower very well.
Cashew Gravy from Laurel’s Kitchen
Yield 4 servings or 2 cups
1/2 cup ground cashews
3 Tbs whole wheat flour
2 Tbs oil
1/4 onion
2 c vegetable stock or water
1/4 c chopped parsley
1 tsp salt
Saute onion until soft, stir in flour & cashew meal & cook for three minutes stirring constantly. Add the stock & salt & stir to blend all the ingredients Bring the mixture to a boil, then simmer until thick. Add the parsley.
