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The BEST Vegan Cashew Gravy | Oil-free | Gluten-free

DifficultyBeginnerCategoryGluten Free, Holiday, Oil Free, Sauces
Prep Time5 minsCook Time15 minsTotal Time20 mins

The vegan cashew gravy is the BEST! I have been making this recipe for 20 years & I promise you it won’t disappoint you. It is oil-free and of course, dairy-free since it is a plant-based vegan recipe. Delicious, creamy full of texture and flavor, and very unique in its own flavor. Fantastic over your holiday meal or simple mashed potatoes. Try it over a lentil loaf and use it to just dip baked potatoes in. Whatever way you use it you will love it. Enjoy

The BEST Vegan Cashew Gravy | Oil-free | Gluten-free
INGREDIENTS
 CASHEWS (not soaked)
 1 cup Or more of VEGGIE BROTH
 ¼ cup COCONUT AMINOS
 ¾ cup WATER
 1 tbsp ARROWROOT powder
 1 tbsp 1T THYME
 ¼ cup SAGE POWDER
 SALT & PEPPER to taste
DIRECTIONS
1

Roast cashews by broiling them or roasting them in a hot pan till golden.

2

Put roasted cashews in the food processor & blend into a fine flour.

3

Add to the processor: Coconut aminos, and some of the veggie broth & water & blend.
Add the arrowroot powder, thyme, sage, & salt & pepper, the rest of the veggie broth & water & blend.

4

Transfer the mixture to a pot & heat on medium heat on the stove, stirring constantly until it thickens.
Add more veggie broth to thin out as needed.

5

Take off heat and it is ready to ENJOY!
NOTE: You can refrigerate for up to a week. When reheating be sure to add a little more veggie broth to keep it a perfect gravy consistency.

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