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
Roast cashews by broiling them or roasting them in a hot pan till golden.
Put roasted cashews in the food processor & blend into a fine flour.
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.
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.
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.
