Cashew Gravy

     A creamy, rich, delicious gravy that is versatile!  This recipe can easily be doubled if cooking for a crowd or you simple want leftovers. It makes perfect holiday gravy, can be used as a soup base or for casseroles.

Cashew Gravy

Vegan/vegetarian/dairy-gluten-corn free

Makes 2 cups
printable recipe

Ingredients:

½ cup roasted cashews, unsalted

½ tsp. powdered garlic

½ tsp. powdered ginger

½ tsp. paprika

½ tsp. thyme

2 T. gluten free flour* (I used Bob's Red Mill All Purpose GF flour)

½ tsp. xanthum gum*

2-3 cups vegetable stock

Salt & pepper

Directions:

1. Pulse and grind the roasted cashew nuts to a powder in a coffee grinder, blender or food processor.

Note: I previously did this in my blender and found that the coffee grinder made a finer grind. If you want to wash one less dish then just grind the cashews in a blender and continue to the next step.

2. To a small blender add the cashew powder and 1 cup of the vegetable broth. Blend until creamy.

3. Add the spices, gluten free flour and xanthum gum. Blend until smooth. You may need to add some more of the broth. Here you can see how thick it got. I added some more broth.

4. Transfer this mixture to a small saucepan. Add the remainder of the broth. Heat over medium heat, whisking to combine until the gravy is heated and thickened. If you would like thinner gravy add more vegetable broth. Season to taste with salt, pepper or more spices. 

*If you do not need this to be gluten free then just use 2 T. all purpose flour and omit the xanthum gum. The xanthum gum acts as a thickening agent. It’s a good alternative to corn starch if you have a corn allergy. When I have made gluten free gravy without it the gravy will thicken at first then quickly gets watery when sitting. The xanthum gum aides in the gravy holding its consistency.