Vegan Cashew Gravy
Fall weather brings the need for comfort food. Southern California is still pretty hot during the day, but in the early morning you might want to cling to a pair of sweat pants and wool socks (because we are wimps here). This gravy is so perfect. We made it to cover our sour dough whole wheat biscuits (link to recipe below) last weekend. It is luxurious. A true creamy treat. I was introduced to this recipe a few years ago by Betty Whitehead and her family, and I will eternally be grateful. I'd never been of fan of biscuits and gravy until I tried this divine treat! I now use my own burger recipe which makes it a bit more affordable and even yummier (in my opinion). When you feel yourself choosing to indulge, do yourself a favor, and make this recipe... but don't forget to bake some fresh biscuits too!
Recipe adapted from: Betty Whitehead 🙂
2 c cashew pieces
5 c water
2 tbsp corn starch
1 tbsp garlic powder
1 1/2 tbsp onion powder
1 tbsp vegetarian chicken seasoning
3 oat burgers (or frozen Little Links, Seitan, Gluten Steaks, etc.)
- Add water and cashews to a blender and blend until really really smooth (cashew pieces do not enhance the dish). Add the rest of the ingredients (EXCEPT burgers, you will use these later) and blend until smooth.
- Using a nonstick pan heat up oat burgers and break into little pieces. No oil should be necessary, but if the burgers are sticking you can use a little cooking spray.
- Add cashew gravy (it will be watery at first), reduce the heat, and gently stir until gravy has thickened to desired consistency.
Adjust spices to taste (black pepper can add a nice variation).
- Eat with vegan whole wheat sourdough biscuits, over toast, with cooked vegetables, or noodles.