Chuck’s Cashew Gravy

Chuck’s Cashew Gravy

Chuck’s Cashew Gravy

Ingredients

2 cups water
½ tsp kosher salt
½ tsp black pepper
¼ tsp granulated garlic
1 tsp Braggs coconut aminos
vegetable soup base
1 cup raw cashews
2 cups water
2 tbsp cornstarch

Directions

Combine 1st listed water, salt, pepper, granulated garlic, Braggs coconut aminos and vegetable soup base in a saucepan and bring to a boil.

While water is coming to a boil, combine raw cashews, 2nd listed water and cornstarch in a blender. Process until smooth, creamy and not grainy.

Add blender ingredients to the boiling ingredients while stirring until it thickens. It will thicken quickly. You may add more water to thin if needed.

This is delicious on biscuits and vegan sausage, as a creamy base for soups and anywhere else you would use a cream sauce. This recipe makes about 5 cups and lasts 3 or 4 days in the refrigerator.

Alfredo Sauce

Alfredo Sauce

Alfredo Sauce

Ingredients

3 tbsp Butter
2 tbsp Olive Oil
2 tbsp Minced Garlic
2 cups Heavy Cream
¼ tsp White Pepper
½ cup Parmesan Cheese
¾ cup Mozarella Cheese

Directions

1. Melt butter in medium saucepan with olive oil over medium/medium low heat.
2. Add the garlic, cream, pepper and bring mixture to a simmer.
3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
4. When sauce has thickened add the Mozzarella cheese and stir until smooth. Stir Frequently.
5. While the sauce cooks, boil noodles for 3-5 minutes.

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