Drew’s Famous Guacamole
6 Ripe Avocados
½ Pint Grape Tomatoes
⅛ Red Onion
1 Small Bunch Cilantro
1 tbsp Pink Himalayan Salt
Slice avocado in half and remove the pit. Using a metal spoon, scoop out the inside of the avocado into a medium sized bowl. Repeat for all avocados.
Next, halve or quarter the grape tomatoes (depending on you liking) and add to the avocado in the bowl.
Slice red onion in half, then half a again. finely chop and add to bowl. Cut off stem end of cilantro and roughly chop. Drew suggests using a whole small bunch of cilantro or half if using a larger bunch.
Cut lime into quarters and squeeze juice into the bowl. Using a potato masher, mash all ingredients together.
Last, add salt to your liking and enjoy!
Chuck’s Cashew Gravy
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
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.