Category,

Yields16 Servings

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

1

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

2

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.

3

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.

4

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.

Ingredients

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

Directions

1

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

2

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.

3

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.

4

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.

Chuck’s Cashew Gravy
Weekly Specials Newsletter!  Join Now
Weekly Specials Newsletter!  Join Now
X