Cashew Gravy
This gravy is a thick cashew-based sauce that tastes great on vegetables. Cashew gravy is traditionally one way of making a creamy vegan sauce—use unsweetened soy milk instead of milk if a vegan recipe is desired.
Source and licence
"Cashew Gravy" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cashew_Gravy, revision 4523268), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cashew_Gravy&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523268
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Allow the cashew butter to come to room temperature, if refrigerated.
- Sauté the onion and bell pepper in the peanut oil over low to medium heat with salt and pepper, until the onion begins to turn translucent and the bell pepper is soft.
- Add the wine and deglaze the pan.
- Add cayenne pepper and milk, and heat through.
- Add the cashew butter by the spoonful and stir until incorporated and smooth. Gravy will appear lumpy at first, but will become smooth after a few minutes of stirring and simmering. Adjust the quantity of milk or cashew butter as necessary for desired consistency.
- Taste and add salt if necessary.
- Serve gravy on green beans or other vegetables, or brown rice.