I had a few biscuits left from this morning but no adzuki bean gravy to dip them in, so I made another gravy, this time with cashews. It was delicious! And, more importantly, super easy! Perfect to smother biscuits in.
Creamy Cashew Gravy — adapted from Smoked Almond Gravy in Vegan Brunch
- 2 garlic cloves
- 1 cup raw cashews
- 1 1/4 cups water
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
Chop the garlic in a blender. Add cashews and process into fine crumbs. Add the remaining ingredients and process until smooth. Transfer to a saucepan over medium heat, stirring frequently, and let cook for five minutes until thickened.
Yield: 2 cups
vegan vérité 