- 2 cups cashews, roasted
- 1 onion, diced
- 4 or 5 garlic cloves, crushed
- 2 TBSP flour
- 1 TBSP oil
- 1 TBSP cornstarch
- Tamari soy sauce
- saute onion and garlic in oil until soft and slightly brown.
- add flour and cook another minute until brown.
- Mix cornstarch with 1/2 cup cold water and add slowly to the pan, stirring constantly. When mixed thoroughly add another cup of water to get it to a gravy consistency.
- Add cashews and tamari to taste. You may also need to add more water if it's too thick.
- Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and tamari as needed. When done cooking, you'll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.
- Turn off the heat and let it sit for a few minutes to cool down.
- Puree in a blender or food processor in batches. You may need to add more liquid while blending to get the right consistency.