Monday, January 28, 2013

Cashew Gravy

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  • 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
  • water
  1. saute onion and garlic in oil until soft and slightly brown.
  2. add flour and cook another minute until brown.
  3. 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.
  4. Add cashews and tamari to taste.  You may also need to add more water if it's too thick.
  5. 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.
  6. Turn off the heat and let it sit for a few minutes to cool down.
  7. Puree in a blender or food processor in batches.  You may need to add more liquid while blending to get the right consistency.

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