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Cashew Gravy

What you need: 

6 tablespoons margarine
1 medium onion
6 tablespoons whole wheat pastry flour
1 1/4 cup finely ground cashews (raw)
3 vegetarian bouillon cubes dissolved in 4 cups boiling water
5 tablespoons tamari or soy sauce (or Braggs Liquid Aminos)
1/2 teaspoon garlic powder
pepper to taste

What you do: 

Saute onions in margarine until golden. Stir in flour and cashews, cook for 3 minutes, stirring all the while. Add bouillion gradually, whisking constantly until smooth. Add soy sauce, garlic powder and pepper. Bring to boil, then turn down heat and simmer until thick. Puree in batches in blender until smooth. Great on mashed potatoes.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


This recipe is awesome!  This gravy is so delicious I cannot believe it!!! 


I've made this gravy for several Thanksgiving/Christmas meals and it always gets better reviews than the meat gravy!  You can make it ahead of time and freeze it until you need it.  When you thaw it you might need to add a bit more water. Thanks so much for this recipe!


I know I've reviewed this before, but I made it the other night again to serve with chicken fried tofu steaks, mashed potatoes and maple carrots.  I make this gravy without the onions and I use betterthanboullion (and watch the tamari).  Every time I make it I can't believe how delicious it is.  If you haven't tried it--don't wait!


This is an excellent gravy recipe that I often make.  It is not the same as the cashew gravy recipe under "gravies". I make it without the onions and use Better than Boullion vegebase.  The cashews give it a rich and creamy consistency. I'm sure it's got a gazillion calories, but it is delicious.  This recipe makes a lot of gravy (like five cups), so you might consider cutting it down, although I have successfully frozen the leftovers.

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