This Thanksgiving try making a vegetarian cashew gravy that will knock the socks off your guest. This gravy is a must have!
It is creamy, rich, has a bit of wine, garlic and amazing zest. All the flavors make you feel like you are indulding in a rich naughty gravy vs a vegan creamy cashew gravy.
I like to pour this gravy over asparagus, salmon, or brussel sprouts
VEGETARIAN CASHEW GRAVY:
- 1 1/2 cup raw cashews
- 2 1/2 cups of chicken or veggie broth
- 2 tablespoons olive oil, ghee or other oil
- 1 medium-sized onion (about 1 1/2 cup)
- 4-5 large garlic cloves
- 1/2 or more cup dry white wine
- 1 tablespoon fresh squeezed lemon juice
- 1 1/2 teaspoons dried thyme or more to taste (or thyme essential oil)
- 1 teaspoon sea salt or more to taste (less if using salted broth)
- coarse ground pepper, to taste
- garlic powder if desired, to taste
Soak the cashews for 4 hours if you are going for the full raw effect. No worries if not. This helps with digestion if that is an issue for you. Rinse and drain. Transfer to a food processor.
Pull the thyme off the stems then smash the leaves with a large knife. You want to release the oils of the herb. Set aside.
Dice the onion & garlic then using a large frying pan, saute the onions and garlic in 2 tablespoons of olive oil. Cook over medium heat and cook until carmelized. This will help give your gravy a nice rich color and flavor.
Transfer the onion/garlic mixture to a food processor with the cashews. Set the pan aside for later use, do not clean yet.
Add 2 cups of broth to the food processor. Blend until smooth as you can get it. This may take 3-5 minutes.
Pour the cashew mixture back into the pan that you cooked the onions and garlic in. Add the thyme and cook the cashew mixture over a medium heat for a few minutes until it thickens and darkens a bit. Stir and whisk constantly so it doesn’t burn.
When ready stir/whisk in the wine, lemon juice and salt/pepper. Again keep stirring letting it thicken for a few minutes. this helps develop a richer flavor. Add some or all of the leftover chicken broth or veggie broth to reach desired thickness.
You may add more liquid if needed to get a consistency you like. If it gets too thin, don’t worry, just simmer for a few minutes and it will thicken up It will also thicken as it cools. I often make this ahead of time and reheat it adding more wine to thin when needed. 🙂
Makes 3 cups total.
Gravy can be made a day ahead of time, cooled and stored in an airtight container. Reheat over a low or medium-low heat. The gravy will be thick when cold but thin once heated.
Let me know how you like it!
Recipe adapted from Urban Power. Photo credit from Pinch of Yum.