Ok, so maybe this gravy isn’t really “famous” yet, but it has always been a big hit amongst our friends and family whether they are vegan or not. And in my honest opinion, this gravy is seriously just as good as milk gravy. Maybe even better. You think I’m exaggerating, but I’m not.
This cashew gravy recipe has been in the works for a few years now. My husband, Timothy, first created it before we were married, and the two of us have been fine-tuning the seasonings ever since.
Our favorite way to eat this gravy is in breakfast burritos! A gigantic tortilla shell filled with crispy scrambled tofu (or eggs), fried/baked diced potatoes, and this creamy cashew deliciousness makes for an insanely good breakfast (or lunch or dinner, we seriously eat these all the time). It’s also great on toast or over biscuits.
The best part about it? It’s relatively guilt-free. Cashews are full of protein and have much fewer calories than milk. So you can indulge in some good ol’ Southern biscuits and gravy without feeling miserable afterwards.So here it is!
2 cups Raw Cashew Pieces
4 cups Hot Water + 1 cup Water
1 1/2 tsp Garlic Salt
1/4 tsp Turmeric
1 tsp Old Bay Spice
1/4 tsp Onion Powder
1/2 tsp McKay’s Chicken Seasoning (opt)
Dash of Cayenne Pepper
Some form of Veggie Sausage Patties/Crumbles (opt)
1. Soak the cashew pieces in the hot water in your blender pitcher for 30 minutes to an hour. Honestly, if you have a really good quality blender, you don’t have to soak them for quite as long. But if you don’t have a high end blender (Vitamix, Kitchenaid, etc) then the longer you soak them the more creamy your gravy will be. Soaking them for less time may result in a grainy gravy.
2. Cook/fry up your veggie sausage crumble of choice in the pot you’re going to use to make your gravy.
3. Once your cashews are nice and soft in the hot water, blend them for a few minutes until the mixture is creamy and you don’t see any grainy pieces left. Pour it into the pot with your sausage crumbles. At this point you can use your extra cup of water to get all the cashew/water mixture out of the blender and pour that into the pot too.
4. Add all the seasonings to the pot and heat everything over high-medium heat until the mixture starts to lightly bubble/boil. Reduce to medium heat and warm up until the gravy is as thick as you like it.
5. Serve hot and enjoy! Serves roughly 3-5 people.