Friday, November 21, 2008


Every year I get a couple of desperate phone calls from friends needing this recipe. Thanksgiving seems to be all about the turkey, but truth is, I've never eaten it in my life, and I still look forward to the feast. Mom's cashew gravy is insanely delicious, and non-vegetarians will go wild for it as well. It can be made a few days in advance, but will need a bit of stock to thin out as you re-heat.

Cashew Gravy
adapted from Simply Vegetarian

6 T butter
1 med onion, chopped
6 T flour
1 1/4 c raw finely ground cashews (do not use salted!)
4 c stock, heated
5 T soy sauce
3/8 t garlic powder
pepper, to taste

Melt the butter in a large skillet, add onion and cook until translucent. Stir in the flour and cashews and cook for 3 minutes, stirring constantly. Whisk in the stock until smooth. Add soy sauce, garlic powder and pepper. Bring gravy to a boil, turn down and simmer until thick. Using a standard or immersion blender, blend until smooth.

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