It’s All Gravy

After we switched over and became veganistas, I occasionally yearned for something from the Bad Ol’ Meat-Dairy-n-Egg Days. I needed to distract myself with something … tasty. Something to pour over my mashed potatoes. Like gravy! And of course it had to be … vegan gravy.

I clicked all over The Internet and focused on the simple (meaning I had to use ingredients we already had in the cupboard). Here’s what I came up with:

It’s All Gravy

Throw into your blender:

One half cup of unsalted cashews (raw or roasted … It doesn’t matter. I use roasted)
One teaspoon of granulated garlic
One teaspoon of onion powder
and one tablespoon of flour.
Pour in two cups of water
and one tablespoon of soy sauce.

Blend at the lowest speed setting for one minute.

Set the burner on your stove top to medium. Pour the mixture into a saucepan and heat for about 5 minutes, whisking periodically. It will thicken … and you’ll have gravy (makes about 2 1/2 cups).

This basic gravy recipe can be tweaked in different ways and is the foundation for many of my vegan casseroles. Add a half teaspoon of poultry seasoning to the mixture in the blender and suddenly … it’s Thanksgiving.

For variations, use a tablespoon of Better Than Bouillon’s Seasoned Vegetable Base, No Beef Base, No Chicken Base, or Roasted Garlic Base instead of soy sauce. You can find these at your local grocery store or online at betterthanbouillon.com.

For those watching their sodium intake, a quarter cup serving contains only about 93 mg of sodium.