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Cashew Gravy


Caramelized onions and the nutty richness of cashew butter make this creamy gravy a great sauce alternative for vegans, and a must for Rice and Walnut Loaf.


2 small
onions, diced
1⁄2 tsp
3 tbsp
extra-virgin olive oil
5 tbsp
butter or margarine
5 tbsp
unbleached flour
1 tsp
ground black pepper
4 cup
vegetable stock
1⁄2 cup
cashew butter
5 tsp
soy sauce


In a small skillet, saute onion with salt in olive oil on low heat until golden brown.

In a 2-quart saucepan over medium heat, melt butter or margarine and stir in flour and pepper with a wire whisk. Stir constantly until foam subsides and flour begins to lightly brown.

While the flour is cooking, bring stock to a boil in a separate pan. Add boiling stock to cooked flour and stir until thickened. Reduce heat to low and cook for a few minutes.

Add onion, cashew butter and soy sauce to sauce and puree in a blender or food processor until smooth.

A stylized plate and silverware.


SourceRecipe reprinted with permission from From the Bastyr Kitchen
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes