Cashew Gravy
This gravy is a thick cashew-based sauce that tastes great on vegetables. Cashew gravy is traditionally one way of making a creamy vegan sauce—use unsweetened soy milk instead of milk if a vegan recipe is desired.
Ingredients
- ½ thinly-sliced onion
- ½ thinly-sliced bell pepper
- 2 tbsp peanut oil
- Salt to taste
- Pepper to taste
- 2 tsp white wine
- 1½ cup milk or unsweetened soy milk
- ½ cup cashew butter
- 1 pinch cayenne pepper
Ingredients for 10 servings (645 g) · the original recipe
Method
- 1
Allow the cashew butter to come to room temperature, if refrigerated.
- 2
Sauté the onion and bell pepper in the peanut oil over low to medium heat with salt and pepper, until the onion begins to turn translucent and the bell pepper is soft.
Stovetop - 3
Add the wine and deglaze the pan.
- 4
Add cayenne pepper and milk, and heat through.
- 5
Add the cashew butter by the spoonful and stir until incorporated and smooth. Gravy will appear lumpy at first, but will become smooth after a few minutes of stirring and simmering. Adjust the quantity of milk or cashew butter as necessary for desired consistency.
Stovetop - 6
Taste and add salt if necessary.
- 7
Serve gravy on green beans or other vegetables, or brown rice.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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