Friday, June 5, 2009

Nirvana Sauce (AKA Cashew Gravy)

One of my student's parents invited Trey and I over for dinner before we move to Nashville. We had a delicious meal of grilled chicken, grilled squash, zucchini, corn, and bell peppers, and rice. Kristen served it with a sauce she called Nirvana sauce. I think it is mostly known as Cashew Gravy. Here is the recipe:


6 tablespoons margarine
1 medium onion
6 tablespoons whole wheat pastry flour
1 1/4 cup finely ground cashews (raw)
3 vegetarian bouillon cubes dissolved in 4 cups boiling water
5 tablespoons tamari or soy sauce (or Braggs Liquid Aminos)
1/2 teaspoon garlic powder
pepper to taste


Saute onions in margarine until golden. Stir in flour and cashews, cook for 3 minutes, stirring all the while. Add bouillion gradually, whisking constantly until smooth. Add soy sauce, garlic powder and pepper. Bring to boil, then turn down heat and simmer until thick. Puree in batches in blender until smooth. Great on mashed potatoes.

Serves: 4 cups

Preparation time: 30 min

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