(Make any amount of a variety of gravy flavors in a jiffy!)
My hometown of Draper, Utah has finally seen a bit more winter after a long spell of unseasonable warmth and dryness.
We need a lot more precipitation (in the mountains, please) to fill reservoirs so we can take showers and water our gardens this summer.
But today, winter on my patio out the back slider meant one thing for me: GRAVY.
All that’s left to do is finish seasoning your gravy taste with ingredients of your choosing. I like to use any flavor of bouillon (I like Better Than Bouillon No Beef or No Chicken Base), liquid aminos or soy sauce, and nutritional yeast. The latter gives a bit of “cheesiness” to the gravy, but of course it’s optional. I happen to like it. I also love using some of my fresh rosemary salt that I made three years ago and is STILL good (uh‑oh, I smell another recipe brewing)!
My VitaMix is a workhorse, but it needs just a bit of help with the cashews. The trick is to pulse them a bit, stir, pulse a bit, stir…and repeat a few times until the cashews are as fine as they can get before adding the next ingredients.
And that’s it! You’ll want to store the mix in the freezer, because once you’ve powdered those nuts, Old Man Oxidation will want to start working on them, and you don’t want that. It will keep very well in the freezer for…I don’t know how long, because I always eat mine before anything happens to it. Yeah, it’s good stuff.
A flavor-flexible recipe for "on-demand" gravy!
- 1 Cup Soy milk powder
- 1/2 Cup Raw cashews
- 2 Tablespoons Cornstarch
- 1 Tablespoon Chicken seasoning may omit or substitute any seasoning
- 1 Teaspoon salt
In a blender (preferably high-speed), pulse cashews several times, reaching in with a thin spatula to "free" cashews from the bottom, until fairly fine.
Add remaining ingredients and continue to pulse and stir, until mixture is as fine as you can get it.
To make desired amount of gravy, whisk one part of mix to two parts of water in a saucepan. (So if you want one cup of gravy, use about 1/2 cup of mix and 1 cup of water.)
While whisking, bring mixture to a simmer and whisk for one minute to thicken. Add additional salt and seasonings as desired.
Make a "beef-style" seasoning using beef bouillon (or other flavors). For color, use a browning sauce (like Kitchen Bouquet) and/or some liquid aminos or soy sauce.
Vary seasonings using salt and pepper, rosemary, onion powder, garlic, etc.
Make a "breakfast sausage" gravy with a bit of sausage-type seasoning and freshly ground pepper. Leave the color light for a country-style gravy.