Cashew Gravy Recipe from: Richard Vignola, Vernon, BC

1/2cup Cashews, raw
2 cups Boiling water
1/2 cup Nutritional yeast
1 tsp or to taste of your favourite herb blend; we love herb de Provence, Italian, Greek, and poultry seasonings, or blend your own
1 tsp Cornstarch*
1/4 tsp Salt
Optional to finish – Fresh parsley, chopped

* If you’d rather skip the corn starch reduce the water by 1/2 cup.

Add all ingredients (minus the parsley, that’s for the finish) into a blender and blend until smooth.

Transfer your blended mixture to a saucepan. On medium heat bring it to a boil, then reduce it to a lively simmer while stirring consistently for about 10 minutes or until desired consistency. Remove it from the heat and finish your Cashew Gravy with fresh parsley.

Pictured drizzled over our Cashew Crusted Chicken recipe with a side of air-fried broccoli and potatoes.

• Cashews – Raw
• Cashews – Raw, Pieces
• Cashews – Raw, Pieces – ORGANIC
• Cashews – Raw – ORGANIC