BY CATHY QUEDZUWEIT
I love this gravy because I am a gravy-kinda girl married to a gravy-kinda guy with a (yes, you guessed it) a gravy-kinda daughter. It’s VERY yummy on anything from noodles to biscuits or in a casserole.
Country Morning Gravy
2 cups water
1/2 cup water
1/2 cup raw cashews
1/3 cup unbleached flour
1 1/2 TBS Braggs Liquid Amino's*
3 tsp onion powder
1/2-1 tsp smoke hickory/Liquid Smoke (depending on how strong you like the smoky flavor)
or Veggie Bakon Seasoning*
1 Tbs Bills Best Beef or Chicken seasoning or McKays* salt to taste
* available at most health food stores or your nearest Adventist Book Center
Brown the flour in a dry skillet and set aside.
(I like to brown a couple of cups and place it in a jar. Wait until cool, then cover to use for future gravy. Store in a cool, dry place).Rinse cashews and place in a small sauce pan with cold water. Bring to a boil; drain and rinse with cool water.
Place the cashews in a blender with the 2 cups of cold fresh water. Blend until VERY creamy (no cashew grit) . Stop blender and scoop a little bit of gravy out and let it drop between your fingers to feel for any grit. If not smooth enough blend longer.
Once all blended smoothly, add all the remaining ingredients and blend.
Pour the remaining 1/2 cup water into the blender. Be sure to pour it around the insides of the blender to clean off the insides.
Pour into a sauce pan and heat over a medium heat until thick. Serve hot.