Cashew Gravy
Cashew gravy is a thick, creamy sauce that needs no dairy when made with unsweetened soy milk. The base is simple: onion and bell pepper softened in peanut oil, a splash of white wine to loosen the pan, and a pinch of cayenne for background heat. Cashew butter stirred in by the spoonful gives the body that flour or cream would usually provide. It suits green beans and brown rice well.
Instructions
If your cashew butter has been in the refrigerator, set it out ahead of time so it comes to room temperature and stirs in easily.
Put the onion and bell pepper in a pan with the peanut oil, a little salt and pepper, and cook over low to medium heat. They are ready when the onion starts to turn translucent and the bell pepper is soft.
Pour in the white wine and scrape up any browned bits from the bottom of the pan as the wine bubbles.
Stir in the cayenne and the milk, and warm the mixture until it is heated through.
Add the cashew butter a spoonful at a time, stirring after each addition. The gravy will look lumpy at first, but after a few minutes of stirring and gentle simmering it turns smooth.
If the gravy is too thick, add a little more milk, and if it is too thin, stir in more cashew butter. Taste it and add salt if it needs it.
Spoon the gravy over green beans or other vegetables, or over brown rice.
Make it personal.
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