Brown gravy
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Warm water |
| 1 | tablespoon | Raw cashew pieces, rinsed |
| 1 | tablespoon | Onion powder |
| 2 | tablespoons | Cornstarch or arrowroot |
| 3 | tablespoons | Soy sauce |
| 3 | cloves | Garlic pressed or |
| ½ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Fresh ground black pepper |
| 1½ | tablespoon | Parsley flakes (optional) |
Place ½ cup warm water and all of the ingredients except the parsley in a blender or food processor and blend until smooth and creamy.
When creamy, add 1-½ cups more warm water and blend. Pour into a saucepan and cook over medium heat, stirring constantly, until thick, about 5 minutes. Add the parsley flakes for color after cooking if desired.
Makes 2 cups.
From "The New Mcdougall Cookbook" by John and Mary McDougall Converted by MMCONV vers. 1⅖ ---
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