1 cup raw cashew nuts
½ teaspoon salt (or more to taste)
2 teaspoons onion powder
¼ teaspoon garlic powder
1 tablespoon Chicken-Like or Beef-Like Seasoning
1 tablespoon Bragg Liquid Aminos or soy sauce (omit for chicken-like gravy)
1 tablespoon food yeast flakes
3 tablespoons flour or 3 tablespoons cornstarch (I like flour better for gravy)
4-ounce can mushrooms after blending, or blend for 1 second just to chop coarsely (optional)
water to make 4 cups total mixture
1. Place all ingredients in blender with half of the water (2 cups) and blend on high for about 2 minutes until smooth. *
2. When the mixture is so smooth that no graininess is felt in a drop of it between your thumb and finger, pour into a saucepan. Add the rest of the water (about 1 cup) to the blender, swish it around, and add to the mixture in the pan. Bring to a boil, stirring constantly as it thickens, to keep it from lumping. As soon as it thickens, remove from heat.
3. If a thicker sauce is needed, return to heat and slowly stir in more starch that has been dissolved in cold water, letting it come to a gentle boil as it thickens. If a thinner sauce is desired, stir in more water as it is cooking.
From Seven Secrets Cookbook, used with permission.
*blog editor’s note: Or just add enough water to cover the cashews before you blend them until smooth(if you do not have a very strong blender). Then add the balance of the two cups.