Vegan MoFo Day 3: Cashew Gravy

I made it to day 3!! This is 3X as much blogging as I've done in the past 6 months! Continuing with the Thanksgiving theme, at least for one more day, I bring you a gem from one of my less mainstream cookbooks "Fast Cooking in a Slow Cooker Every Day of the Year" by Joann Rachor. I've never actually made this recipe in the slow cooker. It takes about 5 minutes on the stovetop, with only a few minutes of prep time, so I've never really seen a need to actually slow cook it. That darn slow cooker insert is so unwieldy to wash. Cashew Gravy has only a few simple ingredients but makes a rich, full flavored, silky gravy that goes well on just about anything! It's also great to use in pot pies. And for drinking with a straw. (Maybe not that last one. )



Cashew Gravy
2 1/4 cups water
1/4 cup + 2 tbsp raw cashews
1/4 cup rolled oats (quick or slow cook - not steelcut!)
3 tbsp tamari or soy sauce
1 tbsp nutritional yeast
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp salt

1. Put all the ingredients in the blender, EXCEPT, don't add all the water at once. Use about half the water to make the mixture go around. Blend until smooth. Pour into a pot.

2. Put the rest of the water in the blender. Blend again to make sure you got all the yummy bits. Add that to the pot.

3. Heat over medium heat, whisking intermittently, until desired thickness is reached. This generally takes about 5 minutes.

Really? That's it??
Yes.
Yes it is.
Go make some.