As a southerner, I love creamy, white country gravy. Unfortunately, its not vegan, and is loaded with fat. I tried for years to make a good gravy recipe, and was pretty much a failure until I got the idea to try it with cashews. This simple gravy is the result of my kitchen disasters! Enjoy!
3/4 cup raw cashews or sunflower seeds
2 cups water
1 Tbsp arrowroot powder
1 Tbsp nutritional yeast flakes
1 Tbsp onion powder
1 tsp salt
1 tsp ground savory or herbs of choice(optional)
Blend
all ingredients except savory on high until smooth and creamy; make sure there are no
cashew pieces left.Heat
in a sauce pan over medium heat, add savory, if using, stirring frequently until it thickens as
desired. Serve
over biscuits, oat patties, gluten steaks, grain patties, or mashed
potatoes.
Whole Grain Biscuits
When biscuits became associated with gravy I don't know, but whoever thought of it was a genius. Whole grain biscuits, however, are typically unheard of, in my opinion due to the fact that plain whole wheat flour is too heavy for making good, fluffy biscuits. By combining whole wheat pastry flour and spelt flour, and using coconut oil in place of shortening, the result is a high fiber, higher protein, lower fat biscuit that maintains all the flaky, buttery goodness you want without the lack of nutrition you don't. This recipe can also be used to make a biscuit top pot pie, or in any other recipe you would use biscuit dough!
1 cup whole wheat pastry flour
1 cup whole spelt flour
1 Tbsp aluminum-free baking powder
1 tsp salt (can use a little less if you want)
1 Tbsp organic sugar (optional)
1/4 cup extra virgin coconut oil
3/4 cup dairy free milk (I like to use unsweetened almond milk)
Preheat oven to 450F. Cut dry ingredients into coconut oil by using a pastry blender or by crisscrossing two knifes until the mixture is crumbly but generally well mixed. Stir in the milk until just mixed. Cast onto lightly floured surface and knead about 10 times or until the dough is not very sticky. Apply some flour to your dough roller and roll the dough out to about 1/2 inch thick. Cut with biscuit or round cookie cutter. Take remnants of dough, knead together, and repeat rolling and cutting until all dough is used. Place biscuits on cookie sheet so they are touching eachother, and bake for 12 minutes or until they look golden brown and cooked thru. Do not overbake or they will dry out. Makes 12 average size biscuits.
Whole Grain Biscuits
When biscuits became associated with gravy I don't know, but whoever thought of it was a genius. Whole grain biscuits, however, are typically unheard of, in my opinion due to the fact that plain whole wheat flour is too heavy for making good, fluffy biscuits. By combining whole wheat pastry flour and spelt flour, and using coconut oil in place of shortening, the result is a high fiber, higher protein, lower fat biscuit that maintains all the flaky, buttery goodness you want without the lack of nutrition you don't. This recipe can also be used to make a biscuit top pot pie, or in any other recipe you would use biscuit dough!
1 cup whole wheat pastry flour
1 cup whole spelt flour
1 Tbsp aluminum-free baking powder
1 tsp salt (can use a little less if you want)
1 Tbsp organic sugar (optional)
1/4 cup extra virgin coconut oil
3/4 cup dairy free milk (I like to use unsweetened almond milk)
Preheat oven to 450F. Cut dry ingredients into coconut oil by using a pastry blender or by crisscrossing two knifes until the mixture is crumbly but generally well mixed. Stir in the milk until just mixed. Cast onto lightly floured surface and knead about 10 times or until the dough is not very sticky. Apply some flour to your dough roller and roll the dough out to about 1/2 inch thick. Cut with biscuit or round cookie cutter. Take remnants of dough, knead together, and repeat rolling and cutting until all dough is used. Place biscuits on cookie sheet so they are touching eachother, and bake for 12 minutes or until they look golden brown and cooked thru. Do not overbake or they will dry out. Makes 12 average size biscuits.
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