White Gravy or Cream Sauce


Prep time
10 minutes
Cooking time
8 minutes
Total time
18 minutes


This is my favorite gravy to use as a cream sauce for a variety of vegetables: creamed asparagus, creamed green beans, and even new potatoes/peas. It also tastes good with mushrooms in it. It also is wonderful used as a gravy for mashed potatoes, to cover your favorite patties, or served with biscuits!


1⁄2 c
cashews (or blanched almonds)
2 c
cooked rice (or cooked millet)
2 1⁄2 c
3 T
cornstarch (or arrowroot powder)
2 T
onion powder
1⁄2 t
garlic powder
2 t
salt (to taste)
2 t
Country Style Seasoning (see recipe in Miscellaneous section)
1 T
lemon juice (optional)
2 1⁄2 c
Water (additional--set aside)


BLEND all ingredients (except additional water) together until very smooth. Add some of the additional water if needed, to help blend.

IF your blender is small, you may need to blend part at a time, or just make a smaller recipe.

POUR into a kettle and use the remaining additional water to rinse your blender.

COOK on medium-high heat until it boils, stirring constantly.

BOIL 1 minute. 

SERVE immediately, or pour over cooked vegetables (if using as a cream sauce), or pour into jars and refrigerate until ready to use.

THICKENS as it cools.