White Gravy
Yield: 2 quarts
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 32 servings~1/4 cup)
Calories 28 kcal
Ingredients
BLEND until smooth
- 1/2 cup cashews OR blanched almonds
- 2 cup cooked rice OR cooked millet
- 2 ½ cups water
- 2 Tbsp cornstarch OR arrowroot powder
- 1½ Tbsp onion powder
- 1/2 tsp garlic powder
- 1 ½ tsp salt to taste
- 2 tsp Country Style Seasoning (See recipe in Miscellaneous section)
- 1 tsp lemon juice optional
RINSE out blender:
- 2 ½ cups water
Instructions
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BLEND all ingredients (except additional water) together until very smooth. Add some of the additional water if needed, to help blend.
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IF your blender is small, you may need to blend part at a time, OR just make a smaller recipe.
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POUR into a kettle and use the remaining additional water to rinse your blender.
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COOK on medium-high heat until it boils, stirring constantly.
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BOIL 1-2 minute.
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SERVE immediately or pour over cooked vegetables, if using as a cream sauce. OR pour into jars and refrigerate until ready to use.
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THICKENS as it cools. Add more water as needed.
Recipe Notes
For chunky gravy, you can add dehydrated minced onion to the gravy before cooking, or chopped mushrooms!
If you don’t have cooked rice, you can increase cashews to 1 cup. Adjust water as needed.
Nutrition Facts
White Gravy
Amount Per Serving (0.25 cup)
Calories 28
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 166mg7%
Potassium 27mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.