Herb Gravy

Ingredients

  • 2 russet potatoes
  • 3–4 cups vegetable broth
  • ½ C cashews or or cashew butter (or, for a lower-fat option, use 1–2 cups cooked cannellini beans, 1 can of no-salt added cannellini beans, or 1–2 cups of cooked brown lentils) 
  • 2 sprigs rosemary
  • 5 sage leaves
  • 2 sprigs thyme
  • 2 onions
  • 8 cloves garlic


Instructions

  1. Water saute onions, garlic, sage, thyme, rosemary.  (I prefer fresh, but dried will also work. Adjust amounts according to your taste preference.)
  2. Add potatoes and cook until almost done.
  3. Add cashews and let cook for 5–10 more minutes. 
  4. Blend all ingredients together and serve.


Serving Suggestions

  • Use as you would any gravy. Serve with potatoes, wild rice, winter squash or lentils.


Additional Notes

We prefer this recipe over recipes that use a veggie broth and white flour for thickening. Potatoes have a higher satiety and nutritional value than white flour.