I don't usually cook, or want, much vegan food. I'm more of a bacon-y gravy kind of girl. But this recipe is really delicious. Really. And, it's relatively healthy which makes it a lot more enjoyable in the long run. You can use it for traditional biscuits and gravy, or make the gluten-free alternative I'm including below.
Cashew Gravy:
1 C Raw, Unsalted Cashews
1/2 C Oat Flour, or oats that have been ground up in a food processor
4 C Very Hot Water
2 T Cornstarch
1 T Nutritional Yeast
1 1/2 t Salt
1 t Soy Sauce (or Bragg's Liquid Aminos for wheat-free)
1/4 t Smoked Paprika
1/8 t Black Pepper
1/2 C Caramelized Onions
Soak the cashews in enough hot water to cover, for 15 mins. Drain, and reserve soaking water. Blend cashews with a small amount of water until very smooth. Add oat flour, cornstarch, yeast, salt, soy sauce, paprika, and pepper, blend again. Begin adding small amounts amounts of water, and continue blending, until the mixture is completely liquified and all the water has been added.
Pour gravy into a saucepan, and whisk over med-high heat until thickened. Fold in the onions and add additional salt, if needed.
Garlic-Parsley Biscuits:
2 1/3 C All-Purpose Flour
2 T Baking Powder
1 t Salt
1 1/2 C Soymilk
2 T Apple Cider VInegar
1 C Vegan Butter Replacement, very cold (I recommend Earth Balance Buttery Sticks)
2-3 Cloves of Garlic, chopped
1/4 C Parsley, chopped
Makes 6 Biscuits, oven 475-degrees, 15 mins
Combine vinegar with soymilk to curdle, set aside. Sift dry ingredients together and mix with the garlic and parsley, cut in butter until crumbly, and slowly fold in soymilk mixture until just combined. On a generously floured surface, roll out dough to 4x the desired thickness, dust with flour, and fold in half. Repeat the rolling and folding four to six times, then roll to 3/4-inch thick. Using a biscuit cutter, cut out 9-12 biscuits, bake on parchment paper. Watch for even browning, rotating halfway through bake time if necessary.
For a GLUTEN-FREE option, I like to serve it over roasted sweet potato cubes, tossed with olive oil, salt, and pepper, and baked at 375-degrees for 20 mins, then 400-degrees for 10 mins to crisp.
