Cauliflower and Herb Mashed Potatoes with Cashew Gravy

Cauliflower Herb and Mashed Potatoes

Yields: 10 servings

Ingredients:

• 5 medium potatoes, peeled and cubed

• 1 head cauliflower, chopped

• 2 teaspoons salt

• 1 cup water

• 1-2 cups Cashew Gravy (see below)

• 1 teaspoon onion powder

• 2 Tablespoons dried parsley

• 1 teaspoon salt to taste)

Directions:

1. Place potatoes, salt, and water in a medium saucepan and steam for 5-10 minutes.

2. Add cauliflower steam until just soft.

3. Save water.

4. Mash.

5. Add remaining ingredients and mix well.

6. Serve and enjoy topped with Cashew Gravy (see below)

Cashew Gravy

Yields: 2 cups

Ingredients:

• 1 cup water           

• 1 cup raw cashews

• 2 Tablespoons cornstarch

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ¾ teaspoon salt

• 1 cup water

• 1 teaspoon lemon juice

Directions:

1. Blend cashews with water until smooth and creamy.

2. Add rest of ingredients to blender and blend until no grittiness remains.

3. Pour into saucepan, stirring constantly, heat over medium heat until thickened. 

4. For a thinner gravy use more water as desired. 

5. For thicker sauce cook longer or decrease water.

Hints: 

Use this gravy with any recipe that calls for white gravy or sauce. Lovely over scrambled tofu, cooked greens, or in cream-based soups. If you have a high-powered blender, combine all ingredients together without blending cashews first. If you don't have a high powered blender you can soak the cashews in water overnight to make them easier to blend.

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