Makes 4 cups of a savory ‘gravy’
Ingredients
4 cups warm water 1 cup cashews 1 TBSP onion powder 2 tsp garlic powder 1⁄4 cup cornstarch 3 TBSP fresh squeezed lemon juice 1 TBSP sea salt 4 oz pimentos, including liquid
Instructions
Put 1 cup of the water in a large pot to boil. Place remaining 3 cups of water along with the remaining ingredients in a blender and blend until smooth. When the water in the pot is boiling stir the blended mixture into the pot and constantly stir with a wire whisk. Turn heat down to medium and stir keep whisking until the sauce is thick. Remove from the stove and serve. This recipe can be easily doubled and then (after it’s cooled down) stored in containers in the freezer for later use.
Nacho Variation: Add 1 4 oz can Ortega chilies