Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Milk | 1 cup (244ml) whole | 149 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ thinly- sliced onion
- ½ thinly-sliced bell pepper
- 2 tbsp peanut oil
- Salt to taste
- Pepper to taste
- 2 tsp white wine
- 1½ cup milk or unsweetened soy milk
- ½ cup cashew butter
- 1 pinch cayenne pepper
Directions
Allow the cashew butter to come to room temperature, if refrigerated.
Sauté the onion and bell pepper in the peanut oil over low to medium heat with salt and pepper, until the onion begins to turn translucent and the bell pepper is soft.
Add the wine and deglaze the pan.
Add cayenne pepper and milk, and heat through.
Add the cashew butter by the spoonful and stir until incorporated and smooth. Gravy will appear lumpy at first, but will become smooth after a few minutes of stirring and simmering. Adjust the quantity of milk or cashew butter as necessary for desired consistency.
Taste and add salt if necessary.
Serve gravy on green beans or other vegetables, or brown rice.