Low-carb, gluten-free. Vegan, but not Weimar-friendly (because it contains coconut oil). Mom J’s own recipe.


  • 1 T. coconut oil
  • ½ medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 c. raw cashews
  • 2 T. coconut flour
  • 2-4 c. water or vegetable broth
  • 2 T. nutritional yeast
  • 2 T. tamari or Bragg Liquid Aminos
  • ½ t. sea salt (or to taste)
  • ½ t. black pepper (optional)


  1. Sauté onion in coconut oil until soft.
  2. Add garlic and cook another minute to slightly brown the garlic.
  3. Add cashews and let them cook in the coconut oil to “toast” them.
  4. Add the coconut flour and stir it around over the heat for a minute.
  5. Add 1-2 c. water or vegetable broth a half cup at a time and stir to blend in the flour and thicken. Do not let it get lumpy. Add more water as it becomes thick.
  6. Add nutritional yeast, tamari, salt, and pepper and mix well.
  7. Turn heat down and let simmer for 20-30 minutes until cashews are soft. Add more water or vegetable broth as needed so the water completely covers the cashews.
  8. Turn off heat and let cool away from heat for 15-20 minutes.
  9. Puree in a heavy-duty blender on high speed. You may need to add more water or vegetable broth while blending to get the right consistency. Taste and adjust seasonings as needed.
  10. Serve over vegan entrée of choice. Leftover (if any) may be refrigerated for a few days.

Servings: 12

Nutrition Information (per ¼-cup serving):

  • Calories 50
  • Carbohydrate 3 g
  • Fat 3 g
  • Fiber 1 g
  • Protein 2 g

*You can make mushroom gravy by adding 1 c. of sautéed sliced mushrooms (not included in Nutrition Information above).