Chicken Gravy with Cashew Milk
Cook and stir over medium-heat in large saucepan, till meat is either cooked through or re-heated. (I used leftover chopped, cooked chicken breast.)
1 Tbsp fat/oil/bacon grease
2 cups chopped chicken, turkey, or sausage
1 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. white pepper or powdered dry sage
1 c. chopped kale leaves, stems removed
Cook till wilted and tender over lowered heat.
For the gravy
Combine in blender and whirl till fine-textured and milky:
1/2 cup "raw" (blanched) cashews
3/4 c boiling water
1 clove fresh garlic
1 tsp. salt (more or less, depending on if your meat is salted)
Add cashew puree/milk to saucepan along with
1/2 cup chicken broth
1 Tbsp. arrowroot powder dissolved in 1/3 c water or reserved cashew milk - I used water that I put in the blender to rinse out the cashew milk residue.
After adding all liquids to the meat mixture, raise heat back to medium. Stir well until mixture is heated through and thickening and bubbling and then turn heat to low and simmer for 10-20 minutes. Serve over biscuits, waffles or pancakes. I hope to post my grain-free pancake or waffle recipe another time!