Gluten Free Cashew Gravy

• 3 tbsp olive oil
• 3 large onions, diced
• 2 1/2 cup water
• 1/4 tsp pepper
• 1/4 tsp sage
• 1/2 cup wheat free tamari (thick soy sauce - I used reduced sodium)
• 3/4 cup cashew butter (sold next to the peanut butter or you can make your own by super grinding cashews in a food processor but it won't be as creamy)

1. Heat the oil in a large skillet over medium heat.
2. Add the onions and cook until caramel in color, about 20 minutes, stirring occasionally.
3. As the onions become browner, stir more frequently.
4. Add the cashew butter, tamari, water and spices and cook until heated through.
5. Place in a blender or food processor and blend until smooth.
6. Be careful blending, as hot liquids tend to foam up - fill it only halfway.
7. *This recipe came from a Penzey's Spices magazine.
8. *

olive oil, onions, water, pepper, sage, soy sauce, cashew butter

Taken from cookpad.com/us/recipes/338474-gluten-free-cashew-gravy (may not work)