This gravy is a thick cashew-based gravy that tastes great on vegetables--maybe it's more of a sauce than a gravy. I wouldn't put it on potatoes, although brown rice is good.
Allow the cashew butter to come to room temperature, if refrigerated.
Sautée 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.
Add the 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.
This gravy is excellent on green beans or other vegetables, or can be served over brown rice.
Cashew gravy is traditionally one way of making a creamy vegan sauce--use unsweetened soy milk instead of milk if a vegan recipe is desired.
Makes about 2 cups gravy.