Over medium-low heat, lightly toast flour in a dry pan for about 5 to 8 minutes or until flour becomes very lightly golden. Stir often to ensure even toasting. Set aside to cool.
Place cashews and 1 cup water in blender. Blend until smooth.
Add flour and remaining 1 1/4 cups of water and blend until smooth.
Pour mixture into a saucepan. Whisk in salt and herbs.
Heat over medium-high heat, stirring constantly until gravy comes to a boil and is thickened. I use a heat-proof spatula for this.
Serve hot.
Notes
This recipe makes a thick gravy. If you prefer a thinner gravy, increase water amount by 1/4 cup.Make Ahead Tip:Gravy may be made ahead and refrigerated. It will thicken slightly more when refrigerated. To reheat, place in a saucepan, add a couple tablespoons of water, whisk to combine and then heat slowly, stirring occasionally, until hot.This gravy can be frozen. When ready to serve, place thawed or partially-thawed gravy in a saucepan and heat over medium heat. Whisk gravy often while heating.* * * This recipe for Herb Gravy is … gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.