Blend all ingredients from the cashews to the garlic powder with one cup of water until completely smooth. Add second cup of water and pulse to combine. Taste the mixture and see if it needs additional salt or pepper - the liquid aminos might give the gravy enough saltiness.
Pour blender contents into medium sized saucepan. Heat over medium heat, whisking continuously until thickened - this typically happens as soon as the mixture comes to a gently boil. Add up to ½ cup extra water if you prefer a thinner gravy. Cool for a few minutes and serve!
Recipe yield: About 2 cupsPlease note: Gravy will thicken a bit as it cools. As mentioned in the recipe, add up to ½ cup extra water for a thinner gravy.