Vegan Biscuits & White Pepper Gravy
"The Superfun Times Vegan Holiday Cookbook" byIsa Chandra Moskowitz Biscuits 2 Teaspoons Apple Cider Vinegar 1 Cup Unsweetened Vegan Milk 2 1/2 Cups All Purpose Four 4 Teaspoons Baking Powder 1 Tablespoon Sugar 1 Teaspoon Salt 1/2 Teaspoon Baking Soda 1/4 Cup unrefined Coconut Oil, room temperature Gravy 1/2 Cup Cashews, soaked in water at least 2 hours and drained 2 Cups Vegetable Broth 3 Tablespoons Olive Oil 3 Tablespoons All Purpose Flour 1/4 Teaspoon Salt 1/4 Teaspoon White Pepper Chopped Fresh Parsley, for garnish Make the biscuits. Preheat oven to 425. In a small bowl mix together the apple cider vinegar and milk, set aside. Mix the flour, baking soda, baking powder, salt, sugar into a large mixing bowl making a well in the center. Cut the coconut oil into the dough with a pastry cutter until it resembles coarse crumbs. Pour in the milk mixture and blend with a fork, being careful not to overmix. Turn the dough out onto a floured surface and roll into a 1" thick disc. Use a 2" round cookie cutter or drinking glass to cut out biscuits, adding them to a baking sheet. Bake until puffy and golden brown, about 15 minutes, then transfer to a rack to cool. Make the gravy. Combine the cashews and broth in a blender. Puree until completely smooth. Preheat a sauce pot on medium. Add oil, then sprinkle in the flour, stirring until smooth and brown, about 5 minutes. Add blended mixture, lowering heat. Cook while stirring, about 3 minutes until thickened. Add salt and pepper, cook for 2 more minutes. Serve the biscuits with the gravy, garnishing with parsley.
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Jen's Kitchen...is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens". 
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