by Isa Chandra (Post Punk Kitchen)

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2 teaspoons apple cider vinegar

1 cup unsweetened soy milk (or almond or your favorite nondairy milk)

⅓ cup refined coconut oil (at room temperature)

2 ¼ cups all purpose flour

4 teaspoons baking powder

1 tablespoon sugar

¾ teaspoon salt

⅛ teaspoon baking soda

½ cup unroasted cashews

2 cups vegetable broth

3 tablespoons all-purpose flour

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon ground white pepper

Chopped fresh parsley or chives (for garnish)

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1. Preheat the oven to 425°F. In a small bowl, stir the apple cider vinegar into the milk and set aside.

2. Sift the flour, baking powder, sugar, salt, and baking soda together into a large mixing bowl. Add the coconut oil and work it into the flour using your fingertips or a pastry cutter.

3. Make a well in the center and pour in the milk mixture. Gently combine with a fork, being careful not to overmix.

4. Turn out the dough onto a floured surface and form into a 1-inch-thick disk. Use a 2-inch cookie cutter or a drinking glass to cut out biscuits.

5. Place the biscuits on a rimmed baking sheet about 2 inches apart, then gently press the remaining dough back together and cut out more biscuits.

6. Alternatively, for drop biscuits, use an ice cream scoop to scoop the biscuits onto the sheet. PREFERED

7. Bake until puffy and golden brown, about 15 minutes, then transfer to a rack to cool.

8. Combine the cashews and vegetable broth in a highspeed blender. Puree until completely smooth.

9. Preheat a saucepot over medium heat. Heat the oil, then sprinkle in the flour, stirring until the flour is completely smooth and browned, about 5 minutes.

10. Lower the heat. Slowly add the cashew cream mixture, stirring constantly. Keep stirring until thick and smooth, about 10 minutes. Add the salt and white pepper and continue to heat for another 2 minutes.

11. Serve the biscuits with the hot gravy, garnished with chopped parsley or chives.