1/2teaspoonpepper (white or black), or more to taste
To a medium saucepan, add red lentils, oats, cashews, and water.
Bring to a boil, then reduce to a medium simmer and cook for 10-15 minutes or until lentils are completely soft.
Use an immersion blender to blend right in the pan, or remove to a blender and let cool for 5-10 minutes before pureeing. Be careful to leave a vent opening so the hot liquid doesn’t explode all over you.
Return mixture back to the pot, then whisk in onion powder, salt, and pepper.
Bring to a boil, then reduce to a medium simmer until the gravy thickens (3-5 minutes).
Turn off heat, then season to taste with salt and pepper.