This is a great basic recipe for a dairy free gravy that you can easily whip up on a busy weeknight. You can use any stock that suits your needs (vegetable, chicken, mushroom, etc). Feel free to replace some/all of the stock with pan drippings if you're roasting meat. If you don't have access to dairy free "butters" or follow a gluten free diet, you can thicken the gravy using a cornstarch slurry. For this gravy I've used mushrooms, but you can easily omit those if your family isn't fond of them.
Easy Dairy Free Gravy
makes about 3 ½ cups
4 tablespoons dairy free butter (I use Earth Balance)
8 oz finely chopped mushrooms
4 tablespoons flour
3 cups vegetable stock
Heat a large stock pot over medium heat. Melt your butter, then add your mushrooms. Saute until the mushrooms are soft and turning brown. Whisk in your flour one tablespoon at a time, and stir constantly, cooking for about two minutes more (skip this step if making gluten free gravy). Whisk in your stock, and bring to a light boil. Continue cooking until the gravy has thickened, stirring occasionally, and be sure to scrape the bottom so that it doesn't burn. If making gluten free gravy, now would be the time to add in your cornstarch slurry. Season with salt and pepper to taste, and serve hot
(nutrition info is based on ¼ cup serving)
Liz says
I made this gravy yesterday without the mushrooms and it was amazing!!! I absolutely LOVE your blog. I have tried a good number of your recipes and they all turn out so good!!!
milkfreemom says
Thanks, Liz! I'm so glad you like them! 🙂
Randi Kline says
I made this gravy tonight and it was very good. I will be making this over and over. Next time I want to add some fresh sage.