Dairy Free Gravy Recipes

DAIRY FREE COUNTRY GRAVY

Steps:

• Heat the oil in a large skillet or frying pan over medium heat.
• Whisk in flour, salt and pepper until smooth.
• Stir over medium heat until browned, about 10 minutes.
• Gradually stir in water or dairy free milk so that no lumps form. Continue cooking and stirring until thick.

DAIRY-FREE SAVORY SAUSAGE GRAVY

Steps:

• Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce to the mix and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
• Reduce heat to medium low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats the sausage and is completely absorbed. Cook for 1 to 2 minutes more.
• Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with salt and pepper. Continue stirring vigorously until gravy reaches desired thickness. Remove from heat and let cool. Taste and adjust seasoning as desired.

DAIRY FREE GRAVY

Steps:

• In a sauce pan, add the butter.
• Once butter is almost all the way melted, add in the flour. Whisk constantly until a paste forms.
• Add stock very slowly. Continuously whisking until well combined.
• Then, add your salt and pepper. Taste your gravy and add more salt and pepper if needed.
• Let cook, stirring often, until gravy begins to thicken.
• Remove from heat and keep warm.
• Store leftovers in an air tight container in the fridge for 7 days. Heat up 30 seconds at a time in microwave or on the stove in a pan until warmed throughout.

DAIRY FREE GRAVY

Steps:

• Whisk cornstarch and 1/4 cup of stock, adding a little stock at a time to make a slurry.
• Place the roasting pan on the stove on medium high heat.
• Add stock to the pan and scrape up any drippings that are sticking to the pan. Whisk in the slurry.
• Bring to a simmer. Mix in onion powder, garlic powder, and salt to taste.
• Once thick remove from the flame and serve.