Dairy-free gravy from scratch
If you’ve been following me for a little while, you know how much I love my chicken stock. With such little work involved, your ROI (return on investment) is just off the charts. Homemade turkey or chicken stock is the absolute best way to supercharge your dairy-free gravy.
We always have a pot of turkey stock going as we prep our Thanksgiving meal. It goes into our gravy, stuffing, and it’s the basis for our turkey soup the next day. If a homemade stock is too much for you, store-bought stock will do.
If making gravy from scratch is new to you, I promise you it is quite simple. With your turkey stock at hand, it should not take you more than 10 minutes. Sounds achievable, right? How good will it feel to hear your family ooh and ahh at your dairy-free, homemade gravy??
I’d recommend checking out my gravy video on my Instagram to see the textures and process on The Asian Allergy Mom.
One important tip here is to make sure you have all your ingredients measured and ready to go. You don’t have to work super quickly, but it’s good to have your ingredients at hand as you cook.
So here’s all you need to do to make your homemade dairy-free gravy.
Homemade dairy-free gravy
Serves 4 gravy-lovers
Ingredients:
3 TBS vegan butter
1/4 cup all-purpose flour
2 cups warmed homemade (preferred) or store-bought turkey broth
Directions:
Create the roux: In a medium-size saucepan, melt butter over medium heat. When butter is completely melted, whisk in flour until no white spots remain. Continue cooking for 1-2 minutes.
The roux should be looking like pancake batter. If the roux is looking crumbly and separating into flour chunks, add more butter.
While whisking, slowly pour in warm broth about 1/3 - 1/2 cup at a time, making sure to whisk and fully combine broth with roux before adding more liquid.
After all liquid has been added, bring to a simmer.
At this point, if the gravy is too watery, let it simmer to let it reduce and get to the right consistency.
Salt to taste. Serve in a warmed gravy boat.
Allergens: wheat (for wheat-free, use preferred wheat-free flour)
Note: I’ve heard from followers that this is a great substitute for cream of chicken!
