Vegan, fat-free, and gluten-free gravy? How can this be??? I promise, it doesn’t taste disgusting. It actually tastes REALLY good. One of the first times I made it my sister tried it. She was pleasantly surprised that it tasted very similar to traditional gravy AND that it had the same consistency as gravy. Say what? Ready for the recipe? It’s simple and easy to whip up in under 10 minutes.
Vegan, fat-free, and gluten-free gravy
1 1/4 cup water
1 cup non-dairy milk (I use my homemade almond milk, click this link for the recipe)
1/4 cup gluten free flour blend (my current favorite: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 5 Pound)
2 tsp dry vegetable broth (this is the recipe I use: https://wholenewmom.com/whole-new-budget/vegetable-broth-recipe/)
1 tsp coconut aminos acids (My favorite brand to use: Coconut Secret Coconut Aminos Sauce Organic 8 oz (1 Pack))
1/4 tsp mineral sea salt (My favorite: Redmond Real Salt – Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack))
A sprinkle or 2 of red cayenne pepper
A sprinkle or 2 of stevia ONLY if the non-dairy milk you use is unsweetened (My favorite stevia: NOW Foods Organic Better Stevia Extract Powder, 16-Ounce)
Mix all of the ingredients together in a small sauce pot. Cook on medium heat for about 5 minutes, stirring frequently, until thick and gravy-like. Serve on mashed potatoes or whatever you like gravy on and enjoy!
Makes 2 1/2 cups
Use this gravy on my mashed potatoes recipe! If you haven’t yet checked out my mashed potatoes recipe, here’s the link: http://herbivorehomemaker.com/vegan-whipped-mashed-potatoes-recipe/
Notes on the recipe: If you don’t have mineral sea salt, of course you can use regular table salt. However, you may need to add more since mineral sea salt tends to be more potent than table salt. Also, if you don’t have coconut amino acids you CAN use soy sauce. It will make it saltier and it has a less sweet taste, so I would recommend using only 1/2 teaspoon and taste test from there. If you can, use a soy sauce that is low sodium so that it better mimics the coconut amino acids.
Note on the title: Granted, the non-dairy milk aids a trivial amount of fat, or perhaps higher depending on what kind you use. I realize that. I did debate on whether I should say it is low-fat or fat-free. I had come across other gravy recipes that were vegan and didn’t have any fat content aside from what may be in the non-dairy milk and they were labeled as fat-free. Hence, my choice to label it as fat-free. I hope you don’t feel like I was trying to mislead, and if you do, well the comments section is open and available for you to voice your opinion
If you have any questions or comments, feel free to let me know in the comments below. If you make this, I’d love to see how it turned out for you. If you are active on social media, please tag me in your post on Instagram @herbivore_homemaker or on Twitter @herbivorebekah. Happy cooking!