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Dairy Free Gravy

This dairy free gravy is your is made without milk, without butter, and without cream. It is also very easy to make and perfect for any family or holiday dinner!

Dairy free gravy in a glass gravy boat on a white marble counter

This gravy is your classic pan gravy or brown gravy which is served over mashed potatoes, poultry, and meat.

The main time of year I make gravy is Thanksgiving. Thanksgiving is my favorite holiday and pull out all of the stops for it from the dairy free turkey to the dairy free pumpkin pie.

However, this dairy free gravy can be made any time of year and using whatever stock you want and using either flour or starch.

My personal favorite year round meal to make with this dairy free gravy is dairy free fried chicken with mashed potatoes and gravy.

You may also like country gravy which is used for recipes like biscuits and gravy.

If you don’t have drippings or would rather not use them, check out my recipe for dairy free gravy without drippings.

What type of stock to use

Generally, the type of gravy depends on the type what meat or poultry you roasted because it is made from the incredibly flavorful pan drippings.

Likewise, you’d use the same type of stock. If you’re using the gravy over beef you use a beef stock and a chicken gravy would call for a chicken stock.

For turkey gravy, you can use chicken stock instead of turkey stock if that is what you have on hand or is easy for you to get.

The color of the gravy will greatly depend on the color of the stock. Chicken and turkey stock are lighter than beef stock.

Some feel beef gravy has better color while chicken gravy has better flavor. If you want the best of both worlds, use half beef gravy and half chicken gravy.

Bullion Powder and Cubes

Bullion powder and bullion cubes work fine for making stock.

In addition to beef and chicken bullion, there vegetarian bullion powders that can work here as well.

Mushroom or onion bullion powder works well with beef where vegetable stock and vegetarian chicken stock are good for chicken and turkey.

I always have onion bullion powder and vegetarian chicken bullion powder on hand because they are common in Israeli kitchens. So, I’ve used them often in recipes, including gravy, instead of stock.

Stock vs water

I personally like using stock because it adds flavor. However, it is not uncommon for people to use water to make gravy.

Why Use Flour to Thicken Gravy

I use flour to thicken gravy because it gives the gravy that classic opaque slightly pail look.

Many people don’t like using flour because if it isn’t cooked long enough, it can give a floury flavor to the gravy. Also, if not made properly it can become clumpy.

The Good news is, making a smooth creamy gravy is a snap if you turn it into a roux first.

Another benefit some people see with gravy made with flour is that it keeps better in the fridge. This means it can be made ahead of time or use up leftovers.

Why use Starch to Thicken Gravy

Both corn starch and potato starch can be used to make a gravy.

Gravy made with starch is considered by many to have a silkier texture than gravy made with flour.

This option is perfect for anyone who is gluten-free (make sure the package is marked gluten-free).

Just like with the gravy made using flour needs a roux to avoid clumping, gravy made using starch needs a slurry.

Gravy made with starch is clearer, darker, and shinier than gravy made using flour.

Cornstarch vs cornflour

Cornstarch and cornflour are the same thing. In North America cornstarch is the term commonly used where in Europe it is refereed to as cornflour.

Potato Starch and other starches

This recipe calls for cornstarch just because it is the most common. However, you can use potato starch or any other starch you have on hand.

Potato Starch vs Potato Flour

Potato flour is made from whole peeled potatoes, cooked, dried, and ground into a fine, beige-colored powder.

Potato starch, on the other hand, is “washed” out of crushed potatoes, then dried to a fine, bright-white powder.

Potato flour is great for adding moisture and flavor to breads while potato starch is the right choice for gravy.

What is a Roux

A roux is equal parts flour and fat cooked together until it reaches a specific color.

It is used as a thickening agent for gravy, sauces, soups and stews and have been used in French cooking for hundreds of years to thicken sauce.

The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color.

A roux can be white is used for country gravy, blond for classic gravies, or brown is used in gumbo and jambalaya.

The lighter the roux the more thickening power it has.

Once the roux is the desired color liquids like stock are added.

What is a Slurry

Slurries are commonly used in Asian cooking and Chinese-American cuisine. It is used to make sauces needed for recipes like Beef Broccoli and Pepper Steak.

A slurry, like a roux, is used to thicken gravies, sauces, stews, and soups. However, unlike a roux it is added at the end of the recipe.

It is a combination between corn starch or potato starch and water and provides a silky texture.

While it is less common, slurries can be made out of flour.

How to use flour and starch

If you want both the benefits of the flour and the starch you can use both.

To do this, use 2 tablespoons of flour and drippings to make a roux. After the stock is added, use one tablespoon of starch to make a slurry and slowly it to the sauce.


Drippings are what you find at the bottom of a roasting pan. Usually there is less than a cup left, so stock or water are added until you have 2 cups.

This recipe only calls for 1/4 cup of drippings because you’re almost definitely going to have that much. However, I personally like using as much drippings because they have so much flavor.

Deglazing The Pan

Deglazing a pan involves adding liquid, such as stock or wine, to a pan. Then a wooden spatula is used to loosen and dissolve bits, known as fond, that are stuck to the bottom after cooking or searing.

Fond is a great source of flavor and mixture produced by deglazing can be used to make a sauce. This is a great way to add flavor to your gravy.

What to do if you don’t have enough fat drippings

If you collect the fat drippings from the bottom of the roasting pan and find you don’t have enough for this recipe don’t worry.

All you have to do is add more fat until you have the right amount.

This can be animal fat like schmaltz or a neutral oil.

Can it be made ahead of time?

Yes. You can make this gravy a day or two before and simply reheat it shortly before you’re ready to serve.

How to Store

Once the gravy has cooled, place it in an air tight container. Keep up to 5 days in the refrigerator.

How to Freeze

Once the gravy has cooled, place it in an air tight container or a resealable freezer bag.

You can freeze gravy for up to 5 months. After that, it is still safe to eat but the quality begins to degrade.

How to Reheat

Gravy will thicken as it cools. When you reheat it out with additional stock until it is smooth and reaches your desired consistency again.

Yield: 2 cups

Dairy Free Gravy

Dairy free gravy in a glass gravy boat on a white marble counter

This dairy free gravy is an easy classic brown gravy made without milk, without butter, and without cream.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1/4 cup fat drippings
  • 1/4 cup flour or 2 tablespoons starch
  • 3 to 4 cup stock
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt


Gravy Made with Flour

    1. Heat with the fat drippings over a medium heat.

    2. Add flour to make the roux. Stirring constantly in with a spatula or a wisk until it has a light brown color. About 6 or 7 minutes.

    3. Slowly pour in half a cup to a cup of the stock while while whisking vigorously. Add the remaining stock slowly and as needed.

    4. Reduce to a simmer and cook for a few minutes, until the gravy reaches your desired consistency.

    5. Mix in onion powder, garlic powder, and salt to taste.

    6. Remove from flame and serve.

Gravy with Corn or Potato Starch

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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 588mgCarbohydrates: 16gFiber: 0gSugar: 6gProtein: 10g

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