I don’t really know what came over me, but I was suddenly craving creamy white gravy poured over top warm biscuits. Side of slaw. Now since I had never made white gravy to pair with biscuits before, I wasn’t exactly sure what to expect. But luckily, gravy, is easier than you think. I love it because there are really no hardcore flavor rules. A few basic ingredients and you are free to get creative based on the other flavors at your meal. And I found that gravy doesn’t have to be traditional to be delicious. Instead of making a traditional dairy and flour based gravy, I did a dairy free version. This gravy gets its incredible thickness from a secret ingredient. Find out what it is!..
The truth about gravy. Below you will find a recipe for the gravy I made. But in all honesty, gravy is more of a concept that a recipe – in my opinion. To me, the basic ‘must have’ ingredients for gravy are some sort of creamy liquid (soy milk creamer for me), white flour as a thickening agent, and some sort of assortment of flavorings. Gravy is really an accent sauce for your meal that is traditionally made from the “drippings” or flavors that are leftover from other dishes you have made.
But since I am making my gravy dairy free, vegan, you will find the ingredients I use to be somewhat untraditional, but they totally work.
Takeaway lessons form this vegan gravy recipe post: 1) blended white beans make an excellent natural thickener for gravy. Plus they add a creamy texture, rustic taste and they even add in some healthy fiber and protein. White beans for thick and creamy gravy, that’s my cooking discovery for the day. 2) Gravy is really a product of your entire meal. Infuse a white creamy base with flavor – and there you have your gravy. Oh, and a 3) use a Vitamix or food processor as your last step to achieve clump-free, creamy gravy.
Southern Eats. Last week I made some sweet potato biscuits. And today I made another batch. Those light and fluffy, sweet orange rounds are incredibly addictive. And easy to make! They pair perfectly with this gravy. I also added in some Gardein vegan chick’n tenders and a side of thick and creamy cole slaw. Southern feast complete! A few recipes to pair with this gravy..
White Bean Garlic Gravy
vegan, makes 4 cups
stove top roux:
2 Tbsp melted vegan butter
1/3 cup white flour
1/2 cup silk soy creamer, plain flavor
1/4 tsp black pepper
1 tsp garlic granules
2-5 dashes of cayenne
1/2 cup “flavor drippings”
*”flavor drippings can mean a drizzle of the leftover liquid from sauteing your Gardein tenders – or you can do what I did: I had some leftover veggie soup and blended in about 1/2 cup of that broth and veggies. Use your imagination to add some extra flavor depth to your gravy.
1 tsp dried parsley flakes
1 1/2 cups cannellini white beans, canned/drained
1-4 Tbsp water as needed
1 cup leftover “cole slaw dressing” recipe here OR if not making slaw, use this instead: 1/2 cup silken tofu, 2 Tbsp tahini, 2 Tbsp cider vinegar, 1 Tbsp maple syrup
1. Add soup (or choice “flavor drippings”) to a soup pot. Add in soy creamer. Whisk until mixture simmers. Whisk in the flour a little bit at a time. I also whisked in the vegan butter, maple syrup and the garlic granules. Keep whisking until mixture thickens. When thick, turn off heat.
2. Add remaining ingredients and the stove top mixture to a blender, food processor or Vitamix. Mix on low until the mixture is creamy. Turn blender to high for a few seconds to heat the gravy through. Add water as needed to loosen the mixture to your desired consistency.
3. Place in fridge until ready to re-heat and use, serve right away or simmer on low in a soup pot until ready to serve.
Looking for more kid-friendly vegan recipes? Try one of these 19 ideas!