This gravy would be good on your biscuits or your mashed potatoes. To be honest, I would be good at just about anything. Heck, I have an old pair of work boots that could be good with this gravy on them.
The ingredients are fairly simple. It’s just gravy after all.
Oil: Here, I am using expeller-pressed Safflower oil. Safflower is a neutral-tasting oil. Expeller pressed means no Hexane was used to extract the oil.
Almond milk: You can use just about any plant-based milk you have, but it should be unsweetened. This kind of gravy should not be sweet, and sugar is not good for gout sufferers. In case you’re curious, what kind of gravy is sweet? That would be chocolate gravy. You can use water or stock, but milk makes it richer.
Sage: This will be one of our seasonings. You could also use a poultry seasoning mix.
Salt and pepper:
Flour: Flour mixed with oil will form our Roux. The roux will thicken the mixture.
Mushrooms: These will give us some flavor and texture. If you do not like or have mushrooms, tempeh works great. I only used half of what you see in the picture.
Onion: It will give us some flavor and texture.
Optional 1 teaspoon of soy sauce.
Everything all measured out and ready to go, except the sage. I need another small glass bowl.
On medium-low heat, add the oil to your pan. When it’s hot, add the mushrooms and onion and a pinch of salt. We want to saute them to pull out the moisture. Adding a little salt now also helps to pull out the moisture.
Cook the mushrooms and onion until they start to caramelize. This should take about ten minutes.
Add your flour and stir to combine with the oil. You have now made a roux. At this point, it is called a blond roux. Lower your heat to low and cook until it just starts to get some color. This should take about five minutes.
At this point, you can decide how much to cook the roux. For biscuits, this is perfect. For mashed potatoes, go a little darker. For overcooked, dry nut roast, go even more. Got to cover that taste somehow.
Since this is for biscuits just a little color is what we need. Time for the milk.
Add the almond milk and stir to combine—season with a little salt, sage, and a generous amount of black pepper. Then raise the heat to high.
When it starts to bubble, lower your heat to medium and keep stirring. Cook until it is a thick as you like.
If you like the recipe please share it. Or not and keep it as your secret.
- 1/4 Cup Safflower oil expeller pressed
- 2 oz Mushrooms Chopped
- 1/3 Cup Onion Chopped
- 1/4 Cup All Purpose Flour
- 2 Cups Almond Milk Unsweetened.
- 1/2 teaspoon Sage ground
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- On medium low heat add the oil to your pan When it's hot add the mushrooms and onion and a pinch of salt.
- Cook the mushrooms and onion until they start to caramelize. (around 10 minutes)
- Add the flour, stir to combine with the oil. Cook until the flour gets some color. (around 5 minutes)
- Add the almond milk, stir to combine.
- Season with a little salt, sage and a generous amount of black pepper. Then raise the heat to high.
- When it starts to bubble lower your heat to medium and keep stirring. Cook until it is a thick as you like.