There are times when I surprise myself when I really nail a plant-based version of a dish that is decidedly…not. And this country-style gravy was one of those.
American white gravy or country gravy is usually basically a bechamel that is jazzed up with plenty of sausage or bacon (often both), herbs and black pepper. Often served over biscuits or lathered over chicken-fried steak, it is indulgent and delicious.
But is it possible to get the same flavours while making a completely vegan version? Well, yes, I have found that it is!
How to Make Dairy-Free Country Gravy
When developing this recipe, I really wanted to ensure I got the same meaty flavours that are generally provided by cooking down breakfast sausage before making a bechamel.
One thing I wanted to avoid was simply swapping everything for plant-based alternatives, thinking that this could lend a slightly artificial flavour to the gravy.
And I was successful in not simply developing a recipe that basically just used plant-based sausage and some sort of nut milk in lieu of their traditional counterparts.
So, traditionally, country gravy is made on a base of breakfast sausage. To get some similar meaty flavours, I like to brown some finely chopped shiitake mushrooms in plenty of oil (you do need to use a bit of oil here, the fat content is important – let’s not pretend that this is a health food).
Like in my wedge salad or my pasta all’amatriciana, I use shiitake mushrooms here to give a really robust, meaty flavour instead of, you know, meat.
Brown the mushrooms until they’re really golden – it will take about 10 minutes and I urge you not to skip that step.
Once they’re browned, go ahead and add in a diced onion along with a bit of salt. Cook the onion until it’s softened, this will only take about 5 minutes or so.
After that, you can go ahead and add in some things that will mimic the flavour of breakfast sausage. These include some sage, garlic powder and lots of black pepper. I also like to add in some miso paste here to really up the complexity.
Now, go ahead and add in some flour, which will act as a thickening agent. Cook the flour for a few minutes, just to ensure it gets evenly coated in the oil and toasts a bit.
Then, whisking constantly, stream in some vegetable stock (not milk!). Once you’ve done that, go ahead and bring the mixture up to a simmer – you will notice that it thickens considerably!
In the meantime, you can go ahead and make the cashew cream, which is what I use as a milk substitute.
All you need to do is add some raw, unsalted cashews to a blender along with a bit of water. Blend on high until it’s smooth and then mix it into the gravy. This is also how I make my dairy-free chicken pot pie creamy!
Now, you’re basically done! Taste to adjust for seasoning, adding salt and pepper where needed.
Dairy-Free White Gravy (No Milk!)
Ingredients
- 60 ml (¼ cup) neutral oil
- 100 g (3 ½ oz) shiitake mushrooms chopped
- 5 g (1 tsp) salt divided (see note 1)
- ½ yellow onion diced
- 2 tsp white miso paste
- 1 tsp black pepper freshly ground
- ½ tsp garlic powder
- ½ tsp fresh sage finely chopped
- 50 g (⅓ cup) plain (all-purpose) flour
- 500 ml (2 cups) vegetable stock (see note 2)
- 60 g (½ cup) raw, unsalted cashews soaked in boiling water for 1 hour or in cool water overnight
Instructions
- Add the oil to a medium saucepan and set over medium heat. Once shimmering, add the mushrooms along with half of the salt. Cook, stirring occasionally, until the mushrooms are deeply golden brown, about 10 minutes.
- Add the onion along with the rest of the salt. Cook, stirring occasionally, until softened, another 3-5 minutes.
- Add the miso paste, pepper, garlic powder and sage and cook for a minute longer. Then. stir in the flour and cook for a further 2-3 minutes.
- Whisking constantly, stream in the vegetable stock & bring the mixture to a simmer. Meanwhile, add the drained cashews to a blender and cover with 60ml (¼ cup) of cool water. Blend on high until smooth and creamy.
- Stir the cashew cream into the gravy. Taste to adjust for seasoning, adding salt and pepper where needed. Remove drom the heat and serve.
Notes
- For best results, measure salt by weight, as different salts vary in crystal size and density.
- For best results, use unsalted stock so you can control the seasoning of the final dish.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This white gravy made without milk, butter or any dairy is perfect for those looking for a plant-based alternative to a classic recipe.
Are you after a great white gravy recipe? Have any questions? Let me know in the comments!
