Super Easy Blender Gluten Free Gravy – Nut Free!

This super easy gluten free gravy is made with a few simple ingredients like caramelized onions, garlic, potatoes, and herbs. Finished in the blender for a fool proof lump-free gravy that is delicious, easily re-heated, and make-ahead-friendly. Nut free, paleo, whole30, dairy free, and vegan friendly!

Is there anything better than an ultra delicious + luxurious gravy? I think not.

This super easy gluten free gravy recipe has quickly become my new favorite make-ahead-gravy.

Legit could not stop big spooning it straight into my mouth after I finished photographing it for just *one more* taste. SO TASTY. Like, unreal.

And I’m so excited to share it with you. Because IMO, it’s everything that I think gravy should be: NOT fussy, easy to make, wholesome, & delicious AF 💯

With Thanksgiving + the holiday season right around the corner, I thought it would be the perfect time to share this one with you all.

I have several other flourless gravy recipes on the blog (this mushroom gravy, and this paleo make-ahead gravy), & while they’re both SO good, they are both made with cashews.

I love my cashew cream recipes, but I know that some of you can’t do nuts. Which is why we’re here to talk about the glory of this cashew free, gluten free, dairy free, flourless gravy utopia.

Why you’ll love this recipe:

This yummy gravy is:

• Comforting
• Perfect for the holidays
• Pourable
• Flourless
• The opposite of fussy
• Absolutely luscious
• Make-ahead-friendly
• Forgiving
• Versatile
• DELICIOUS

Super Easy Gluten Free Gravy Ingredients

Okay so let’s talk ingredients.

The ingredients in this gravy recipe will probably surprise you. And you might even doubt that when combined they could even resemble a luscious, pourable gravy. BUT, take my word for it, and I doubt you’ll ever look back.

In fact, this gravy is basically just a delicious combination of blended vegetables, with some aromatics and flavor boosters thrown into the mix.

Humble ingredients turned a seriously impressive gravy.

(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)

Here’s exactly what you need to make this gluten free gravy:

• Olive oil or ghee – Or really any type of neutral tasting fat that you prefer.
• Diced onion – The onion and mushrooms are sautéed until quite soft and caramelized. This creates a flavorful umami rich base for the gravy. Don’t skip on taking your time with this step – the caramelization is where the flavors come to life!
• Crimini mushrooms – Or an equal amount of another type of mushroom.
• Garlic
• A yukon gold potato – I’ve found yukon gold potatoes to add the best texture to this recipe. The starch level creates a creamy binding effect, that accounts for the thickening in this gravy.
• Poultry or all purpose seasoning – This adds a deep herbal quality to the gravy that you would get if you were making it with the drippings from a turkey or chicken. Both poultry seasoning and all purpose seasoning would work great.
• Nutritional yeast or miso – An umami boosting ingredient that adds that little extra *something* to the gravy. If you use miso instead of nutritional yeast, keep in mind that it is quite salty, while nutritional yeast is not salty at all. This means you can likely greatly reduce or eliminate the salt in the recipe if you choose to use miso.
• Coconut aminos or gluten free soy sauce (tamari) – Both options will work, but coconut aminos are slightly sweeter, and less salty than tamari. Coconut aminos are made from coconuts, and therefore may not be suitable for someone with a strict nut allergy. In that case, swap with gluten free soy sauce (tamari), or omit it all together and add a bit of additional salt to taste.
• Good tasting broth – This ingredient is important. Because the broth is a big part of the flavor of the gravy, get your hands on the best tasting broth you can find. Depending on your preference, just about any type will do. Mushroom or vegetable gravy for a vegan option, & turkey, chicken, or beef will also do. If you want to use turkey or chicken drippings in this recipe, simply add them to the broth quantity. But, make sure you taste the drippings before adding them, as they can be quite salty.
• Salt + pepper – To taste!

THAT’S IT. Simple ingredients, and seriously crave-able flavor. AKA a yummy gravy at its finest.

How to make this gluten free gravy

This no flour, gluten free, dairy free gravy is pretty darn straightforward to make. No flour means no roux, which really makes it a lot easier to make than a traditional gravy in my opinion.

How do you thicken gluten free gravy? Well in the case of this recipe it is simply thickened by blending all of the sautéed and simmered veggies together until smooth and creamy.

The starch in the potatoes is really what gives it the perfect texture.

Here’s the step-by-step instructions:

Step 1: Sauté the onions and mushrooms

Heat olive oil or ghee over medium high heat in a large skillet until shimmering. Add onions and mushrooms, and cook, stirring occasionally, until soft and caramelized, about 6-8 minutes. Don’t shortcut this step – the nicely caramelized onions and mushrooms add a lot of flavor to this gravy. More golden brown color = more flavor.

Step 2: Add the potatoes, garlic, poultry seasoning, and nutritional yeast

Add garlic, potatoes, poultry seasoning, and nutritional yeast, and stir to combine. Cook another minute or two, until garlic is fragrant. 

Step 3: Add the broth and coconut aminos + season with salt

Add broth, coconut aminos or tamari, and 1/2 teaspoon sea salt. Bring to a simmer and reduce heat. Cover, and cook until potatoes are fall apart tender – about 10-12 minutes. 

Step 4: Blend the gravy

Transfer the contents of the skillet to a blender and blend on high until absolutely smooth and creamy. When initially blended, the gravy is probably piping hot and will seem on the thinner side. Once it cools slightly it will thicken. If the gravy still seems too thin after cooling slightly, move it back to the skillet and simmer uncovered, stirring occasionally, until thickened to your liking. If it seems too thick, thin with a little broth until you reach desired consistency.

Step 5: Season with salt and serve!

Season to taste with salt + pepper. Serve immediately, or store in the refrigerator until ready to re-heat and use!

Does this gravy recipe use drippings?

You do not need to use turkey or chicken drippings to make this recipe. If you are making thanksgiving dinner and have turkey drippings, you can add them to the broth to equal the same amount of broth that the recipe calls for. Just make sure to taste your drippings before adding them, as they could be salty.

Serving suggestions

This gravy would be an excellent addition to any Thanksgiving or holiday table, and equally delicious and easy enough to make for dinner any night of the week!

Here’s some of my favorite pairings for this gravy:

• Mashed potatoes
• Whipped parsnips
• Meatloaf
• Roasted turkey
• Roasted chicken
• Pork chops
• Roasted vegetables
• Cauliflower mash

How to store, re-heat, and freeze

To store: This gravy can be stored in a covered container in the refrigerator for up to one week.

To re-heat: To re-heat, simply warm gently on the stove, stirring frequently, until heated through. Alternatively it can be re-heated in the microwave. If it has thickened while warming, simply thin with a bit of broth until desired consistency is reached.

To freeze: This gravy can be made ahead of time and frozen until ready to use. To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This would be an excellent way to get a bit ahead of some Thanksgiving prep!

Substitutions & swaps

To make this gravy vegan / vegetarian: Choose olive oil over ghee for the fat you use to sauté the onions and mushrooms. For the broth – opt for a vegetarian option. Both vegetable broth and mushroom broth would be good choices.

If you make this super easy gluten free gravy, please let us know by leaving a REVIEW and RATING below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Nyssa’s Kitchen recipes! And if you make an NK recipe be sure to snap a picture & tag @nyssas_kitchen! I LOVVVE seeing what you’re making from the blog 🥳

Print