Super Easy Gluten Free Gravy

{nut free + paleo + whole30 + dairy free}

This super easy gluten free gravy is made with a few simple + healthy  ingredients like caramelized onions, garlic, potatoes, and herbs.

Finished in the blender for a food proof lump-free gravy that is delicious, easily re-heated, and make-ahead-friendly.

– olive oil or ghee – onion, diced – crimini mushrooms, stems removed and quartered – garlic, thinly sliced – yukon gold potato


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.

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

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.

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.

Give this recipe a try! Tap the link for the full recipe details.