Today I’m going to show you how to make a tasty gluten free, vegan white gravy recipe. With a few simple ingredients you’ll have a tasty faux-cream gravy that will pair well with a wide range of proteins and carbs. I’m told that this particular recipe is the type of white gravy you’d want with homemade biscuits (in case your a flaky biscuits fan).
No matter why you’re making a gluten free, dairy free, vegan white gravy, the great news is that it comes together quickly, so let’s get to work.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Coconut, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Fructose Intolerance, GERD, Low FODMAP, Low Histamine, Vegan
Compatible With: Seed Free, Low Histamine
- Seed Free Note: If millet is not tolerated, use 25g total of the sweet rice flour. This seed allergy article may be a helpful read.
- Low Histamine Reminder: Use the regular sea salt option instead of smoked salt option.
Tools to Make Your White Gravy
- Large Pan/Skillet
- Whisk
- Measuring Cup
- Fork
Ingredients for Your Vegan White Gravy Recipe
Part 1 Ingredients
- 4 TBSP Dairy Free Butter
- 1/2 tsp Sea Salt OR Smoked Salt (this is a good option)
Part 2 Ingredients
- 390mL Milk of Choice (14 ounces)
- 1.5 tsp Organic Dried Marjoram
Part 3 Ingredients
- 112mL Milk of Choice (4 ounces)
- 20g Sweet Rice Flour, superfine
- 10g Millet Flour (regular or superfine)
Ingredient Notes
You can use any kind of milk for this gravy mix including whole milk (for non-vegans), dairy free milk (almond milk, soy milk, oat milk, rice milk), and so on. For best results, use an unsweetened plant milk with minimal ingredients. Full fat coconut milk will behave differently, and will have some thickening properties, so only use that if you absolutely have to.
Taste your gravy before serving. You can get away with adding a little more salt if this is under salted for your personal preference.
Smoked salt brands I like: Redmond’s and SF Salt Co.
Directions for Your Gluten Free White Gravy Recipe
Heat a large pan or sauce pan on medium heat (5/10 for me). Add the Part 1 Ingredients to the pan and allow the vegan butter to melt. It will take a couple of minutes or you to have completely melted butter.
Whilst the butter is melting, prepare your slurry (Part 3 Ingredients). Put the ingredients in a measuring cup and mix well with a fork. The flour needs to be dissolved and not clumpy.
Next, add the Part 2 Ingredients to the pan. Mix everything together and cook for 1 minute.
Now, pour the slurry into the pan whilst whisking at the same time. Continue to mix as the gravy thickens. Cook for 2 – 3 minutes. Turn the heat off and your gravy/sauce is ready to use.
Step-by-Step Images to Make Dairy Free, Gluten Free, Vegan White Gravy
Please refer to the image caption to know which step is represented.
More Sauce Recipes & Gravy Recipes to Enjoy
Here are some of my kids’ favorite plant based sauce recipes from my RAISE Membership website (all made with common ingredients):
- Creamy Parmesan Sauce (this sauce leans into raw cashews for an amazing body)
- Mushroom Vegan Gravy Recipe (this mushroom gravy is also really easy to make)
- Easy Vegan Gravy Recipe with Extra Protein
- Tomato Free Ketchup Recipe
- Dairy Free + Nut Free Queso (top 9 free)
- Simple Vegan Special Sauce Recipe
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Changing the Thickness of Your Dairy Free White Gravy Recipe
Here’s what’s so cool about this recipe: you can alter the thickness for preference, function, or recipe type. I’ve shown you a thick gravy style.
To thin it out you have two choices. One, use 10g of the rice flour instead of 20g. Two, add more milk after the gravy has thickened.
You’ll want to add extra milk after thickening to know how much thinner you’d like it to get. When you do this, add a few ounces of milk at a time, and whisk to fully incorporate. Assess if this is how thin you’d like it. If not, add a few more ounces. Repeat until you’re happy with the final results.
White Gravy Storage
Store your leftover gravy in the fridge in an airtight container for up to a week. Do not store your gravy at room temperature. Do not freeze your gluten free & vegan white gravy. It won’t come back together as nicely the second time around once thawed.
I’ve included a photo of what your gravy will look like after it’s been in the fridge. It’s going to be a little more thick/set, and that’s OK. Reheat your gravy in a small pot on medium-low heat before using and if you’d like it a little thinner, add more of your milk of choice to thin it out. It’s pretty easy, and still tastes great.
Leftover white gravy can also be used for other recipes. Keep reading for ideas.
Great Ways to Use Your Gluten-Free White Gravy Recipe
What I love about this recipe is that you get the perfect gravy for jazzing up. It’s versatility is its super power. Here are just a few ways you can have fun with your plant-based gravy:
Use the gravy as creamy sauce in pasta or rice. I cooked pork and rice together, then mixed in this gravy for a creamy element and everyone loved it.
Put this gluten free white gravy on top of bacon mashed potatoes. You don’t need a tonne, just a really nice drizzle.
Jazz it up with ingredients such as thyme, onion powder, garlic powder, black pepper, nutritional yeast, or even a little soy sauce.
Serve this with vegan turkey slices at Thanksgiving (or whenever you feel like eating vegan turkey).
Have a delicious breakfast with this dairy free white gravy + vegan buttermilk biscuits + veggie sausages or vegan sausage crumbles (if you haven’t seen the Abbot’s brand and Rollin’ Greens brand, check them out).
Pair this creamy gravy with your favorite breakfast sausage, peppers, caramelized onions, and shredded potatoes for a fun take on a breakfast hash.
Melt vegan butter, add Italian seasoning (or even curry powder, poultry seasoning, or BBQ seasoning), and mix it together. Toast bread on both sides in the pan (think savory French Toast). Cut the toast into sticks and dip in your gravy.
Answering Your Gluten Free & Vegan White Gravy Questions
Could I use olive oil instead of dairy free butter?
In theory, when making this vegan version of white gravy, you could use olive oil. It’s not something I’ve personally tested. If you were to use olive oil, use 4 TBSP (1:1 swap).
Can I use oat flour in place of the rice flour?
No, you can’t use oat flour in this recipe as it has the wrong taste and consistency. If you can’t use sweet rice flour for some reason, you could try using superfine sorghum flour instead, however, I’ve not tested this out and can’t guarantee that it will work.
Can I use veggie broth in place of the milk in this recipe?
No. For you to get something close to a traditional gravy, it needs to be milk. If you were to use vegetable broth, you’d end up with more of a velouté. It’s not that it won’t taste good, it just won’t be white gravy.
Will wheat flour work in place of the rice and millet flours?
In theory, an all purpose flour would work, however, I don’t work with wheat based items (allergy), so I can’t tell you if it will really work. In terms of function, I’m pretty sure you’ll be OK, but with taste, it won’t be the same. Millet has a distinct corn-like flavour and that’s part of what makes this recipe magical.
Would homemade cashew milk work in this recipe?
Yes, any plant milk, homemade or store bought, will work in this vegan white gravy recipe.
I can have dairy milk. Would heavy cream be a good substitute for the milk?
Honestly, I don’t know since one of my kids was born with a milk allergy and I almost never work with heavy cream (I’ve used it for my other kids a few times). Given the fat content of heavy cream, it’s going to cook up differently, and I’d imagine texture is going to change as well. In your case, rather than follow this recipe, I’d suggest you search online for something like “gluten free white gravy recipe with heavy cream”.
Could I use corn starch in place of the flour in this recipe?
Technically, yes, you could use a corn starch slurry or an arrowroot slurry for this recipe. However, I don’t suggest it as the rice and millet work together in this vegan recipe to create a lovely flavour.
Will a gluten-free flour blend be OK to use instead of the millet and rice?
For this recipe, I don’t suggest a cup-for-cup type product or the GF AP flour from Bob’s Red Mill. The dry ingredients in this recipe were carefully selected to deliver the best flavour and body, and you’d be altering that by changing the flours.
Is this also a vegetarian gravy recipe?
Yes, this simple recipe is also a vegetarian gravy recipe. For flavor variations, you could experiment with using lard and different tallows you enjoy in place of the dairy free butter.
Can I use coconut oil in place of the dairy free butter?
I don’t recommend it because coconut oil has a very distinct taste. There’s a good chance that the end result won’t pair as well with a wide range of other items, and, it will no longer be the type of gravy you’d pair with vegan biscuits.
However, having said that, if you want to make your homemade white gravy recipe with coconut oil, it will function, but make sure you’ve adjusted your expectations.
Is this a good gravy to serve with Thanksgiving turkey?
That depends. If you love a simple gravy, yes, it’s going to be awesome. However, if you’re used to traditional turkey gravy etc., you may be a little bit disappointed. What I suggest: make a half batch of this gravy a few weeks before Thanksgiving and eat it with some gluten free roast turkey lunch meat.
If you love it, roll with it. If you feel it has potential, add some spices to bring in a more savory flavor. However, if it’s too far from what you’re used to, try to find a recipe online that brings in more meaty flavours.
Would this recipe taste good with white pepper?
It sounds like you’re aiming for a white pepper gravy. This homemade gravy recipe is incredibly adaptable and would take on the flavour well. I’d suggest adding your white pepper with the butter so it has time to infuse. Start with 1/2 tsp – 3/4 tsp, unless you know you want a HUGE white pepper flavour.
You could also consider adding other seasonings such as garlic salt in place of the salt the recipe calls for.
Can I replace the dairy free butter with bacon grease?
Yes, you can use pan drippings after you’ve cooked sausage or bacon when making this homemade gluten-free gravy. Something like this is a great way to add another layer of flavour. You can even experiment with adding different spices that will compliment what was in the bacon.
Will a potato starch slurry work in place of the one you’ve called for?
For this easy gluten-free gravy recipe I don’t suggest it. The combination of sweet rice flour and millet flour create a distinct flavour and body that make this gravy shine.
Can I swap the sweet rice flour for brown rice flour?
For this particular recipe, no, you won’t be able to swap the rice flour. Sweet rice flour has a specific behaviour, and that’s part of the magic of this being such a delicious gluten-free gravy.
Should I add xanthan gum to this gravy?
This easy white gravy recipe doesn’t need xanthan gum. In fact, if you were to add it, with the ratios as-is, you’d essentially ruin the recipe. The flour in this recipe not only adds flavour, but the thickening that’s needed. The xanthan would over-thicken, which you don’t want.
Could this gravy be used as the base of a dairy free béchamel sauce?
So, béchamel is a fancy word for a rich white sauce made with milk and infused with herbs. Based on definition, I’d say yes. The key is getting your ratios right, especially if you plan to expand on this recipe and add more ingredients, including cheese (a popular ingredient for that type of sauce).
Can I swap half of the mil for chicken stock?
This isn’t something I’ve tested, and knowing what the end results should be, I don’t suggest making this swap. That’s not to say that you wouldn’t still enjoy this with a chicken broth or chicken stock, but you won’t be in white gravy territory anymore.
How can I add more savory flavors to this recipe?
There are quite a few ways you could add more savory flavors to this easy recipe. Here are a few ideas that lean into plant-based ingredients with savor notes:
- Add a splash of vegetable stock to this recipe to up the savory notes.
- Add 1 – 2 teaspoons of mushroom powder to increase the savory note.
- Swap the marjoram for Herbs de Province.
- Use more herbs: add tarragon and basil with the marjoram.
- Add a little vegetable bouillon to the pan when you add the dairy free butter.
