Homemade Gravy

(Make any amount of a variety of gravy flavors in a jiffy!)

Homemade Gravy

My hometown of Draper, Utah has finally seen a bit more winter after a long spell of unseasonable warmth and dryness.


We need a lot more precipitation (in the mountains, please) to fill reservoirs so we can take showers and water our gardens this summer.

Utah Snow

Homemade Gravy

But today, winter on my patio out the back slider meant one thing for me: GRAVY.

Soy Milk Powder

I left my waffle post hanging without any gravy, so here is my version of a mix you can pre‑concoct and keep in the freezer.  When made with soy milk powder, this mix is free of dairy.  I’m sure you could substitute dried cow’s milk for this recipe, but I found a great soy powder that works wonderfully here in a vegan version.

It is high in protein and contributes to the delightfully silky smoothness of this gravy.  I will save my ranting and research in the defense of soy for another day‑‑except to say that, in a nutshell, I’m convinced soy is a good food unless you’re allergic to it.

Waffle With Gravy

This is a dreamy gravy to dump over a waffle if you need biscuits and gravy but have no biscuits.  Nearly‑instant waffles and gravy totally do it for me!  This morning I wanted just a wee little waffle, since I had already eaten my luscious soup left over from last night.  Soup for breakfast is great for me almost anytime, but I still like having just one small reminder of a traditional American breakfast.  Otherwise, I might have to eat breakfast for dinner, right when a huge Big Beautiful Buddha Bowl is calling my name.

This mix whirs up in a jiffy in a high‑speed blender.  The basic ingredients are few and simple: cashews, soy milk powder, cornstarch, salt and some seasoning.

Chicken Seasoning

I used this Veggie Chick seasoning, which really isn’t my very favorite, frankly, but it gives a mild “base” flavoring that will be overpowered by your final seasonings.

You can omit this from the mix if you want to do all of the seasoning when you make the gravy.  And it’s a very simple operation: simply add twice as much water as mix, whisk, and simmer for one minute.

All that’s left to do is finish seasoning your gravy taste with ingredients of your choosing.  I like to use any flavor of bouillon (I like Better Than Bouillon No Beef or No Chicken Base), liquid aminos or soy sauce, and nutritional yeast.  The latter gives a bit of “cheesiness” to the gravy, but of course it’s optional.  I happen to like it.  I also love using some of my fresh rosemary salt that I made three years ago and is STILL good (uh‑oh, I smell another recipe brewing)!Homemade Gravy

Cashew In Cup - Homemade Gravy

The hardest part about this recipe is getting the *true* star actor‑‑the raw organic cashews‑‑into as powdered a form as possible.

My VitaMix is a workhorse, but it needs just a bit of help with the cashews.  The trick is to pulse them a bit, stir, pulse a bit, stir…and repeat a few times until the cashews are as fine as they can get before adding the next ingredients.

scraper

This great scraper from Williams Sonoma is made for reaching deep into a blender.  I love it!

After giving the cashews a bit of a head start, then you add in the milk powder, seasoning, and cornstarch and pulse/mix until you’ve got a powder.

Homemade Gravy

And that’s it!  You’ll want to store the mix in the freezer, because once you’ve powdered those nuts, Old Man Oxidation will want to start working on them, and you don’t want that.  It will keep very well in the freezer for…I don’t know how long, because I always eat mine before anything happens to it.  Yeah, it’s good stuff.
Homemade Gravy

I think I’m going to slather some baby potatoes with a rosemary‑salt gravy as part of my dinner tonight.  Guilt‑free gravy…I’m IN!

Gravy‑‑it’s not just for waffles anymore!

Taters Gravy

Groovy gravying to you!
Vicky

Instant Gravy Mix
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A flavor-flexible recipe for "on-demand" gravy!

Course: Gravy
Cuisine: American
Servings: 2 cups--enough to make a quart of gravy
Ingredients
  • 1 Cup Soy milk powder
  • 1/2 Cup Raw cashews
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Chicken seasoning may omit or substitute any seasoning
  • 1 Teaspoon salt
Instructions
  1. In a blender (preferably high-speed), pulse cashews several times, reaching in with a thin spatula to "free" cashews from the bottom, until fairly fine.

  2. Add remaining ingredients and continue to pulse and stir, until mixture is as fine as you can get it.

  3. To make desired amount of gravy, whisk one part of mix to two parts of water in a saucepan.  (So if you want one cup of gravy, use about 1/2 cup of mix and 1 cup of water.)  

  4. While whisking, bring mixture to a simmer and whisk for one minute to thicken.  Add additional salt and seasonings as desired.

Recipe Notes

Make a "beef-style" seasoning using beef bouillon (or other flavors).  For color, use a browning sauce (like Kitchen Bouquet) and/or some liquid aminos or soy sauce.

Vary seasonings using salt and pepper, rosemary, onion powder, garlic, etc.

Make a "breakfast sausage" gravy with a bit of sausage-type seasoning and freshly ground pepper.  Leave the color light for a country-style gravy.

 

 

 

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