This stovetop Dairy-Free Brown Gravy is rich and creamy with a delicious beefy flavor. It's so quick and easy to make from scratch, and it's perfect for family dinners and holidays.
I love to make this brown gravy on Thanksgiving to pour over my Dairy-Free Mashed Potatoes. A couple other holiday essentials I love to make are my Dairy-Free Green Bean Casserole, and my Vegan Creamed Corn.
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❤️Why You'll Love this Recipe
- Easy to make
- Ready in less than 10 minutes
- Great for meal prep
- Kid-friendly
- Gluten-free option
📝Ingredient Notes
- Flour: White all-purpose flour is used to make a roux for this gravy recipe. This way, the gravy remains smooth and creamy. And it won't have that raw flour taste.
- Non-dairy butter: I use Country Crock Plant Butter with Olive Oil (or Avocado Oil) because it has the closest flavor to real butter that I've tried.
- Worcestershire: Worcestershire sauce adds an umami flavor that makes this brown gravy the best. It gives a savory and meaty flavor, making it irresistible.
🌾Substitutions
- Flour: If you need to make this dairy-free brown gravy gluten-free, use a gluten-free all-purpose flour. I like to use Bob's Red Mill 1:1 Baking Flour.
- Worcestershire: Not all brands of Worcestershire are gluten-free. If you need a brand that's certified gluten-free, use Lea and Perrins. If you want to make this recipe vegan or vegetarian, I recommend finding a vegan brand of Worcestershire or you can leave it out.
- Beef broth: If you are trying to make this recipe vegan or vegetarian, you'd need to find a vegan "beef" broth. I haven't personally tried any vegan beef broth brands, so I do not have any to recommend at this time.
- Non-dairy butter: If you choose not to use Country Crock Plant Butter with Olive Oil, just use a brand that you enjoy the taste of.
🥣How to Make Dairy-Free Brown Gravy
- In a small pot, melt the non-dairy butter and whisk in the flour until smooth.
2. Slowly whisk in the beef broth, add the Worcestershire and spices, then bring the pot to a light boil.
3. Whisk until the gravy is thick then remove from the heat. The gravy will thicken more as it cools.
🧊Storing
Store this brown gravy in an airtight container in the refrigerator for 3 to 4 days. Or you can freeze it in a freezer-safe container for up to 2 months.
✅Pro Tips
- Add the liquids slowly: Adding the liquids slowly into the roux while whisking ensures your gravy will be lump-free.
- Use product ingredients you like the taste of: I'm mostly talking about the brand of butter and milk you use. Not all non-dairy milk and non-dairy butter tastes the same. Use ones that you've cooked with before and know you love.
⁉️Frequently Asked Questions
This really depends on the recipe. Some recipes call for milk, which is dairy. However, this recipe is 100% dairy-free.
Making a roux using non-dairy butter and flour makes this gravy rich and creamy. Using cornstarch (also called cornflour in some countries) makes the gravy silkier. While it's perfectly okay to use cornstarch, I prefer a richer and creamier gravy. If you need a gluten-free option, I recommend using Bob's Red Mill 1:1 Baking Flour.
🍗Serving Ideas
- Over mashed potatoes
- Rice
- Meatloaf
- Meatballs: Like these Wagyu Meatballs!
- Steak: Hamburger steak, cubed steak, and beef tips.
⭐️Before you go! If you enjoyed this recipe for my Dairy-Free Brown Gravy, leave a review and share it with me! I love to hear from you.
📖 Recipe
Dairy-Free Brown Gravy
Ingredients
- 3 tablespoons non-dairy butter
- 3½ tablespoons all-purpose flour
- 2 cups beef broth reduced sodium
- 1¾ teaspoon Worcestershire or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
- In a small pot, melt the non-dairy butter and whisk in the flour until smooth.
- Slowly whisk in the beef broth, add the Worcestershire and spices, then bring the pot to a light boil.
- Whisk until the gravy is thick then remove from the heat. The gravy will thicken more as it cools.
- Enjoy!
Notes
- Be sure to add the liquids slowly into the roux while whisking. This ensures your gravy will be lump-free.
- Store in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
Note: The nutrition label is only an estimate. Amounts may vary.
Ashlea says
This recipe was extremely tangy and sour/tart. I think it’s way too much Worcestershire. Most soups call for less than this amount. Was not savory like gravy, just tangy. Had to double the recipe and heavily doctor with a mushroom umami and white pepper -it’s still tangy at the end. Not sure why my results are different, followed to the T. I think it’s a good base recipe, but just needs less Worcestershire. I didn’t taste until it was complete. Shivers down the spine.
Kayla says
This made me so sad to read. But I appreciate your honest opinion. I've made this recipe many times and have yet to hear this feedback on the Worcestershire. I see you said that you followed the recipe to a T, but I have to ask anyway. Is it possible to have accidentally used tablespoons instead of teaspoons? In that case, I can see how that could send shivers down a spine! Anyway, I went ahead and added "or to taste" next to the Worcestershire amount.
SAB says
Made this yesterday and it was a real crowd pleaser! I had seen the above comment so I cut the worcestershire by a bit, but I honestly don't think if I had put the full amount it would have been that different? But things taste different to different folks, so, to each their own you know. But I loved this recipe, super easy to make and will definitely be making it again!
Kayla says
I'm so happy you tried it and loved it! Thank you for your comment!