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This is my absolute favorite Vegan Gravy recipe! I have tried MANY recipes over the years, and this is my go-to gravy.
It hails from The Vegan Diner cookbook, and has zero added fat! (I don’t add the vegan butter.) You can view the recipe here: Creamy Sage Gravy
The only modifications I make are to OMIT the vegan butter, and to add a bit less of the dry rubbed sage. I buy the sage in bulk from my local Health Food Store. I have used many types of flours with this, all with success.
How to View the Gravy Recipe and other recipes from this book for FREE:
You can actually view the recipe for FREE on Amazon, as it is part of the cookbook’s “Free Preview”. Just click “look inside” above the photo of the book, then enter “Biscuits and Creamy Sage Gravy” in the search box.
I know I could just copy the recipe, but I don’t like to share recipes without permission as they are copyrighted.
Remember, for WFPB, just leave out the butter.
You may also like to try my version of oil and shortening free biscuits HERE, as hers call for added fat:
How I Make My Mashed Potatoes:
I don’t add any vegan butter or oil to my potatoes, but they are creamy without.
Here’s My Technique:
I use my Kitchenaid Stand Mixer with the Whisk Attachment. After boiling peeled potatoes in salted water, I add these and warmed almond milk, a bit of vegan chik’n broth (dry), salt and white pepper to the mixer. Whip until desired creaminess, adding more milk as needed. That’s it! So yummy & healthy.
