This country gravy delivers all the velvety richness you expect without any dairy or fat. I developed this method to prove that traditional comfort doesn’t require compromise.
Using simple pantry staples and a precise technique, you’ll create a smooth, thick gravy that pairs perfectly with biscuits, mashed potatoes, or fried chicken. The secret lies in proper flour cooking and gradual liquid incorporation.
Ingredients for Fat Free Country Gravy
Ten pantry staples create that velvety richness you crave without dairy or fat.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | ½ cup | For thickening, sifted |
| Low-Sodium Chicken Broth 🍲 | 2 ½ cups | Or vegetable broth for vegetarian |
| Unsweetened Almond Milk 🥛 | 1 cup | Or any plant-based milk |
| Nutritional Yeast 🧀 | 2 tbsp | For cheesy, umami depth |
| Garlic Powder 🧄 | 1 tsp | Fresh minced works too |
| Onion Powder 🧅 | 1 tsp | Enhances savory base |
| Dried Thyme 🍃 | ½ tsp | Or dried sage for variation |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Sea Salt 🧂 | ½ tsp | Adjust to taste |
| White Pepper 🌶️ | ¼ tsp | For classic country flavor |
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The flour is doing all the heavy lifting here, so King Arthur or Bob’s Red Mill are solid choices—both have consistent results. For broth, I grab Swanson Low-Sodium at any grocery store (the yellow can). Nutritional yeast adds that buttery depth; Bragg or Bob’s Red Mill are easy to find. The almond milk can be any unsweetened variety—Silk or Califia Farms work great.
No almond milk? Oat or soy milk works just as well. Swap nutritional yeast for a dash of white miso paste (½ tsp) if you’ve got it. Chicken broth can be vegetable broth to keep it vegetarian. Short on thyme? Dried rosemary at half the amount gives a similar earthy note. The onion and garlic powders are flexible—fresh minced works too, just sauté first.
This gravy thickens as it cools, so thin with extra broth if needed. Stores 4-5 days in the fridge, freezes for 3 months. Reheat gently with a splash of milk to restore that silky texture (don’t boil).
Why You’ll Love This Recipe
- One Pan Magic: I just whisk flour into broth and almond milk—no roux, no fuss, and it thickens beautifully.
- Savory Depth: The nutritional yeast and garlic powder give it that rich, umami kick without a drop of dairy.
- Meatless Marvel: Honestly, it’s my go-to for biscuits, mashed potatoes, or even as a vegan pot pie base.
- Budget Stretcher: A handful of pantry staples makes a big batch, and leftovers reheat like a dream.
Step-by-Step Instructions for Fat Free Country Gravy
Here’s the method. Straightforward, tested, works every time.
Step 1: Create a Smooth Flour Slurry
In a small bowl, whisk together the 0.5 cup All-Purpose Flour with 1 cup Unsweetened Almond Milk until completely smooth. I like to use a fork for this—it breaks up any lumps better than a spoon. The mixture should look like thin pancake batter with no dry streaks.
This slurry technique prevents lumps in your gravy. If you add flour directly to hot liquid, it clumps instantly. The almond milk hydrates the flour first, creating a stable base for thickening. Set this aside while you prep the broth.
Step 2: Heat Broth with Aromatics
Pour the 2.5 cups Low-Sodium Chicken Broth into a medium saucepan and place it over medium-high heat. Add the 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Dried Thyme, 0.5 tsp Black Pepper, 0.5 tsp Sea Salt, and 0.25 tsp White Pepper.
Bring the mixture to a gentle boil, stirring occasionally. You’ll see small bubbles forming around the edges first—that’s your cue it’s heating evenly. Once it reaches a full boil, reduce heat to medium and let it simmer for 2 minutes to allow the flavors to meld.
Step 3: Thicken the Gravy Gradually
Slowly pour the flour slurry into the simmering broth while whisking constantly. This gradual addition is crucial—dumping it all in at once creates a pasty, uneven texture. Keep whisking until the mixture thickens and becomes smooth.
Now stir in the 2 tbsp Nutritional Yeast. This adds a subtle cheesy flavor and umami depth that traditional country gravy gets from pan drippings. The gravy will start to thicken noticeably within 2-3 minutes of simmering.
Step 4: Simmer to Perfection
Reduce the heat to medium-low and let the gravy simmer for 5-7 minutes, stirring frequently. You’ll notice it transforming from a thin liquid to a velvety, coat-the-back-of-a-spoon consistency. The color will deepen slightly as it thickens.
Watch for the gravy to reach your desired thickness. If it gets too thick, whisk in a splash more almond milk. If it’s too thin, let it simmer a bit longer—the flour will continue to absorb liquid. Taste and adjust seasoning if needed, though the initial amounts should be spot-on.
Step 5: Serve Immediately
Remove the saucepan from heat. The gravy should have a beautiful, glossy sheen and a smooth, pourable consistency. It will thicken slightly as it cools, so serve it while warm for the best texture.
Pour over biscuits, mashed potatoes, or chicken. The rich, savory flavor of this gravy belies its fat-free nature. Each serving delivers that classic country comfort without the heaviness of traditional versions.
Pro Tips For Making Fat Free Country Gravy
- Whisk Flour First: Mix your flour with a splash of cold almond milk before adding to the pot—this prevents lumps and gives you a smooth base every time.
- Heat the Broth: Use warm or hot chicken broth, not cold, when combining with the flour mixture. Cold broth can cause clumping and slows down thickening.
- Skip the Boil: Keep the heat at a steady simmer, not a rolling boil, to avoid breaking the gravy or making it thin and watery.
- Add Yeast Last: Stir in the nutritional yeast at the very end of cooking to preserve its nutty flavor and prevent bitterness from overheating.
Health Benefits of This Recipe
Heart-Healthy Perks
This gravy keeps your heart happy by eliminating saturated fats while delivering rich flavor. The nutritional yeast provides B vitamins that support cardiovascular health. You get all the comfort without the guilt. 💪
Lower Calorie Impact
Traditional country gravy packs 200+ calories per ¼ cup, mostly from fat. This version clocks in at under 50 calories for the same serving size, making it ideal for weight management. The almond milk base keeps it light yet creamy.
Dietary Flexibility
Naturally dairy-free and vegetarian (with veg broth), this gravy accommodates most dietary needs. It’s also gluten-free if you swap the flour for cornstarch. I love that it doesn’t exclude anyone from the table.
Nutrient Boost
The chicken broth provides protein and minerals like iron and zinc. Nutritional yeast adds a complete protein profile with all essential amino acids. Even small servings contribute meaningful nutrition to your meal. 💛
Digestive Benefits
Without heavy fats, this gravy is gentler on digestion. The plant-based ingredients are easier to process, reducing that sluggish feeling after big meals. Your stomach will thank you for the lighter alternative.
Blood Sugar Friendly
The absence of added sugars and reduced carbs (from minimal flour) makes this gravy suitable for those monitoring blood sugar. The low-glycemic ingredients help maintain steady energy levels throughout your day.
Frequently Asked Questions
Can I use cornstarch instead of flour?
Yes! Replace flour with 3 tbsp cornstarch mixed with 1 cup cold water for a gluten-free version. Cornstarch creates a glossier finish but thickens faster, so reduce simmering to 3-4 minutes.
Why does my gravy turn out lumpy?
Lumps form when flour isn’t fully dissolved before hitting hot liquid. Always whisk flour into cold almond milk first. If lumps appear, whisk vigorously or strain through a fine sieve.
How do I thin gravy that’s too thick?
Whisk in 1-2 tbsp almond milk or broth at a time until it reaches your desired consistency. Heat gently while stirring to blend smoothly. Avoid adding too much at once.
Can I make this ahead of time?
It stores 4-5 days in the fridge. Reheat on low heat with a splash of milk, stirring constantly to restore creaminess. Avoid boiling to prevent breaking.
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