Make-Ahead Parve Gravy

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Calories 60 kcal


  • 1/3 cup dried mushrooms
  • 2 cups vegetable stock
  • 3 tablespoons non-dairy butter spread such as Earth Balance
  • 1 1/2 tablespoons shallots minced
  • 3 tablespoons flour
  • 3 tablespoons soy sauce
  • 1/2 cup non-dairy creamer
  • 1 tablespoon sherry
  • 1 tablespoon fresh thyme minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Bring vegetable stock to a boil.  In a small bowl pour stock over mushrooms and let soak for 20 minutes.

  2. Remove mushrooms from the bowl using a slotted spoon.  Set stock aside. Slice mushrooms thinly and set aside.

  3. In a medium saucepan, over medium heat, melt the non-dairy butter spread.  Add the shallots and saute for 5 minutes.

  4. Gradually add the flour to the shallot mixture, stirring constantly.  When all of the flour is incorporated, cook for 2 additional minutes.

  5. Gradually add 1 1/2 cups of the reserved vegetable stock, stirring well to incorporate.  When all of the stock has been stirred in, continue to cook over medium heat until mixture thickens.

  6. Add sliced mushrooms, soy sauce, non-dairy creamer, sherry and thyme to the pan.  Cook until thickened to desired consistency.  Season to taste with salt and pepper.

  7. To reheat, warm in a saucepan over low heat, stirring constantly until heated through.

Recipe Notes

This recipe was adapted from sticksnscones


Nutrition Facts
Make-Ahead Parve Gravy
Amount Per Serving
Calories 60 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 759mg 32%
Potassium 57mg 2%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 1g 2%
Vitamin A 5.9%
Vitamin C 1.5%
Calcium 0.5%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.