Yup, I admit, I can be a bit on the lazy side, so de-glazing pans, scraping brown bits, making a flour roux, and whisking the lumps from refined starches just don’t happen in my kitchen anymore. But that’s okay because this gravy tastes like I made it that old-fashioned way!
We're also big on getting more raw foods in our belly so while this would be considered more of a semi-raw recipe, at least the veggies aren't all cooked to death.
Heat the broth in a small saucepan until almost boiling.
While the broth heats, rough chop the vegetables and add everything else to your blender.
Pour the broth into the blender, let rest a minute, and blend on high until smooth and velvety.
Adjust the seasonings, or add more liquid if needed. If you like thicker gravy, toss in a little coconut, sweet potato, or almond flour instead of a starch.
*Note: The color of broth you use will affect the color of the gravy. For Southern “Red Eye” gravy, try using coffee instead of stock and adding a generous shot of hot sauce.