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Lazy Gal’s Blender Gravy

Yields1 Serving

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.

Blender Gravy

 1 cup stock, veggie or bone broth
 1 small, yellow or white sweet potato (raw or cooked)
 1 carrot, peeled
 1 celery stalk
 ½ small onion
 ¼ cup butter
 Salt and pepper to taste
 Garlic powder and your favorite herbs (thyme, sage, and so on-optional)

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.