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The BEST Gluten-Free (and Dairy-Free) Gravy Secret

This is not a “recipe” so much as it is simply a secret: the secret to making a gluten-free gravy taste as good as (if not better) than it’s traditional roux-based buddies. To be honest, I’m still shocked that this actuallyworked. You’ll need a heavy-duty blender, like a Vitamix or a Blendtec. And you’ll need pan drippings from whatever protein you roasted. I made this discovery after roasting a turkey, so I'll be referring to that here and there, but I've used this technique successfully with chicken, pork, and prime rib, and I am not joking when I say that this gravy is SO good, you will want to slather it all over your body (that is, if you didn't already gulp it down with a straw).



The secret is -- are you ready? -- cashew cream. That’s it. I stumbled upon cashew cream as I’ve had to deal with a recent dairy intolerance over the past year, and through trial and error, discovered that it’s very effective at thickening sauces and soups. So, when presented with the challe…

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