This gravy is perfect to cook year-round. Make this when you are in the mood for mashed potatoes or a gravy with any protein. Serves 6.


4 Tbsp unsalted butter (sub vegan butter)
½ cup brown onion, diced
1 garlic clove, minced
2 Tbsp flour (sub almond flour) 
1 cup chicken stock
1 Tbsp heavy cream (sub almond milk) 
Pinch of JF Spicy Salt
Fresh cracked black pepper, to taste
Arrowroot flour, dissolved in water


In a medium sized saucepan, melt the vegan butter; add the brown onion and garlic. Season with a pinch of JF Spicy Salt. Let the onion cook until browned - about 5 minutes over medium to high heat. Stir in the almond flour, combining well. Whisk in the chicken stock. Work in the almond milk and season with fresh cracked black pepper; mix well. If thickening is needed, add in a slurry of arrowroot flour dissolved in a small bowl with a bit of water, then slowly drizzle and stir into gravy. Transfer the finish product to a blender and blend until smooth.