Cashew Free Herb Chicken Gravy
Rich, savory gravy can feel like a minefield when you're navigating nut-free cooking — so many store-bought versions sneak in unexpected ingredients or are processed on shared lines. This one is built entirely from scratch, so you know exactly what's going in the pot. Coconut oil forms the aromatic base, carrying minced garlic, fresh ginger, and turmeric into something deeply fragrant before the chicken bone broth even hits the pan. A splash of coconut aminos and apple cider vinegar add a subtle depth that makes this taste like it simmered all day, even though it comes together quickly. Fresh thyme and rosemary steep right into the broth, and arrowroot starch — not flour, not cornstarch — pulls everything into a glossy, spoonable gravy with a beautifully clean finish. The straining step at the end gives it that silky, restaurant-quality texture that makes you want to pour it over absolutely everything on the plate. A little fresh parsley on top and it's ready to steal the show.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- ½ tsp fresh ginger, grated
- ½ tsp ground turmeric
- 2 cups chicken bone broth
- 1 tsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 3 tbsp arrowroot starch
- 3 tbsp cold water
- salt, to taste
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Melt the coconut oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
- 2
Stir in the grated ginger and turmeric and cook for 30 seconds, until the spices are fragrant and evenly coated in the oil.
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