Dissolve a cube (or how many cubes your directions say) in very hot water to measure 2 cups.
Melt the dairy-free butter in a skillet.
Add the flour and mix in with a wooden spoon. Cook on medium for a minute as this will cook the raw flour taste out of the flour.
Turn the heat up to medium-high.
Stir in a cup of the Not Chick'n broth and it will start to become thick very quickly. Add in the other cup and keep stirring. The sauce may become lumpy but keep stirring and add in a cup of the dairy free-free milk.
I use the tool in the picture above for my gravies. It makes the work go faster for mixing the gravy and making it smooth. You don't need it - just keep stirring with a wooden spoon.
Add the rest of the milk and heat through. It is probably quite thin at this point and that is okay. You want it a little thinner than when it is served as it thickens as it cools.
Add the browning seasoning and pepper. Stir until well mixed and smooth. Let it cook a few minutes on medium heat. Turn off heat and the gravy is ready.
The sauce may thicken a bit if you let it sit a while which is no problem. Just turn on the heat again and add 1/4 cup of milk and stir until hot. That's the magic of gravy. It seems to grow as it cools because it usually thickens as it sits.
As you can see this makes 4 cups of gravy. I usually serve half and leave the rest in the skillet. It can be heated through with more dairy-free milk added if necessary and put on the table as people are going for seconds.
Also, it is not a problem to break the recipe down in half or fourths and not make as much for your family during the year.