Low Sodium Vegan White Gravy

Total time15 min

Prep time5 min

Cook time10 min

This creamy, peppery gravy comes together in one saucepan with a simple roux base, whisked smooth and thickened with oat milk until it coats the back of a spoon. Garlic powder and onion powder build savory depth, while a finger drawn through the finished gravy leaves that perfect clean line every good gravy needs. It's a fast, fuss-free sauce you can pour over biscuits, mashed potatoes, or roasted veggies straight from the pan. The whole batch takes just a few minutes of whisking, so there's no need to plan far ahead when the craving hits. Since the seasoning here is fully in your hands, it's an easy one to keep low-key on the sodium front without losing any of that rich, nutty, peppery flavor.

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Ingredients

4 servings

2 tbsp vegan butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
2 tbsp all-purpose flour
1 cup oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
¼ tsp garlic powder
¼ tsp onion powder
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, or to taste

Instructions

1
Melt the vegan butter in a small saucepan over medium heat until fully liquid and just beginning to foam.
2
Add the flour and whisk constantly for 1 to 2 minutes, until the roux is smooth, pale golden, and smells faintly nutty.

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