Creamy, peppery, and ready in minutes, this gravy comes together from a simple roux whisked into oat milk until it turns silky and thick enough to coat the back of a spoon. Garlic powder and onion powder build savory depth without any fuss, while black pepper adds a warm bite that makes this taste like classic comfort food. The oat milk base gives it a naturally smooth, rich texture that ladles beautifully over biscuits, mashed potatoes, or roasted vegetables. It's a straightforward, whisk-and-simmer situation with no obscure techniques or hard-to-find ingredients standing between you and a warm bowl of gravy. This one fits neatly into an anti-inflammatory kitchen and is easy to keep in regular rotation whenever you want something soothing and satisfying on the table.
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Melt the vegan butter in a small saucepan over medium heat until fully liquid and just beginning to foam.
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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