This creamy, peppery gravy comes together in one saucepan with a simple roux base whisked smooth, then loosened with oat milk until it's silky and pourable. Garlic and onion powder build savory depth while a good hit of black pepper gives it that classic peppery bite everyone expects from a proper white gravy. Whisking constantly as it simmers gives you total control over thickness, so it comes out glossy and spoon-coating every single time. It's the kind of ladle-it-over-everything sauce that turns biscuits, mashed potatoes, or roasted vegetables into a full meal. Best of all, it's ready in minutes with pantry staples, making it an easy, reliable option to keep in your dairy free recipe rotation.
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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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