Eosinophilic Esophagitis Friendly Vegan White Gravy

Total time15 min

Prep time5 min

Cook time10 min

Eosinophilic Esophagitis Friendly Vegan White Gravy

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Ingredients

4 servings

2 tbsp vegan butter
Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
Simple Truth Plant Based Dairy Free Buttery Spread
See all
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup oat milk
¼ tsp garlic powder
¼ tsp onion powder
½ tsp salt, or to taste
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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