This creamy, peppery gravy comes together in one pan with melted vegan butter whisked into a smooth, pale golden roux. Oat milk gets poured in slowly and whisked until the mixture turns silky and thick enough to coat the back of a spoon. Garlic powder and onion powder add savory depth, while a generous hit of black pepper gives it that classic, restaurant-style kick. It's the kind of gravy that ladles beautifully over biscuits, mashed potatoes, or roasted vegetables, coating everything in rich, velvety flavor. Ready in just a few minutes on the stovetop, it's a comforting, pourable staple that fits neatly into a wheat free kitchen.
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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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