Easy Vegan Cream Gravy

I am a Southern girl, and every once in a while…I MUST have a biscuit and gravy fix. I’ve searched Wilmington for good vegan biscuits and gravy, to no avail. No worries, though. I just make my own! I love the “Best Damn Vegan Biscuits” recipe from Minimalist Baker, and this is my go-to gravy recipe. (Not that it’s vegan health food, but it sure is tasty!)

Ingredients:

  • 3 tablespoons vegan butter
  • 3 tablespoons all-purpose flour, separated (or gluten-free all-purpose flour)
  • 2 cups soy milk (I like EdenSoy Unsweetened)
  • 1/2 teaspoon ground white pepper, fresh ground black pepper, or a combination of the two
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground sage

Preparation:

  1. Melt the vegan butter in a pan over medium heat.
  2. While the butter is melting, whisk one tablespoon of the flour into the soy milk. Make sure there are no clumps!
  3. When the butter is melted, add two tablespoons of flour to the pan and make a roux. Whisk until the butter and the flour are fully incorporated and there are no lumps. If the mixture gets too thick, splash in a little of the soy milk and flour mixture and keep whisking.
  4. Add the milk mixture half a cup or so at a time to the roux, continuously whisking to make sure no lumps form and to fully incorporate the ingredients.
  5. Turn up the heat to high once all of the milk mixture is in the pan.
  6. Continue to whisk constantly, and add the garlic salt, pepper, and sage.
  7. The gravy will soon come to a boil – and it will thicken as it boils. Keep whisking as the gravy boils until it’s as thick as you want it (about five minutes, for me).
  8. Remove from the heat and enjoy! I like it over vegan biscuits, but it’s good on mashed potatoes…with toast…with scrambled tofu…on grits…eaten with a spoon…you get the idea!