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Vegan Black Pepper Gravy
A creamy, peppery country-style gravy made with oat milk and vegan butter. Built for Chicken-Fried Shiitake, and just as good over biscuits or mashed potatoes.
Yield
About 2 cups
Ingredients
- 3 T vegan butter
- 3 T AP flour
- 2 cups unsweetened oat milk (barista-style is richest)
- 1 tsp coarse black pepper, plus more to taste
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Salt to taste
Instructions
- Melt the vegan butter in a saucepan over medium heat.
- Whisk in the flour and cook 2 minutes, stirring, until it smells toasty but is still pale.
- Slowly whisk in the oat milk so no lumps form.
- Add the pepper, onion powder and garlic powder and simmer 3–5 minutes, whisking, until it coats a spoon.
- Season with salt and more pepper. Thin with a splash of oat milk if it gets too thick.
Used in Other Recipes
Notes
Oat milk thickens as it cools; loosen leftovers with a little more when reheating.
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