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White Pepper Gravy ~
Southern style country gravy made with all plant-based ingredients!
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Serve this creamy, dairy-free white gravy with biscuits, Vegan Breakfast Casserole, and fresh fruit for a hearty and comforting breakfast spread the family will love!
Table of Contents
Vegan White Gravy Recipe
I like this dairy-free white gravy because it’s easy to make and exactly what I remember of the dairy-based white gravy of my childhood. It’s not too thick, not too thin, and the seasoning is just right.
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Southern Biscuits and Gravy
This is my favorite way to serve white pepper gravy!
In the South, ‘biscuits and gravy’ is practically a food group unto itself that can be served any time of the day or night from early bird breakfast to midnight snack.
So it came as a bit of a shock when my Midwestern husband announced that he had never heard of it until he came home to find me in the kitchen with biscuits in the oven and a pot of white pepper gravy on the stove. Harry was skeptical at first but now he practically licks the plate before going back for seconds.
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Ingredients for White Pepper Gravy
- 5 tablespoons vegan butter
- 1/4 cup all-purpose flour
- 2 cups oat milk, divided
- 1 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
Ingredient Notes
- Oat Milk: To me, oat milk is the most like dairy milk in terms of flavor. If you prefer a different plant milk, something mild flavored, such as unsweetened almond would be a good choice.
- Seasoned Salt: This all-purpose seasoning blend adds more depth of flavor than regular salt.
Optional Add-Ins
- Vegan Sausage: To make sausage gravy, stir in crumbled and cooked plant-based breakfast sausage just after adding milk (Step #2).
- Thyme: Add some earthiness by stirring in 1/4 teaspoon dried thyme along with the salt and pepper.
- Cayenne Pepper: Turn up the heat by adding a few dashes of cayenne pepper sauce.
How to Make White Pepper Gravy
STEP ONE: In a medium saucepan over low heat, melt the butter. Add flour, pepper, and salt, then whisk to combine. Bring just to a simmer, add 1/2 cup milk, and whisk until fully incorporated.
STEP TWO: Increase the heat to medium. Stir constantly until the mixture begins to thicken. Gradually add the remaining milk, 1/4 cup at a time, whisking thoroughly until gravy is smooth and thickened slightly.
STEP THREE: Adjust seasoning to taste and serve hot.
Storage and Reheating
- This white pepper gravy can be stored in an airtight container in the refrigerator for 2-3 days. The gravy will thicken with refrigeration; this is normal.
- To reheat, transfer the gravy to a saucepan over low heat. Add a splash or two of milk and whisk thoroughly to loosen the consistency. Add a pinch more salt and pepper, as needed, to account for the extra milk and serve hot.
More Vegan Breakfast Recipes You’ll Love!
- Tater Tot Breakfast Casserole
- Saturday Morning Tofu Scramble
- Vegan Blueberry Muffins
- Roasted Sweet Potato Hash
- Hash Brown Casserole
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White Pepper Gravy
Southern style country gravy made with all plant-based ingredients!
5 from 19 votes
Print Pin Rate
Course: sauce, Side Dish
Cuisine: American, Southern
Keyword: breakfast, brunch, dairy free, vegan, vegetarian
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 4
Calories: 196kcal
Author: Holly Gray
Ingredients
- 5 tablespoons vegan butter
- 1/4 cup all-purpose flour
- 2 cups oat milk divided
- 1 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
Instructions
In a medium saucepan over low heat, melt the butter. Add flour, pepper, and salt, then whisk to combine. Bring just to a simmer, add 1/2 cup milk, and whisk until fully incorporated.
Increase the heat to medium. Stir constantly until the mixture begins to thicken. Gradually add the remaining milk, 1/4 cup at a time, whisking thoroughly until gravy is smooth and thickened slightly.
Adjust seasoning to taste and serve hot.
Nutrition
Calories: 196kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 461mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 917IU | Calcium: 176mg | Iron: 1mg
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Reader Interactions
Comments
Michelle
I can barely believe how simple this is! totally delish!Reply
great plant based white sauce recipe. I was getting really tired of tomato sauceReply
Andrea
this gravy turned out perfect for our mashed potatoes! so easy to make and delicious!
Reply
Liz
Such a perfect recipe with the holidays coming up!Reply
Rosanna
Great plant based alternative! I made this when my vegan friend came over and we loved itReply
This white pepper gravy is incredible! Perfect recipe for a savory brunch!Reply
Delicious plant based gravy. Made for my family and they loved itReply
Elsie S. Stewart
I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.Reply
Georgie Salvo
Excellent! I subbed hemp milk (my current fave), added Beyond breakfast sausage crumbles and the thyme and, (personal preference) left out the red pepper. Terrific flavor!Appreciate having a great tasting country gravy so I can stop using McCormick’s or Pioneer and get away from all the preservatives.
Put this on biscuits with just egg scramble and was taken straight back to my pre-vegan breakfast memories!
Thanks for a great recipe!
Reply
thiswifecooks
I love it! Thank you so much for the feedback!
freddy
Nice to have a workable basic recipe. Have you considered seasoning with fennel? I use it in other recipes where I want that sausage-y seasoning flavour.
Reply
thiswifecooks
Hi Freddy ~ I have not tried adding fennel but agree that would be a nice way to add a little sausage flavor to the gravy without actually adding vegan sausage. Thanks for the suggestion!
Shannon
This is the best pepper gravy recipe!! I substituted sea salt because I am out of seasoning salt. I will make this all the time!Reply
thiswifecooks
Awesome! Thank you so much, Shannon! 😊