White Pepper Gravy ~
Southern style country gravy made with all plant-based ingredients!
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!
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.
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.
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
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.
Michelle
I can barely believe how simple this is! totally delish!
nancy
great plant based white sauce recipe. I was getting really tired of tomato sauce
Andrea
this gravy turned out perfect for our mashed potatoes! so easy to make and delicious!
Liz
Such a perfect recipe with the holidays coming up!
Rosanna
Great plant based alternative! I made this when my vegan friend came over and we loved it
Katie
This white pepper gravy is incredible! Perfect recipe for a savory brunch!
Geetanjali
Delicious plant based gravy. Made for my family and they loved it
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.
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!
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.
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!