peppered white gravy

One of my husband’s favorite meals is classic biscuits & gravy. When we decided to eat vegan at home, this was one of the first recipes I worked on.

The first time I tested it was on mashed potatoes, and he said “I wouldn’t mind eating this on some biscuits soon.” So, I know it’s good & gravy-like. It starts out a little runny, but with some heat and consistent stirring, it gets gravy-goopy and perfect in just a few minutes.


Pop some biscuits in the oven and let’s get to gravy makin’.

This recipe makes a batch large enough for 4 biscuits.


  • 3 tbsp whole wheat flour (or sub brown rice flour for gluten free option)
  • 1/2 cup unsweetened plant-based milk (almond and soy work best)
  • 2 tsp nutritional yeast
  • sea salt, to taste
  • black pepper, to taste (I use 1/4 tsp)
  • dry rubbed sage, to taste (I use 1/4 tsp)


  1. Add all ingredients to a medium-sized skillet and whisk together until evenly distributed.
  2. Turn heat to medium-high, and stir continuously until desired consistency has been reached. It should only take a few minutes for gravy to thicken up.


Turn this into a sausage gravy by adding in some veggie sausage crumbles! My favorite brand is Lightlife Foods. Just throw some in a skillet with a little olive oil, brown them up, and add them into your gravy once it’s all cooked & thickened.



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