When I was a kid, I never really liked gravy, but vegan gravy changed all that! First I fell in love with mushroom gravy (try the Golden Mushroom Gravy from The Vegan Table...yum!), and now I've got a thing for creamy gravy poured over hot biscuits. I love this gravy because it's flavorful and I almost always have all the ingredients on hand. Any kind of non-dairy milk should do fine, but using a thinner milk like rice milk might require a little extra flour to thicken. To make this gluten-free, you can sub gluten-free flour mix for the all purpose flour. I like Bob's Red Mill GF All Purpose Baking Flour.
Creamy Thyme-Pepper Gravy Makes approx. 1 1/2 cups
2 tablespoons Earth Balance, or other vegan butter
3 tablespoons unbleached all-purpose flour
1 1/2 cups soy milk, or other non-dairy milk
1/2 cube not-beef bouillon, or other vegan bouillon
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
black pepper, to taste
a generous pinch of cayenne powder, or to taste
In a small saucepan, melt the Earth Balance over medium heat. Once it's completely melted, whisk in the flour until smooth. Slowly pour in the soy milk, whisking constantly. Whisk in the bouillon, thyme, black pepper and cayenne powder. Continue to whisk until gravy is thickened. Serve over biscuits, mashed potatoes, french fries, etc.