Vegan gravy for your biscuits, mashed potatoes, battered tofu, soy chicken cutlets, tater tots, etc.
Heat about 3 tablespoons of oil in a pan. Stir in 2 cups of flour until the flour has absorbed the oil. Lower the stove to simmer. Pour in soy or almond milk slowly into pan, whisking and whisking. Depending how thick or thin you want your gravy, I would put anywhere between 1 and half cups to 2 and a half cups of non-dairy milk. Whisk until it's a relatively smooth consistency. Toss in liberal amounts of salt and pepper and a healthy pinch of nutritional yeast as well, if you like.
Let's roll.
