Creamy White Gravy
Yield: Makes 6 cups
This recipe makes 6 cups because I originally figured 3 cups would do it but found that it just wasn't enough for my family of 6 so I ended up doubling it. Left-over gravy will get used up the next day for sure. It goes great over eggs for breakfast, over vegetables, in soups etc.
  • 3 cups onion, chopped (4 medium onions or 2 large)
  • 3 –5 garlic cloves, chopped
  • ½ cup coconut oil or butter or a combination of both (The butter will make it more yellow)
  • ½ cup oat flour (Gluten-free if needed) or unrefined flour of choice like brown rice flour.
  • 2 tsp Himalayan sea salt
  • 4 cups of wMilk of choice (any nut milk, rice milk or coconut milk) (vegetable or chicken broth may be used here, it just wont be as white and taste the same as traditional white sauce but still good) I prefer to use 2 cups of almond milk and 2 cups of chicken broth.
  • Freshly ground black pepper to taste
  1. Sauté onions in coconut oil on low/med heat for 10 to 12 minutes in a med-large pan, until the onions are soft and tender. Keep the heat low enough that they don't darken too much. Don't rush this step; it makes all the difference when the onions are cooked slowly and well cooked.
  2. Add the chopped garlic and continue to sauté for a few more minutes.
  3. Add ½ cup coconut oil or butter or a combination of both and let them melt.
  4. Sprinkle the flour into the pan, whisk or stir together. Then add the salt and pepper. (Hold the pepper if you are making white gravy for Sweetiepie Meatloaf.
  5. Sauté for an additional 2 to 3 minutes to cook the flour.
  6. Add in half (2 cups) of broth or wMilk of choice and stir together.
  7. Pour this mixture into a blender and blend until smooth.
  8. Then pour this mixture back into the sauté pan.
  9. Add the other half (2 cups) of broth or wMilk of choice and sauté uncovered for 4 to 5 minutes while continually stirring as it boils lightly and thickens.
  10. Serve while its nice and hot.
Recipe by Wholetarian Society at