Whataburger’s country gravy is a Texas breakfast staple. It’s thick, peppery, and made for pouring over a warm biscuit or served with fried food. This vegan copycat comes together in one saucepan with just five ingredients, no dairy required, and it’s ready in about 15 minutes.
The key here is building a proper roux: melt vegan butter, whisk in the flour until it forms a smooth paste, then slowly stream in the soy milk while whisking to keep everything lump-free. A little patience and constant stirring gets you that same rich, peppery gravy.
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Whataburger Country Gravy (Vegan Copycat)
A rich, peppery vegan copycat of Whataburger's country gravy. Made with a simple flour and butter roux, ready in about 15 minutes
Ingredients
Equipment
Method
- Melt the vegan butter in a saucepan over medium-low heat.
- Add the flour and whisk together with the butter until a soft dough forms. Cook briefly, whisking, until smooth and lump-free.
- Slowly whisk in about 1/2 to 1 cup of the soy milk until a thick roux forms, then gradually whisk in the remaining soy milk.
- Cook over medium heat, stirring often, for about 5 minutes, then bring to a low boil.
- Once boiling, stir in the salt and pepper, reduce the heat to low, and continue stirring often to keep the gravy from burning.
- Remove from heat and keep stirring until the gravy thickens.
- Cover with a lid and let cool slightly, then stir again just before serving to make sure the consistency is smooth and even.
- Serve with biscuits and gravy or vegan chicken strips!
Notes
I used a light vegan butter. A full fat vegan butter works too.
To make this gluten-free, use a gluten-free 1:1 flour blend.
Add salt and pepper to taste. Start on the lower end and adjust from there.
This gravy will thicken as it cools. Reheat on the stovetop or in the microwave to get the gravy runny again.
Nutrition (per 1/4 recipe): 115 calories, 8g carbs, 7g fat, 5g protein
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