On medium-high heat, get the skillet ready on the burner.
Add the vegan margarine or butter into the skillet as it heats up. The goal is to have the margarine, or butter, cover the bottom of the skillet.
Once the margarine, or butter, has melted and successfully covered the bottom of the skillet, add in the flour. Whisk the flour so that it mixes with the fat (the butter/margarine). Cook at low heat for about 1 minute.
After 1 minute at low heat, remove the skillet from the burner. Slowly add in the almond milk, whisking to mix as you add the milk in.
Once you’ve mixed in all of the almond milk, add the salt and whisk to fully combine, place the skillet back on the burner at medium-high heat.
Continuously stir the gravy as it transfers to a simmer. The gravy will thicken, so make sure to whisk out the lumps that may form at the bottom and sides of the skillet. Do this until there are either no or only a few lumps in the gravy as it thickens.
The gravy should continue to thicken and simmer for 2-3 minutes, Once the time is up, turn off the burner.
At this point, add in the dry ingredients--salt, pepper, garlic powder, onion powder, sage, and thyme. Mix until evenly combined into the gravy.
Enjoy your White Gravy with mashed potatoes, vegan turkey cutlets, or a batch of homemade biscuits!