The best vegan sausage gravy recipe served over fluffy homemade vegan buttermilk biscuits is the best Southern breakfast! Dairy-free, no meat, and so easy to make. Ready in 30 minutes.
I’m not gonna lie — I miss sausage gravy. It was a staple in our Mississippi home and I couldn’t wait to get to my grandmother’s house on Saturday morning for that very reason.
The smell of her kitchen was intoxicating. But, once those biscuits hit my plate covered with hot and savory sausage gravy, I was in heaven. There was nothing like it.
So, eventually, I knew I’d have to try and recreate that memory full of all the smells and flavors that I remember.
Let me explain something, we Southerners take our biscuits and gravy very seriously. So, I knew this recipe had to be as realistic as possible. Otherwise, I risked being disowned by family and friends.
Well, I’m happy to announce I have succeeded. This vegan sausage gravy is absolutely amazing and to say I shed a tear or two at first bite would not be exaggerating.
I can’t wait for you to try this recipe and hopefully experience a little bit of the joy and deliciousness I knew as a child.
Why You Will Love This Recipe
Honestly, there are tons of reasons but here are just a few that make this vegan sausage gravy amazing.
- Completely Vegan: No dairy and no animal products. But, that’s not all. This recipe doesn’t use any fake vegan butter, olive oil, or fake store bought vegan meats. It’s also extremely low in fat and loaded with protein.
- Fast & Easy: The gravy itself can be made in as little as 10 minutes. But, if you haven’t made the sausage crumbles or biscuits you’re still looking at no more than 30 minutes total for one of the best experiences of your life.
- Healthy Comfort Food: Don’t let the word “healthy” scare you. This gravy recipe is everything you want just without all the crap.
- Memories: If you grew up on this type of food you get to relive a healthier version of your former self without sacrificing flavor. This recipe is one your family will love and remember.
Ingredients You’ll Need
- Vegan Sausage Crumbles: I created these vegan sausage crumbles just for this recipe. And, they are spot on!
- Non-dairy Milk: homemade cashew milk works best for this recipe because of it’s crem
- Flour: I prefer organic unbleached all purpose flour because it gives it that signature white color of sausage gravy. But, you can also use whole wheat flour or white whole wheat flour.
- Herbs: dried and rosemary are all you need. You could add a little sage if you wish but there is plenty in the crumbles.
- Seasoning: black pepper
How To Make Vegan Sausage Gravy
- Preheat a large nonstick skillet or pan over medium-high heat and add the vegan sausage crumbles. Stir for a minute or two allowing them to heat up.
- Reduce the heat to medium, sprinkle the flour evenly over the crumbles, and pour in the milk. Stir constantly for 5-10 minutes until the mixture thickens and you get your desired consistency. Then add the rosemary, thyme, black pepper and stir. Taste and season as needed.
- Serve hot over homemade biscuits.
That’s it! If you want it a little fancier you can add some color by garnishing with a sprinkle of paprika when serving.
Helpful Tips & Notes For The Best Vegan Sausage Gravy
- I prefer not to make the gravy, crumbles, or biscuits ahead of time because I love everything fresh. But, you could totally make one or several of these things beforehand to save time.
- If you don’t have TVP for the crumbles you can make tofu or tempeh sausage crumbles using the same method and ingredients.
Vegan Sausage Gravy FAQ’s
What kind of non-dairy milk is best for vegan gravy?
Homemade cashew milk will give you the best results. It’s thick more like a cream and just a hint of sweetness that works beautifully with the savoriness of the sausage flavor.
If cashew milk is unavailable unsweetened soy milk or oat milk will work. You could use unsweetened almond milk but you probably won’t get the rich and thick consistency of gravy.
Can this recipe be made gluten-free?
Yes, it’s very easy. First, use gluten-free flour for both the biscuits and the gravy. And, use tamari in the sausage crumbles instead of soy sauce.
How long will vegan sausage gravy last?
Place in an airtight container and store in the fridge for up to 3-4 days.
It will thicken up a bit before you reheat. To reheat simply place the gravy in a small saucepan over medium-low heat, add 1-2 tablespoons of non-dairy milk, and stir until it’s warm.
Can vegan sausage gravy be frozen?
Yes! Place the sausage gravy in portion-sized freezer-safe containers and tuck them away until you’re ready to enjoy.
When you are ready to partake, remove the gravy from the freezer, add some non-dairy milk to the saucepan, warm over medium heat until it starts to bubble and enjoy.
More Vegan Breakfast Recipes
I hope you enjoy this Vegan Sausage Gravy recipe. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
NOTE: This recipe was inspired by the great Nora at Nora Cooks.
The Best Vegan Sausage Gravy and Biscuits
- Total Time15 minutes
- Yield8 servings 1x
- DietVegan
Vegan sausage gravy served over fluffy homemade vegan buttermilk biscuits is the best Southern breakfast! No dairy, no meat, and so easy. Ready in 30 minutes.
Ingredients
- 1 recipe of my Easy Vegan Sausage Crumbles
- 3 cups of cashew milk (sub oat milk or unsweetened soy milk)
- ⅓ cups organic unbleached flour (You may also use whole wheat flour or white whole wheat flour)
- ¼ teaspoon dried and crushed rosemary
- ¼ teaspoon dried thyme
- 1 teaspoon black pepper
- Salt to taste
For Serving
1 batch of my homemade vegan biscuits
Instructions
- Preheat a large nonstick skillet or pan over medium-high heat and add the vegan sausage crumbles. Stir for a minute or two allowing them to heat up.
- Reduce the heat to medium, sprinkle the flour evenly over the crumbles, and pour in the milk. Stir constantly for 5-10 minutes until the mixture thickens and gravy is desired consistency. Then add the rosemary, thyme, black pepper and stir. Taste and season as needed.
- Serve hot over homemade biscuits.
Notes
Nutrition info is for the gravy only without the biscuits.
I prefer not to make the gravy, crumbles, or biscuits ahead of time because I love everything fresh. But, you could totally make one or several of these things beforehand to save time.
If you don’t have TVP for the crumbles you can make tofu or tempeh sausage crumbles using the same method and ingredients.
Homemade cashew milk will give you the best results. It’s thick more like a cream and just a hint of sweetness that works beautifully with the savoriness of the sausage flavor.
If cashew milk is unavailable unsweetened soy milk or oat milk will work. You could use unsweetened almond milk but you probably won’t get the rich and thick consistency of gravy.
You can make this recipe gluten-free. First, use gluten-free flour for both the biscuits and the gravy. And, use tamari in the sausage crumbles instead of soy sauce.
This gravy will last in an airtight container stored in the fridge for up to 3-4 days.
To reheat simply place the gravy in a small saucepan over medium-low heat, add 1-2 tablespoons of non-dairy milk, and stir until it’s warm.
Nutrition
- Serving Size:
- Calories: 102
- Sugar: 3.9 g
- Sodium: 288.7 mg
- Fat: 1.2 g
- Carbohydrates: 13.2 g
- Fiber: 2.9 g
- Protein: 9 g
- Cholesterol: 0 mg
- Prep Time: 5 minutes
- Cook Time: 10 mins.
- Category: Vegan Breakfast Recipes
- Cuisine: Vegan
It has been years since I’ve had sausage gravy so this recipe hit the spot! Loved it although I agree it is too salty for me. Next time I make it, I will cut down the amino‘s to about 1/8th cup. I also left out the liquid smoke. Thanks Shane!
Hands down the best vegan gravy for biscuits and gravy ever!!! Super easy even with the step of making the tvp sausage. I used store bought vegan biscuits but maybe someday I’ll try making the biscuits from scratch, too. This gravy is HEAVEN! Thanks so much, Shane!
Sorry – I forgot to give you 5 stars. I would give more, if I could.
Haha, no worries and thank you!
My husband groans every time I try a new vegan recipe, but your sausage gravy recipe shot straight to the top of his favorites list! He told me to plan on making it often. Thank you so much.
That’s awesome!!!
Love your recipes. This one is delicious on simple mashed potato – microwave potato, remove skin, mash with vegan milk.
SHANE! This is soooooooo delicious! THANK YOU!
My daughter and I made this today for the first time, and we LOVED it. And my 6 year old (happy, healthy, vegan) grandson LOVED it, too. He kept saying, “Mmm! This is so good!”, “Mmmmmm! This is SOOOOOOO GOOD!” He had 3 servings!
The only change I made was sautéing 1/2 of a chopped onion in a little water in the skillet before adding the rehydrated TVP, and then browning it all up together.
What a keeper. Thank you, Shane, your recipes are amazing!
You are a wizard! I have tried to veganize sausage gravy a few times with nowhere near the results of this amazing, simple recipe.
Thank you!
That’s so awesome!!!
I’m here, WOW! I had everything on hand to make this and I LOVE a good breakfast sausage. I was not prepared for how DELICIOUS this is. I regret having a dinner plan already underway. I now want breakfast for dinner SO BAD.
Had to sub coconut aminos for half of the Bragg’s but DAMN it turned out well.
Do you have. a biscuit recipe?
Yes. It should be linked in the gravy recipe but here you go: https://shaneandsimple.com/best-vegan-biscuit-recipe/
Shane, this was a savory sausage gravy! My husband loved it and he grew up with his mom making gravy with grease. I had mine over whole grain toast while the hubby used up some leftover biscuits. Loved it! This is mainly a Shane and Simple week for us and we are eating some good food! Thank you!
Sharon, thank you so much for sharing this with me. It makes me smile:)
Seriously AMAAAZING!!! My hubby had a hard time when I went plant based a few years ago, but since finding your site, he doesn’t mind one bit! Thanks for putting out such delicious recipes-this one is one of his(and mine) very favorites! Planning on using the sausage crumbles in other recipes too such as my spaghetti sauce. Please continue your mission here, and thanks for making my kitchen a happier place again😀
Sarah, this is so great to hear! And, your encouragement is so appreciated. Blessings.
I am your #1 fan. I love your recipes. But when I saw this one I said “there is no way he can pull this off”. Boy was I wrong. This is my favorite so far. I cannot wait to make this for my adult kids when they get here. I’m not telling them that it is vegan until after they lick their plates!
Haha, that’s so great! I love reading comments like this. Thanks for sharing and I hope the kids enjoy the recipe.
Another winner. Any thoughts of doing a vegan bologna?
Yes, a lot of thoughts:)
The best vegan sausage gravy recipe served over fluffy homemade vegan buttermilk biscuits is the best Southern breakfast! Dairy-free, no meat, and so easy to make. Ready in 30 minutes.