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.