Vegan Sausage Gravy

A plate of vegan biscuits smothered with white country gravy.

Prep Time 5

Cook Time 15

Total Time 20

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

This vegan sausage gravy is creamy, hearty, easy to make, and perfect for Southern-style vegan biscuits and gravy!

Ingredients
US Customary | Metric

2 teaspoons oil, optional
⅓ cup diced onion - or ¼ teaspoon onion powder
8 ounces vegan breakfast sausage, crumbled - see Notes
1 clove garlic, minced - or ⅛ teaspoon garlic powder
½ teaspoon fine sea salt
⅓ cup all purpose flour - or white whole wheat, oat, or a 1:1 gluten-free flour
3 cups homemade cashew milk - see Notes for details and subs
½ teaspoon black pepper
pinch crushed red pepper flakes, optional

Instructions

Preheat a large skillet over medium heat. Add the oil, if using, and cook the onion for 2–3 minutes or until softened. Add the vegan sausage crumbles to the pan, and use a spoon or spatular to break up any larger pieces. Cook until lightly browned, about 4 minutes.
Add the garlic and salt and cook for 1 minute, stirring frequently. Sprinkle the flour into the pan, and stir well to incorporate.
While stirring, slowly add most of the milk, reserving about ½ cup. Reduce heat to medium-low and cook for 7-10 minutes or until the gravy thickens. Note that adding the pepper early in the cooking process may darken the color of the gravy. If you don't mind, go for it! Otherwise, wait until the last minute or so to season with black pepper and red pepper flakes.
If the gravy becomes too thick, thin it with the reserved milk. Taste for seasoning and adjust as desired.

Notes

To make the cashew milk: Combine ⅓ cup raw cashews and 1 cup water in a high speed blender (if desired, soak the cashews first for easier blending). Blend until completely smooth. Add 2 more cups of water and blend again to incorporate.

Other milks: If you can't do cashew milk, other varieties that work well are soy, oat, and almond. Just make sure it is completely plain and unsweetened.

Sausage options:

Store-bought - I used Lightlife Gimme Lean in the photos. Also try Impossible, Beyond, or Field Roast's breakfast sausages.
Homemade - My tofu sausage crumbles also work really well in the gravy. To give it more of a breakfast sausage flavor, skip the spicy Italian seasonings in the recipe, and add thyme and sage to taste. I've also made it with tempeh with good results.

Storing: Allow the gravy to cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave. I haven't tried freezing it yet but that should be fine.

Nutrition