An easy vegan sausage gravy over southern-style flaky biscuits makes the BEST breakfast! You won’t miss the meat or dairy with this tasty recipe, and it’s ready in just 30 minutes.
On the weekdays I usually have avocado toast or overnight oats for breakfast, but on the weekends I like to make something more exciting, like this amazing vegan sausage gravy over my swoon-worthy vegan buttermilk biscuits.
I prefer a white gravy over biscuits in true southern style, but if you want a darker gravy, try my Easy Vegan Gravy instead.
Want more comforting vegan recipes? Try my Tator Tot Casserole, Best Dang Mashed Potatoes or Biscuit Topped Pot Pie!
What kind of vegan sausage is best?
My new favorite is Impossible’s vegan sausage that comes in a tube. It’s seriously SO GOOD, and perfect for sausage gravy.
You really can’t go wrong with Gardein or Field Roast either. Or see the notes section below in the recipe card for homemade tempeh sausage crumbles, similar to what I use on pizza.
Can I make vegan biscuits and gravy gluten free?
Yes! Simply substitute gluten free flour in the biscuits and use gluten free flour for thickening the gravy.
What kind of milk is best for white gravy?
My favorite is homemade cashew milk, or even store bought cashew milk. Soy or coconut work fine as well, just make sure whatever you use is unsweetened and unflavored. Or use some plant milk and a little vegan creamer for extra creaminess.
More savory vegan breakfasts to love
- Vegan Breakfast Casserole
- Vegan Omelette
- Easy Vegan Quiche
- Vegan Breakfast Burritos
- Fried Vegan Eggs
- The Best Tofu Scramble
- Tempeh or Tofu Bacon
Vegan Biscuits and Gravy
Ingredients
- 1 Recipe Southern-Style Vegan Buttermilk Biscuits
- 14 ounces vegan sausage crumbles, or chopped pieces *I used Impossible brand, see Notes
- 1/3 cup all purpose flour
- 3 cups unsweetened, unflavored cashew milk
- 1 tablespoon vegan butter
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried crushed rosemary
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon ground black pepper
Instructions
- In a large pan over medium-high heat, cook the vegan sausage.
- Now add the flour, cashew milk and vegan butter. Cook on medium heat for 5-10 minutes, stirring constantly, until the gravy thickens.
- Add the thyme, rosemary, red pepper flakes, salt and pepper. Taste the gravy and add any additional seasonings, salt or pepper, as desired.
- Serve immediately over warm biscuits and enjoy!
Notes
- The old version of this recipe used tempeh sausage crumbles. If you want to use those, here is how to do it: In a large pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 10 minutes. Add 1 tsp salt, 1/2 tsp black pepper, 2 tsp fennel seeds, 1 tsp dried sage, 1/8 tsp ground cloves, 1/8 tsp red chili flakes and 2 tsp brown sugar. Cook over medium heat for 5 minutes, stirring frequently. Then continue with adding the flour and milk to make the gravy.
- You can also use my Easy Vegan Biscuits, which are oil free, if desired. Or store bought vegan biscuits.
- GF – For gluten free, use gluten free biscuits and a gluten free flour for thickening.
- Milk – I prefer unsweetened cashew milk, but you can use any unsweetened and unflavored milk. Homemade is truly best, as it doesn’t have any unusual aftertastes.
This is the best recipe for biscuits and gravy! This is my go to recipe!! It is great the next. Heats up well with a bit of soy milk!!
I’m so glad that are enjoying the recipe, and that it is your go to! Thank you for sharing your terrific review and comments! Wishing you happy cooking!
I will make this tomorrow. I suspect that adding a tiny amout of sage/poultry seasoning would take it up a notch. I will report ban!
been using this recipe for years. ty 🫶
Hi Nora, Happy holidays. In the notes, you have an option for using tempeh sausage, but none of the ingredients are provided except salt and brown sugar. I looked up your tempeh bacon but it doesn’t use brown sugar. Do you still have this recipe available to share? I know your recipes are always a winner. Thank you.
Hi there, sorry about the confusion! I just updated the Note to give more details. I found the old recipe, and those are the exact spices/brown sugar I used before for the tempeh sausage version. Happy holidays!
Thanks so much for that update. It was so flippin’ good. I haven’t found a vegan biscuits and gravy that hits the mark for me in nearly 5 years, but this is the one.
Just ate it, wish I could rewind time and eat it again. So good. No notes.
I’m glad you loved the biscuits and gravy, Jennifer! Thank you for sharing your wonderful review!
This is not something that I would typically cook, but I had some of that impossible vegan sausage and wanted to do something different with it. I am SO impressed, this was amazing! I highly recommend for anyone who is skeptical. I made a few small tweaks in subbing soy milk and adding a few additional spices and was worried it wouldn’t come together but it was great and even my picky husband enjoyed it! I would probably top with some green onion in the future as well.
Hi Vincenza. How wonderful that you loved the recipe! Thank you for taking time to share your recipe experience, and glowing review! Wishing you happy cooking!
Like soy milk, cashew milk has an extremely unpleasant bitter/plasticine flavour that makes it useful for, well, nothing. A barista-caliber oatmilk is far more milk-like in flavour, and in performance. Use less of it, since all of the plant milks run thinner than regular milk. Also, just before adding sausage or before serving a plain gravy, add a bit of butter (real–preferable–or plant-based), and whisk it in well. That way, the fat gets the gravy closer in mouth feel to its cream cousin. A coconut vegan cream cheese can also work here if you don’t mind the tangy flavour of it in your gravy. Another site lost its rag at me for using the brand name that has the best performance and flavour, so I won’t name it here. Starts with a V, though. Their block is the closest thing to traditional cream cheese on the market.
Can I use almond or soy milk instead of cashew milk?
Yes you can.
Hi Nora-
Under the notes for the tempeh sausage it just says add brown sugar, salt, and spices . No measurements or what spices. Can I find the recipe somewhere? Thank you, from someone who has loved all of your recipes for years!
Sorry about that Tanya! Here is the original recipe with the tempeh sausage: Biscuits and Gravy.
Amazingly good recipe! I was traveling across country and stayed at a hotel in Nashville that had real sausage and gravy biscuits. It smelled so good and brought back so many childhood memories I was tempted to try some. I did not, but went on a search to veganize it and as usual, you came thru for me. I used a roll of Impossible Sausage and extra creamy oat milk and it came out perfect. Only change I’m making in the future is to remove the salt as I feel there is more than enough in the sausage itself. Even a carnivore in the house liked this recipe.
Thanks for another vegan saving recipe!
You are welcome! I am thrilled that the biscuits and gravy recipe fulfilled your craving! We love this recipe at our house for sure! Thank you for taking time to share your fabulous review and comments! Wishing you happy cooking!
Long time vegetarian and recent vegan here. Just wanted to let you know that this was absolutely the best biscuits and gravy I’ve ever had! I used almond milk for the biscuits and oat milk for the gravy and it was absolutely fantastic. This is now my go to biscuits and gravy recipe. Thank you!
You are welcome, Paul! I am thrilled that you loved the recipe! I hope you’ll enjoy your journey through many more of my recipes! Thank you for sharing your stellar review! Wishing you lots of happy cooking!
Famtastic easy recipe! This really delvered for me on Christmas. Thank you!
I have made your gravy recipe and found it delicious ! In fact I just made your spinach stuffed shells for the holiday week as well. I always trust your recipes, I will even make something for guests from your site without rehearsing it. Thanks so much for work! Happy New Year! Susan
This is the best vegan B&G! I make this at least once a month. I double the seasonings if I’m using beyond or impossible meats because I feel like they take over the flavor of any recipe. But if I’m making tempeh it’s the perfect amount. It’s delish either way – thank you!!
THE Best Vegan sausage gravy! Amazing!!!
Thank you for your wonderful review, Kim! I’m glad you love the recipe!
My daughter has a milk and egg allergy, so vegan recipes have hit a sweet spot for finding something delightful she can enjoy. These turned out so good! The biscuits and the gravy turned out so delightful!! Will make again. I followed the recipe as written, except I did sub in turkey sausage instead of a sausage alternative.