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.

black plate with vegan biscuits and sausage gravy, with a fork in it

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!

large pan full of vegan sausage gravy

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.

close up of a biscuit slathered in gravy

More savory vegan breakfasts to love

square image of a plate of biscuits with gravy topping
4.95 stars (38 ratings)

Vegan Biscuits and Gravy

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.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 8 servings


  • 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


  • 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!


  1. 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 the salt, spices and brown sugar and cook over medium heat for 5 minutes, stirring frequently. Then continue with adding the flour and milk to make the gravy.
  2. You can also use my Easy Vegan Biscuits, which are oil free, if desired. Or store bought vegan biscuits.
  3. GF – For gluten free, use gluten free biscuits and a gluten free flour for thickening.
  4. Sausage – I love Impossible brand’s new vegan sausage in a tube, but I’ve also used Gardein brand and Field Roast breakfast sausages, chopped small.
  5. 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. 


Serving: 1of 8 servings | Calories: 127kcal | Carbohydrates: 12g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 645mg | Potassium: 173mg | Fiber: 3g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
Course: Breakfast, Main Course
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Love this recipe but it work best when I put the milk/flour mixture in the blender and then heat with the sausage. Otherwise it never thickens.

  2. Oh my goodness, this is yummy! I had Beyond sausage patties on hand, so I crumbled those – half original and half spicy. And I had unsweetened almond milk, so I used that. The Beyond sausage patties have quite a bit of salt, so Id suggest cutting the salt in half to begin with. Even my meat eating husband said “This is really good!”
    Thanks for another great recipe! You are my “go to”!

    1. You are welcome Debra! Thank YOU for using my recipes, and for sharing your wonderful review and feedback! Wishing you lots of happy cooking!

  3. This is absolutely unbelievable! I am the only vegan in my family and I served this at my brunch and everyone raved about it!!! Thank you for taking the time to create beautiful, nourishing and filling recipes for us!

    1. You are welcome, Lisa! Thank YOU for using my recipes! I’m so thrilled you loved the biscuits and gravy!

  4. Oh Nora! Without fail, everything I make of yours is incredible! These were perfect for Sunday morning! Seasoning is just perfect! Thank you!

  5. Family favorite! We prefer Garden Chickn tenders I’m place of sausage. We bake them, chop them up and put it on top.

  6. SO GOOD!!! We’ve been craving biscuits and gravy for so long and this hit the spot. Definitely will make this over and over again.

  7. Hoping that I can crumble sausage Morning Star Pattie’s as that’s all that was in stick and tomorrows Easter!

  8. I love all of your recipes. I’ve made this one many times. Today, I had to improvise with beyond sausages and a can of unsweetened coconut milk. It turned out good. Thanks for all of your wonderful creative recipes.

    1. You are welcome! Your biscuits and gravy sound really delicious! Thanks for sharing your fabulous feedback and review! I appreciate you using my recipes!

    1. I haven’t tried to make these gluten free, but a quality all purpose gf blend is probably your best bet. I like Better Batter, or King Arthur Flour.

  9. I made this biscuits and gravy as a surprise breakfast recipe for New Years Day. OH how he loved them! A true winner of a recipe! Thank you for such wonderfully delicious recipes!

    1. You are welcome, Gretchen. What a fun surprise! Thank you for sharing your great feedback and review! I’m glad the recipe was a winner! Thank you for using my recipes!

  10. This was so good! I only had half the vegan sausage called for on hand, and it still turned out phenomenal. Thanks for another amazing recipe, Nora!

  11. So thankful for you Nora!
    You are making vegan more palatable for those transitioning to a more plant-based diet due to health reasons.  You are a gift from God to me.

    1. Hi Elia. I am happy to learn that my recipes are making a profound difference for you as you transition your eating! Thank you for sharing your wonderful feedback! Wishing you happy cooking!

  12. We love this recipe! My husband LOVED biscuits and gravy growing up, and I’m so glad we found this. Flavors are perfect – so strong and herby. Friends love it too. We use Morningstar Sausage for the protein.

  13. Best biscuits an gravy I have ever had or made. SO overjoyed to have found a vegan recipe that really captures what you want with hardy and delicious b&gs!!!! Thank you Nora!!!

    1. You are welcome! I’m so happy to hear you love the biscuits and gravy! Thank you for sharing your wonderful feedback!

  14. Delicious recipe! I am a big fan of all of your recipes. You can tell you tested them all, which not everyone does. 

    Thank you for another staple weekend treat for our household. 

  15. I loved this. I used English muffins as I didn’t have biscuits or want to make them. Totally satisfied my craving.

    1. Hi Lori. English muffins are a great idea in place of the biscuits when you don’t feel like making them! I’m so happy you loved the gravy! Thanks for sharing your feedback!

  16. Thank you for this recipe. I use it as a template and tweak it to suit me. I prefer to use Lightlife ground sausage, which is much less fatty, so I have to add some olive oil to the pan while it’s browning. I also leave out the rosemary and use half the amount of salt. I like using unsweetened soymilk, and it turns out just perfect for us. 🙂

    1. Hi Jessica. I’m glad you have found the right flavors and substitutions that work for you! Thanks for sharing your feedback and ideas! I’m glad you are enjoying the recipe!

  17. So delicious! Easy to make, struggled a little with the dough but that was user error! This will definitely become a regular in our house!

    1. Hi Justine. I’m really glad you love the biscuits and gravy, and they will become a staple meal for you all! Thank you for sharing your wonderful feedback and review. Happy cooking!

  18. This recipe is SO GOOD! I am very impressed. I used the “savory” impossible sausage and it turned out perfect. I must note (because I am a train wreck in the kitchen) that the directions were super easy to follow, making this a success for me. I appreciate that. 

    1. Hi Jenn. I’m loving that you found the directions easy to follow! Thank you for your feedback and great review! I’m so glad you loved the recipe!

  19. Is this real life?? Nora, you are a culinary GENIUS, lady!! I’ve been wanting to make this for weeks now and finally got around to it today. No joke, this is the best damn thing I have eaten since going vegan 7 months ago. AMAZING. Thank you SO much for this recipe!

    1. Hi Elizabeth. Wow! Thank you for your wonderful and fun feedback! Such great and encouraging words! I’m so glad you loved the biscuits and gravy! We love it too! Happy cooking!

  20. I make a lot of recipes that I find online, but I’ve never commented on any of them until now… This gravy is one of the most delicious things I’ve ever tasted. I used Impossible Sausage and storebought biscuits, and I added some sage because I love sage gravy. This recipe is fast, easy, healthier than traditional sausage gravy, and SO. YUMMY. I’ll be saving this one and making often!!!

    1. Thank you for taking time to share your fantastic feedback and review! I feel honored! I’m so glad you love gravy! It is delicious for sure with the impossible sausage! Wishing you lots of happy cooking!

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