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
4.94 stars (32 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!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , , , , , ,

you may also like:


  1. OMG! This was super easy and taste amazing. I didn’t have any sausage so I left the “meat” option out and added 1/8 more of flour for thickness. Hands down the best white gravy will but using again with some mashed potatoes. Thanks for sharing your recipes with us they have all be amazing.

    1. You are so welcome! I’m thrilled you are enjoying my recipes! Thank you for sharing your wonderful feedback! Wishing you happy cooking as you journey through my recipes!

  2. I used Annie’s biscuits and it was delicious! I did accidentally buy the spicy impossible, but the creamer suggestion and a little Vermont maple syrup help tone it down.

  3. I just made this and I cannot believe how great it turned out! I’m still getting used to vegan versions of my meals and this recipe blew me away! It’s going to be my go to meal for my vegan boyfriend and I. Hats off to the chef!?

  4. This recipe is so easy and tasty! My fiancé said it’s the best biscuits and gravy we’ve ever had. We just used a can of biscuits but the gravy was top notch! 

  5. I had no idea it was going to be this easy to make sausage gravy!! It was so yummy! I Incorporated a few spices from your previous recipe (namely fennel) and I think I used a little extra milk to just get more gravy, but wow. Super wow. Thank you so so much!

    1. You are welcome! I am so glad you loved the gravy! Thank you for taking time to share your great review and comments!

  6. I loved the old recipe! I know you mentioned the tempeh crumbles in Note 1, but what about the fennel, sugar, etc? This is a completely different recipe than before. Will you please post the original ingredients list somewhere?

  7. I can’t get over how good this recipe is. The biscuits are simple and easy and the gravy too. It so hard transitioning and making recipes that end up terrible. This recipe is perfect and what I was really craving! The biscuits didn’t rise but they were still amazing! I can’t believe how close the gravy tastes to sausage gravy!

    1. I’m thrilled that you loved the biscuits and gravy, and the taste is what you were craving! Thanks so much for taking your time to share your great review and comments, Brittany!

  8. I’ve made vegan sausage biscuits and gravy several times but it just didn’t taste right.  I tried this recipe today and it was the best gravy hands down!   Instead of tempeh, I used beyond Italian sausages and crumbled them with a potato masher halfway through cooking. I added poultry seasoning with the other spices and used unsweetened cashew milk.  To make it super easy, I made Annie’s ready-to-bake biscuits.  Honestly, the best biscuits and gravy we’ve had since becoming vegan 1 year ago.  Thank you, Nora!!

  9. This was delicious! Took me a little longer than outlined in the recipe, think I used too much water. Added in a little smoked paprika at end, really tied it together. Served up with some whole wheat biscuits and fried potatoes with veggies.

  10. OMGOSH!!! Your biscuits/ gravy are insanely good! I used some plant based sausage that I already had for the gravy as well as organic, plain, oat milk, organic AP flour, then just a bit of pepper and salt. For the biscuits, I used homemade, organic, self-rising flour, organic coconut/palm shortening and more organic, plain, oat milk. I can’t believe food could taste this good! No, it’s not healthy but it is healthIER than the old way and still vegan. This would be okay for special occasions like a holiday breakfast. I noticed that Hubbs and I didn’t have the post-meal bloat either. Maybe because no dairy? No animal protein? Don’t know. I have been making the standard biscuits and gravy for nearly 40 years (I come from a family of women ranch cooks) and I would NEVER have though a recipe could taste this good. Thank you, thank you, thank you Nora for your recipes and your page. I couldn’t cook without you!!


  11. I’m so glad I remembered to check your website for gravy! Every recipe I’ve made calls for a ton on shortening or butter and the flavor is always overwhelming! This recipe is exactly what I e been looking for! I did t have fennel, so I used thyme instead. Still delicious! Thank you!!!

  12. Made this recipe as written today, with the addition of mushrooms. I thought the seasoning was really good and it was the perfect consistency. Put over ready made biscuits, next time I’ll try making those as well. Everyone should try this! 

  13. If I’m not a fan of fennel seeds could I leave them out or do you think it would make a big difference in flavor?

    1. It will make quite a big difference in the flavor, but if you don’t like them yes I’d leave them out for sure. Thanks!

  14. Since going plant based a few years ago, I have been trying all kinds of biscuits and gravy recipes, trying to bring back an old favorite. Some were decent, but never quite right. This sausage gravy recipe is great. I have made it a few times now, starting exactly as written, then making a few minor tweaks for personal taste. My search is now over. Thank you!

      1. Love this recipe so much,definitely a keeper! So delicious and super easy! Thank you for making me a great vegan cook. I’ve learned to make so many of your amazing recipes ?

  15. Another winner!
    I used the gravy recipe this morning . I did not have any tempeh . In reading other comments where the question was asked about using cauliflower rice ( which I did have) I decided to try it. Because my husband can be skeptical I decided to mix in some vegan meat crumbles as well.
    It was delicious! The seasoning of the gravy pulled it off!
    Thank you again Nora!!

  16. It made me so happy to find a family favorite on here. This recipe was so creamy and tasty. I couldn’t find tempeh at my grocery store, so I got Boca veggie crumbles instead. Only thing that made me review 4/5 was that we thought the fennel was a bit too overpowering, so we think next time we make this (because we 100% will) we will just reduce the fennel seeds by half a teaspoon.

  17. I didn’t have tempeh but I found a roll of LightLife plant-based ground sausage, which was a little bland so I used your seasonings and it’s really good! Next time I would use almond or soy milk, rather than the almond-coconut blend because it still has a hint of coconut. But I think our vegan daughters will enjoy it! Your biscuit recipe linked here is amazing as well. Thanks for helping me find good alternatives for them!

    1. Yes, I think it would be possible, and probably pretty tasty! I would try keeping the spices and flavoring the same, just sub cauliflower rice, or chopped small cauliflower. Enjoy!

  18. I’m always slightly intimidated by making homemade biscuits, but these came out perfect the first time I made them! The sausage gravy was so satisfying, even my kid who apparently hates tempeh loved it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.