Homemade vegan biscuits with gravy are the ultimate Southern-style comfort food. You can make this savory country-style breakfast gravy from scratch in just 15 minutes using simple, wholesome ingredients.
Nothing says comfort quite like homemade vegan biscuits and gravy. This is one of my go-to recipes that I can't wait to share with you!
I love spending Sunday mornings making a large batch of vegan biscuits and gravy for brunch with homemade vegan breakfast sausage (totally optional but recommended!).
Unlike my broth-based vegetarian brown gravy which is usually served on mashed potatoes, this is a classic white gravy made with non-dairy milk and flour for thickening. It's easy to make, super comforting, and packed with flavor!
I use my go-to vegan biscuits recipe for biscuits and gravy, but this recipe also works with storebought biscuits.
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Recipe features
- Southern-style: Inspired by the dozens of biscuits I've eaten during my time in Georgia, my take on vegan biscuits and gravy is inspired by Southern-style breakfasts.
- Pure comfort food: No shortcuts here. We're talking flaky, buttery vegan biscuits and creamy, savory vegan sausage gravy, just without the meat or dairy!
- Quick and easy: The biscuits take under 30 minutes to make and the vegan gravy can be made while the biscuits bake.
- Dietary-features: This recipe is vegan-asis but can easily be modified to be a soy-free and gluten-free gravy.
Ingredients and substitutions
- Biscuits: You can make homemade biscuits with my complete guide to southern style vegan biscuits or opt for a store-bought biscuit. A few brand-name biscuits, like Pillsbury's "southern style biscuits", are accidentally vegan. Be sure to double-check the ingredient label, as sometimes formulation changes. Sweet Potato Biscuits are another delicious homemade option that can easily be made vegan.
- Vegan sausage: Brands like Lightlife, Field Roast, and many others make vegan sausages that can be found at most grocery stores. Morningstar makes maple-flavored veggie sausage but it contains egg and milk ingredients. Smoked tempeh would also be delicious!
- Nutritional yeast: This adds depth to the gravy but can be omitted if it's not available.
- Seasonings: Thyme, sage, garlic powder, salt, and cayenne pepper combine to make a deliciously herby and flavorful gravy.
- All-purpose flour is used to thicken the gravy. You can use an equal amount of gluten-free all-purpose flour blend to make the gravy gluten-free.
- Non-dairy milk: Soy milk, oat milk, and almond milk work best. Make sure to choose an unsweetened, unflavored non-dairy milk.
Step-by-step instructions
New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe.
I recommend making the biscuits before making the gravy so that the biscuits bake while the gravy simmers. You can choose store-bought vegan biscuits or make homemade vegan biscuits.
Step 1: Cook vegan sausage of choice according to package instructions. Once cooked, remove the vegan sausage from the pan and use a knife to crumble it into bite-sized pieces.
Step 2: Heat olive oil in a large saucepan over medium-high heat. Return sausage to the pan. Sprinkle in the all-purpose flour. Sauté over medium-high heat until the flour is lightly browned, about 1 minute.
Step 3: Slowly whisk in soy milk ½ cup at a time, until 2 cups are added.
Step 4: Add the garlic powder, thyme, sage, optional cayenne pepper, salt, and nutritional yeast.
Step 5: Bring the gravy to a simmer over medium-high heat, then reduce heat to medium-low. Continue whisking to prevent clumping. The vegan gravy is ready when it coats the back of a spoon without sliding off, about 5-8 minutes.
Serving tip: Slice the warm biscuits in half to serve. Drizzle with the gravy just before serving.
Expert tips
- Mushroom gravy: Make vegan mushroom gravy by substituting the vegan sausage with equal amounts chopped baby Bella or white mushrooms. Saute the mushrooms for 4-5 minutes, until softened.
- Avoid lumpy gravy by slowly whisking the non-dairy milk into the pan with a silicone whisk. The more slowly you add the milk, the less likely the gravy is to form lumps.
- To thicken gravy: Gravy thickens as it simmers. If the gravy is too thin, simply increase the heat to medium and simmer until it reaches a thicker consistency. Another option is to add a small corn starch slurry, which is 1 teaspoon of cold water mixed with 1 teaspoon of corn starch. This thickens the gravy quickly.
FAQ
Yes! Make it gluten-free by using equal amounts of corn starch or gluten-free all-purpose flour in place of all-purpose flour. Choose a guaranteed gluten-free vegan sausage or opt for mushrooms.
Keep leftover gravy refrigerated in a closed container for 3-4 days. It will appear very thick when cold but will loosen when reheated. Add a splash of non-dairy milk when reheating in the microwave or on the stove.
Leftover vegan biscuits are best stored at room temperature in a closed container for 1-2 days.
Yes, vegan gravy freezes well. Let cool to room temperature before transferring to a freezer-safe container. The gravy will need to be thawed overnight before reheating. Add an extra splash of milk as needed to thin the gravy.
Looking for more breakfast ideas?
For a complete diner-style plant-based breakfast, pair vegan biscuits and gravy with Roasted Breakfast Potatoes and a 15-Minute Tofu Scramble. Enjoy!
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Vegan Biscuits and Gravy
Ingredients
- 6 vegan biscuits see note
- 5 ounces vegan sausage see note
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- 2 cups unsweetened soy milk see note
- 1 tablespoon nutritional yeast
- 1 teaspoon dry thyme
- 1 teaspoon dry sage
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper optional - makes it lightly spicy
- freshly ground black pepper to taste
Instructions
- Prepare vegan biscuits using preferred method.
- Cook vegan sausage according to package instructions or until golden. Remove from the pan and use a knife to crumble cooked sausage into ground consistency.
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Once hot, return crumbled sausage to pan. Sprinkle in ¼ cup all-purpose flour. Cook until golden brown, about 1 minute.
- Slowly whisk in ½ cup soy milk at a time until all 2 cups are added. Whisk in nutritional yeast, thyme, sage, garlic powder, salt and optional cayenne pepper.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low. Continue whisking occasionally to prevent clumping.
- The gravy is ready when it coats the back of a spoon without sliding off, about 5-8 minutes. Season with freshly ground black pepper to taste.
- Slice biscuits in half. Drizzle with vegan gravy. Enjoy immediately!
Notes
- Vegan Biscuits: Use my guide to Southern Style Vegan Biscuits or choose a store-bought premade biscuit. Brand-name biscuits are sometimes accidentally vegan.
- Vegan sausage: Brands like Lightlife, Field Roast, and many others make vegan-sausages that can be found at most grocery stores. Morningstar makes maple-flavored veggie sausage but it contains egg and milk ingredients.
- Soy milk: Make sure to choose unsweetened, unflavored non-dairy milk. I use soy milk as the creamy base of this vegan gravy. You can also try almond or cashew milk.
- Make it gluten-free by using equal amounts of corn starch or gluten-free all-purpose flour in place of all-purpose flour. Choose a guaranteed gluten-free vegan sausage or opt for mushrooms.
- Make mushroom gravy by substituting with an equal amount chopped baby bella or white mushrooms. You will just need to saute chopped mushrooms for 4-5 minutes, until softened.
- Nutrition information is calculated using Southern Style Vegan Biscuits. Nutritient information will differ based on brand of veggie sausage, non-dairy milk and biscuit used.
Dave says
I love this recipe. I have incorporated two slight changes. I make the gravy before adding the cooked sausage. I add 2 cups of the milk to the flour and oil mixture, blend it up well to get rid of any lumps and then I add the remaining 2 cups of milk and the crumbled sausage. Thank you for the great recipe!
Cassidy Reeser says
Thank you for the review! 🙂
Abi says
My absolute favorite country gravy recipe! I’ve made it at least half a dozen times and it’s perfect, I’ve never found another recipe that comes close.
Cassidy Reeser says
I'm so happy to see this gravy getting some love because it's one of my absolute favorites! Thanks for the review 🙂
Gabrielle says
Turned out great!!! Biscuits and Gravy is my Jam and I've yet to find a vegan gravy that resembles that Sunday breakfast I remember, until now.. I used homemade tempeh sausage, and followed ever step here including adding the optional ones and it was a homerun!
Cassidy Reeser, RDN, LD says
So glad to hear you like the gravy! Thanks for making the recipe.