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Vegan Biscuits and Gravy

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This vegan biscuits and gravy recipe is the ultimate comfort food. It's simple to make with tasty vegan flaky buttermilk biscuits and vegan sausage white gravy; you won't miss the animal products in this delicious breakfast!

vegan biscuits and gravy

My husband was already missing biscuits and gravy when we first went vegan. We don't eat it very often, but it's great for holidays or a special breakfast, and this one tastes just like the original stuff!

Especially, with the new vegan sausages that are now out. You can't tell the difference.

With this recipe, it's best to start with the vegan gravy first so that it has time to thicken before starting on the best vegan biscuits around.

You want to biscuits to be as fresh as possible.

If you don't want to make your own biscuits, some Pillsbury biscuits are vegan, and you could use that, but I much prefer the homemade version.

Vegan Biscuits and Gravy Recipe Q&A

two  biscuits with gravy on top on a white plate.

What's the best kind of milk to use for this vegan country gravy?

You want to make sure the non-dairy milk is unsweetened and unflavored. Any sweetness won't have that traditional country gravy flavor (don't ask me how I know, haha).

  • Unsweetened soy milk- does great in this, it's full of fat, and any milk that's full of fat helps with flavor.
  • Unsweetened almond milk does a pretty good job but is one of the less fatty nondairy milks.
  • Unsweetened cashew milk- make sure it's not a low-fat one and that you like the original flavor of it.
  • Coconut milk- I wouldn't use coconut milk even though it's the fattiest nondairy milk. It also would make your gravy have a coconut flavor, and that's not the flavor I'm going for.
  • Oat milk- could also be okay, but again, make sure the flavor is good and that you choose one with more fat. There are a few oat milks that leave some weird flavors in soups, etc.

Which is the best vegan sausage to use?

We almost always use the impossible sausage in the tube. The links are super good also, but in the tubes have a much more of a greasy sausage feel like regular sausage does.

Beyond also makes a vegan breakfast sausage in the rounds and the links, which also works great!

I've used some pretty good store brands, but hands down, the best is Impossible.

Can I make vegan biscuits and gravy gluten-free?

Yes, if you need to make this gluten-free, you can use gluten-free flour in place of the regular flour where it's needed.

vegan country gravy in a bowl with a wooden spoon and greenery on the top of the gravy.

What ingredients do you need for this vegan biscuits and gravy recipe?

Check out the recipe card at the bottom of this post for the full recipe.

Vegan sausage gravy

  • tube vegan breakfast sausage
  • vegan butter
  • all purpose flour
  • non-dairy milk
  • salt
  • black pepper
  • dried sage

Vegan flaky biscuits

  • all-purpose flour
  • salt
  • baking powder
  • white sugar
  • vegan butter (cold)
  • plant-based milk + 1 TB vinegar (oat milk, almond milk, soy milk, whatever plant milk you like and doesn't have a strong flavor)

How do you make vegan biscuits and gravy?

Let's start with making the best vegan sausage gravy recipe.

Get a large skillet and cook the vegan sausage until cooked; remove the cooked vegan sausage and place it on a plate but leave any leftover grease in the pan.

cooked vegan sausage in a skillet with a wooden spoon.

Measure out your vegan milk and set it aside.

Add the vegan butter and let it melt, then add the sage, whisk in the vegan flour and about ½ of the vegan milk, and whisk until somewhat smooth, then whisk in the remaining vegan milk.  

Add the salt and pepper and cook on high, whisking until it starts to boil, then lower to medium-high heat until thickened. 

This took about 10 minutes; it will thicken as it cools, but it also depends on which non dairy milk you picked 

Add back the sausage and stir.

vegan country gravy close up shot in the skillet.

Let this sit and thicken.

Now let's make the homemade vegan biscuits; these are not only easy biscuits, but they are also SUPER delicious!

Preheat 450 degrees, line a baking sheet with a Silpat, and set aside.

Take a liquid measuring cup, pour 1 TB of vinegar, add the vegan milk to the 1 cup line, stir, and set aside.

Take a medium-sized bowl and combine the flour, salt, baking powder, and sugar and stir to combine.

vegan biscuits dough before mixing with liquid in a large glass bowl.

Take a cheese grater and grate your cold vegan butter, then stick it in the freezer for 5 minutes or more. *OR you can take cold or frozen vegan butter and use a pastry cutter

Add the cold vegan butter and mix it with the pastry cutter until combined and a shaggy dough forms. 

Now add ¾ of the vegan milk and stir just until mostly combined. If your dough is too dry, add some vegan buttermilk slowly.

vegan biscuit dough patted out and ready to cut on a silpat.

Then dump it out on a Silpat or a lightly floured surface.

Flour your hands and pat the dough down, then fold it over and fold again; fold about four times and then pat it into a thick round. 

Take a biscuit cutter, cut the biscuits out, and place them on the cookie sheet.

cutting vegan biscuits out of a sheet of dough on a silpat.

When you get to the biscuit dough scraps, pat them together and cut the remaining biscuits.

Cook the biscuits for 9-12 minutes, depending on the size of the biscuits.

While the homemade biscuits are warm, you can butter the biscuit tops.

vegan biscuits cooked on a silpat.

How do you serve biscuits and gravy?

Take a plate, slice your freshly baked biscuits, and ladle however much gravy you deem appropriate. 

It's best to serve this with fresh biscuits.

How do you store leftovers?

Let the biscuits and the gravy come to room temperature before storing. 

Store them separately in an airtight container. The leftover biscuits can stay on the counter in the container, and the creamy gravy can store in the fridge for up to 5 days.

To reheat the biscuits, I would reheat them in the air fryer or toaster oven to get that freshly baked feel.

Can you freeze biscuits and gravy?

Yes, you would want to freeze them separately. 

But let them come to room temperature before placing them in a separate airtight container and place them in the freezer for up to 3 months.

You can defrost them on the counter and then reheat the biscuits, just like I said above, in the air fryer or toaster oven.

To be truthful, making the biscuits fresh will be much better than freezing them, but they will still work!

vegan biscuits and gravy plated on two plates but one fully showing and a mini fork.

Want some more vegan breakfast recipes?

vegan biscuits and gravy recipe

Vegan Biscuits and Gravy

This classic vegan biscuit and gravy is the perfect savory breakfast. The biscuits and gravy will take you right back to your grandma's kitchen.
5 from 1 vote
Print Pin Rate
Course: All Recipes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 304kcal


Vegan gravy

  • 1 tube vegan breakfast sausage
  • ¼ cup vegan butter
  • cup all purpose flour
  • 3 cups non-dairy milk
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon sage

Vegan Biscuits

  • see biscuit recipe link


  • Start by making your homemade vegan biscuits these are easy and delicious!
  • Get a large skillet and cook the vegan sausage until cooked; remove the cooked vegan sausage and place it on a plate but leave any leftover grease in the pan.
  • Measure out your vegan milk and set it aside. Add the vegan butter and let it melt, then add the sage, whisk in the vegan flour and about ½ of the vegan milk, and whisk until somewhat smooth, then whisk in the remaining vegan milk, add the salt and pepper and cook on high whisking until thickened this took about 10 minutes, it will thicken as it cools. add back the sausage.
  • Take a plat, slice your vegan biscuit, and ladle however much gravy you deem appropriate.


See blog post for recipe Q&A


Serving: 1g | Calories: 304kcal | Carbohydrates: 24g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Trans Fat: 2g | Sodium: 656mg | Fiber: 1g | Sugar: 10g
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