If you want, you can also pour it over mashed potatoes. I was surprised by how good it was the first time I tried it.
You can fry sausage bits and mix them in to make sausage gravy for biscuits and gravy.
You don’t need milk to make this dairy-free country gravy. You can use any dairy-free milk you like.
I will sometimes use mostly water and add oat milk because it gives the gravy color that water can’t.
Sausage gravy is a staple breakfast dish in many parts of the U.S., especially in the South. With its savory, peppery flavor and creamy texture, it’s the perfect topping for fluffy biscuits or toast. Traditionally, sausage gravy is made with milk or cream to get that quintessential creamy consistency. But what if you want to make sausage gravy without dairy? Whether you are vegan, lactose intolerant, or just out of milk, you can still enjoy creamy, delicious sausage gravy!
In this article, I’ll explain everything you need to know to make amazing dairy-free sausage gravy. We’ll go over tips for choosing the right sausage, non-dairy substitutes for milk, how to make a flavorful roux, and easy recipe ideas. By the end, you’ll be a pro at making sausage gravy without a drop of milk!
Choosing the Best Sausage for Dairy-Free Gravy
The first key to flavorful dairy-free sausage gravy is using high-quality sausage Look for the following qualities when shopping for sausage
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Unseasoned or mildly seasoned: Sausages with strong seasoning like sage or fennel can overpower the gravy. Go for plain pork breakfast sausage or chicken sausage.
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No pre-added milk or cream: Read the ingredients to ensure your sausage doesn’t already contain dairy.
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75% to 85% lean: Higher fat content means more flavor and richness. Avoid super lean turkey sausage.
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No weird fillers or preservatives: Stick to sausages with just pork, chicken, and basic spices.
My favorite sausages for dairy-free gravy are Owens brand original breakfast sausage and Applegate Organics chicken & apple sausage. Both have great flavor and fat content without unwelcome add-ins.
The Best Non-Dairy Milk Substitutes
With traditional sausage gravy, the milk adds a creamy texture and mild flavor. To replace it, we need an equally creamy non-dairy milk that won’t curdle or water down the gravy. Here are my top picks
Unsweetened Soy Milk: With a neutral flavor and smooth consistency, it’s the closest to regular milk. Just avoid vanilla soy milk, which is too sweet.
Almond Milk: Another great neutral option that won’t split like coconut milk can. Go for unsweetened to let the sausage shine.
Oat Milk: While not as neutral as soy or almond milk, oat milk has a nice savory quality that complements sausage gravy well.
Nutritional Yeast: This deactivated yeast gives a cheesy, savory umami flavor to enhance the gravy. Use 1 to 2 tablespoons.
How to Make a Fantastic Roux Without Butter
A roux made from fat and flour is what thickens and enriches the gravy. Normally, you’d use butter or bacon drippings. But for dairy-free gravy, vegetable oil or sausage fat work just as well!
Here are some tips for making the perfect roux without butter:
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Use neutral oil like canola, grapeseed, or avocado oil with a high smoke point. Olive oil can be overpowering.
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Cook the sausage first, then remove it and sauté the flour in the rendered sausage fat.
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Cook the roux over medium heat until it’s a deep brown, not pale tan. More color = more flavor.
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Whisk constantly to prevent scorching. Burnt roux = bitter gravy.
Take your time cooking the roux and you’ll get rich, nutty flavor without dairy!
Step-By-Step Instructions for Dairy-Free Sausage Gravy
Now let’s walk through the full process of making creamy, mouthwatering sausage gravy without milk or cream:
1. Brown the sausage: Cook 1 pound breakfast sausage over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate and pour off all but 1 tablespoon fat.
2. Make the roux: Add 2 tablespoons flour to the skillet with the sausage fat. Cook for 2 minutes, whisking constantly until browned.
3. Whisk in the milk: Pour in 1 1/2 cups unsweetened soy milk or almond milk while whisking vigorously. Bring to a simmer.
4. Cook until thickened: Continue cooking for 5 minutes, stirring often, until gravy coats the back of a spoon.
5. Season and serve: Return sausage to the gravy and season with salt, pepper, paprika, thyme, and nutritional yeast if desired. Serve over biscuits!
That’s it – creamy, meaty sausage gravy without a hint of dairy. The nutty roux and umami-rich plant milk replicate the richness of traditional milk gravy.
Tips for the Best Flavor & Texture
Follow these tips and tricks for dairy-free sausage gravy that rivals the milk-based original:
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Sauté aromatics like onion, garlic, or mushrooms before making the roux for extra depth.
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For a thicker gravy, increase the flour by up to 1 tablespoon.
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Add extra seasoning like cayenne, sage, or smoked paprika to amp up the flavor.
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If your gravy seems greasy, mix in 1 tablespoon cornstarch dissolved in water.
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For a smoother gravy, blend it with an immersion blender before serving.
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If the gravy seems grainy, strain it through a mesh sieve after cooking.
With the right techniques, your dairy-free sausage gravy will be rich, velvety perfection!
Satisfying Recipe Ideas for Milk-Free Sausage Gravy
Now that you know how to make basic sausage gravy without milk, get creative with these delicious recipe twists:
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Bacon sausage gravy – Fry 4 slices chopped bacon before browning sausage for a smoky twist.
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Chicken sausage gravy – Use spicy chicken sausage and cheddar-style nutritional yeast.
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Biscuits and gravy bake – Pour gravy over biscuit dough and bake into a portable casserole.
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Loaded sausage gravy – Stir in sautéed mushrooms, onions, and bell pepper.
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Chorizo gravy – Use spicy chorizo instead of breakfast sausage.
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Chicken fried steak with gravy – Serve dairy-free gravy over breaded pan-fried steak.
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Sausage gravy poutine – Layer gravy, fries, and cheese curds for an indulgent treat.
With an arsenal of recipes, you’ll never miss the milk in your morning sausage gravy again!
Frequently Asked Questions About Dairy-Free Sausage Gravy
If you’re new to milk-free gravy, chances are you have some questions. Here are answers to some of the most common FAQs:
Can I use water instead of non-dairy milk?
I don’t recommend it – water makes the gravy too thin and flavorless. Stick to unsweetened nut or soy milks.
Is cashew or coconut milk okay?
Coconut milk will likely curdle, while cashew milk is too strong-flavored. Soy or almond milk are your best bets.
Do I really need a roux?
Yes! The roux is critical for thickening the gravy and replicating the silky mouthfeel of milk. Don’t skip this step.
Can I use all-purpose flour instead of nutritional yeast?
Sure, though the savory flavor of nutritional yeast gives the gravy more complexity. Use up to 2 tablespoons.
Should I use firm or soft tofu instead?
I don’t recommend it – silken tofu can thin out the gravy, while firm tofu makes it chunky. Just stick to non-dairy milk.
What if my gravy is too thin or watery?
Whisk in a bit more flour to thicken it up. You can also blend in 1 tablespoon cornstarch dissolved in water.
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About Dairy Free Gravy
There are dairy products in country gravy and white gravy because they are sometimes made with butter and almost always with milk.
However, you can make gravy without milk. All you have to do is replace the milk with a dairy free milk or water.
In order to make the gravy look whiter, I like to add a splash of dairy-free milk.
White Gravy vs Brown Gravy
White gravy and brown gravy are just what they sound like. White gravy is white and brown gravy is brown.
However, what gives them their colors also makes a big difference in their flavor profiles.
White gravy is made with milk or water, so it keeps the natural color of the flour.
People often put brown gravy on top of mashed potatoes or foods like loco moco. It’s made from beef stock.
Traditionally, gravy can be brown, but it’s usually made with the fat and stock from the food that it’s served with.
So, brown gravy should be served with beef rather than chicken or turkey. However, there aren’t any strict rules about these things.