This sneaky “milk” gravy is perfectly creamy, flavorful and fulfilling. Add to homemade biscuits for comfort food at its finest!
Disclosure: I received a free copy of Go Dairy Free to review, all opinions are mine. This post contains affiliate links.
There are plenty of reasons to go dairy free. For our family, it started with my son’s diagnosis of a life-threatening food allergy to dairy. He was just 2 months old when it became clear that his body could not tolerate dairy of any kind, from drinking it to touching it. The results would be life-threatening anaphylaxis, which means that his throat closes and he is unable to breathe (an experience I wish no one would ever have to experience)!
Maybe you also are confronting allergies or living with a lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you’re looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Depending on why you might be eating dairy-free, Go Dairy Free by Alisa Fleming is an amazing guide/cookbook to get you started with eating a healthy dairy-free diet.
Take A Look Inside
Go Dairy Free is the essential arsenal of information you need to change your diet. Think of this as your Dairy-free Bible. This complete guide and cookbook will be help you understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you’re sacrificing a thing.
Inside You’ll Find:
- More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, like The Best Darn Biscuits and Gravy with numerous options to satisfy those dairy cravings
- A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more
- Must-have grocery shopping information, from sussing out suspect ingredients to label-reading assistance to money-saving tips
- A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health
- An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition
- Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations
- Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances
- Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friendly options and fully tested plant-based options for every recipe
- Quick Breakfasts, Snacks & Treats such as Recovery Smoothie, Blueberry Zucchini Breakfast Cookies, Crustless Quiche Bites & Loaded Avocado Lentil Toast
The Best Darn Biscuits and Gravy
In addition to being the know-it-all in the world of living dairy-free (said with the utmost affection 😘 because Alisa is Queen in this field), she was also spot on when she named this recipe. I do have to admit that I was a little uncertain since cauliflower was the main source of creaminess, but heck, if butternut squash can make the most amazing mac-n-cheese, then I was willing to give it a try. So glad I did, and ya’ll will be glad as well.
Step by Step Guide to Make Dairy-free Gravy
This Biscuits and Gravy recipe is incredibly easy to make, but for those who like to use photos as their guide, these images above and below will help.
- steam a head of cauliflower then place in your high powered blender
- add water and nutritional yeast & blend until smooth
- brown sausage (I used Hilary’s Spicy Veggie Sausage which is allergy-friendly and gluten-free)
- add flour (gluten-free worked perfectly here) and coat well
- pour in cauliflower sauce and add salt and spices
- whala! Pour that stuff all over those biscuits.
I think the only thing that could be better is winning your own copy of Go Dairy Free so you can make all the other dairy-free recipes included.
Let’s Get CookingPrint
Cauliflower is the key to making this perfectly creamy breakfast gravy. Add some vegan sausage and drench on top of fluffy biscuits, for comfort food bliss.
Vegan Sausage Gravy
- 2 cups steamed cauliflower florets
- 2 cups water, plus additional if needed
- 1 teaspoon nutritional yeast
- 2 tablespoons olive oil
- 3/4 pounds Easy Homemade Breakfast Sausage (recipe in book) or use Hilary’s Spicy Breakfast Patties (which are vegan & gluten-free)
- 1/4 cup all-purpose flour (substitute a gluten-free all-purpose flour blend)
- 1/2 to 3/4 teaspoon salt, to tate
- 1/4 teaspoon black pepper
- 4 to 6 Biscuits (recipe below OR try these Easy Biscuits)
- 1½ cups Enjoy Life All-Purpose Flour Mix (it’s gluten-free!)
- ½ cup non-GMO cornstarch or tapioca starch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum*
- 1⅓ cups coconut cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or agave nectar (for strict vegan)
To make the Cream Biscuits:
- In a large bowl, whisk the flour, starch, baking powder, baking soda, salt, and xanthan gum until thoroughly combined.
- In a separate bowl, whisk the coconut cream, vinegar, and honey until smooth.
- Add the coconut cream mixture to the flour blend, and stir with a spoon to combine. Gently work it with your hands to bring everything together. It should be somewhat sticky.
- Dump the dough onto a floured mat (I use more of the Enjoy Life All Purpose Flour). Gently bring it together and pat it until about ¾- to 1-inch high. Use a 2- to 2½-inch biscuit cutter dipped in the flour to cut circles and place them in a greased baking dish, touching one another.* Bring the scraps together and cut again, an repeat the cutting process. If using a 2-inch biscuit cutter, you should get around 16 biscuits, 12 biscuits if using a 2½-inch cutter.
- Place the biscuits in the freezer while you preheat your oven to 425ºF (about 20 to 30 minutes).*
- Bake the biscuits for approximately 13 to 17 minutes, or until lightly risen and looking slightly browned. This flour blend is whole grain, so they don’t have a fluffy “white” rise, but are perfect for the gravy.
To Make the Gravy:
- Put cooked cauliflower, 1 cup of water and nutritional yeast in your blender. Blend until smooth, about 1 minute. Add remaining 1 cup of water and blend to combine.
- Heat the oil in a large skillet over medium heat. Add the sausage and sauté while breaking into small pieces, until cooked through. Approx. 2 minutes for vegan sausage or 5 minutes if meat-based.
- Reduce the heat to medium-low and whisk in the flour. Cook while whisking for 2 to 3 minutes. The flour should absorb into the sausage and oil and become slightly golden.
- Slowly whisk in the cauliflour mixture and cook, whisking often, for 5 minutes or until it is a rich gravy consistency. If it thickens too much, whisk in a little more water, as needed.
- Whisk in the salt and black pepper.
- Cut the biscuits horizontally with a serrated knife. Place them, cut side up on serving plates. Top biscuits with a generous amount of gravy.
- Store leftover sausage gravy in an airtight container in the refrigerator for up to 2 days.
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