Nothing goes better over biscuits than a classic sausage gravy, and this is the BEST vegan sausage gravy there is! It has all of the flavor and texture but no meat, butter, or even flour! This vegetarian breakfast gravy recipe is also easily made oil-free, gluten-free, and nut-free. It is just pure magic and the perfect meatless country gravy for a cozy plate of plant-based biscuits and gravy!
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True story: I’ve never actually had sausage gravy. However, I know this dairy-free gravy recipe is every bit as good as the original because I’ve served it to plenty of people who HAVE had and loved sausage gravy, and they are all shocked by how good it is!
Mainly, my mom. I actually made this recipe on a whim one day when she was coming over for brunch. When I told her about it, she exclaimed “I LOVE sausage gravy!” (which was a total surprise to me by the way.)
What a happy accident! When my mom tried this meat-free sausage gravy poured over our vegan biscuits, she loved it so much she literally licked the plate clean. And if you knew my mom, you’d know that’s a rarity and enormous compliment. Now, this easy breakfast gravy is a staple in our mother-daughter brunches (along with sparkling rose!).
This veggie sausage gravy recipe is a lot like our 3-ingredient cashew gravy, except we use sunflower seeds instead of cashews to make the creamy base. And of course, we added some freshly browned vegan sausage to the whole thing for the perfect texture match. Just magical overall!
Why We Love This Recipe
- There’s no butter or flour involved. No need to make a roux! We’re going to use a blender or food processor to make a sunflower cream that will take the place of butter, flour, and milk!
- It’s so good. I know that sounds trite and maybe not very convincing, but it’s true. In the realm of flavor parties, this ranks high in my Top 10.
- It is SO easy to make. Using store-bought vegan sausage and requiring little to no cook-down time, this vegan sausage gravy is easy enough to throw together on a Sunday morning in your pjs while drinking a coffee and chatting with guests.
PPC Magazine subscribers can find this recipe on page 40 of the Vegan Brunch Issue. Click here to learn more about our digital vegan food magazine.
Ingredients in Meatless Sausage Gravy
For the sunflower cream, you’ll need:
- Hot water – Just-boiled water will be poured over the sunflower seeds to soften them before blending to make the creamiest texture!
- Unroasted sunflower seeds – If you don’t have or can’t use sunflower seeds, try cashews or hulled hemp seeds instead!
- SPICES: Sea salt, ground black pepper, and ground fennel
For the rest of the gravy:
- Olive oil – Optional, for browning the sausage. You can also just use a non-stick pan or cast iron skillet.
- Vegan sausage patties – The flavor and texture of your gravy will vary depending on what vegan sausage patties you use. Brands we’ve tried and loved: Gardein, Ozo, MorningStar. I also think they’d be good with Jack and Annie’s or Meatless Farms, Beyond Meat, and Impossible, but we haven’t tried those yet.
- Red pepper flakes – Optional, for some spicy!
MAKE IT GLUTEN-FREE: To keep this recipe gluten-free, make sure you’re using a gluten-free vegan sausage. We recommend Jack and Annie’s or Beyond Meat!
MAKE IT OIL-FREE: To make this oil-free, saute the vegan sausage in water or a non-stick skillet. You’ll also want to use a low-oil or no-oil vegan sausage. Admittedly, this is fairly hard to find in stores. If you have a recommendation, please leave it in the comments!
How to Serve Plant-Based Breakfast Gravy
How to Store Leftover Vegetarian Country Gravy
FRIDGE OR FREEZER: Store leftovers in an air-tight container in the fridge for up to a week or the freezer for up to 8 weeks.
TO REHEAT: When reheating, you will need to whisk in more water, as the gravy thickens considerably as it sits. The flavor also deepens as it sits, so you shouldn’t need to add more seasoning.
More Vegan Sausage Recipes:
When you make this vegan sausage gravy, make sure you let us know. We LOVE to cheer you on in the kitchen!
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For the sunflower cream:
- 2 cups hot water
- 3/4 cup unroasted sunflower seeds
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground fennel
For the rest of the gravy:
- PREP THE SUNFLOWER CREAM: Add all the ingredients for the sunflower cream to your high-speed and heat-safe blender or food processor. Cover with the lid and let this sit while you cook the sausage. This will soften the sunflower seeds and make an even smoother cream.
- COOK THE SAUSAGE: Heat the optional oil in a non-stick or cast iron skillet on medium heat. Add the chopped sausage and cook for 7-10 minutes to brown. Then, turn off the heat while you make the sunflower cream.
- BLEND THE SUNFLOWER CREAM: Next, cover and blend all the ingredients for the sunflower cream, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy.
- BRING IT TOGETHER: Return the skillet with the sausage to medium low heat and pour in the sunflower cream. Add the crushed red pepper flakes and stir until totally combined. If the texture is good for you at this stage and the gravy is warmed through, turn off the heat. If it’s too thick, add another 2 Tbsp of water at a time until it reaches your desired consistency. If it’s too thin for you, continue to cook the gravy on low heat, stirring, often until your desired texture is reached.
- SERVE: Serve this vegan gravy over our vegan herb biscuits or homestyle waffles and enjoy! See notes for storage and reheating instructions.
Amount Per Serving: Calories: 182Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1572mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 8g
Nutrition information is automatically calculated and may not always be accurate.