Dairy-Free Savory Sausage Gravy

This dairy-free sausage gravy is a fairly basic, large-batch gravy recipe that I've developed over time. The family loves it every time, so the large batch is needed! Normally I'd use soy milk for most things, but I've found that in greater quantities it tends to froth badly. Almond milk does not have this problem though. Serve over warmed biscuits or the toasted bread of your choice.


Recipes · Side Dish · Sauces and Condiments · Gravy Recipes


Prep Time: 5 mins
Cook Time: 20 mins
Servings: 20
Total Time: 25 mins

Ingredients

Ingredients List

  • 2 pounds breakfast sausage

  • 2 ½ tablespoons Worcestershire sauce

  • 1 cube beef bouillon, crushed (Optional)

  • 1 teaspoon ground nutmeg

  • 1 cup all-purpose flour

  • 4 cups almond milk, or as needed

  • 3 teaspoons ground black pepper, or to taste

  • 1 teaspoon salt


Directions

  1. Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.

  2. Reduce heat to medium-low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats sausage and is completely absorbed. Cook for 1 to 2 minutes more.

  3. Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.

  4. Remove from heat and let cool. Taste and adjust seasoning as desired.

Tips

Use maple sausage, spicy sausage, or any combo of the two. I only add the beef bouillon cube with plain or mild sausage.

You can use seasoned salt in lieu of regular salt.

For this large batch you might use up to 6 cups of almond milk.


Nutrition Facts (per serving)

Nutrition Facts
155 Calories
10g Fat
8g Carbs
7g Protein


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