Healthy Country Gravy

Growing up my mom would make the best biscuits and gravy. As I got older I developed a sensitivity to dairy. 

I decided to make a healthy version of country gravy. This can be made vegan. 

Enjoy this country gravy recipe for it will surprise you how good it is. 

Prep Time

5 Minutes

Cook Time

20 Minutes

 

Total Time

25 Minutes

 

Servings

12

Ingredients

  • 5 tablespoons olive oil for vegan recipe or 14 ounces of breakfast ground sausage 
  • 7 tablespoons gluten free all-purpose flour
  • pinch of garlic powder (omit if using seasoned sausage)
  • 1/2 teaspoon poultry seasoning (omit if using seasoned sausage)
  • 1/4 teaspoon of italian seasoning (omit if using seasoned sausage)
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 4 cups Silk Original Unsweetened Cashew Milk, at room temperature
 
Optional:
I use Immaculate Baking flaky biscuits if I don’t feel like making my own biscuits. 😉  Not gluten free. 

Directions

1. In a medium sized pot heat oil (if vegan) or cook sausage over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown.

2. Add the garlic powder, poultry,  and Italian seasoning, mix well. 

3. Slowly add the milk and continue to stir, bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes. Use the back of the spoon/fork to help break up the sausage if needed. Gravy will thicken a bit more as it cools.

4. Season with pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed.

Print

Healthy Country Gravy

Course Breakfast
Cuisine American
Keyword Dairyfree, Glutenfree, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Kimberly Althauser-Lucas

Equipment

  • Medium Cooking Pot

Ingredients

  • 5 tbsp olive oil for vegan recipe or 14 ounces of breakfast ground sausage 
  • 7 tbsp gluten free all-purpose flour
  • pinch of garlic omit if using seasoned sausage
  • ½ tsp poultry seasoning omit if using seasoned sausage
  • ¼ tsp italian seasoning omit if using seasoned sausage
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 4 cups Silk organic unsweetened cashew milk

Instructions

  • In a medium sized pot heat oil (if vegan) or cook sausage over medium-high heat, add flour and stir for 2 – 3 minutes, until it turns light golden brown.
    2. Add the garlic powder, poultry, and Italian seasoning, mix well. 
    3. Slowly add the milk and continue to stir, bring just to a boil, reduce heat to medium and continue to cook, stirring constantly, until gravy has thickened to desired consistency, about 10 minutes. Use the back of the spoon/fork to help break up the sausage if needed. Gravy will thicken a bit more as it cools.
    4. Season with pepper and salt to taste. Set aside with lid on, or slightly askew stirring every now and then until ready to serve. If gravy cools too much, heat over low until warmed.

Notes

If wanting to make quick biscuits I recommend getting Immaculate Baking Flaky Biscuits. (Not gluten free)

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