Vegan Biscuits and Gravy

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If there’s one breakfast that feels like comfort food to me, it’s Vegan Biscuits and Gravy. This plant based version delivers all the rich, peppery, stick-to-your-ribs comfort without any dairy or meat. It’s hearty and surprisingly simple to make, especially when you start with my Vegan Drop Biscuits recipe. Those fluffy, buttery biscuits are the perfect foundation for a silky, savory gravy that comes together in just a few minutes on the stovetop.

How Do I Make Vegan Gravy?

The gravy starts with a roux made from vegan butter and flour, then gets whisked together with creamy plant milk. It’s a magic ratio of simple ingredients.

Start by by melting four tablespoons of plant based butter in a saucepan on the stove top over medium heat. Once the butter is fully melted sprinkle four tablespoons of flour into the butter. Stir it together to form a roux or a thick paste. That initial melting of the butter and mixing with the flour needs about 1 to 2 minutes. You want to cook out the raw flour taste.

Next slowly add in two cups of room temperature plant based milk. I use almond milk here. Adding cold milk can cause the roux to seize up and become lumpy. Keep stirring. That’s the key to making gravy. Continuous motion is key to a smooth, lump-free gravy. You just have to have patience and keep stirring. It will take about 15 to 20 minutes to thicken. It always takes longer to thicken than you think it should. When it feels like you have been stirring forever just keep going.

Season the gravy with a little sage to add depth, while plenty of salt and black pepper brings that classic Southern flavor. You can keep it smooth, or fold in cooked vegan sausage crumbles for extra texture. Both options taste amazing.

Once everything is thickened and seasoned, all that’s left to do is spoon the hot gravy over a warm biscuit (or two), grab a fork, and dive in. This is the kind of weekend breakfast that makes your home feel extra inviting, but it’s quick enough for weeknights too. I love breakfast for dinner!

Tips for a Seriously Good Gravy Roux

The roux is the secret sauce to any great gravy, and you’ve got this!

• Don’t Rush the Roux: That initial melting of the butter and mixing with the flour needs about 1 to 2 minutes. You want to cook out the raw flour taste, but you don’t want it to brown much for a white gravy. Keep it bubbling gently.
• The Milk Temperature Matters: Use room temperature or slightly warm plant milk (I use almond milk). Adding cold milk can cause the roux to seize up and become lumpy.
• Keep Stirring: Always add the milk slowly, whisking continuously and vigorously! This continuous motion is key to a smooth, lump-free gravy.
• Patience is a Virtue (Seriously!): As mentioned, it really does take patience. The gravy will look too thin for a while. Don’t give in to the temptation to add more flour! Just keep the heat at a steady medium and keep stirring for that full 15-20 minutes until it coats the back of a spoon.

Why Drop Biscuits Are the BEST!

While this post is about that delicious white vegan gravy, we have to talk about its crucial partner: the biscuit! In the South, biscuits are a cherished staple. They are perfect for catching every bit of that creamy, peppery gravy. We use a drop biscuit here for a reason. Unlike rolled and cut biscuits, drop biscuits are faster, require zero kneading, and are so easy to make. Drop biscuits are pure magic because they soak up all the gravy, giving you the best bite every single time. It’s the ultimate combination of speed, comfort, and traditional Southern heartiness. Yes, you can cheat and use vegan store-bought biscuits. I won’t tell! And in fact I often go the store-bought route too. But if you want to try to make your own biscuits this is a solid recipe to start with.

The ultimate southern comfort food awaits! Perfect for a lazy brunch or a quick weeknight dinner, this simple vegan gravy delivers big flavor. Don’t forget to check out my Vegan Drop Biscuits recipe for the perfect biscuit base to serve with our white gravy.

What to Serve with Vegan Biscuits and Gravy

While vegan biscuits and gravy is the ultimate weekend breakfast (or “breakfast for dinner,” which I love!), you can make a full meal out of this spread.

• The Side Game: Pair it with simple sides like sweet potato hash or fresh fruit salad.
• Adding Protein: If you don’t add vegan sausage into the gravy itself, you can serve vegan bacon or sausage patties right alongside the biscuits.
• A Touch of Green: A little fresh parsley or chopped chives sprinkled on top of the gravy at the end not only adds a lovely pop of color but also a fresh, bright flavor contrast to the richness.

More Southern Breakfast Ideas

If you’re looking to round out your weekend brunch menu or just love a classic Southern breakfast as much as I do, here are a few more plant-based favorites from the blog:

• The Ultimate Vegetarian Southern Breakfast Guide – Want to build a complete, traditional morning spread around these biscuits and gravy? Check out my ultimate guide to meatless Southern breakfast staples.
• Vegan Butter Swim Biscuits – If you want an incredibly rich, dairy-free biscuit that literally bakes in a pool of vegan butter, this foolproof Southern style recipe is a must-try.
• The Ultimate Southern Biscuit Bar – Planning a lazy Sunday brunch? This guide shows you how to set up an easy, crowd-pleasing biscuit bar with all the best sweet and savory toppings.
• Vegan Cinnamon Raisin Biscuits – For those mornings when you’re craving a little sweetness, these golden, fluffy biscuits are packed with juicy raisins and a sweet glaze.
• Southern Vegan Chocolate Gravy – Yes, chocolate gravy is a real Southern tradition! It’s thick, velvety, and absolutely magical poured over warm, flaky biscuits.
• Easy Vegan Alabama Pecan Bread – A sweet, nutty Southern classic that pairs perfectly with your morning cup of coffee.