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Vegan Biscuits and Gravy

Vegan Biscuits And Gravy

Vegan Biscuits And Gravy – All Plant-Based Breakfast

This Vegan Biscuits and Gravy  recipe features Miyoko’s vegan butter, and your favorite plant-based breakfast sausage.

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  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment or a silicone baking mat.
  2. Mix together cashew milk and apple cider vinegar to make vegan buttermilk. Set aside.
  3. Whisk together flour, baking powder, sugar, and salt.
  4. Cut chilled butter into cubes. Add to flour mixture. Blend with a pastry cutter or fork until well incorporated, with clumps being about the size of small peas. 
  5. Make a well in the center, pour in vegan buttermilk. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface. Add a little more flour if the dough is too sticky. Pat into a rectangle. 
  6. Fold the dough in half. Pat to about an inch thick again, fold in half, and give it a quarter turn. Repeat the folding, patting, and turning 5 more times. 
  7. Pat dough out to 1-inch thick once more, and use a 3-inch biscuit cutter to cut into at least 6 biscuits. Gently gather up scraps and cut out a few more.
  8. Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until they start to brown. (They will be a little pale.) Brush hot biscuits with melted butter. 
  9. Melt 1 Tbsp of the butter in a medium skillet over medium high heat. Cook sausage until browned, about 5 minutes. Remove from the skillet.
  10. Reduce heat to medium. Melt butter and cook onions until softened and translucent, about 5 more minutes.
  11. Whisk together the flour, poultry seasoning, chili flakes, salt, and pepper. Add flour mixture to butter and onion, cooking and stirring to make a roux, about 5-7 minutes.
  12. Whisk in cashew milk, stirring constantly until smooth and thickened. Stir in sausage. Add more salt and pepper, if desired. Serve over hot biscuits.

Makes 6-9 biscuits


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