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Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow.

Vegan biscuits and gravy

Are you a biscuits and gravy lover? Hailing from the state of Minnesota, I didn’t know what biscuits and gravy were until I moved south to Indiana. Here, I was intrigued to find that biscuits topped with a thick white sauce of crumbled sausage counted as breakfast. And after trying it, I found it oddly satisfying! Alex’s family are big fans of this hearty breakfast. So once Alex and I started eating more plant based recipes, we realized we’d have to find a vegan version. Thus, our vegan biscuits and gravy recipe was born! And let us tell you: it is every bit as satisfying as the original. (We think.)

Vegan biscuits and gravy

Why vegan biscuits and gravy?

This website is devoted to mostly healthy, plant based recipes made with whole foods. So are these vegan biscuits and gravy a healthy, whole food breakfast recipe? Actually, not really! This one counts as an occasional treat we’d serve as part of a special breakfast or vegan brunch. This fits into our philosophy of all things in moderation: a total treat food! And man is it worth it.

Why make vegan biscuits and gravy instead of the real thing? If you love this hearty Southern-style breakfast but also want to cut back on meat, this is the perfect way to indulge. The creamy, savory mushroom gravy is every bit as comforting and cozy as a sausage country gravy. And the vegan biscuits are impossibly flaky. In fact, it’s one of our favorite veggie-based recipes for meat eaters.

Vegan biscuits

These are the best vegan biscuits.

If you love to eat plant based, these vegan biscuits must be on your list of things to try! They’ve got those signature layers, but are made 100% of plants. The secret? Vegan butter. Because so many vegan butters are processed, Alex and I don’t often use it in our cooking. But these days, it’s getting easier to find a minimally processed vegan butter. When we tested these biscuits with coconut oil, they were dry and crumbly after being cooled. But vegan butter resulted in the best moist texture and savory flavor!

When you’re shopping for vegan butter for these biscuits, try to find one that is minimally processed with real food ingredients. Another plus is using organic! We used Miyoko’s Vegan Butter, which is made with mostly cashews and coconut (and happened to be organic). Let us know in the comments below if there are other vegan butter brands that you love.

The only special tool you need? A biscuit cutter.

Vegan mushroom gravy

Secrets to vegan mushroom gravy

Let’s move on to the sauce side of these vegan biscuits and gravy! Alex and I have a great vegan brown gravy that’s perfect on mashed potatoes. But for this recipe, we needed a country gravy to mimic the pale, chunky sausage gravy that’s traditional in this recipe. It’s total vegan comfort food! Here are the secrets to this vegan mushroom gravy:

  • Mushrooms and onion. To make those signature sausage chunks, we used diced mushrooms and onion. Use a mix of shiitake and baby bella mushrooms (aka cremini) for a nuance in flavor, or go all baby bella.
  • Smoked paprika and fennel. Fennel seed is used in Italian sausage, so it adds a meaty flair. Smoked paprika adds a hint of smokiness.
  • Flour and almond milk. The standard country gravy uses flour as a thickener, and milk as the liquid. Unsweetened almond milk works just as well as dairy milk in this gravy.

How to reheat gravy

Vegan gravy has a tendency to thicken up even further as it cools. If you have leftovers that you refrigerate, we recommend warming the gravy in a saucepan over low heat to loosen it up a bit. If the gravy is still too thick once it’s heated through, stir in a little almond milk. And we mean a little, as in a tablespoon or so! You don’t want it to become too runny.

Vegan biscuits and gravy

Other plant based breakfast recipes

Want to stay plant based for breakfast or brunch? Here are a few other of our favorite plant based breakfast recipes, some healthy and some more decadent:

This vegan biscuits and gravy recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Vegan biscuits and gravy

Vegan Biscuits and Gravy

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 1x


Yep, these are the best vegan biscuits and gravy! A thick, peppery mushroom gravy coats impossibly flaky biscuits. All we can say is: wow.


  • 1 recipe Best Vegan Biscuits
  • 1/2 small yellow onion (½ cup minced)
  • 2 garlic cloves
  • 8 ounces mushrooms (we use a mix of shiitake and baby bella)
  • 6 tablespoons olive oil, divided
  • 1 tablespoon soy sauce
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 ½ teaspoons ground black pepper
  • ¼ cup flour (for gluten-free, use 1 for 1 gluten free flour)
  • 2 cups unsweetened almond milk
  • 1 teaspoon kosher salt


  1. Make the Vegan Biscuits.
  2. Finely mince the onion and garlic. Finely chop the mushrooms.
  3. In a large saucepan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and mushrooms and cook for 6 to 7 minutes until lightly browned. Stir in the soy sauce, then add the garlic, fennel, smoked paprika, sage and pepper and cook for 30 seconds over medium heat until fragrant.
  4. Stir in the flour so the mushrooms are coated. Then add the remaining ¼ cup olive oil and cook, bubbling rapidly, for 4 minutes, stirring frequently.
  5. Reduce the heat to medium low. Add the almond milk and kosher salt. Cook for an additional 2 to 3 minutes, until thickened.
  6. Remove from the heat. The gravy will continue to thicken as it cools. Taste and add an additional pinch or two of salt as necessary.


*Prep time & cook time are for gravy only.

  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegan Biscuits and Gravy, Biscuits and Gravy, Plant Based Gravy

More plant based resources

A few more plant based resources for fitting vegan recipes into your everyday:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Is this gravy recipe a make-ahead recipe? Does it rewarm well? Trying to save some time for Christmas morning breakfast. Thanks

  2. We doubled the recipe, then replaced half of the mushrooms called for with 1 cup of brown lentils. We left out the fennel seed. We made a fairly thick milk/cream out of ~1 cup of cashews blended with water and some salt (to make 4 cups as the recipe calls for). My wife says “this one is a keeper.” She really likes Bs&Gs, and we have tried many different recipes. Thank you for this!