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Sausage Gravy with Almond Milk

This Dairy Free Sausage Gravy is made with almond milk and is perfect for Southern dishes like biscuits and gravy with almond milk.

Dairy Free biscuits and gravy on a white plate on a white marble counter

This dairy free sausage gravy is made with almond milk. And, as long as you use a mild flavored almond milk, it tastes just like your classic southern sausage gravy.

Sausage gravy is usually served over biscuits for biscuits and gravy, which is a popular Southern breakfast.

You can use whatever sausage you want for this recipe including beef and turkey. Also, if you don’t have sausages, you can use ground beef instead.

Is sausage gravy dairy free?

Usually, sausage gravy isn’t dairy free, since it’s typically made with milk or cream. However, water or a dairy free milk can be used isntead. This recipe uses almond milk.

What is the difference between country gravy and sausage gravy? 

Unlike country gravy, sausage gravy is made with fat from the meat to make a roux and actually contains meat. Country gravy, on the other hand, typically uses butter to make the roux and is meatless.

What Kind of Almond Milk Should I use?

I don’t have a specific brand of almond milk that I’d recommend above the others. However, I do recommend to make sure that the almond flavor is mild and the milk is unsweetened.

If you have almond cooking milk that will work and add extra creaminess. I also generally prefer to work with a barista version of almond milk because they are a little creamier than regular almond milk.

Don’t fret about it too much though, because I’ve even made sausage gravy using water instead of milk and it came out just fine.


A roux is made by cooking flour and fat together until it reaches a specific color.

It is used as a thickening agent for gravy, sauces, soups, and stews and has been used in French cooking for hundreds of years to thicken sauce.

The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color. 

A roux can be white and used for white sauce, blond for classic gravies, or brown and used in gumbo and jambalaya.

The lighter the roux, the more thickening power it has.

Once the roux is the desired color, liquids like stock are added.


People often see instructions like “brown the flour” and avoid this step because they aren’t making brown gravy.

Browning flour means you’re cooking the flour. This removes the flour flavor so it won’t ruin the taste of your gravy.


I use flour to thicken gravy because it gives the gravy that classic opaque, slightly pale look.

Many people don’t like using flour because if it isn’t cooked long enough, it can give a floury flavor to the gravy. Also, if not made properly, it can become clumpy.

The good news is, making a smooth creamy gravy is a snap if you turn it into a roux first.

Another benefit some people see with gravy made with flour is that it keeps better in the fridge. This means it can be made ahead of time or used for leftovers.


Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore produces a better quality meat.

While I’ve only eaten kosher meat and so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.



Defrosting meat in the fridge is the most highly recommended.

To do this, place the frozen meat in a pan and let it thaw. Oftentimes when meat thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Meat typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.


Defrosting meat in water should take two to three hours.  

Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use hot water because it can start cooking your meat.

Can you cook FROZEN meat?

According to the USDA, you can cook frozen meat.  It will take 50% longer to cook, but it’s an option. 

You should also cook it on a roasting rack or over vegetables so that the heat can circulate around the meat.


According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture as it thaws, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90°F.”


Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.


Freeze leftovers within 3-4 days.  Place in an airtight container or resealable freezer bag. 

Freeze for up to 6 months.  After that, it is still safe to eat but the quality begins to degrade.


Gravy will thicken as it cools. When you reheat it, add dairy free milk or water until it is smooth and reaches your desired consistency again.

Yield: 6 servings

Sausage Gravy with Almond Milk

Dairy Free biscuits and gravy on a white plate on a white marble counter

This sausage gravy is made with almond milk and is the dairy free version of the classic Southern breakfast.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 8 ounces sausage or ground beef
  • 1/4 cup flour
  • 2 1/2 cups unsweetened almond milk
  • Salt
  • Pepper


    1. Tear small pieces of sausage or ground beef and add them in a single layer to a large skillet or frying pan.
    2. Brown the sausage over medium-high heat stirring frequently.
    3. Reduce the heat to medium-low and add the flour. Stir it around and cook it for another minute to make a roux.
    4. Pour in the almond milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens.
    5. Add salt and pepper to taste.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 201Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 428mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 11g

Did you make this recipe?

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Kris Marie

Saturday 18th of March 2023

Absolutely delicious! A keeper I will make over and over again! Thank you so much and I made your biscuits too! Delicious!


Wednesday 5th of April 2023

I am so glad to hear it! Thank you for commenting to tell me :)

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