Sausage Gravy with Oat Milk

This dairy free sausage gravy is made with oat milk and is perfect for Southern dishes like biscuits and gravy with oat milk.

This dairy free sausage gravy is made with oat milk. And, as long as you use a mild flavored oat 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.

I personally find it too heavy for breakfast so I’ll have it for brunch or lunch.

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.

I actually usually make it with ground beef because I always have ground beef on hand and don’t really keep sausages around.

What Type of Oat Milk should I use?

Technically you can use any oat milk you want, however I’d recommend a mild flavored one.

Many oat milks have a strong oat flavor which can add an oat flavor to the gravy. The roux will minimize the flavor but it may not hide it all together.

I haven’t tried many brands of at milk because I tend to stick with what I know works but I do like Oatly and Alpro.

I find that they both taste like milk and have a milk like consistency as opposed to some brands which tastes like oats and have the consistency of water.

In North America I find the full fat Oatly to be just like milk but just a little creamier. This will make your sausage gravy a little bit creamier too.

In Europe and Israel I’ve found the Oatly to be thin and the barista version to be okay, but not as good as in North America.

Alpro’s oat milk I find to be equivalent to the barista version of Oatly. Their Not Milk is creamier however it is a little sweet which is something to be aware of with savory dishes.

WHAT IS A ROUX

A roux is equal parts flour and fat cooked together until it reaches a specific color.

It is used as a thickening agent for gravy, sauces, soups and stews and have 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 is used for white sauce, blond for classic gravies, or brown is 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.

BROWNING FLOUR

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.

WHY USE FLOUR TO THICKEN GRAVY

I use flour to thicken gravy because it gives the gravy that classic opaque slightly pail 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 use up leftovers.

HOW TO STORE

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

HOW TO FREEZE

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

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

HOW TO REHEAT

Gravy will thicken as it cools. When you reheat it out with additional oat milk or water until it is smooth and reaches your desired consistency again.