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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.

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

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, but 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 oat 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 taste 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.


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 and used for white sauce, blond for classic gravies, or brown, which 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.


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.


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 safe to eat. However, 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 Oat Milk

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

This sausage gravy is made with oat 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 mild flavored oat 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 oat 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: 242Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 431mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 11g

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