One of my favorite breakfast comfort foods is biscuits and gravy. Over the years I have developed TWO ways to make this morning staple without dairy!
My favorite is the coconut version, but that's just me. Try them both!
One thing I tried and never could get quite the right texture or flavor is, making it with rice milk. It is simply too thin and pretty bland. Another thing to remember, as my mom always said "you can't make a edible, low salt, low fat gravy". If you are on a diet, skip this meal (or don't make it often) ;)
I usually cook my sausage in my pan, then scoop it out and drain it on a paper towel while I make up the gravy in the same pan. I never measure the amount of salt or pepper I use. I just add it until it tastes right, so the amounts below are an estimate. Please adjust according to your personal preference. I usually cook about 1 lb of sausage at a time but only use about 1/2 for the gravy. Feel free to add more for a extra meaty gravy, or less for more of a plain white gravy.
| gravy #1 (soy milk version) 3 Tbs Earth Balance butter 3 Tbs white flour soy milk 1/4-1/2 tsp salt (unless using salty sausage, then omit) 1/4-1/2 tsp pepper method: 1. Melt butter in pan, add flour quickly. 2. Pour in some soy milk. Add more soy milk slowly, stirring with a whisk until it is a good gravy texture*. 3. Add salt and pepper 4. Add ground sausage (cooked and drained) and remove from heat. Serve on toast or biscuits. | gravy #2 (coconut milk version) 1 can of full fat coconut milk 2 Tbs white flour 1/4-1/2 tsp salt (unless using salty sausage, then omit) 1/4-1/2 tsp pepper method: 1. Open and pour full fat coconut milk can into pan. 2. Add flour and salt and pepper. 3. Stir with a whisk until thickened into a good gravy texture. 4. Add sausage (cooked and drained) and remove from heat. Serve on toast or biscuits. |
*Not too thick, not too thin. Amount of soy milk will vary. Maybe 1 to 1.5 cups? Remember it thickens after cooling slightly.
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