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Sausage Gravy (Dairy-Free, Grain-Free) w/ Almond Milk

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Good morning, sunshines!

Sausage Gravy {dairy-free, grain-free} by Our Paleo Life

Sure, you can have starting off points for measurements, but it’s definitely one of those recipes that might be a little different every time you make it.

The great thing is that it’s very forgiving. I have often let the gravy simmer a little too long and let it get too thick, so all you have to do is add a little more liquid and voila! perfect consistency again.

Now, back in our non-paleo days, we would eat this gravy over Bisquick biscuits. Nowadays, since I have yet to find just the right biscuit recipe, we eat it over scrambled eggs, crispy fried eggs, or one of my many failed biscuits attempts.

So yes, the photos in this post show the gravy over biscuits, but no, I don’t have a recipe I’m yet willing to share because it’s not good enough for you yet. I wouldn’t dare give you a sub-par biscuit recipe, and since I’m currently on a Whole30, development on just the right biscuit will have to wait at least another 23 days. But I couldn’t keep this gravy recipe to myself for the next 23+ days, it’s just too good whether you have biscuits or not. I’ve been eating it with my fried eggs on this Whole30 and it really helps to break up the monotony of breakfast and makes my mornings a little less “ugh”.

Sausage Gravy {dairy-free, grain-free} by Our Paleo Life

Sausage Gravy {dairy-free, grain-free}

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Sausage gravy is the perfect compliment to any southern breakfast, and now it's dairy- & grain-free. We love this gravy served over biscuits or fried eggs. Otto's Cassava Flour is what makes this gravy possible, as it's the closest grain-free replacement for wheat flour out there.


  • 1 lb Breakfast Sausage, see note 1, not Italian
  • Up to 2 Tbsp Avocado Oil, or Olive Oil
  • Up to 1/4 cup Otto's Cassava Flour
  • 1-2 cups Unsweetened Almond or Cashew Milk, see note 2, preferably homemade
  • Water
  • Salt, to taste
  • Ground Black Pepper, to taste


  1. Cook the sausage in a large skillet over medium-high heat, breaking it up with the back of a wooden spoon. When completely cooked through (no more pink), remove all but 1 Tbsp of the sausage and set it aside.
  2. Reduce heat to medium-low, add the oil to the skillet (omit if your sausage was fatty and left enough oil in the pan), then whisk in the Otto's Cassava Flour (starting with 2 tablespoons and adding 1 tablespoon at a time if needed) until a thick roux forms.
  3. Pour in half a cup of the milk, whisking to fully combine. Let simmer until thickened, then add another 1/2 cup of milk, whisking to combine again, simmering until thickened again. Repeat this process with the remaining milk if the gravy is still too thick.
  4. If you've gone through all 2 cups of milk and the gravy is still too thick, add water (1/4 cup at a time) to thin it to the desired consistency.
  5. Add salt and pepper to taste. Depending on your sausage, you may not need it at all.
  6. Remove from heat once desired consistency is reached, add the sausage to the gravy, and serve warm. This gravy tastes really great over fried or scrambled eggs.
  7. Refrigerate leftovers for up to 4 days. When reheating, you may need to thin with a small amount of water or additional dairy-free milk.


  • The flavor of your sausage is what will give your gravy it's flavor, so pick one you love. Italian sausage is no good in this recipe, unless you love fennel, but it's just not a breakfast sausage. Try to find one without added sugars. And don't hate me when I say that Jimmy Dean All Natural really tastes great in this recipe.
  • Coconut milk is not recommended in this gravy. It makes it too sweet and the coconut flavor really stands out (not in a good way). Stick to mild dairy-free milks.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 611Total Fat 52gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 40gCholesterol 65mgSodium 945mgCarbohydrates 17gFiber 5gSugar 4gProtein 24g

Nutrition is calculated by a third party and may not be 100% accurate

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Saturday 29th of August 2020

Thank you so much. Can't wait to try this recipe. Just starting a gluten free / dairy free diet and already missing foods I can't eat.

Norma Och

Friday 12th of April 2019

Awesome! Thank you. My gluten and dairy free family loved it!


Friday 30th of November 2018

What about subbing cassava flour with tiger nut? ????

Kendra Benson

Monday 3rd of December 2018

I have not used tigernut flour yet, so I'm not sure how it would work.


Friday 27th of April 2018

Looking forward to trying this. I've been missing my sweetheart's breakfast pizza's since I've gone gluten free. Originally made with English muffins, country gravy, turkey sausage and mozzarella cheese. Going to sub in this gravy and put it on a cauliflower pizza crust.


Thursday 14th of December 2017

Actually, coconut milk works VERY well with sausage gravy, you just have to make sure it's non-sweetened. I personally prefer So Delicious brand non-sweetened myself, it's the green box. ;)

Kendra Benson

Thursday 14th of December 2017

It may just be personal preference then. I've always found that coconut milk (even unsweetened stuff) makes it taste too sweet. But if it works for you, that's great! Thanks for letting us know :)

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