Sausage Gravy (Dairy-Free, Grain-Free) With Almond Milk



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Good morning, sunshines!

Or do you usually just mutter “ugh, morning”. I’m usually more of the latter, a night-owl, if you will. Always have been, probably always will be. I always say “I’m going to go to bed at 10pm and wake up with the sun” and then midnight rolls around and I give up. I once woke up before the sun to take my daughter on a sunrise hike and that was really close to torture. Add in the fact that the temperature was hovering near the teens, and it’s no wonder I haven’t done it since.

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

However, I really like food. That should be obvious but I thought you should know. That said, special breakfast food is something I always look forward to. When I was a teenager, I would spend the summers at my dad’s house. My stepmom would sometimes make us her biscuits and gravy. Those mornings were my favorite mornings of the summer. I looked forward to those days so much and likely did a little dance when I smelled the gravy from down the hall.

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

When I was an adult, I asked her for the recipe. She told me it was one of those recipes that was hard to box into specific measurements, she had always just eyeballed it and knew how much to add just by looking at it. But she did her best in getting it written down for me. After making it a few times, I could see exactly what she meant. 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.

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

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}

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.
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 1832kcal
Author Kendra Benson



  • 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.
  • 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.
  • 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.
  • 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.
  • Add salt and pepper to taste. Depending on your sausage, you may not need it at all.
  • 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.
  • 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 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.


Calories: 1832kcal | Carbohydrates: 37g | Protein: 82g | Fat: 151g | Saturated Fat: 43g | Cholesterol: 360mg | Sodium: 3685mg | Fiber: 3g | Vitamin A: 800IU | Calcium: 480mg | Iron: 2.9mg



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Last Updated 06/18/2020

15 Responses to “Sausage Gravy (Dairy-Free, Grain-Free) With Almond Milk”

  1. this sounds awesome! I appreciate all the detail and links to the product you use! Enjoying your posts for kids. Thank you

  2. Looking forward to this! Could you sub something else for the Cassava flour? Almond? Coconut? Tapioca? Thank you!

  3. @LL, I have not tried this with any of the starches (like tapioca or arrowroot), and I don’t think you’d get the right texture with almond or coconut flour. Cassava flour comes from the same root as tapioca starch, but is the whole root ground into flour, not just the extracted starch, so it works in a completely different way. You could try it with coconut flour, I suppose, but maybe only 1 Tbsp instead of the entire 1/4 cup as a substitute.

  4. Gravy at breakfast is just not a thing here in New Zealand but I just happen to have sausage, almond milk & cassava flour on hand and I need some more options. I see kumara (nz native sweet potatoes) with sausage gravy in my future!

  5. Could you use the Pillsbury gf flour?

  6. @Julie, I’m sure you could. This recipe is just written to be grain-free (not just gluten-free), and I don’t think the GF Pillsbury flour is. If that works for you, it should be a suitable substitute. If you try it, please let me know how it turns out for you.

  7. 5 stars
    I’m excited to try this recipe! Could vegan sausage be substituted here? I’ve missed sausage gravy since becoming full vegan 5 years ago.

    • I don’t have any experience with vegan sausage substitutes so I’m not sure how it would work here. You could definitely try it out but you may need a little more oil depending on how much fat there is in the vegan sausage.

  8. In the recipe you say use avocado oil or avocado oil. Should that say a different oil than avocado twice?

    Also, you refer to Note 2 in the ingredients, behind Cashew Milk. Where and what is Note 2?

  9. 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. 😉

    • 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 🙂

  10. 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.

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

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

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


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