Last Updated on November 2, 2021
Today, we’re going to be looking at how to make sausage gravy with almond milk. Many gluten intolerant individuals are also intolerant to other foods too, such as dairy. For this reason, we’ll be looking at grain-free and dairy-free sausage gravy. So what do you need to make sausage gravy? How long does it take? Can you make sausage gravy without milk? We’ll be covering it all in this article.
What Is Sausage Gravy?
If you’re not familiar with sausage gravy, you’re definitely missing out! Sausage gravy originated in the Southern parts of the US and is extremely popular. It’s most often paired with biscuits, but you can have it with a range of breakfast foods! Eggs, bacon, and sausage gravy is utterly delicious.
Ingredients In Sausage Gravy
The ingredients in most sausage gravy recipes are as follows:
- Ground Pork
- All-Purpose Flour
- Whole Milk
- Black Pepper
Is Sausage Gravy Gluten-Free?
You’ll probably notice from the ingredients, that most sausage gravy (traditional ones, anyway), are not gluten-free – or dairy-free. Wheat is more commonly used to make all-purpose flour, which is definitely not gluten-free. Grains such as wheat, rye, barley, oats (unless GF oats) should be avoided when following a gluten-free lifestyle.
Milk and flour make normal sausage gravy unsuitable for both dietary lifestyles. But don’t worry – both are easy to replace, and make GF and DF.
Learn more about: Sausage Gravy With Cornstarch
Can You Make Gravy With Almond Milk?
It may seem daunting to make sausage gravy with almond milk, but it doesn’t have to be! You can most definitely use almond milk, instead of cow’s milk. In fact, you can use any milk of your choosing to make sausage gravy. We’ll be taking a look at a few different recipes you may like to try.
Sausage Gravy with Almond Milk Recipes
Today, we’ll be looking at two recipes. Both require very similar ingredients, but one is quicker and easier than the other.
Easy Gluten-Free (and Dairy Free) Sausage Gravy Recipe
The first recipe is from Mama Shire and is the perfect gravy for pouring over biscuits. And takes just 25 minutes in total! The ingredients you’ll need for this recipe are:
- 1lb of Gluten-Free Sausage
- 1/4 cup of Gluten-Free Flour
- 3 cups of Almond Milk
The gravy is ready in just 3 simple steps. The steps to follow are:
- Brown the sausage over a medium heat. Once browned, add the flour and mix well. Cook for a further few minutes.
- Gradually add the milk to the sausage mixture. Stir continuously and add the milk slowly until you’ve used all of the remaining milk and the sausage mixture is thick.
- For the sausage mixture to be thick, it needs cooking for around 7-10 minutes. You should not leave the mixture and keep stirring. Add a dash of salt and pepper – your sausage gravy is ready to eat!
How utterly delicious does that sound?!
Sausage Gravy (Dairy Free and Grain Free) Recipe
The next recipe comes from Our Paleo Life, which means that it’s also suitable for anyone following a Paleo lifestyle too. This is also known as the “caveman” or “stone-age” diet, as you only eat foods that can be obtained by hunting and gathering. A paleo diet usually consists of meat, fish, fruits, nuts, seeds, and vegetables.
The ingredients you’ll need for this Paleo-friendly recipe are as follows:
- 1lb Breakfast Sausage (gluten-free, of course)
- 2 tbsp. Avocado or Olive Oil
- 1/4 cup Cassava Flour
- 1-2 Cups of Almond (or Cashew) Milk
The step-by-step guide is as follows:
- Cook the sausage over a medium heat. Once ready, remove all the sausage, bar 1tbsp.
- Reduce heat to low-medium. If there is oil leftover in the pan, you may not need oil, but add some if needed. Whisk in the flour gradually, adding small amounts at a time – and whisk until thick.
- Pour in half a cup of milk at a time. Whisking repeatedly until thickened. Repeat this process until you are happy with the consistency.
- If you’ve used all of the milk, and the gravy is still too thick for your liking – don’t worry. Add small amounts of water until it reaches the consistency that you require.
- Remove from the heat and add the sausage that you set aside earlier. Your sausage gravy is now ready!
This recipe takes around 40 minutes, which is slightly longer than the first recipe. But this one does come highly recommended! And there’s lots of helpful comments in the recipe if you’re looking for other lifestyle substitutes, such as vegan.
You may not use all of the sausage gravy or only need a small amount. If that is the case, your sausage gravy can be stored in an airtight container in the fridge. It will last around an extra 4 days. You may need to add a splash of milk or water when reheating – as everything thickens in the fridge! Heat to the consistency and temperature you require – and enjoy again!
I hope this article has helped you to see how easy it is to make not just gluten-free sausage gravy, but dairy-free too. Using almond milk is the best option for dairy-free sausage gravy; however, cashew milk works too.
It’s important to note that coconut milk is not recommended when making sausage gravy. Coconut milk is incredibly sweet, and sausage gravy is best left as a savory dish. So avoid coconut milk…unless you like your sausage gravy sweet! Even the unsweetened version is too sweet for me, but everyone is different.
Will you be using any of the recipes we’ve looked at today? Or maybe you have your own GF and DF recipe using almond milk? If so, please let me know in the comments below. I love reading through them and it will probably make a gluten and dairy intolerant life easier – I am one of those people! Sharing is caring.
Hi, my name’s Zoë. I’m 28 years old and live in London, UK. I work full time as a freelance writer and critic for West End theatre. Writing has been a passion of mine for as long as I can remember. I spend most of my free time at the theatre, or at conventions. I’m married to the love of my life, and live in a small apartment with my fur baby, Lillie. I run two of my own blogs: No Safer Place and Stage to Page: both of which have won awards. I also have a YouTube channel where I talk about all things stagey.