Go Back
+ servings
Print Recipe
5 from 2 votes

Vegan Sausage Gravy

Creamy cashew-based vegan gravy with tender bits of vegan mushroom sausage is perfect for smothering your favorite biscuits.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Side Dish
Cuisine: American
Servings: 6
Calories: 184kcal


For the Sausage:

  • 8 ounces cremini mushrooms (preferably sliced, also known as baby bellas)
  • 1 tablespoon olive oil
  • 1/4 cup quick oats (use gluten-free oats if desired)
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast flakes
  • 1 tablespoon soy sauce (or 1.5-2 tsp of Bragg's liquid aminos)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon nutmeg

For the cashew gravy:

  • 1 cup raw cashew pieces
  • 4.5 cups water
  • 1 1/4 teaspoon salt (or more to taste after mixing with salty vegan sausage)
  • 2 teaspoon soy sauce (or about 1 teaspoon Bragg's liquid aminos)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground cayenne pepper


For the Sausage:

  • First, take your cremini mushrooms, and dice them into very small 1/4 inch (or less) pieces. 
  • Once your mushrooms are diced, heat 1 tablespoon of oil in a nonstick skillet on medium-high heat for about 20 seconds.
  • Place diced mushrooms, oats, water, and remaining ingredients/seasonings into the heated skillet, and sauté for about 12 minutes.
  • Your sausage mixture will initially start to look gray and mushy from the sweating mushrooms. Keep cooking, moving mixture around in the pan with a spatula to keep it from sticking to the pan or burning. After about 12 minutes of cooking and stirring, your sausage should look dark, have crispy edges, and be moist and hold together in the center.

For the Gravy:

  • Place all gravy ingredients in a high speed blender, and blend on high until there are no grainy cashew pieces left, and everything is smooth and creamy. If you don't have a high speed blender, you will want to soak your cashew for 3-4 hours in warm water before making this recipe.
  • Once blended, pour gravy mixture into a large saucepan or pot.
  • Place saucepan on stove on medium to medium-high heat.
  • Whisk constantly until gravy begins to bubble and thicken. Initially, your gravy may look a little too runny, but as soon as you remove gravy from heat, it will cool slightly and thicken right up. 
  • Remove from heat, and stir vegan sausage crumbles into thickened gravy, using a spatula to break up any big sausage pieces.
  • Serve warm. 


If your gravy thickens up too much as it cools, add a few tablespoons of warm water (and salt to taste) to thin it to desired consistency.
(As an Amazon Associate I earn from qualifying purchases associated with links on this page.)


Calories: 184kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 779mg | Potassium: 362mg | Fiber: 1g | Sugar: 4g | Vitamin A: 60IU | Calcium: 24mg | Iron: 2mg