Vegan Biscuits and Gravy

Vegan biscuits and mushroom gravy on a blue plate with a glass of white wine

Vegan biscuit and gravy recipe – savory, satisfying, and comforting.


Vegan Biscuits:

Mushroom Gravy:


To make vegan biscuits:

  1. Preheat oven to 450 degrees F.
  2. Add lemon juice to almond milk to make vegan buttermilk. Set aside.
  3. In a large mixing bowl, whisk together dry ingredients. Add cold butter and use fingers to combine the butter and dry ingredients. It should look like a crumbly sand when it is ready. You don’t want the butter to get too warm in this stage, so work quickly.
  4. Make a well in the dry ingredients using your finger. Pour in the vegan buttermilk mixture slowly, about 1/4 cup at a time, while gently stirring. Stir until just slightly combined. It will be very sticky.
  5. Put dough on a floured surface such as a cutting board. Dust the top of the dough with additional flour. Turn the dough over on itself 5 times – barely kneading. This is a very gentle step. It is important to not overwork the dough.
  6. Using floured fingers, press the dough into a 1-inch thick circle, handling as little as possible. You might need to add additional flour if the dough is too sticky.
  7. Use a small dough cutter or a circular object with sharp edges (I used a small mason jar) and press straight down through the dough, then slightly twist. When you lift up, you will have the familiar biscuit shape. Place biscuits on a baking sheet in two rows, making sure they barely touch. Repeat until all dough is used. If needed, gently reform the dough and cut additional biscuits.
  8. Brush the biscuit tops with melted non-dairy butter. Press a small divot in the center of the biscuit using two fingers. This helps to prevent a dome from forming.
  9. Bake for 10-15 minutes, until fluffy and slightly golden brown. Serve immediately.

Mushroom Gravy

  1. Add olive oil to large saucepan over medium heat. Add garlic, onion, mushrooms, and season with salt and pepper. Cook for 3 minutes, until the onions are translucent.
  2. Add flour and whisk to coat. Cook for 1 minute.
  3. Slowly whisk in broth and almond milk, starting with 1/2 cup at a time. Season again with salt and pepper.
  4. Cook until thickened, stirring frequently, over low heat. Taste and adjust seasonings as needed.
  5. Keep on low until you’re ready to serve, adding more almond milk as needed if it gets too thick.
  6. To serve, split biscuits and top with gravy. Store leftover biscuits and gravy separately. Biscuits can be kept in a tupperware or ziploc bag and gravy should be kept in covered container in fridge for up to 3 days.


*Recipe is a guide. Adapt as desired. Inspired by Minimalist Baker.

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