Sausage Peppered Gravy {Dairy, Gluten, & Grain Free}

3 ingredients…plus water, a few seasonings, and some biscuits and you’ll have one of my favorite meals!

When someone says “comfort food,” sausage gravy and biscuits is one of the first things that comes to my mind. To some of my friends, my mom is still remembered for making them her biscuits n’ gravy. Thankfully, she passed on the knowledge! However, I’ve had to take all of those skills and recipes from her and learn to adapt to the clean-eating lifestyle, which generally, does not include much dairy, gluten, or grains – common things found in comfort foods.

Thankfully, this recipe fits all of those criteria and doesn’t disappoint in the slightest.

Cashews are used in this particular recipe and they offer a creamy, slighty nutty sauce that, when combined with the sausage is deeeelicious! I’ve used both coconut and almond milk in a sausage gravy recipe before and it did the trick when I was craving this kind of dish, however, the cashews definitely win when it comes to my favorite.

This Sausage Peppered Gravy will have you going back for seconds…and thirds! SO BE CAREFUL! 😉

Serve this gravy over a breakfast skillet, chicken cutlets and mashed potatoes, or make a batch of my Easy Vegan (Egg-free) Drop Biscuits for a complete meal!

Print Recipe

Sausage Peppered Gravy {Dairy Free}

Cook Time

15 minutes

Servings

Ingredients

• 1 lb Ground sausage You can use the plain variety or breakfast sausage
• 3 cup Water
• 3/4 cup Raw cashews
• 2-3 tbsp Arrowroot powder sub tapioca flour
• 2 tsp Black pepper
• 1 tsp Pink salt
• 1/4 tsp Ground Sage optional, only use if choosing plain variety of sausage

Cook Time 15 minutes Servings Ingredients 1 lb Ground sausage You can use the plain variety or breakfast sausage 3 cup Water 3/4 cup Raw cashews 2-3 tbsp Arrowroot powder sub tapioca flour 2 tsp Black pepper 1 tsp Pink salt 1/4 tsp Ground Sage optional, only use if choosing plain variety of sausage

Instructions

1. In a large skillet over medium heat, break up and brown sausage.
2. While the sausage browns, blend cashews* and water in a high powdered blender or food processor until completely smooth.
3. Add in 2 tbsp of arrowroot to the mixture and blend for a few more seconds.
4. Once the sausage has browned, add the cashew sauce, salt, pepper, and sage to the skillet.
5. Stir and bring the gravy to a simmer.
6. Cook for 5-10 minutes until gravy has thickened.
7. If desired, you can add another tablespoon of arrowroot powder to thicken the gravy even more. Simply mix it with 1-2 tbsp of water to create a slurry and add to the gravy.
8. Serve it over biscuits, potatoes, chicken, or eggs. It's delicious in so many forms!

Recipe Notes

*Soaking cashews for 30 minutes prior will soften them and help the mixture blend faster and easier.