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A hand holds a biscuit topped with creamy white vegan gravy, with more vegan biscuits in the background.
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Vegan Biscuits and Gravy

Vegan biscuits and gravy recipe. Fluffy biscuits dairy free egg free with a thick savory sauce made in a cast iron skillet on the stove.
Prep Time15 minutes
Cook Time12 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: biscuits, dairy free, gravy, vegan
Servings: 12
Author: Justine

Equipment

Ingredients

Vegan Biscuits

  • 2 1/3 c all purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 c cashew milk
  • 1/3 c olive oil
  • 2 tbsp lemon juice

Vegan Gravy

  • 1/2 c tofu
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 4 tbsp olive oil
  • 2 c cashew milk
  • 3 tbsp all purpose flour
  • salt and pepper to taste

Instructions

  • Mix milk with olive oil and lemon juice in one bowl, stir, let sit for 5 minutes. In another bowl mix flour, salt, baking soda and baking powder together, then combine just until it is incorporated.
  • Dump dough out on to a very lightly coated with flour cutting board. Use palms to press or roll out the dough flat. Fold into an envelope shape rectangle and roll out again. Do this again to create layers in the dough. Should be 1-1.5" thick.
  • Cut out circles by pressing firmly and not twisting. Place on baking sheet with parchment paper. Bake 425 F for 10-15 minutes.
  • Prepare gravy. Heat olive oil in a pan and add flour, whisk to create a thick roux. Add milk, spices and crumble tofu in there. Stir and cook until thickened. Serve with gravy. You can cut them in half and put the gravy between the layers.

Video

Nutrition

Serving: 1oz | Calories: 231kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 184mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg