This post is sponsored by Blue Diamond Almond Breeze Almondmilk.
For years, the idea of gravy held little appeal for me. As a dedicated biscuit enthusiast, I’ve always found joy in these fluffy delights, whether paired with sweet strawberry jam, a generous pat of warm butter, or my personal favorite: a decadent dollop of peanut butter, which melts into an ooey-gooey dream atop a freshly baked biscuit. Yet, the classic “biscuits and gravy” combination, a staple beloved by many of my friends, always left me puzzled.
Traditional sausage-laden gravies, often swimming in heavy cream, never quite captured my imagination. The thought of consuming spoonfuls of such a rich, dairy-heavy sauce simply wasn’t my cup of tea. Consequently, I spent the vast majority of my life politely declining the “gravy” portion of “b & g,” content with my biscuit-only enjoyment. That was until about a year ago, when a persistent friend finally convinced me to venture beyond my culinary comfort zone and try her absolute favorite:
Mushroom gravy.
And not just any mushroom gravy, but a wonderfully creamy, naturally vegan version crafted with almond milk instead of traditional heavy cream. The experience was transformative. I’m thrilled to report that I am now a full-fledged member of the “b & g” club, and my love for this particular mushroom gravy runs deep. It truly is a revelation!
The Unexpected Love Affair with Vegan Mushroom Gravy
Looking back, my surprise at falling for mushroom gravy seems a bit unfounded. After all, I’ve long been an admirer of creamy sauces, and frequently swap dairy milk for almond milk when seeking a lighter alternative or when catering to my vegan friends. My affection for mushrooms, however, is on a whole other level – I truly love them. (Though a recent, rather spirited Instagram poll revealed that mushrooms can be quite polarizing, which frankly, I never anticipated!)
So, in theory, a good mushroom gravy should have been on my radar much sooner. But once I finally experienced it—a truly exceptional mushroom gravy, rich in earthy mushrooms, light in its creaminess, and bursting with savory depth—I was utterly captivated. My culinary world expanded, and I knew instantly I had to recreate this magic in my own kitchen.
As a passionate food blogger, the urge to perfect a recipe is undeniable. I’ve spent considerable time fine-tuning my version of this delightful dish, and I’m incredibly excited to finally share it with you. The journey begins with my beloved 3-ingredient coconut oil biscuits, a recipe renowned for its simplicity and speed, coming together in just about 20 minutes from start to finish. They are, quite simply, the best!
Crafting the Perfect Plant-Based Gravy: Key Ingredients and Techniques
While the biscuits are undeniably crucial, the gravy truly steals the show in this recipe. Its ingredients are surprisingly straightforward, yet they combine to create an astonishingly complex and satisfying flavor profile. The heart of our savory base comes from Blue Diamond Almond Breeze Almondmilk Original (or the Blue Diamond Almond Breeze Almondmilk Original Unsweetened variant for those who prefer less sweetness) and robust vegetable stock. This dairy-free milk alternative provides the perfect creamy texture without any animal products, making the gravy not only vegan but also lighter on the palate.
To achieve that essential velvety thickness, we rely on a classic roux, expertly crafted with vegan butter. This simple technique is fundamental to creating a rich, smooth gravy. Shallots and a touch of garlic are added to impart a deep, aromatic savoriness, while fresh rosemary introduces a fragrant, herbaceous note that elevates the entire dish. But the true star, of course, is the generous quantity of mushrooms. I personally gravitate towards baby bellas for their robust flavor and meaty texture, but this recipe is incredibly flexible. Feel free to use any of your favorite mushroom varieties, or even a delightful mix, to suit your taste.
Tips for Achieving Gravy Perfection
Creating this vegan mushroom gravy is a surprisingly quick and rewarding process. Begin by sautéing your diced mushrooms in vegan butter until they release their moisture and become tender and slightly browned. This step is crucial for developing their deep, umami flavor. Next, add the finely chopped shallots and minced garlic, allowing them to soften and release their aromatic goodness. Once fragrant, sprinkle in the flour to create your roux, stirring constantly for about a minute to cook out any raw flour taste.
Gradually whisk in the vegetable stock until smooth, followed by the star ingredient, Blue Diamond Almond Breeze Almondmilk. Incorporate the fresh rosemary, salt, and freshly cracked black pepper. As the mixture comes to a gentle simmer, it will begin to thicken. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the gravy reaches your desired consistency – typically within 1 to 5 minutes. The beauty of this recipe lies in its synchronicity: the gravy is often ready just as your biscuits emerge, golden and fragrant, from the oven.
Serving Up Comfort: Your Vegan Biscuits and Gravy Moment
The moment both components are ready, it’s time for the grand finale. Ladle the warm, luscious mushroom gravy generously over your freshly baked, warm biscuits. The combination is nothing short of pure “b & g” heaven.
This dish exemplifies comfort food at its finest – warm, hearty, and bursting with the most exquisite savory flavors. What makes it even more remarkable is that this entire recipe is completely dairy-free and vegan. You and your loved ones can indulge in all the comforting goodness of “biscuits and gravy” without any concerns about sausage or heavy cream. And while I appreciate both of those ingredients in other contexts, I genuinely believe this plant-based version holds its own, offering a taste experience that is both satisfying and incredibly fresh.
Whether you’re a long-time vegan, exploring plant-based options, or simply seeking a delicious and comforting meal that’s quick to prepare, this Biscuits and Mushroom Gravy recipe is a must-try. It’s perfect for a weekend brunch, a cozy breakfast, or even a comforting weeknight dinner. The simplicity of the ingredients combined with the depth of flavor makes it an instant classic in any kitchen. Prepare to be amazed by how easily this humble dish can become a new favorite. Enjoy every single bite!
Print Recipe
Biscuits and Mushroom Gravy (Vegan)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 –12 servings 1x
Description
This biscuits and mushroom gravy recipe is wonderfully delicious and comforting, it’s naturally vegan, and it all comes together in less than 30 minutes.
Ingredients
Scale
- 1 batch 3-Ingredient Coconut Oil Biscuits
- 1/4 cup vegan butter or olive oil (or you can substitute regular butter, if not making these vegan)
- 8 ounces baby bella mushrooms, diced into 1/4-inch cubes
- 1 small shallot, peeled and finely chopped (about 1/4 cup)
- 1 clove garlic, minced
- 1/4 cup white whole wheat (or all-purpose) flour
- 1/2 cup vegetable stock
- 1 1/3 cup Blue Diamond Almond Breeze Almondmilk Original (or Blue Diamond Almond Breeze Almondmilk Original Unsweetened)
- 1 teaspoon finely-minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
- Make the 3-Ingredient Coconut Oil Biscuits according to directions.
- While the biscuits are baking, melt butter in a large saute pan over medium-high heat. Add mushrooms and stir to coat. Then saute the mushrooms for 4-5 minutes, stirring occasionally, until cooked and softened. Add shallot and garlic, and cook for an additional 2-3 minutes, stirring occasionally, until the shallot is cooked and softened. Sprinkle the mixture with the flour, and stir to combine. Cook for 1 minute. Stir in the vegetable stock until combined. Then add in the remaining ingredients, and stir until completely combined.
- Bring the sauce to a simmer. Then reduce heat to medium-low and continue simmering until the gravy reaches your desired thickness, about 1-5 minutes (depending on how thin you like your gravy), stirring occasionally. Taste, and season with additional salt, pepper and/or rosemary if needed. Remove from heat and serve the gravy ladled over the warm biscuits, topped with an additional sprinkle of black pepper if desired.
This is a sponsored post in partnership withBlue Diamond Almond Breeze Almondmilk. I am partnering with them this year to bring you some delicious dairy-free recipes, and all opinions are my own as always. Thanks for supporting the brands I love that help make this site possible.
