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Biscuits and Mushroom Gravy (Vegan)

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Biscuits and Mushroom Gravy -- simple to make, naturally vegan, and so comforting and delicious! | gimmesomeoven.comThis post is sponsored by Blue Diamond Almond Breeze Almondmilk.

I didn’t used to think I was a gravy person.

Now biscuits? Oh, I’ve always loved my biscuits. I love biscuits with strawberry jam. I love biscuits with a warm pat of butter. I especially love biscuits with (my personal favorite) a nice slather of peanut butter, which gets all nice and ooey gooey and melty atop a warm biscuit. But I could never quite understand why my friends were so madly in love with their “b & g”.

Something about the sausage-laden gravy just never quite appealed to me. Nor did the idea of eating spoonfuls upon spoonfuls of sauce that was probably made with loads of heavy cream. So I admittedly spent the first three decades of my life always passing on the “g”, until about a year ago when one of my friends finally convinced me to try her absolute favorite:

Mushroom gravy.

Made vegan with almond milk instead of heavy cream, no less.

Let’s just say I’m finally part of the “b & g” club now. I absolutely love this gravy!!!

Biscuits and Mushroom Gravy -- simple to make, naturally vegan, and so comforting and delicious! |
In retrospect, I’m not sure why I was so surprised.

I generally love cream sauces, and regularly sub in almond milk for dairy when looking for a lighter alternative or cooking for my vegan friends. And I lovelovelove mushrooms. (Although after a little heated vote on Instagram last week, I was reminded that many of you don’t. Who knew ‘shrooms could be so polarizing?!)

So yeah, in theory, I probably should have tried a good mushroom gravy a long time ago. But once I finally did — and tried a good mushroom gravy, that was heavy on the mushrooms, light on the creaminess, and full of rich savory flavors — I was 500% sold.

And then being the good little food blogger I am, immediately had to come home and learn how to make it myself.

I’ve been tinkering around with my favorite recipe for awhile now, so thought it was high time to share it with you. We begin with my favorite 3-ingredient coconut oil biscuits, which come together in about 20 minutes from start to finish. (The best!!)

Biscuits and Mushroom Gravy -- simple to make, naturally vegan, and so comforting and delicious! |

But the gravy is the rockstar of today’s recipe.

The ingredients are pretty straightforward — Blue Diamond Almond Breeze Almondmilk Original (or Blue Diamond Almond Breeze Almondmilk Original Unsweetened) and vegetable stock form the flavorful base, a (vegan) butter roux thickens it up, shallots and a little garlic give it a savory kick, some fresh rosemary is essential, and most importantly, it’s filled with lots and lots and lots of mushrooms. I prefer baby bellas, but really you can use just about any of your favorite mushrooms (or a mix) here.

Biscuits and Mushroom Gravy -- simple to make, naturally vegan, and so comforting and delicious! |

Simmer the mushrooms in your butter, add the shallots and onion, thicken it up with the roux, then stir in the remaining ingredients. And once the mixture comes to a simmer and thickens up, it should all be ready to go in less than 15 minutes. You know, coincidentally just about the amount of time it takes to bake those biscuits.

Vegan Biscuits and Gravy |

Once they’re both ready to go, serve the warm gravy on top of the warm biscuits…

Biscuits and Mushroom Gravy -- simple to make, naturally vegan, and so comforting and delicious! |

…and get ready for some “b & g” heaven.

Biscuits and Mushroom Gravy -- simple to make, naturally vegan, and so comforting and delicious! |

It’s comfort food at its best — warm, hearty, full of the best savory flavors. But believe it or not, the entire recipe is actually dairy-free and vegan. So if you and your friends can get your “b & g” fix without having to worry about sausage or heavy cream. Even though I happen to like both of those ingredients, I prefer the vegan version of this recipe. :)


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Biscuits and Mushroom Gravy (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 -12 servings 1x


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.




  1. Make the 3-Ingredient Coconut Oil Biscuits according to directions.
  2. 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.
  3. 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 with Blue 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.

Biscuits and Mushroom Gravy -- simple to make, naturally vegan, and so comforting and delicious! |

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45 comments on “Biscuits and Mushroom Gravy (Vegan)”

  1. Oh I am so trying this! I’ll admit that I love regular b+g, but I’m also in the love mushrooms camp, so I need to try this vegan version.  

  2. I can’t even lie. I am NOT a biscuits and gravy person. We did not eat it, like ever, in Canada where I grew up.
    NOW, my husband is a mid-west boy, and B & G runs through his veins. He has been begging me to make it, and I am pumped to see how he likes a vegan version! Pinned!

  3. Oh my goodness! The hubby would go wild over these. He inhales biscuits and gravy. As for mushrooms… well they just take it to a whole new level!

  4. would this work with almond-coconut blend milk? That’s what I usually have on hand-I like the taste better than regular almond milk.

  5. I love seeing gluten-free, dairy-free, or vegan makeovers to classic comfort food dishes!! This looks delicious!

  6. That looks soo amazing!  I love  b&g this a great way to try it in a different way!! Can’t wait to try it this weekend! 

  7. It’s amazing how much you can sub in almond milk when you think about it. Great idea, but my husband would still have to add sausage. WITH the mushrooms. And a big old runny egg. It’s his standard breakfast when we go out.

  8. Great post! Love me some B&G! Do you think coconut milk (so delicious) and gluten free all purpose flour will work for this? 

  9. Love your writing/recipes/photography…BUT, I think you may have crossed a line with this one (at least in the mind of this Midwestern boy raised by a mother from the South). Messing with ‘b & g’ is practically blasphemous.  

    You always make everything look amazing but this is one time I have to resist.  Give me my fluffy, buttery biscuits with creamy, artery clogging sausage gravy or give me death. In this case you get both. (all written in jest) :)
    Keep up the great work. 

    • Haha thanks Bret! I know, I totally hear ya. My love for true southern biscuits and gravy (in all of their fattening glory), does run deep. I just have to play with a healthier version so my arteries don’t get too clogged. And it’s nice for vegans to have a version that they can actually enjoy. ; p Thanks for reading!

  10. Actually, in true Southern gravy there is no heavy cream. Leftover bacon grease, flour and 2% milk are all you need (plus sausage if you are so inclined, although I prefer it without).

    Of course it goes without saying that bacon grease isn’t exactly good for you, but the gravy is delicious!

  11. OMGosh!  You have made my day by sharing this recipe, thank you SO much!  I can hardly wait to try it.  My husband is in for a real treat thanks to you!

    On a side note…you mentioned Costco.  We buy the (ginormous) container of Nutiva brand, Organic Extra Virgin Coconut oil there.  Have you ever thought about that?  It’s 78 ounces or 2 quart 14 ounces!!!!!!  I don’t remember how much it cost, but it’s soooo worth it!  Costco has been introducing a number of healthy items and I’m thrilled because the prices are so much lower and the sizes are usually larger.  The only thing that I don’t care for is the fact that they don’t always carry the same items (ie: white quinoa vs red – we enjoy the red much more).  That’s a small complaint and I’m over it already!

    Thanks again, Ali, you are quite talented!

  12. Wow, I posted a biscuits with mushroom gravy recipe just recently, too! Great minds think alike? :)

  13. This mushroom gravy looks amazing!

  14. What a fabulous gravy!!! This sounds like such a yummy dinner!

  15. WOW. I love this!  I just had a mushroom bolognese sauce not too long ago and it was really good.  I love the use of the mushrooms here.  I can’t wait to try it!

  16. I’m definitely going to have to give these a go! One of my favorite restaurants around town has a to die for mushroom gravy, and this recipe sounds like it might be mighty close to it. 

    Josh – The Kentucky Gent

  17. Your biscuits are totally how we make Irish buttermilk scones only we serve them with lashings of butter. Or with cream and Jam with a hot Cuppa…divine. Serving them with gravy is a strange concept to me but I wouldn’t mind trying. Thanks :-)
    Warm Regard’s
    Amy whincester

    • Thanks Amy, we hope you enjoy these! And we love how the Irish do scones, as we think butter, cream and jam are also divine with biscuits. : )

  18. So simple but tasty. Thank you for the recipe. I’ll be making it again.

  19. This was excellent!  I’m not vegan, but tried it anyway using soy milk (what I had on hand) and veggie broth and lobster mushrooms.  It was super easy, quick to make and tasted delicious.  I didn’t try the biscuit recipe, just the gravy, which I would highly recommend.

  20. I forgot to put the mushrooms in my take on a rice & chickpea cornish pasty filling, so I thought I’d try a gravy. This gravy was exactly what my pasties needed!

    • Thanks for sharing with us Richard, that’s such a smart idea and fix! We’re happy you liked the gravy! :)

  21. This was a hit out of the park!

     I made this for my vegan-averse boyfriend and two-year-old son – I normally steer clear of hearty recipes like this (i’m a health conscious vegan myself), but after trying a bite I ended up eating 3 biscuits (complete with gravy). Absolutely amazing recipe! Definitely going into the rotation. My whole family loved it. Thank you!

    • We’re so glad to hear that Brookelynne — thanks for sharing with us! :)

  22. This looks delicious. Have you tried using this mushroom gravy as a substitute for cream of mushroom soup? It’s basically the same thing, right?

  23. Very nice vegan recipe, I make it at home and loved it. Thanks for sharing such an awesome recipe. Please share some more vegan recipes.

  24. I’m a little late to this party but this recipe was everything I needed. If you’re like me and you like things a little spicy, I’d add a pinch of chili powder to bring out the other flavors. THANK YOU for this awesome vegan workaround.

  25. Amazing! I’ve made it twice within the span of a week. I added liquid amino to the recipe and it gave it an extra pop of flavor. Fabulous recipe. Thank you thank you.

  26. This is the first time I’ve ever made anything like this and it turned out beautifully!! Thank you!

  27. Thank you for this great recipe. I found your recipe today when i needed a vegan way to use up 24 oz of mushrooms. So off to chopping i went. Not long after i had made one of the best mushroom gravy dishes ever. It really is delicious and it’s vegan. Score. I ended up using cashew milk i had made because that was ready. I see people ask about the milk so i wanted to mention it. Thanks again.

  28. I love your site, and your witty writing style! I’m not a vegan, but wanted a heathy-ish mushroom gravy for leftover biscuits we had for dinner. This recipe was really wonderful! Being from the Southwest..and enjoying spicy food,
    I added a bit of finely diced jalapeno. I will definitely
    Make again. Thank you!

  29. I am living for this light version. Came together so quickly this morning. I added a pinch of cayenne to give it a kick.

  30. My biscuits turned out a bit flat, but I might have rolled them out too thin. The gravy, however, was delicious! It seemed to take longer than the recipe implied, but it was totally worth it. I used minced onion instead of shallot, and I didn’t have any rosemary, but otherwise I followed the recipe as is. I would definitely recommend and plan on making it again!

  31. Do you think I could use rice milk instead? (Unsweetened and plain of course) I find it to sub better in savory dishes than almond! Or is the almond flavor part of the joy here?