The secret to this gravy recipe is to use ample ground pepper.

• 1 tablespoon canola oil 
• 6 vegan sausage patties, crumbled, if frozen let thaw
• 2 tablespoons vegan butter
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper to taste
• 2-3 cups unsweetened almond milk
• ¼ cup cashew cream

In medium skillet, heat oil to medium-high and add crumbled sausage. Cook until sausage is crispy stirring often. Remove sausage and set aside.  Using the same skillet, turn heat to medium- low and add vegan butter. When the butter has melted and is bubbly, add flour with salt and pepper. Mix thoroughly together. Stir continuously while cooking until the flour turns golden brown Add almond milk and stir often until mixture begins to thicken (about 10 minutes).  Add sausage crumbles and stir in cashew cream, if using. Check for salt and pepper. Then serve over hot Easy Biscuits.

Hint:

Because of the lack of fat, almond milk will not get as thick as dairy milk. However, an acceptable thickness can be achieved with a few more minutes of cooking. The cashew cream helps add creaminess and thickness to the gravy, but an excessive amount will make the gravy fluffy.