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Biscuits and Mushroom Gravy

Vegan Dairy-Free

Cooking Time

30 minutes



Serves Up To


Nutrition Facts

Total Fat10 g
Sodium170 mg
Potassium280 mg
Total Carbohydrate8 g
Dietary Fiber3 g
Sugars1 g
Protein5 g


  1. Make the 3-Ingredient Coconut Oil Biscuits according to directions here:

  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.

Featured In: Food Blogger
Courtesy of: Gimme Some Oven


  • 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 Almond Breeze Original (or Almost Breeze Unsweetened Original) (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
  • 1 teaspoon finely-minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper