Creamy Plant-Based Sausage Gravy

This is an old southern favorite that I’ve adapted for those following a whole food plant-based lifestyle. No oil, no salt, no sugar! This truly is a classic hearty breakfast that takes me back to some of my favorite vacations in the south every time I make it. It’s quick and easy, but you will need to have some of my Plant-Based Breakfast Sausage on hand to whip up this glorious stuff.

Ingredients

6 Plant-Based Breakfast Sausage Patties

2 cups Cashew Cream

1/2 tsp garlic powder

1/2 tsp onion powder

Fresh ground black pepper to taste

Instructions

1. Crumble Plant-Based Breakfast Sausage Patties into a medium saucepan over medium-high heat. Add Cashew Cream stirring to mix the sausage crumbles into the Cashew Cream. Continue to stir until cream mixture begins to bubble and thicken.

2. Remove from heat.

3. Serve over biscuits, in a pita with an additional sausage pattie, over Tofu Scramble, or spooned over crispy hashbrown potatoes.

Yields 4 - 1/2 cup servings