Dairy Free Sausage Gravy

With a daughter who has a dairy allergy turning more into a sensitivity I’m always trying to find ones to make things that require a lot of dairy tasty. I don’t do real milk myself with the exception of yogurt and cheese and well ice cream. Mostly I mean I don’t use regular milk or drink it, and I’m really trying to cut the other dairy items from my life as well. I definitely buy dairy alternatives where I can find them. 

My daughter started with Almond milk but I really wanted to find something with a little more. Then I kept hearing about Ripple Milk. We bought some and she loved it. I loved the protein, the less sugar and so many other things. People were telling me it tasted like real milk but I’ve never been a milk drinker but loved an occasional dark chocolate almond milk so I tried their chocolate milk and loved it. I decided I would start trying  replacing the almond milk I was using in recipes that called for milk with Ripple milk. It was so good! 

The cooler weather rolled in and I wanted homemade sausage gravy. I decided I would give Ripple a try for it. It was a hit, especially for my toddler who was getting something new and different. I honestly couldn’t tell much difference at all, and it was still that perfect comfort food. 

Here is what you need 

1 lb Sausage 

1/4 cup Flour 

Salt 

Pepper 

3-4 cups of Ripple milk 

Biscuits 

Cool sausage, you can tear into pieces or break apart with your spatula which is what I do. Once sausage is browned turn to medium heat and take 1/4 cup of flour and add half the cup to the pan until the sausage has absorbed it, then add the remaining  half. 

Once the flour has mixed in well add in milk 1 cup at a time. Start with just 3 Cups, turn to medium high heat. Let it come to a boil and turn to medium low. Stirring every few minutes. 

Once it starts to thicken you will be able to tell if you need more milk. Sometimes I may need a little more but not the cup. I’ve noticed it differs with different brands of sausage sometimes and I’m sure with dog cook tops as well. 

Add in  1/3 tsp salt and 2 tsp pepper. You may need more pepper later to taste depending on how peppery you like your gravy. 

Once it’s simmered for about 25 min and thickened to your liking it is ready to serve. 

I don’t make homemade biscuits. We really like to use the Grands ones from the freezer section. I throw them in to cook when the gravy is thickening. This typically serves us 2 different meals so those biscuits we can make fresh, and not waste any. 

Top your biscuits with the gravy and enjoy!

Reheat Tip: If you save some for leftovers add a little of the Ripple Milk before you heat it up as it thickens a lot in the fridge but it’s great left over. 

Have you tried Ripple Milk? What are some great dairy replacements you love?

*this recipe has been adapted from the Pioneer Woman Sausage Gravy Recipe

Easy Crockpot Potato Soup

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It’s been much cooler here finally, which has had me wanting all the fall comfort foods. Not only are so many fall and winter comfort foods easy, so many are crockpot friendly which makes life much easier for this Mama.  

One my favorite go to comfort foods is potato soup. There is just something about it that’s so good. This recipe is far from healthy, but it’s one I keep going back too. One day I’ll figure out how to replace the cream of soups in here. 

You need:

A bag of frozen hash browns (I prefer the square cut ones but the shredded ones work fine too) 

32oz of chicken broth

1 can of cream of chicken or mushroom soup 

1 can of cheddar cheese soup (you can use 2 cans of the chicken/mushroom if you prefer) 

1 block of cream cheese 

Salt, Pepper, Garlic 

Crockpot liner 

Optional: 

Shredded Cheese 

Bacon

Corn bread 

Place you crock pot liner into your crock pot. You can get them here they are lifesavers and make for easy clean up! Dump in potatoes, chicken broth, cream of soup and cheddar cheese soup and stir. Add 1tsp each  of salt, pepper and garlic. You might need to add more to taste later. Cook on low for 6-8 hours. 

One hour before serving add the block of cream cheese. It will start to melt in and I usually stir it a few times in that hour. Add any extra seasoning you may need during this time. Once the cream cheese is melted you are ready to serve. 

We love cheesy potato soup, so I top with shredded cheese, crumbled bacon and corn bread. And then I mix it all together, and enjoy. 

Like most soups in my opinion it usually taste even better the next day! What’s one of your favorite comfort food go to’s? 

If you try out the recipe let me know what you think!