Place the sausage in a large skillet and cook over medium heat. Use a spatula to break it up as it cooks. Once browned, add the dairy-free butter and stir until melted. Coat the sausage with flour. Stir to combine and cook for about 3 minutes.

Add the dairy-free milk and stir until the gravy thickens, about 10-15 minutes. For a thicker gravy, cook it a little longer or add a bit more flour. If it gets too thick, thin it with a splash of dairy-free milk.

Serve warm over fresh dairy free biscuits. Store leftovers in the fridge for up to 4 days, reheat gravy in the microwave.