About 20 minutes before the dough is done rising, melt the 2 tbsp vegan butter in a large skillet.
Add in vegan sausage, breaking into small pieces.
Brown sausage, breaking the sausage into crumbles while cooking for 5 minutes.
Add in 1 tsp dried sage and stir together.
Sprinkle half the flour over the sausage and combine. Then do the other half. Mix well until you see no more flour.
Then, add the milk, 1/2 cup at a time, stirring after each. Finally, let cook, stirring frequently, for a few minutes. It will thicken up during this time.
Add in salt and pepper.
Remove from the heat and let cool for 10 minutes.
Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 18×12″ rectangle.
Spread the softened butter across the dough, leaving about 1/2" lip around the edge of the dough.
Sprinkle the vegan cheese and 1 tsp sage evenly across the top.
Reserve 1 1/2 cups of the sausage filling. Set aside.
With the remaining sausage filling, spread evenly across the dough.
Carefully roll into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
Place into a greased 9x13 baking dish and cover.
Let rise for 45-60 minutes.
Preheat over to 375 degrees F.
Right before going into the oven, brush the tops with 1/3 cup vegan butter.
Place dish inside and bake in oven for 35-45 minutes or until dough is cooked inside.
Remove rolls from oven when done.
Reheat the reserved sausage gravy with 1/2 cup of the dairy free milk. Stir together until combined. If you want it more saucy, slowly add the remaining 1/2 cup until desired consistency.
Spoon across the top of the rolls and serve.
Store leftovers in an air tight container in the fridge.