In a medium size saucepan, heat 2 cups milk, sea salt, and seasoned salt on medium high until it begins to simmer.

Mix the cornstarch with the remaining ¼ cup milk and add to the pan; continue stirring and heating until the gravy thickens.

Mix the sour cream into the gravy until well blended. Add the diced potatoes and vegan sausage crumbles. Serve hot over biscuits.