Making vegan gravy at home is easier than you think, and honestly, it rivals any traditional gravy recipe! This rich, savory sauce is the perfect complement to your holiday table or any comfort food meal. Whether you’re cooking for a plant-based Thanksgiving or simply want to expand your sauce repertoire, this vegan gravy recipe delivers that creamy, umami-packed flavor everyone loves.
The secret to the best vegan gravy lies in building layers of flavor. We start with a simple roux made from vegan butter and flour, then incorporate vegetable broth, sautéed mushrooms, and a touch of soy sauce or tamari for that deep, savory depth. The addition of nutritional yeast adds a subtle cheesy note that makes people wonder what your secret ingredient is. Some cooks swear by adding caramelized onions for extra sweetness and complexity, while others prefer a splash of balsamic vinegar for tanginess.
What makes this vegan gravy recipe truly special is its versatility. Serve it over mashed potatoes, drizzle it on stuffing, or pour it generously over your favorite plant-based protein. You can make it ahead of time and reheat it gently before serving, making it perfect for busy holiday preparations. This recipe yields approximately 2 cups of silky-smooth gravy, which is ideal for serving 6-8 people.
If you’re looking for other sauce inspiration, check out our Best Heavy Cream Alfredo Sauce Recipe or explore our Delicious Heavy Cream Pasta Recipe for more creamy sauce options. For side dish pairings, our Best Chickpea Salad Recipe makes a wonderful accompaniment to your holiday spread.
For additional guidance on vegan cooking techniques, Serious Eats offers excellent resources on plant-based cooking methods. You might also find inspiration in Bon Appétit’s vegan section, and New York Times Cooking has wonderful vegan sauce recipes to explore.
Ingredients
- 4 tablespoons vegan butter
- 8 ounces mushrooms, finely chopped (cremini or button)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk (oat or cashew works best)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons nutritional yeast
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon sea salt, plus more to taste
- Pinch of nutmeg
- Fresh parsley for garnish (optional)
Instructions
- Heat the vegan butter in a large saucepan over medium heat. Once melted and foaming, add the chopped mushrooms and let them cook undisturbed for 2-3 minutes to allow them to release their moisture.
- Stir the mushrooms and cook for another 3-4 minutes until they begin to brown slightly. This step develops deep umami flavors that are essential to great gravy.
- Add the diced onion to the pan with the mushrooms and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add the minced garlic and cook for about 1 minute, stirring constantly, until the garlic becomes aromatic. Be careful not to let it burn, as burnt garlic will make your gravy bitter.
- Sprinkle the flour over the mushroom-onion mixture and stir well to combine. Cook this roux for 2-3 minutes, stirring constantly, to eliminate the raw flour taste and create a paste-like consistency.
- Slowly pour in the vegetable broth while whisking constantly to prevent lumps from forming. Start with about half the broth and whisk until smooth before adding the remaining broth.
- Add the plant-based milk and whisk until the mixture is completely smooth and combined. Continue cooking over medium heat, stirring frequently.
- As the gravy heats, it will begin to thicken. Once it reaches a gentle simmer, reduce the heat to low and stir in the soy sauce, nutritional yeast, balsamic vinegar, thyme, black pepper, sea salt, and nutmeg.
- Simmer the gravy for 5-7 minutes on low heat, stirring occasionally, until it reaches your desired consistency. If it’s too thick, whisk in more plant-based milk. If it’s too thin, simmer a bit longer.
- Taste the gravy and adjust seasonings as needed. You may want to add more salt, pepper, or a touch more balsamic vinegar depending on your preference.
- Pour the finished gravy through a fine-mesh strainer into a serving bowl if you prefer a completely smooth texture, or serve it as-is for a more rustic consistency with visible mushroom and onion pieces.
- Garnish with fresh parsley if desired, and serve immediately while hot. Leftover gravy can be refrigerated in an airtight container for up to 4 days.
Pro Tips
- This vegan gravy recipe can be made up to 2 days ahead of serving. Simply reheat gently on the stovetop over low heat, whisking occasionally and adding a splash more plant-based milk if it has thickened too much.
- For a deeper, more complex flavor, try caramelizing your onions first. This takes an extra 15-20 minutes but adds wonderful sweetness and richness to the finished gravy.
- The type of mushrooms you use matters. Cremini or baby bella mushrooms provide the best umami depth, but regular white button mushrooms work fine if that’s what you have on hand.
- Make sure your vegan butter is high quality and plant-based milk is unsweetened. Oat milk and cashew milk create the creamiest texture, while almond milk can work but may result in a slightly thinner gravy.
- Nutritional yeast is essential for authentic gravy flavor. It provides a savory, slightly cheesy note that makes people ask what your secret ingredient is. Don’t skip it!
- If you don’t have balsamic vinegar, you can substitute with apple cider vinegar or red wine vinegar, though the flavor profile will be slightly different.
- For a shinier, silkier finish, strain the gravy through a fine-mesh sieve before serving. This removes any lumps and gives it a more elegant presentation.
- This recipe doubles easily if you’re serving a larger crowd. Simply multiply all ingredients by two and adjust cooking times slightly.
- If your gravy breaks or becomes lumpy, strain it through a fine-mesh sieve and whisk it smooth, or blend it using an immersion blender until completely smooth.
- Store leftovers in an airtight glass container in the refrigerator for up to 4 days. You can also freeze gravy in ice cube trays for convenient portions to add to future meals.
- For extra umami punch, try adding a tablespoon of miso paste dissolved into the broth before adding it to the roux, or incorporate a splash of mushroom or vegetable stock instead of plain vegetable broth.