If you’re anything like me, you know there’s nothing quite like a rich, velvety gravy to elevate your meal, especially when it’s packed with flavor and totally plant-based. That’s why I’m so excited to share this Creamy Vegan Mushroom Gravy Recipe with you — it’s become a staple in my kitchen for everything from holiday dinners to casual weeknight eats. It’s deeply savory, satisfying, and yes, decadently creamy without any dairy at all. Keep reading because you’re going to love how easy it is to make and how much it brings your dishes to life.
Why You’ll Love This Recipe
- Rich and Creamy Texture: This recipe delivers the ultimate silky gravy feel without any dairy—plant-based cream options make it luscious and smooth.
- Simple Ingredients: You likely already have most of these ingredients on hand, and it all comes together quickly—perfect for last-minute meals.
- Versatile Flavor: The mushrooms and thyme create a deep, umami-packed gravy that complements everything from mashed potatoes to tofu roasts.
- Easy to Customize: Whether gluten-free, dairy-free, or extra savory, there’s room here to tweak and make it truly yours.
Ingredients You’ll Need
The magic of this Creamy Vegan Mushroom Gravy Recipe really starts with fresh, earthy mushrooms and a simple blend of herbs and seasoning. Each ingredient works in harmony to build that classic comforting gravy flavor but made entirely plant-based.
- Olive oil: Use a good quality olive oil for sautéing to add subtle richness.
- Onion: A finely diced small onion provides sweet, aromatic depth.
- Mushrooms (cremini or baby portabello): These give the gravy an umami powerhouse punch and meaty texture.
- Garlic: Freshly minced garlic wakes up the flavor wonderfully.
- Fresh thyme leaves or dried thyme: Thyme adds that herby earthiness that’s classic in gravies.
- All-purpose flour: This thickens the gravy beautifully; you can swap for gluten-free flour if needed.
- Vegetable broth: The base liquid that carries all those flavors in a comforting way.
- Low sodium soy sauce: Just a splash to deepen the umami without overpowering.
- Salt: Adjust to your taste for the perfect seasoning balance.
- Optional vegan cream, cashew cream, or coconut milk: I highly recommend this for extra creaminess, but it’s still great without.
Variations
I love how adaptable this Creamy Vegan Mushroom Gravy Recipe is—over time, I’ve played around with a few tweaks that help me match it to whatever meal I’m planning. Feel free to make it your own and have fun experimenting!
- Rich and nuttier: I’ve added cashew cream instead of coconut milk for a smoother, less sweet finish that my family prefers for holiday feasts.
- Gluten-free: Switching to a gluten-free flour mix or a cornstarch slurry works just as well—especially important when hosting gluten-sensitive guests.
- More herbs: Adding rosemary or sage can instantly give it a more rustic flair, which I use when serving with hearty winter dishes.
- Smooth sauce: If you want a silky gravy that’s completely smooth, I blend mine after cooking—super quick and worth the extra step sometimes!
How to Make Creamy Vegan Mushroom Gravy Recipe
Step 1: Sauté Your Base Until Golden and Tender
Start by warming olive oil in a large skillet over medium-high heat. When the oil is shimmering, add your finely diced onions and sliced mushrooms. Stir frequently—after about 10 minutes, you’ll notice the mushrooms have softened and released their earthy aroma while the onions turn translucent and golden. This step is essential to deepen the flavor; don’t rush it! Then toss in minced garlic and thyme leaves and cook everything together for just another minute—this lets the garlic gently toast and the herbs bloom.
Step 2: Make the Gravy Thick and Velvety
Sprinkle the all-purpose flour evenly over your veggies, stirring to coat everything well. The mixture will thicken up right away, which is exactly how it should look. Next, it’s time to slowly add your vegetable broth—start with a little, and whisk constantly so no lumps form. Keep adding broth in small increments, whisking all the while, until you’ve incorporated it all and the gravy is thick and luscious. It’s like magic how it comes together.
Step 3: Season and Finish with Creaminess
Once the gravy has thickened, stir in the soy sauce and salt, tasting to get the seasoning just right. Finally, if you’re adding vegan cream, cashew cream, or coconut milk, now’s the time—this step pushes it over the edge into ultra-creamy territory. Give it a gentle stir to combine, then remove from heat and serve immediately for the best flavor and texture.
Pro Tips for Making Creamy Vegan Mushroom Gravy Recipe
- Perfect Mushroom Sauté: Don’t overcrowd the pan or the mushrooms steam instead of shrink and brown—you’ll get a deeper flavor if they have room to cook evenly.
- Flour Incorporation: Add flour off heat first and stir thoroughly before adding broth to avoid clumps in your gravy.
- Balance Umami: The soy sauce adds just enough savory depth, so start with less and adjust after tasting—you can always add more, but can’t take it out!
- Don’t Skip Resting: Let your gravy sit for a few minutes off the heat if it feels too thin—it thickens as it cools and flavors meld beautifully.
How to Serve Creamy Vegan Mushroom Gravy Recipe
Garnishes
I like to sprinkle a little freshly chopped parsley or thyme on top for a pop of color and freshness. Sometimes I add a tiny drizzle of extra vegan cream for that restaurant-quality finish. It’s simple touches like these that make the gravy feel really special.
Side Dishes
This gravy is a perfect companion to mashed potatoes, roasted vegetables, lentil loaves, vegan meatloaf, or even drizzled over biscuits. One of my go-to combos is roasted sweet potatoes and steamed green beans for a comforting but balanced meal.
Creative Ways to Present
For holiday dinners, I’ve poured this gravy into a beautiful gravy boat and placed it on a wooden board surrounded by fresh herbs and whole mushrooms. It looks elegant and inviting. Or, for a quick weeknight, I ladle it straight over my plate of mashed potatoes and roasted veggies—comfort food in its purest form.
Make Ahead and Storage
Storing Leftovers
I usually store leftover gravy in an airtight container in the fridge, where it keeps beautifully for up to 3 days. Just give it a good stir before reheating, as it might thicken up quite a bit.
Freezing
Believe it or not, this gravy freezes really well! When I have extra, I portion it into small freezer-safe containers. When you thaw it, just warm gently on the stove and add a splash of vegetable broth or water to get back that perfect creamy consistency.
Reheating
I prefer reheating on the stove over low-medium heat, stirring frequently to keep that smooth texture. If the gravy feels too thick after reheating, a little extra broth or water helps loosen it right up without compromising taste.
FAQs
-
Can I make this Creamy Vegan Mushroom Gravy Recipe gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free flour mix or use cornstarch as a thickener. Also, use gluten-free tamari instead of regular soy sauce to maintain the savory depth without gluten.
-
What are the best mushrooms to use?
Cremini or baby portabello mushrooms work wonderfully thanks to their robust flavor and meaty texture. But if you only have white button mushrooms, those will do fine too—just make sure to sauté them well to bring out that depth.
-
Can I skip the vegan cream?
Yes, you can! The gravy will still be delicious and thick, just less creamy. Adding vegan cream, cashew cream, or coconut milk really elevates the texture, but it’s optional.
-
How do I get a smooth gravy?
If you prefer a smooth gravy, just blend it with an immersion blender or in a regular blender after cooking. I do this sometimes for a velvety consistency that’s perfect for pouring over mashed potatoes or biscuits.
-
Can this gravy be made ahead of time?
Definitely! It keeps well refrigerated for 2-3 days. When you’re ready to use it, just reheat gently on the stove and stir until smooth. It’s perfect for prepping ahead during busy holidays.
Final Thoughts
This Creamy Vegan Mushroom Gravy Recipe is truly one of my favorites to keep on standby—it’s reliable, comforting, and so full of flavor that even guests who aren’t vegan tend to go back for seconds. When I first tried this, I remember being blown away by how rich and satisfying it was without any dairy or animal products. I hope you give it a try and find it becomes a go-to sauce in your kitchen, just like it is in mine. Trust me, it’ll make your meals feel special, every time.
Print
Creamy Vegan Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy and vegan mushroom gravy is a rich, flavorful sauce made from fresh cremini mushrooms, onions, and garlic, thickened with flour and vegetable broth. It’s perfect for drizzling over mashed potatoes, roasted vegetables, or your favorite plant-based dishes. Easy to prepare on the stovetop, this gravy delivers hearty umami notes with a smooth texture, and can be made gluten-free or dairy-free with simple substitutions.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced (about 1 cup)
- 16 ounces cremini or baby portabello mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
Thickening and Liquid Ingredients
- 1/4 cup all purpose flour
- 3 cups vegetable broth
Seasonings and Optional Creaminess
- 1 teaspoon low sodium soy sauce
- 1/2 teaspoon salt, or to taste
- Optional: 1/4 cup vegan cream, cashew cream, or coconut milk
Instructions
- Sauté Vegetables: In a large skillet, heat the olive oil over medium-high heat. Once warm, add the diced onions and sliced mushrooms. Cook, stirring frequently for about 10 minutes, until the vegetables are softened and slightly browned.
- Add Garlic and Thyme: Stir in the minced garlic and thyme leaves, cooking for an additional 1 minute to release their aromas without burning.
- Add Flour to Thicken: Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir thoroughly to coat, creating a thick mixture.
- Incorporate Broth Slowly: Begin adding the vegetable broth slowly in small amounts while continually whisking. This prevents lumps and helps the gravy thicken smoothly. Continue adding all the broth, whisking until the mixture becomes a thick, homogeneous gravy.
- Season the Gravy: Stir in the low sodium soy sauce and salt to taste, blending the flavors evenly.
- Add Creaminess (Optional): If desired, fold in vegan cream, cashew cream, or coconut milk to enhance the gravy’s richness and luxurious texture.
- Serve Immediately: The mushroom gravy is best served hot, immediately after preparation over your favorite dishes.
Notes
- For a smooth sauce, you can blend the gravy after cooking using an immersion blender or regular blender.
- Recommended vegan cream alternatives include Ripple brand dairy-free half and half, coconut milk, or cashew cream.
- To make this gravy gluten free, substitute all-purpose flour with a gluten-free flour blend or cornstarch, and use gluten-free tamari instead of soy sauce.
- This gravy can be prepared up to 2-3 days in advance and stored in the refrigerator. Reheat gently on the stove while stirring until smooth before serving.
Nutrition
- Serving Size: 1/8 of recipe (~125 ml)
- Calories: 75 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
