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

Scale

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

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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