vegan gravy recipe
The Best vegan gravy recipe
The health benefits are what really make me fall in love with this recipe over and over again. It’s packed with flavor from natural ingredients like mushrooms, onions, and garlic, which give it that deep umami taste without relying on meat. The broth is made with vegetable stock, and I always use low-sodium when I can, so it’s lighter but still packed with nutrients. My kids don’t even realize they’re getting extra fiber and vitamins from the lentils and carrots I blend in, and honestly? Neither do I sometimes. It’s that easy to eat without thinking about it. Plus, it’s so versatile—you can adjust the seasoning to match whatever you’re serving, whether it’s a hearty pasta dish, a comforting casserole, or even a simple side for a grilled chicken. And the best part? It’s something you can make ahead and reheat, so you’re not constantly scrambling when life gets busy. It’s the kind of recipe that proves you don’t need meat to make something truly delicious.
Vegan Creamy Mushroom Gravy
A rich, velvety gravy made with mushrooms, onions, and a blend of plant-based ingredients for a hearty and flavorful sauce perfect for vegan dishes like mashed potatoes or pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 tbsp olive oil
- 1 large onion, finely diced
- 8 oz (225g) mushrooms (cremini or button), finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) vegetable broth
- 1 tbsp tomato paste
- 1 cup (240ml) unsweetened cashew cream (blended soaked cashews + water)
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup (120ml) unsweetened almond milk (for extra creaminess)
- 1 tbsp cornstarch + 2 tbsp water (to thicken if needed)
👨🍳Directions
-
1
In a skillet, heat olive oil over medium heat. Sauté onion until translucent (~5 mins). Add mushrooms and garlic, cooking until mushrooms release moisture and soften (~8 mins). Stir in tomato paste and cook for 1 minute. -
2
Pour in vegetable broth and simmer for 5 minutes. Remove from heat and let cool slightly. -
3
Blend the mushroom mixture until smooth. Strain through a fine-mesh sieve to remove excess liquid (optional for a smoother texture). -
4
In a separate bowl, whisk together cashew cream, nutritional yeast, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper. -
5
Pour the mushroom mixture into the cashew cream mixture and stir well. If too thin, mix cornstarch with water and stir in. Simmer on low heat for 5–7 minutes until thickened. -
6
Adjust seasoning with salt, pepper, or additional spices if needed. Serve warm over vegan pasta, mashed potatoes, or as a topping for grilled veggies.
🔧Equipment
- Large skillet
- Blender or food processor
- Whisk
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Tips
- Soak cashews in hot water for 15 minutes before blending for a smoother texture.
- For extra depth, add 1 tsp soy sauce or miso paste.
- Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
Variations
- Add 1/2 cup sautéed spinach or kale for a green twist.
- Replace cashew cream with silken tofu blended with lemon juice and garlic.
Watch Video Of How Vegan Creamy Mushroom Gravy Works
❓ Frequently Asked Questions About Vegan Creamy Mushroom Gravy
1. What ingredients are typically required for a creamy vegan gravy?
A creamy vegan gravy usually requires ingredients like vegetable broth (chicken or vegetable), plant-based butter or olive oil, flour (all-purpose or gluten-free), nutritional yeast for a cheesy flavor, a splash of white wine or vegetable stock, garlic, onion, mushrooms (for depth), salt, pepper, and sometimes a touch of apple cider vinegar or lemon juice to balance the richness.
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2. Can you make vegan gravy without using dairy or eggs?
Absolutely! Traditional gravy relies on dairy or eggs for creaminess, but vegan versions can be just as rich. You can achieve the same texture by blending in cashews, oats, or silken tofu with the broth and other ingredients to create a velvety base. Another method is using a roux (butter/flour blend) and then deglazing it with liquid for a classic gravy consistency.
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3. How do I avoid making my vegan gravy too watery or thin?
To prevent a runny gravy, start with a thick roux (cook butter/oil and flour together until golden) and cook it longer for a deeper flavor. Use a good ratio of liquid—about 1:1 to 1.5:1 flour-to-liquid (e.g., 3 tbsp flour to 3–4 tbsp broth). Simmer gently to reduce excess moisture, and strain if needed for a smoother texture. Adding a bit of cornstarch or arrowroot powder (mixed with cold water) can also help thicken it further.
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4. What’s the best way to thicken vegan gravy if it’s already too thin?
If your gravy is too thin, you can thicken it by:
– Reducing it: Simmer on low heat until it thickens naturally.
– Adding a slurry: Mix 1 tbsp cornstarch or arrowroot with 2 tbsp cold water, then stir into the gravy and cook until thickened.
– Using a roux boost: Add 1 tbsp flour or cornstarch directly to the gravy and whisk until smooth, then cook until it thickens.
– Straining and recombining: If it’s from a broth or broth-based recipe, strain out excess liquid and return it to the pot.
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5. Can I use any specific vegetables or herbs for flavor in vegan gravy?
Yes! For extra depth, you can incorporate vegetables like:
– Mushrooms (cremini, shiitake, or oyster) for umami,
– Celery and carrots (finely diced) for a classic roux base,
– Garlic and shallots for sharpness,
– Onions (caramelized for sweetness),
– Parsley or thyme for freshness,
– Bay leaves or black peppercorns for subtle background notes.
Avoid overcrowding the pot while cooking to keep flavors vibrant.
