Vegan Mushroom Gravy

Not to sound dramatic, but this mushroom gravy is life-changing. Instead of relying on the classic gravy base of flour and butter, it’s made with blended veggies (seriously!) and has a silky smooth texture that’s remarkably similar to the real thing.

I originally came up with this recipe while working on a creamy mushroom soup for my first cookbook. When you blend mushrooms and tender cooked potatoes, the texture will remind you of gravy. Why not take it a step further and actually turn it into gravy?

As a result, we can enjoy a gluten-free, dairy-free, and totally guilt-free gravy any time of the year. It’s ready to serve in less than 30 minutes!

⭐⭐⭐⭐⭐ Featured Review

“This is the best gravy I’ve ever made. Thank you!” – Lynne

Mushroom Gravy Ingredients

• Mushrooms. You’ll need 1 cup of sliced mushrooms for this batch, which is about 4 ounces. I usually use cremini or baby bella mushrooms.
• Yellow onion. Paired with mushrooms, this helps boost the flavor.
• Yukon Gold Potato. Instead of using flour, the starchy cooked potato provides a velvety texture.
• Garlic. Adds another layer of flavor (so you won’t notice the mushrooms as much).
• Tamari. This gluten-free soy sauce adds umami, boosting the gravy’s overall flavor. I don’t use the low-sodium version, but you can if needed. You can also use regular soy sauce if you don’t need a gluten-free recipe.
• Salt and Pepper. These additions are a must, but you can add the salt to taste at the end.

How to Make Vegan Mushroom Gravy

Step 1:

In a large skillet over medium-high heat, add the olive oil and saute the onion until it starts to soften, about 5 minutes. 

Add in the garlic and mushrooms, and stir for 1 more minute, just until the garlic smells fragrant. 

Step 2:

Add the Yukon gold potato to the pan, along with the tamari and water. Bring the liquid to a gentle boil, then lower the heat and cover the pot. 

Let the vegetables cook until they are fork-tender, about 10 minutes. 

Step 3:

When the veggies are tender, transfer the contents of the pan to a high-speed blender, including all the liquid. Add in the salt and pepper, and blend until smooth.

Safety Tip: Be sure to remove the vent from your blender’s lid, and lightly cover it with a thin towel to safely let steam escape as you blend the hot liquid. 

Once the gravy is blended, you can add an extra splash of water if you prefer a thinner consistency. Season with extra salt or pepper, as needed, and then pour the gravy into a small saucepan on the stove if you need to keep it warm until serving. 

Serving and Storage Tips

The gravy will thicken if you heat it too long, so you can whisk in extra water if you need to thin it out again as it sits on the stovetop.

Leftovers can be stored in an airtight container in the fridge for up to 5 days. The gravy will thicken when chilled, but you can thin it out by reheating it. 

Mushroom Gravy Recipe (Gluten-Free!)

4.99 from 73 votes

As a person who is not crazy about mushrooms, let me tell you, this mushroom gravy is a must-try. Yes, it's made with mushrooms. But it's also one of the most delicious gravies you'll ever taste. The fact that it's not made with flour or butter is just a bonus!

prep5 mins cook15 mins total20 mins

Servings:8 (8 servings = 2 cups total)

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoon olive oil
• 1 yellow onion , chopped
• 2 garlic cloves , minced
• 4 ounces mushrooms , sliced (1 cup loosely packed)
• 1 (4 – 6 oz.) medium Yukon gold potato , cut into 1-inch chunks
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 cup water
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

Instructions

• Heat the olive oil in a large skillet over medium heat, then sauté the onion until it starts to soften, about 5 minutes. Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add the potato, tamari, and water, and bring to a boil. 
• Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
• Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a thin towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
• Adjust any seasoning to taste and serve warm over your favorite side dish or main course. Leftover gravy can be stored in an airtight container for up to 3-4 days in the fridge. It will thicken in the fridge, but will thin-out when reheated. You can always add an extra splash of water to thin it out even more, if needed, but don't add the water until the gravy is warm first.

Video

Notes

Nutrition information is for roughly 1/4 cup of gravy. This information is automatically calculated, and is just an estimate, not a guarantee.

Potato Note: If you don’t find Yukon gold potatoes at the store, red potatoes are the closest substitute. Or, you could try using parsnips or turnips, too.

Nutrition

Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg

Author: Megan Gilmore

Course: Side Dish

Cuisine: vegan

Keyword: mushroom gravy, vegan gravy

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If you try this Mushroom Gravy recipe, please leave a comment and star rating below, letting me know how you like it!

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