Best Ever Vegan Gravy (Gluten-free!)

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This Vegan Gravy is the best! This healthy recipe is low-fat and gluten-free, and goes perfectly over your favorite holiday dishes, like mashed potatoes, portobello mushrooms, or mashed cauliflower.

vegan gravy ladled over potatoes

What is Vegan Gravy Made Of?

All you need is a few simple ingredients to make this gravy recipe. No starches or flour required!

Here’s what’s inside:

  • Mushrooms
  • Garlic
  • Onion
  • Potato
  • Tamari (gluten-free soy sauce)

If you don’t need a gluten-free gravy, feel free to use regular soy sauce. And if you need a soy-free option, try coconut aminos as an alternative! It tends to be slightly sweeter, so you might want to balance that out with an extra pinch of salt.

How to Thicken Gravy Without Flour

Most recipes call for a gluten-free flour blend, or a powdered starch, to thicken a gluten-free gravy, but I think the healthiest solution is to simply puree cooked vegetables.

This vegan gravy recipe is made from a blend of sautéed onions, mushrooms, and Yukon gold potatoes to help thicken it, rather than using flour or starch.

sauteed mushrooms, potatoes, and onions in pan

This keeps it naturally gluten-free and you get a dose of nutrition in each bite!

Why You’ll Love It

Did you know that Yukon gold potatoes contain antioxidants?

I feel like white potatoes get an “unhealthy” reputation sometimes, but this type of potato packs 45% of your daily vitamin C needs, along with 4 grams of protein and 2 grams fiber in each medium potato.

This gravy gets most of its flavor from the sautéed vegetables, and then it gets its signature salty flavor from a combination of mineral-rich sea salt and tamari, a gluten-free soy sauce.

Don’t worry, your gravy won’t taste like Chinese take-out! This ingredient simply adds a more in-depth “umami” flavor that you can’t totally achieve with salt alone.

gravy ingredients pureed in blender

When you think about it, traditional gravy is really just a blend of meat drippings which are relatively bland on their own, and then you thicken it with flour (also bland) and season it with salt and pepper.

This gravy is even more flavorful than that, because the onions and mushrooms add a nice depth of flavor. Do be sure to use plenty of salt and pepper for that same signature gravy flavor.

I tend to make my gravy on the saltier side, like traditional brown gravy, so if you’re not keen on salty foods, you might want to start with less salt than this recipe calls for.

How to Make it Oil-Free

For those of you who might be on an oil-free or low-fat diet, feel free to water sauté the onions and garlic, rather than using the tablespoon of oil that this recipe calls for.

That would make this gravy totally fat-free!

vegan gravy on mashed potatoes with fresh herbs

Make-Ahead Tips

You can make this vegan gravy up to 3 days in advance, to make your life easier during a holiday meal. This gravy will thicken quite a bit in the fridge, but it will thin-out again when you heat it up.

If you find that you need to thin it out more, just add a splash of water, as needed, until it’s easily pour-able. Season with extra salt, if needed.

vegan gravy ladled over potatoes
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4.99 from 54 votes

Best Vegan Gravy (Gluten-free!)

This is the best Vegan Gravy recipe you'll ever taste! It's naturally gluten-free and low-fat, and all you need is a few simple ingredients to get started. It's made entirely out of vegetables!
Course Side Dish
Cuisine vegan
Keyword vegan gravy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 (makes 2 cups total)
Calories 44kcal



  • 1 tablespoon olive oil
  • 1 yellow onion , chopped (239 grams)
  • 2 garlic cloves , minced (6 grams)
  • 4 ounces mushrooms , sliced (1 cup loosely packed; 119 grams)
  • 1 medium Yukon gold potato , cut into 1-inch chunks (4-6 ounces; 149 grams)
  • 2 tablespoons tamari (gluten-free soy sauce; 29 grams)
  • 1 cup water (8 ounces)
  • 1/2 teaspoon fine sea salt (4 grams)
  • 1/4 teaspoon black pepper


  • Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes. 
    onions in saute pan
  • Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil. 
    potatoes and liquid added to pan
  • 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.)
    fork piercing tender potato
  • 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!)
    gravy ingredients in blender and smooth
  • 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.
    finished gravy poured over potatoes



Nutrition information is for roughly 1/4 cup of gravy. This information is automatically calculated, and is just an estimate, not a guarantee.
If you don't find Yukon gold potatoes at the store, red potatoes would be the most similar substitute. Or, you could try using parsnips or turnips, too.


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

If you try this Vegan Gravy recipe, please leave a comment below letting me know what worked for you! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

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This made my mouth water just reading the recipe! Can’t wait to make it!


Thank you! I can’t wait to try this. When I’ve made meatless gravy in the past I liked adding Bell’s seasoning which has some nice flavors of sage, rosemary, marjoram and some other natural spices.


    This recipe turned out delicious. This recipe is exactly what I was looking for. I used shiitake mushrooms and coconut aminos. I used my ninja blender. I had to transfer it to the ninja bullet container which I typically use for smoothies. Once I blended it in there the gravy turned out perfectly smooth versus lumpy. Thank you for sharing this phenomenal recipe.


Can you tell me what spices are sprinkled on top in the photo? I see green. And is that just extra crushed black pepper on top also?

    Megan Gilmore

    It’s fresh thyme leaves and black pepper. Perfect Thanksgiving flavors!


Do you think this would freeze ok?

Sherri VanderStoep

I have this simmering on the stove as I type!!! I doubled the recipe – can wait to pour this over yummy “smashed” veggies!!!!


Absolutely by far the best tasting gravy I’ve ever had. I made it last night and 100%…two thumbs up!!!


Can you freeze it? I’m thinking about making it ahead

    Megan Gilmore

    I don’t see why not! I’d freeze it in ice cube trays for easy reheating later.


      i did make this and will again today. Last time i had extra I put it in freezer and stirred it into some soup. It added great flavor!


This looks amazing. This will be our thanksgiving gravy this year!

Nica zajac

This was soooooo delicious! Instead of just adding tamari, I added the leftover marinade for your baked portobello receipe, with the sage and thyme and garlic. This gravy recipe was amazing and made a lot! Well done!!


this looks great! do you think it would taste as good being made a day or two ahead and reheated?

    Megan Gilmore

    Yes, I think it would work fine! We reheated it a day later and it was still great.


What is a good substitute for the tamari? My daughter is celiac with soy intolerance.

    Megan Gilmore

    Try coconut aminos! It is a little less salty in flavor (and even a tad sweet) so you might need to add a little extra salt to compensate for that.



    Megan Gilmore

    Yay! I’m so glad to hear that. Thanks for sharing your carrot tip!


This gravy is absolutely delicious. I followed it exactly as written until the blending step. I did add a little water to thin it out a bit. It was perfect with mashed winter squash. Definitely a gravy anyone will enjoy.


Just made this today for thanksgiving tomorrow. Sooo good. I don’t usually even like gravy, probably because of what it is. I am all about the vegan version though! Thank you for this. I love the complex savory flavors. Thanks!

Tammy Ellis

I am not vegan but I am Paleo, and can’t eat grains (they upset my belly). I made this recipe using chicken broth instead of water and it was AMAZING! Finally! Gravy!!! Thank you for such a delicious recipe!


This is the best gravy I have ever tasted! I used low sodium veggie broth instead of water. It was a little on the salty side (not in a bad way) so I could have reduced the salt to 1/4 teaspoon. Thank you for the recipe!

Christianna Stuber

This gravy is amazing!!! So delicious I think people ate it more than the turkey gravy!

Anthony Samudio

It worked perfectly. thanks for sharing!


This was SO easy and delicious. Made it a second time and doubled it. Amazing it had no flour (and I didn’t use oil). Thanks…our new favorite recipe for low-fat starched based meal planning


This was So good.I have been missing gravy, since becoming Vegan. This is Much better, than some of the other recipes, I’ve tried. Thank you for sharing.


I have found my new addiction!!

Thank you Megan for making healthy food delicious 🙂


Made this for Easter. I’m AIP so I modified to meet AIP standards but it was excellent! A little nomato sauce added for more savory. Thank you so much! Meets my daughters’ need for vegan and mine for grain free.


This will probably sound funny but I really don’t care much for mushrooms or onions, however this gravy ROCKS! Cooked, blended and seasoned these foods I normally avoid make a gravy that is simply amazing. Not sure how that works exactly, it must be the magic of food chemistry.
Thank you for this incredible recipe!


I really like this gravy. I didn’t REALLY expect to like it, but I did. It’s even better the second day. I’ve been looking for a wheatless gravy so my dad will eat it. I used the option of another 4 oz potato instead of the mushrooms and I cooked the onion in water rather than oil. I also used about 1/2 the salt called for in the recipe… and added about a 1/2 tsp of prepared yellow mustard. It’s great on mashed potatoes with a little parsley on top for color.

Amanda Kirk

Really yummy!!

Samantha Del Pizzo

I made this for thanksgiving the night before the big meal. I found the consistency way too thick so I slowly added more water and Tamar I until it was a bit thinner. This was absolutely delicious. So surprising that these ingredients came together to make a gravy! I will DRFINITELY make this again.


Great recipe. Thank you! My vegetarian relatives loved it. I used vegetable stock instead of water because I had it and used mostly shiitake mushrooms because they seem a little meatier.

Sue Murray

This gravy far exceeded my expectations, and even non-vegans will love it!!

Lucy Fring

This has bumped out my other favorite vegan gravy (made from Nootch) to grab the #1 spot! I can’t get over how delicious this is. I made it for the first time last night, used vegetable broth and a mix of shitake and portobella. I used Herbamare for my salt and a dash or two of various other spices (red pepper flakes, turmeric, etc.). I could drink this stuff!

Belann Earley

This recipe is the best gravy I have tried that is gluten-free, and I made it oil free as well. Delicious!

Sue Murray

I have made this a few times and it’s very good. The recipe makes a generous serving for 4 people.

Michelle Lynn

I just made this as a “test run” for Thanksgiving. It’s the best gravy I have ever had… let alone made… SO GOOD! I also used veggie broth in place of water and made it fat-free by using water instead of oil… added 1/2 tsp dried thyme. YUM! Can’t wait to make it again on Thanksgiving. THANK YOU for another amazing recipe!

Candy Zackey

Can this be frozen?


Made it exactly as directed. Added a smidge of fresh rosemary, thyme and sage. Very delicious and simple.First time I have made gravy.


I made this for Thanksgiving with a few tweaks. I did use chicken stock so it’s not vegan. I added a little sherry and mustard too. Amazing! It was so nice not to use flour.

Thanks so much! This is how I made gravy now!


Can I use different potato in this recipe, please? I don’t have a Yukon potato at the moment. What I have is a sweet potato/yum and red potato.


I LOVE this recipe!!! I make it all the time. Thank you!


Made this as written for Thanksgiving dinner and everyone loved it! Will definitely make again. Thanks so much for sharing 😊


Absolutely delicious and so easy!! Will be using this recipe for Thanksgiving this year!!


Made this with chicken, potatoes and steamed broccoli for dinner tonight. All four of us had to kick the plate! Loving this gravy!! Thank you so much for all your recipes. 💕💕


this recipe turned out so well!
i am making it again for thanksgiving and sub’ing miso for the tamari.
thanks for a terrific vegan gravy.


Best gravy I’ve ever made!!! Thank you!


This recipe is brilliant. I can’t wait to try it on Thanksgiving!

MalatI Mary Hartley

I’m going to make this for this Thanksgiving. I am gluten-free and vegan, my children are vegetarian. I have tried to use gf flour for thickening gravy and it is gluey and bitter. I’m so glad I found this recipe. I’ll come back to let you know how it went. Thank you. Have a lovely Thanksgiving.


It’s thanksgiving morning & I only have russet potatoes 🥔… would this work?

    Megan Gilmore

    I think one of those should work, too! You might just need to add a little extra liquid to compensate, since russet potatoes are drier than Yukon gold potatoes.

Melodie Strickler

Just prepared this for Thanksgiving 2020 and it was a real hit! No one in our immediate family is vegan or gluten intolerant, but I’m always on the lookout for tasty and healthier options. Several of us are trying to watch carbs, so this recipe was tasty, healthier and low carb-a winner all around! I do have a niece that is gluten intolerant and I’m going to pass it on to her. Thanks for a super easy healthier gravy recipe! We also enjoyed the instant pot mashed potatoes- so easy and delicious! Next time, we’re going to try them with the garlic. Thanks again for your delicious recipes!!


Wow! This gravy is going to be a staple in my kitchen for years to com! Thank you so much for showing cups, grams and ounces.. that makes it super easy to follow. 🙏

Lizzy Santos

It really is the best gravy!!

L DOnley

This gravy is amazing! So rich and flavorful, noone will suspect its vegan and healthy! Let’s keep that our secret,


My daughter has dietary restrictions due to food sensitivities. We’ve made this twice, once with the onions and once without the onion. It was delicious either way! Thank you for this tasty and healthy alternative.

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