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This Vegan Mushroom Gravy is life-changing. It’s one of the best gravy recipes you’ll ever taste, and it’s made without flour or butter!
Why You’ll Love It
It’s nourishing. 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.
It’s delicious. Even if mushrooms aren’t your favorite, it’s hard to tell that they make up the base of this vegan gravy. It tastes better than the kind made with butter and flour!
It’s great for special diets. This mushroom gravy recipe is naturally gluten-free, nut-free, egg-free, dairy-free, and vegan, so it should work well for guests with special dietary needs.
It’s easy to make. Just simmer some veggies together, then blend until smooth! You can easily adjust the seasoning in the blender, and thin it out with extra water or broth until it reaches the consistency you like.
Ingredients You’ll Need
What’s in mushroom gravy?
- Mushrooms
- Garlic
- Onion
- Yukon gold potato
- Tamari (gluten-free soy sauce)
- Salt & black pepper
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 Make the Best Mushroom Gravy
1. Saute the vegetables.
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.
2. Simmer.
Add in the Yukon gold potato into 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.
3. Blend.
When the veggies are tender, transfer all of the contents of the pan to a high-speed blender, including all of 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.
The gravy will thicken up if you heat it up for too long, so you can whisk in extra water if you need to thin it out again.
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 heating it up again.
Frequently Asked Questions
I tested this recipe with cremini, which are also called baby portobello mushrooms. You can also make it with shiitake or white button mushrooms.
If you want to add extra flavor to this vegan gravy, you can add a teaspoon of fresh thyme or rosemary when adding in the garlic. They add even more depth of flavor, but they’re not necessary when serving this gravy over other holiday sides that already have them included.
If you accidentally thin-out the gravy too much, you can thicken it up again by whisking 1 tablespoon of arrowroot or cornstarch with 2 tablespoons of cold water in a small bowl. Once it’s well mixed, with no clumps, add it to the hot gravy simmering on the stove top and whisk until the gravy thickens up.
Yes, if you don’t need a gluten-free recipe, then regular soy sauce will work great. It adds an umami flavor to the gravy, without the need for chicken or turkey drippings.
Looking for more mushroom recipes? Be sure to try crispy Mushroom Bacon, Wild Rice & Mushroom Stuffing, and Warm Mushroom Salad.
Ingredients
- 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
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat and saute 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 in the potato, tamari, and water and bring the water 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.
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Notes
Nutrition
If you try this Mushroom Gravy recipe, please leave a comment and star rating below letting me know how you like it!
this looks great! do you think it would taste as good being made a day or two ahead and reheated?
Yes, I think it would work fine! We reheated it a day later and it was still great.
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 amazing. This will be our thanksgiving gravy this year!
Can you freeze it? I’m thinking about making it ahead
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!
Absolutely by far the best tasting gravy I’ve ever had. I made it last night and 100%…two thumbs up!!!
YAY!! I’m so glad you enjoyed it. 🙂
I have this simmering on the stove as I type!!! I doubled the recipe – can wait to pour this over yummy “smashed” veggies!!!!
Do you think this would freeze ok?
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?
It’s fresh thyme leaves and black pepper. Perfect Thanksgiving flavors!
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.
This made my mouth water just reading the recipe! Can’t wait to make it!