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.
Vegan Mushroom Gravy
Equipment
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.
Video
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 is so easy and delicous! My new Thanksgiving go to
Delicious! All family members loved it!
Incredible!!! I don’t have a blender so just mushed it a little and it was AMAZING 🙂
My go to gravy recipe
This is the best homemade gravy recipe I’ve ever made, mine came out a little thick but so delicious! I put it on everything ❤️
Best vegan gravy I have tried to date. Sauces and gravies make all the difference in enabling a person to stay on track in my opinion. Thank you so much.
Wow! Not only was this easy for a low skilled cook it tastes better than one can imagine. Thank you so much!
Loved it! I doubled the recipe and instead of 2 onions, used 1 onion and 1 green bell pepper. I wanted to make gravy but been trying to avoid flour x butter etc, the flavor was wonderful (without meat drippings or Worcester sauce)!
Your recipes are on point, thank you!
Amazing… THANK YOU!
This is the absolute best gravy ever! Vegan or not.
Made this last year and it was a hit! never going back to jar gravy I’ll be making it again this year
Delicious “cream” of mushroom gravy. And so easy. I substituted Coco Aminos, but otherwise followed the directions. Looking forward to serving for Thanksgiving.
I doubled the recipe for Thanksgiving and my family of 11 gobbled it right up. No leftovers: 🙁
And, my family are meat eaters – except for me. I love that it is so healthful besides being so good. Will definitely make again – and before next Thanksgiving!
Two years in a row and it’s been a hit amongst everyone – including those with no food allergies!
Amazing, quick, easy, and DELICIOUS!!! Our go to recipe for Thanksgiving. Loved by both vegans and carnivores in our family!
This gravy! Wow! I had a hankering for some mushroom gravy the other day and came across this recipe while searching for one that is gluten free. It is utterly amazing! I used shiitake mushrooms for extra umami. It turned out a little thick for me but I was using a Cuisinart instead of a blender and may have added too much potato. I will try it with less potato in my Vitamix next time. I loved it so much I couldn’t wait for lunch the next day to have it again! Thank you for a fantastic go to recipe. I am ready for more right now.
Potatoes are a starch though so didn’t totally check off all my ‘no’ items but still good
One of the very best gravy recipes I’ve come across. Ever.
So good!!! This is now my go-to Gravy Recipe! I saute’ equal amounts of mushrooms with a tablepoon or two of Braggs Liquid Amino’s and mix together with the gravy. Soooo Good!! Thank you!
Wow absolutely incredible!!! Tastes exactly like gravy. Look no further for this is the best gluten free vegan gravy recipe ❤️
Made this today for my kid who is obsessed with mashed potatoes and gravy. He loved it even though I told him it had mushrooms in it 😂. I only added 1/4 tsp of salt and it was plenty salty enough.
Made this tonight to go with lentil loaf and mashed potatoes. Easy and fast. When I make gravy, which isn’t often, I will definitely use this recipe.
I’ve been gluten free for years- every Thanksgiving the gravy is a frightful scramble of tossing different starchy flours into a pan hoping the goop comes together. This gravy is so easy, so whole, so wonderful! Unbelievably flavorful. Added a sprig of sage and some thyme, heavy pepper. New staple recipe.
Mine came out very thick, I might have added too much potato and mushroom. By the time I watered it down to a gravy consistency it made closer to 3 cups total but the flavor is phenomenal! This will be my go-to going forward 🙂
Easy and delicious!
Easy & delicious!!! Great for vegetarian and gluten free guests.
I made this for thanksgiving dinner for my vegan kids. It was so good I honestly liked it better than the turkey gravy. My son asked if I can make more and I plan on it. This is a keeper recipe. Thank you!!
I make this all the time now! Question, though. I’m having someone over who’s allergic to onions. Any guess if this can be made without onions? Would you simply skip them, or would you substitute something else in the onions’ place?
I have made this three or four times now and I have tweaked it over the last couple of years I had just a little bit of rosemary thyme and sage. I also substitute vegetable broth for the water. And I do add a carrot and a red bell pepper. I have found it Thanksgiving most of our families prefer this gravy over the turkey gravy so I always have to double it!
I always make this and everyone loves it.Don’t have gold potatoes buut have lots of Idaho.Can I sub?
This is the best gravy I’ve ever made
Thank you
Made this for Thanksgiving and it was delicious!! I was truly amazed at how easy it was to make and how good it tasted! Thank you, Megan!