Creamy Vegan Mushroom Gravy Recipe

If you’re tired of bland store-bought sauces and looking for a rich, comforting, and totally plant-based option, you’re going to adore this Creamy Vegan Mushroom Gravy Recipe. I absolutely love how this gravy comes together with simple ingredients, delivering a luscious, savory flavor that feels indulgent but is so easy to whip up. Whether you’re pouring it over mashed potatoes, stuffing, or your favorite veggie roast, this recipe is a game-changer you’ll want to keep in your back pocket.

this …

Ingredients You’ll Need

This Creamy Vegan Mushroom Gravy Recipe gets its rich flavor from sautéed mushrooms and fresh herbs, thickened gently with flour, and rounded out by a touch of vegan cream for that silky finish. When you shop, grab fresh, firm mushrooms and quality vegetable broth to really make this gravy pop.

• Olive oil: I prefer extra virgin for flavor, but regular is fine; it helps caramelize the mushrooms beautifully.
• Onion: A small, finely diced one adds natural sweetness and a lovely base.
• Mushrooms: Cremini or baby portabello work best for their firm texture and earthy flavor.
• Garlic: Freshly minced gives the gravy a subtle punch—don’t skip it!
• Fresh thyme leaves (or dried): Thyme adds a fragrant herbaceous note that pairs perfectly with mushrooms.
• All-purpose flour: This acts as the thickening agent; can swap for gluten-free flour or cornstarch if needed.
• Vegetable broth: Look for low sodium so you can control the salt levels in the gravy.
• Low sodium soy sauce: Adds depth and umami without overpowering the mushroom flavor.
• Salt: To taste, but start slow—you can always add more.
• Optional vegan cream: Ripple dairy-free half and half, cashew cream, or coconut milk all bring their own creaminess and richness.

Variations

I love experimenting with this Creamy Vegan Mushroom Gravy Recipe to suit different occasions or what I have on hand. Feel free to get creative and make it your own!

• Make it gluten-free: I swapped the all-purpose flour for a gluten-free blend and it thickened just as well, with no weird texture at all.
• Ultra creamy: Adding a splash of cashew cream makes it decadent—my family goes wild for this on special dinners.
• Smooth sauce: When I’m serving gravy to picky eaters, I blend it until silky smooth; it still tastes just as rich.
• More herbs: Sometimes I throw in rosemary or sage for a holiday twist that fills the kitchen with intoxicating aromas.

How to Make Creamy Vegan Mushroom Gravy Recipe

Step 1: Sauté the Mushrooms and Onions until Golden

Start by heating olive oil in a large skillet over medium-high heat. Once warmed, toss in the diced onions and sliced mushrooms. This part takes patience—cook, stirring often, for about 10 minutes until the mushrooms have released their moisture and everything looks beautifully golden and caramelized. This is where those deep flavors start building, so don’t rush it!

Step 2: Add Garlic and Thyme

Once your mushrooms and onions are just right, add the minced garlic and fresh thyme leaves. Stir everything together and cook for another minute. Don’t let the garlic burn; just enough to release its aroma and infuse the gravy base with that wonderful savory scent.

Step 3: Sprinkle in the Flour and Build the Gravy

Now sprinkle the flour over the mushroom mixture and stir well. You’ll notice the flour thickens the pan and looks pasty—that’s perfect. Immediately whisk in the vegetable broth bit by bit, stirring constantly to avoid lumps. Keep going until all broth is fully incorporated and the sauce thickens to just the right gravy consistency.

Step 4: Season and Add Creaminess

Stir in the soy sauce and salt to your taste. This adds the perfect layer of umami and seasoning. If you’re using a vegan cream, fold it in now for that silky texture and luscious mouthfeel. The gravy should be creamy but still rich with mushroom flavor.

Step 5: Serve Warm and Enjoy!

Serve this gravy immediately over mashed potatoes, roasted veggies, or whatever you like—trust me, your guests will be asking for the recipe. If you prefer a smooth gravy, now’s the time to give it a quick blend, but I love it chunky with all those mushroom bits.

How to Serve Creamy Vegan Mushroom Gravy Recipe

Garnishes

I like to sprinkle a little fresh thyme or chopped parsley on top for a fresh herb burst that contrasts the earthiness of the mushrooms. Sometimes a tiny drizzle of truffle oil takes it to fancy dinner status if you’re feeling adventurous!

Side Dishes

This gravy utterly transforms simple mashed potatoes, but don’t stop there! It’s fantastic over vegan meatloaf, lentil loaf, roasted vegetables, or even spooned over savory waffles or biscuits for a comforting brunch twist.

Creative Ways to Present

For a special holiday, I like to serve this gravy in a beautiful gravy boat with fresh mushrooms sautéed separately and placed on top as a garnish. It makes everything feel so homely and festive, and your guests will love the thoughtful touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover gravy in an airtight container in the fridge for up to 3 days. It holds its flavor so well and thickens a bit, so just give it a good stir when reheating.

Freezing

This gravy freezes beautifully in portioned freezer-safe containers. When you thaw it out, the texture is slightly different but still delicious—just stir well to bring it back to life.

Reheating

The best way I’ve found to reheat is gently on the stovetop over low heat, stirring frequently. If the gravy thickens too much, add a splash of vegetable broth or water to loosen it up. Microwaving works too but can cause uneven heating.

FAQs

Final Thoughts

This Creamy Vegan Mushroom Gravy Recipe has become a staple in my kitchen because it transforms simple meals into cozy feasts with minimal effort. I love how it’s rich, comforting, and always gets compliments—even from non-vegans! I hope you’ll try making it soon and see how easily it elevates your dishes. Trust me, once you taste this homemade gravy, you’ll never go back to the store-bought stuff again.

Print