Description

This creamy and vegan Mushroom Gravy is a flavorful, plant-based sauce made with sautéed cremini mushrooms, onions, and garlic, thickened with flour and vegetable broth. Enhanced with fresh thyme and optional vegan cream, it’s perfect for drizzling over mashed potatoes, roasted vegetables, or vegan dishes, offering a rich and hearty taste without any dairy.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 small onion, finely diced (about 1 cup)
16 ounces cremini or baby portabello mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup all-purpose flour
3 cups vegetable broth
1 teaspoon low sodium soy sauce
1/2 teaspoon salt, or to taste

Optional Ingredients

1/4 cup vegan cream, cashew cream, or coconut milk (see Notes for options)

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Instructions

Sauté Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the diced onions and sliced mushrooms, cooking and stirring frequently for about 10 minutes until they become softened and lightly browned.
Add Garlic and Thyme: Stir in the minced garlic and fresh or dried thyme. Cook for an additional 1 minute to release the flavors.
Incorporate Flour: Sprinkle the flour evenly over the vegetables and stir it in well. The mixture will thicken quickly.
Add Vegetable Broth Gradually: Begin adding the vegetable broth slowly, a little at a time, whisking constantly to avoid lumps. Continue until all broth is incorporated and the gravy has thickened to a smooth consistency.
Season the Gravy: Stir in the low sodium soy sauce and salt to taste, adjusting based on preference.
Add Creaminess (Optional): If using, mix in the vegan cream, cashew cream, or coconut milk now for a richer, creamier texture.
Serve: Serve the mushroom gravy immediately over your favorite dishes.

Notes

For a smoother texture, you can blend the gravy using an immersion blender.
Good vegan cream substitutes include Ripple brand dairy-free half and half, coconut milk, or cashew cream.
To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch and use gluten-free tamari instead of soy sauce.
This gravy can be prepared up to 2-3 days in advance and stored in the refrigerator. Reheat gently on the stove while stirring before serving.

Nutrition

Serving Size: 1/8 recipe (about 1/2 cup)
Calories: 70
Sugar: 2g
Sodium: 250mg
Fat: 3.5g
Saturated Fat: 0.4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1.5g
Protein: 2g
Cholesterol: 0mg