This easy vegan gravy recipe is sure to please the whole crowd! It's gluten-free, made with olive oil instead of butter, and has all of the savory decadence you crave on your mashed potatoes! All you need are a saucepan, whisk, and 5 ingredients. It's the perfect gravy for Thanksgiving yet easy enough for weeknights!
Why You'll Love This Easy Gravy Recipe
Sometimes a meal just needs that extra something to take the comforting, indulgent vibes up a few notches, and nothing does that like gravy!
Though I have a favorite mushroom gravy and vegan sausage gravy, I don't know why it took me so long to share a more basic, quick and easy vegan gravy.
- I'm talking, gravy so easy there's no chopping involved.
- Gravy so easy it can be a total afterthought and STILL be on the table in 5 minutes!
So friends, here it is. The best darn vegan gluten-free gravy for your mashed potatoes, fries and potato wedges, lentil loaf, tofurky, and more. You'll love it because:
- It's made with pantry staples you probably already have in the kitchen.
- Just 5 ingredients (plus salt and pepper) and 5 minutes to make a batch.
- It works with a variety of different flours, from gluten-free all purpose to oat flour and even rice flour. They all taste amazing!
- And if you don't need gluten-free, regular flour works, too.
Jump to:
Ingredients
- flour: As mentioned above, I tested the gravy with 4 different flours and they all turned out great! So use whichever is easiest for you:
- gluten-free flour blend - I used King Arthur's 1:1 Measure For Measure.
- oat flour - I used Anthony's brand, but it's also very easy to make your own with a blender and rolled oats.
- rice flour - white rice flour dissolves more completely, but brown rice flour also works.
- regular all purpose flour - if you don't need gluten-free gravy.
- nutritional yeast: Since we're not including any animal products in our gravy, nooch is important for adding another layer of umami and savory notes. I can't recommend a substitution at this time, but if you feel like experimenting, a small amount of miso could be quite delicious and would also allow for a reduction in salt.
- dried thyme: In an effort to keep the recipe as simple as possible, I chose just one herb that packs major flavor, my favorite herb for gravy. Note that this is not powdered, but the dried leaves and small twiggy parts of the plant. If using powdered thyme, reduce to ¼ tsp.
- olive oil: This serves as the fat in our vegan gravy. It adds luscious richness and enhances the flavors.
- vegetable broth: Any good quality vegan, gluten-free broth you like is fine. Since veggie broth sometimes taste too sweet, I like to use half broth and half water for the liquids.
- salt and pepper
See the recipe card below for amounts and full step-by-step instructions.
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How to Make Gluten Free Vegan Gravy
First, in a heavy-bottom saucepan, whisk together the flour, nutritional yeast, and thyme.
Place over low heat, drizzle in the olive oil, and whisk until smooth. Continue to whisk and cook the gluten-free roux for about 1 minute.
Slowly pour in the warmed broth and water while continuing to whisk. Add the salt and pepper, and the increase heat to medium-low.
Stirring constantly, cook until the gravy is creamy and thickened, 2-3 minutes.
Hint :
When first adding the liquids to the pan, the mixture may separate and look clumpy. Don't worry, it will smooth out as you continue to whisk.
Serving Suggestions
There's a vegan restaurant here in Asheville called Rosetta's. My favorite menu item is their "Family Favorite," which consists of peanut butter-baked tofu, mashed potatoes smothered in gravy, and sautéed kale.
It is absolute heaven! Lately I've been re-creating that dish at home with this gravy and my vegan mashed potatoes. You should 100% make your own Family Favorite asap!
For Thanksgiving dinner, serve vegan gravy with homemade vegan turkey or seitan roast, gluten-free Beyond meatloaf, or my healthy chickpea loaf (also GF).
Add a side of garlicky air fryer green beans and colorful wild rice pilaf.
And don't forget the vegan cornbread dressing, mushroom stuffing, and the best ever vegan corn pudding!
Substitutions
- Thyme: If you're not a fan of thyme, feel free to reduce the amount, use rosemary instead, or just add a few dashes of poultry seasoning.
- Vegetable broth: If you don't have broth on hand, use water and add an additional teaspoon of nutritional yeast, a pinch of salt, and a dash of poultry seasoning.
In fact, I often make the gravy this way, using a teaspoon of my vegan chicken broth powder since I always have a jar in the fridge. The color of the gravy is lighter without broth and ends up being like the perfect vegan "turkey" gravy.
FAQs
Yes, olive oil is a great substitute for butter in gravy. Basic gravy begins with a roux, which is simply a mixture of flour and a fat that is cooked and naturally thickens liquids. The fat can be dairy butter, vegan butter, olive oil or another type of neutral oil.
This particular vegan gravy recipe relies on olive oil for richness, depth of flavor, and consistency. If you need an oil-free option, I recommend this popular vegan mushroom gravy.
Absolutely. Gravy will keep for up to 5 days in the refrigerator. Reheat it on the stove or in the microwave before serving. It is also freezer friendly.
Top Tips for Perfect Gluten-Free Gravy
- Since gluten-free flour doesn't behave in exactly the same ways as wheat flour, there's really no need to cook the roux for more than a minute or so.
- To reheat, cook over low heat, whisking until the gravy is smooth. If needed, add broth or stock to thin the consistency.
- It's normal for a skin to form over gravy. Simply whisk or stir the gravy until smooth again.
- If you accidentally over-season your gravy, whisk together a small amount of flour and water in a mug, then add it to the pan and cook until hot.
I hope you enjoy this easy gravy recipe! If you try it I would love to hear from you. Be sure to comment below and let us know!
Recipe
Easy Vegan Gravy (Gluten-Free, 5 Minutes!)
Ingredients
- 1 cup vegetable broth
- 1 cup water
- ¼ cup gluten-free all-purpose flour - or fine oat flour; see Notes
- 2 Tablespoons nutritional yeast
- 1 teaspoon dried thyme - not powdered; see Notes
- ¼ cup olive oil
- ½ teaspoon fine sea salt - adjust to taste
- ¼ teaspoon black pepper - or more to taste
Instructions
- First, combine the broth and water and warm them on the stove or in a microwave (they don't need to be hot, just not cold). Set aside.
- In a heavy-bottom saucepan, whisk together the flour, nutritional yeast, and thyme. Place the pan over medium-low heat, and while whisking, drizzle in the olive oil. Whisk until smooth, and then continue to whisk and cook for about 30 seconds or until glossy and hot.
- Add the salt and pepper. While whisking, slowly pour in the broth and water. The gravy may look clumpy for a moment but will smooth out as you continue to whisk. Keep stirring and cook until hot and thickened, 2-3 minutes. Taste for seasoning.
- Serve hot or allow to cool completely before storing in the refrigerator.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Pam says
I have this recipe on speed dial. This is a go to for me when I need a quick gravy and it works for anything. Thanks for sharing!
Kat says
Thank you for this recipe, I just made it and it tastes 😋 yummy!
I didn't have nutritional yeast, so I used cashews, worked for us!
Donna says
This was as easy as described and very tasty. Will definitely make again.
Cher says
Do you have a recommendation for substituting the 1/4 c olive oil to make this gravy oil free?
Lori Rasmussen says
Hi Cher - I haven't tried an oil-free version of this one yet, but I think you might like my oil-free mushroom gravy. If you don't want mushroom, you can omit them and reduce the soy sauce for a basic gravy. Find that recipe here: vegan mushroom gravy
Shaundi says
Hi Cher~ I just made this oil free using 1/4t garlic powder, 1t dry mustard powder. Omitted the oil and flour. Used a cornstarch slurry. It was very good!
Trina says
I made this gravy tonight to add to a shepherds pie. It is the easiest gravy to make, very tasty too. Thank you thank you for this wonderful gravy!!!
Trina
Cindy mays says
About how much will this make? I have company I plan to make this for
Lori Rasmussen says
Hi - It makes about 2 cups (16 fl oz).
Anne Murdock says
This is so good . I am embarrassed to say I was eating it by the spoonful before placing on my homemade vegan sausage plus steamed veggies.
I used 2 cups of my homemade vege broth adding onions and fresh garlic.
Easy..fast..scrumptious
Thank you
Lori Rasmussen says
Glad you loved it, Anne!
Shaundi says
Hi Anne!
Yes, this is good enough to eat by the spoonful! 🤣
It is the most like turkey gravy I have ever had!
Lorie says
No one would ever guess this gravy is vegan and gluten free. Super easy and delicious!