Vegan Mushroom Gravy (Oil-Free)

Name: Vegan Mushroom Gravy (Oil-Free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 small yellow onion, finely chopped; 10 ounces cremini or white button mushrooms, thinly sliced; 4 cloves garlic, minced; ¾ teaspoon dried thyme or about 1½ teaspoons chopped fresh thyme (Sub rosemary if desired); 2 tablespoons all-purpose flour (Sub GF blend, whole wheat, or oat flour if preferred); 1 cup salty vegetable broth (Or water & vegan bouillon); ¾ cup plain unsweetened non-dairy milk; black pepper; 1 tablespoon tamari or soy sauce

This Vegan Mushroom Gravy comes together in minutes with just 8 simple ingredients. Made without butter or oil, it's the ultimate healthy gravy for pouring over everything from mashed potatoes to vegan meatloaf! Creamy, nut-free, low-fat, and easy to make gluten-free with one swap!

Bowl of mashed potatoes topped with vegan mushroom gravy with a spoon in it.

If you're a regular follower of My Quiet Kitchen, then you probably already know that I am a HUGE mushroom fan!

So for me, having a go-to mushroom gravy is a must!

And this recipe is so rich and creamy, you won't believe it doesn't contain oil or butter. In fact, it's so good, it's sure to be a hit with everyone at your table, even the non-vegans.

This gravy takes less than 30 minutes from start to finish, but if you are in a hurry, you might want to head over to my 5-minute vegan brown gravy recipe or this new vegan country gravy!

And if you love mushrooms as much as I do, be sure to check out my mushroom veggie burgers and mushroom stew next!

Jump to:

Why You'll Love It
Ingredients & Substitutions
How to Make Vegan Mushroom Gravy
Serving Suggestions
Variations
FAQs
Helpful Tips
More Vegan Mushroom Recipes
Recipe
💬 Comments

Why You'll Love It

Low-Fat: This healthy mushroom gravy has only 1 gram of per serving, but it's so creamy you'd never know!
Quick & Easy: Mushroom gravy only sounds fancy and complicated, but actually, it'll be ready pour over all your favorite foods in just 25 minutes!
Deeply Flavorful: Thanks to savory mushrooms and thyme plus umami-rich soy sauce, this gravy tastes - and smells - irresistible!

Ingredients & Substitutions

Labeled photo of the ingredients needed for mushroom gravy laid out on a wood board.

Mushrooms: I used baby bellas (aka cremini mushrooms), but white button mushrooms work as well. In fact, they are actually different strains of the same species. White button mushrooms are softer and have a milder flavor, while baby bellas are firmer, with a deeper flavor. You can also prepare the gravy with other varieties of mushrooms. Shiitakes are a personal favorite, but just be sure to remove the woody stems and use only the caps.
Aromatics: A combination of garlic and onion add aroma and depth of flavor to the gravy.
Flour: I opted for unbleached all-purpose flour, but if you prefer to use a whole-grain flour, it will thicken the gravy just as well. You'll end up with tiny specks of grain visible in the finished dish because of the natural fiber, but that doesn't hurt anything! Oat flour works especially well for thickening gravy.
Vegetable Broth: You want a salty and complex vegetable broth here. If you don't have broth, feel free to substitute water plus bouillon powder or paste, such as Better Than Bouillon's vegan variety.
Non-Dairy Milk: Be sure to choose an unsweetened, plain, unflavored plant-based milk with minimal additives. You don't want to use a milk that has any hint of sweetness. I recommend either soy milk or almond milk for the most neutral flavor.
Seasonings: I used a combination of dried thyme, black pepper, and soy sauce to add herbal notes and even more savoriness to the gravy.

See the recipe card below for amounts and step-by-step instructions.

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How to Make Vegan Mushroom Gravy

Step 1: First, sauté the onion and mushrooms until dry and lightly browned, about 10 minutes.

Adding non-dairy milk and flour to the saute pan.

Step 2: Add the garlic and thyme, and give it a stir. Sprinkle in the flour, stir, and cook for about one minute. Pour in the milk and broth and stir well, scraping the bottom of the pan.

Showing stages of how the mushroom gravy thickens in the pan.

Step 3: Continue to cook and stir occasionally as the gravy thickens.

Thick and creamy mushroom gravy in the pan, ready to be served.

Step 4: Season with pepper and soy sauce. Taste and adjust seasoning as desired.

Serving Suggestions

Potatoes: It's no secret that mashed potatoes and gravy are a match made in heaven, but this gravy is also great on baked potatoes and for making disco fries!
Biscuits: Vegan biscuits and gravy is another classic combo!
Holidays: Make this gravy part of your Thanksgiving or Christmas feast along with my vegan turkey roast, seitan roast, Beyond meatloaf, or chickpea loaf as the star.

Variations

Gluten-Free: Use an all-purpose, gluten-free flour blend or substitute arrowroot or cornstarch for thickening. If using one of the starches, dissolve it in the milk or broth before adding it to the pan.
No Milk: If you don't have any unsweetened, non-dairy milk on hand, feel free to use all broth instead. The gravy won't be as creamy, but it will still taste delicious.
Different Herbs: Feel free to mix things up by trying different dried herbs like rosemary or tarragon. You could also use fresh herbs instead.

FAQs

Can I make a bigger batch?

This recipe makes about 1 ⅔ cups. If you're feeding more than a few people and want to double the recipe, there's no need to double the mushrooms since this is a fairly mushroom-heavy gravy as written. Simply double all of the other ingredients and increase the amount of mushrooms to 12-16 ounces.

How do I store vegan mushroom gravy?

Store leftover gravy in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Can I freeze mushroom gravy?

Yes, the gravy can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Close-up showing gravy running down the side of some mashed potatoes in a bowl.

Helpful Tips

Be sure to fully preheat your pan to prevent sticking. If you are experiencing sticking, add a splash of water or broth while sautéing.
If you don't necessarily need an oil-free gravy, feel free to add 1 to 2 tablespoons of olive oil or vegan butter to the preheated pan.
To add even more flavor to this gravy, stir in a dollop of my oil-free vegan butter.
The gravy will thicken up as it simmers, which takes about 5 minutes.