This Vegan Mushroom Gravy comes together in just minutes with wholesome, simple ingredients. Made without butter or oil, this mushroom-packed gravy is the ultimate healthy option for pouring over everything from mashed potatoes and biscuits to vegan meatloaf. Creamy, nut-free, and naturally low in fat, it’s also easy to make gluten-free with one simple swap!
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 have any oil or butter. In fact, it's so good, it's sure to be a hit with everyone at your table, even your non-vegan friends and family.
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 Easy Vegan Gravy recipe.
And if you love mushrooms as much as I do, be sure to check out my vegan mushroom pasta, mushroom veggie burgers, and vegan mushroom stew next!
Jump to:
Why You'll Love This Healthy Vegan Mushroom Gravy
- Low-Fat: This oil-free 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
- 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.
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.
Step 3: Continue to cook and stir occasionally as the gravy thickens.
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: Biscuits and gravy is another classic combo you can use this recipe for!
- 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
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.
Store leftover gravy in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
The gravy can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Helpful Tips
- Be sure to fully preheat your pan to prevent the onions and mushrooms from sticking. If you are experiencing sticking, add a splash of water or broth while sautéing.
- If you're not interested in having 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.
More Vegan Mushroom Recipes
I hope you enjoy this vegan mushroom gravy without oil. If you try it I would love to hear from you. Comment below to let us know!
Recipe
Vegan Mushroom Gravy (Oil-Free)
Equipment
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 whole wheat, or oat flour if preferred
- 1 cup salty vegetable broth - Or water & vegan bouillon
- ¾ cup plain unsweetened non-dairy milk - Even some unsweetened plant milks taste sweet and have hidden flavors. Be sure to taste it first. I used Trader Joe's soy milk.
- black pepper
- 1 tablespoon tamari or soy sauce
Instructions
- Preheat a large saute pan over medium heat. Add the onion and mushrooms. Stirring occasionally, cook until dry and softened, about 10 minutes.
- Add the garlic and thyme to the pan, stir, and cook for about 30 seconds. Sprinkle the flour into the pan, stir and cook for about 1 minute or until lightly browned.
- Add the broth and milk, and whisk to dissolve the flour. Return to a low simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.
- Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Serve immediately, or allow gravy to cool, then refrigerate until ready to re-heat and serve.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Marilyn
This was easy to make and was really delicious. I didn't have thyme so I subbed poultry seasoning but otherwise made as directed. Thanks for a great recipe!
Laura
This was so good. I had a bag of Beyond meatballs and needed something to do with them. I also added in some small, frozen peas. So good!!
patrick
Delish. I didn’t use the milk and added a bit of horseradish but it’d be great as written too. Thanks!
Heather
This is lovely! I added extra thyme, and I snuck in ⅓ cup of navy bean, then blended it all up. I am not a fan of the texture of mushrooms, and I am finding ways to enjoy them. Thanks!
Sue
I appreciate the nutritional content as I like to look at it always however it says 63 cal per serving however, it doesn’t tell you how many servings this gravy mix makes. If you could clarify this. Thank you.
Lori
Hi Sue - the number of servings is noted in the upper section of the recipe card, directly above the star ratings. It makes 4 servings.
Cathy
I have made SEVERAL vegan gravies/mushroom gravies over the years. This is by far the best! Thanks so much!
Sierra
It was delicious! I'm definitely making this gravy again.
Mark
Amazing gravy that's healthy but doesn't taste like it. We make it nearly every week. Thanks!
Emma Bollington
Really lovely thank you. Took a while to thicken. The flavour was lovely.