Easy Vegan Gravy

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Cooking vegan porcini mushroom gravy in a large skillet

We’re inching closer to Thanksgiving and I couldn’t leave you all hanging without a good gravy recipe.

For a while now, I’ve been dreaming up this version, which utilizes dried mushrooms for a richer, more intense flavor and color, and it seriously paid off. Let me show you how easy it is!

Wood cutting board with ingredients for making our simple homemade vegan gravy recipe

This 9-ingredient, 15-minute recipe starts by rehydrating dried mushrooms in vegetable broth. We went for porcini because their flavor is more woodsy and intense. But you can sub whatever mushrooms you’d like (or use fresh – see notes).

While that’s happening, start sautéing onions and garlic in a saucepan. For thickener, I went for cornstarch, but you could also sub a gluten-free flour blend, all-purpose flour, or arrowroot starch. Stir to coat and cook for a couple of minutes to deepen the color and flavor.

Cooking onions for Thanksgiving vegan gravy

Next, you’ll add in your rehydrated porcini mushrooms and the vegetable broth as well as fresh herbs. We went for rosemary and thyme to keep things classic. But play with whatever flavors sound best to you.

After a few pulses in the blender (or an immersion blender), this gravy becomes deep caramel in color and creamy smooth!

Cooking vegan mushroom gravy made with fresh rosemary
Pouring vegan mushroom gravy over mashed potatoes for Thanksgiving

We hope you all LOVE this gravy! It’s:

Rich
Creamy
Earthy
Versatile
Customizable
Easy to make
& Seriously delicious

This would make the perfect sauce for just about any holiday or special occasion meal. We found that it paired incredibly well with a mound of creamy mashed potatoes and a sprinkle of fresh parsley.

If you like this gravy, be sure to check out our Vegan Biscuits and Gravy, Mushroom Lentil Stew over Mashed Potatoes, Best Vegan Mashed Potatoes, Cauliflower Mashed Potatoes, and Easy Vegan Poutine!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of vegan mashed potatoes and gravy topped with fresh parsley

Easy Vegan Gravy

Easy-to-make 15-minute vegan gravy! Saucy, hearty, flavorful, customizable, and perfect for holidays, topping mashed potatoes, and more!
Author Minimalist Baker
Print
Stirring a batch of our Easy Vegan Gravy recipe
4.87 from 45 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 9 (1/2-cup servings)
Course Sauce
Cuisine French-Inspired, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

GRAVY

  • 1 ounce dried porcini mushrooms (or sub 2 cups chopped cremini or shiitake mushrooms as the recipe is written*)
  • 2 1/2-3 cups vegetable broth (or store-bought – we like Imagine brand best!)
  • 2 Tbsp olive or avocado oil (if avoiding oil, sub water)
  • 3/4 cup diced yellow or white onion
  • 3 cloves garlic, minced
  • 3 Tbsp cornstarch (or all purpose flour or arrowroot starch)
  • 1 tsp minced fresh thyme (or sub dried)
  • 1 Tbsp minced fresh rosemary (or sub dried)
  • Sea salt and black pepper to taste
  • 1/4 cup unsweetened plain almond milk (optional)

FOR SERVING (optional)

Instructions

  • Rehydrate dried mushrooms in vegetable broth in a large saucepan or pot. Bring to a simmer over medium heat. Once bubbling, turn off heat, cover, and let rest.
  • In the meantime, heat a large rimmed pan over medium heat. Once hot, add oil (or water) and onion and sauté for 5 minutes. Then add garlic and sauté another 2-3 minutes, stirring frequently.
  • Add cornstarch and stir to coat. Then cook for 2 minutes more. Next add herbs and mushrooms with their broth (reserving a little of the broth so you can play with the thickness) and stir to combine (see photo). Cook for 2-3 minutes.
  • Transfer gravy to a blender (or use an immersion blender) and blend until smooth and creamy. You can leave some of the onions or mushrooms unblended for more texture. Then transfer back to your pan and warm over low heat for 2-3 minutes more. At this time, you can add a bit of almond milk to lighten the color and flavor a bit (optional), but we opted not to. 
  • Taste and adjust seasonings as needed, adding more salt and pepper to taste. If gravy is too thin, scoop out a small portion of the gravy and whisk in 1-2 tsp more of cornstarch until no clumps remain. Then add it back to the larger batch – repeat as needed until desired thickness is reached. If too thick, thin with a little of your reserved vegetable broth.
  • Serve with dishes like mashed potatoes, biscuits, and more! Store completely cooled leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan until hot and bubbly, adding more vegetable broth to thin as needed. 

Video

Notes

*If subbing fresh mushrooms for the dried, don’t add them to the broth in step 1. Instead, add them directly to the pan when sautéing the onions so they can reduce in size and caramelize. Then continue with recipe as instructed.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 9 servings)

Serving: 1 serving Calories: 58 Carbohydrates: 7.4 g Protein: 0.7 g Fat: 3.1 g Saturated Fat: 0.4 g Sodium: 191 mg Potassium: 41 mg Fiber: 0.6 g Sugar: 1 g

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  1. Christa says

    I hate to be the Debbie Downer in the comments section, and I have only ever given 5 star reviews on this site after cooking at least a dozen recipes. But this one did just not work out for me. II tried it twice because I couldn’t believe it could go so terribly wrong. I followed the recipe to the letter, I might have used Pacific broth on one attempt. Upon reflection, I really think the culprit was the rosemary.. It has such a super strong flavor. It tasted so off both times that I had to throw it out. I can’t be the only one who’s had this experience?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So interesting! We’re wondering if your herbs were either mature / woody or not the freshest? Also is it possible that you don’t enjoy rosemary in gravy? You could always leave it out! Sorry you didn’t love this one – it’s such a personal and fan favorite!

      • Christs says

        I used fresh rosemary, from those small herb containers in the produce section at Whole Foods. I’m usually ok with rosemary, my mom used to make delicious roasted red skin potatoes with it that I loved, but she used the dried version. So I’m not sure.

  2. Methinee says

    This gravy beat all of our expectations! It was so hearty and the flavor had a lot of earthy depth. I made this for our Thanksgiving feast yesterday and it passed the test when my (picky) husband declared it delicious. I followed the recipe exactly. Quick, simple and delicious! I love all of the recipes I’ve tried of yours. Thanks so much! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Methinee! We’re so glad you enjoy our recipes! xo

  3. Bev Morrison says

    How are you getting around the grit factor that dried mushrooms leave? If I soak them in hot water, it floats to the bottom and I have to strain them every time.

  4. Kate says

    I made this today! I was so happy with how easy it was to make and modify! I think the rosemary was a bit strong so I went on a mission of dilution and ended up adding more blended mushroom and 1/2 cup of creamed cashews. I LOVE the flavor. The subtle sweetness from the cashew really offset the rosemary aftertaste that I am not used to. 10/10 will make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, see the notes section! “If subbing fresh mushrooms for the dried, don’t add them to the broth in step 1. Instead, add them directly to the pan when sautéing the onions so they can reduce in size and caramelize. Then continue with recipe as instructed.”

  5. realfoodriss says

    This was seriously TOO easy, and sooo delicious! I added the Vegan Chicken-less Seasoning Salt from Trader Joe’s to this for extra savory/saltiness. Definitely my go-to gravy recipe from now on! Thank you!!

  6. Katja says

    Wow, this is SO yummy! Thank you so much for this recipe, quick, easy and really good! I used a little bit of vegan red wine in it ;-) very delicious!
    I made a vegan sheperd’s pie with this gravy and no one ever missed meat!

  7. Siem says

    Since you have more and more enthousiastic people living abroad who love your recipes… 😁👍🏻
    Would it be an idea/possible to add the grams/liters at the ingredients instead of just the American measures???
    That would make it way easier for people to step in and enjoy your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Siem, you can find those measurements by clicking “metric” beneath the ingredient header. Hope that helps!

  8. Siem says

    Great gravy! It tastes great and is easy. I will make this again for sure.
    But the color is not as nice as yours… yours is indeed sort of caramel. Mine is more bland, like dried mushrooms lol.
    I added a little soy sauce to deepen the color but that didn’t do the trick.
    Any tips for this?

      • Siem says

        Thank you! The tomato purée will give some extra color as well I’m sure. But I’m going to try your broth recipe for sure.
        For the mushroom gravy, next time I’ll also add a teaspoon of Marsala (like some Italians like with mushroom recipes 😉).
        Thanks for giving more new great ideas and options!

  9. Rita Mary says

    Hello! Do you think it would negatively affect the recipe if I blended some cooked lentils in for added nutrition? Any other changes you’d recommend if I plan to do that?

    Thank you!

  10. Fiona says

    SO good! Seriously better than meat-based gravy!
    I didn’t have dried mushrooms so used 2 cups of sliced fresh cremini mushrooms. I used about 4 tablespoons of cornstarch total and let it simmer for about 30 minutes, and it was a perfect texture by the time everything else was ready.

    It goes very well with the vegan meatloaf! Will 100% be making this again.
    https://minimalistbaker.com/vegan-lentil-nut-meatloaf/

  11. Seneca says

    Without a doubt, my new favourite gravy recipe. I found the dried porcini mushroom really “made” this! I didn’t have almond milk, so I replaced with soy milk and it was perfect. Thank you, Dana!

  12. Tani S says

    I have been following some of your recipes for a couple weeks now and have loved all of them so far! This one was no different! Only changed a few things like adding unflavored pea protein powder and used fresh basil as it was what I had in hand. Delicious! Served it over your Mushroom/lentil “meatloaf”

  13. Wanda says

    Amazing gravy. Restaurant quality with deep, more complex flavor. Simply loved it, as did entire family. Even my husband remarked how good it was, and he doesn’t toss around compliments easily! Omitted the almond milk. It did thicken up quite a bit once it sat for a bit, so will add more vegetable broth tomorrow for leftovers.

  14. Claudia says

    Delicious and super easy! I made this with fresh cremini mushrooms, arrowroot and Betther than Bouillon vegetable broth (I didn’t have home made on hand). The color was beautiful too.

  15. Jessica says

    This is my favorite gravy recipe, so versatile. I usually don’t even blend it, I leave it with the chunky onions. Even my carnivorous husband loves it and requests me to make it. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Michelle says

    Amazing!
    I have a guest visiting from Australia and she brought vegemite so I added a tsp to add to the depth of flavor and color. The gravy did lose its lovely golden color a bit after I blended (I used fresh shitake & Bella mushrooms) but still looks good and tastes so amazing! The consistency is perfect!

  17. Michelle says

    Amazing!
    I have a guest visiting from Australia and she brought vegemite so I added a tsp to add to the depth of flavor and color. The gravy did lose its lovely golden color a bit after I blended (I used fresh shitake & Bella mushrooms) but still looks good and tastes so amazing! The consistency is perfect!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Michelle! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  18. Mike says

    This tasted great! My only change was I substituted 1/2 cup of the liquid with white wine.

    Mine didn’t turn nearly as brown as yours though. Maybe I didn’t cook the flour with the onions and garlic long enough?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Replacing mushrooms entirely is a tough one. You could also just try adding more garlic and herbs. Still add the vegetable broth and deepen the flavor with tamari or Worcestershire?

  19. Daryl says

    I made your vegan mashed potatoes last week, and then realized that mashed potatoes don’t really make a main dish without gravy, so…. I’ve tried my hand at vegan gravy before, and it’s usually too thin or not flavorful enough, and I only had dried herbs on hand so I kept my expectations low. Boy, is this gravy delicious! I used arrowroot powder to thicken it, and the flavor was great — not too herby to cover up the fact that there’s no meat, which I find is an issue much of the time. I’m hoping that I still have some left when Thanksgiving comes because I have to bring all my own food to my parents’ house since my mother refuses to take my allergies seriously. I’ll definitely need to make more potatoes since I’m about to polish the last of them off now, but the gravy is so easy to make that it wouldn’t be too annoying to make more. Of course, it makes a lot, so I shouldn’t need to unless I decide to mainline it.

  20. Adam says

    Omg so good! I added Marmite which totally took it to another level (British product). Using fresh thyme made all the difference with the intensity as well. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Adam. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Trina says

    Made this gravy tonight along with your 1 pot mashed potatoes and lentil nut loaf. Everything was delicious. This gravy is super easy and fast to make.
    Thank you again!

  22. Melika Zengin says

    Delicious Gravy, really simple too, I did add a glass of good Red wine too and it is by far the best Gravy I’ve ever made, and the easiest.

  23. Pedro says

    Hi Dana,

    Correct me if I’m wrong (Brazilian here)

    Gravy if often made with meat, that’s one of the reasons why it results in a dark-colored, strong flavored sauce. So, it seems you are trying to recreate the characteristics of gravy here. Which is what I was looking for. So, for that, you are using a vegetable stock that is made to be stronger, so you sautee the vegetables for the caramelization and add ingredients like nutritional yeast and tomato paste. So, the stock you are using is a vegetable stock a little stronger than normal to taste somehow different from “just vegetables”, seems to simulate the color (the taste idk) of animal protein stocks.

    If i use a general vegetable stock (no roasting or sauteeing for caramelization and no tomato/nutritional yeast), do you think i will get good enough results? There is no problem saying no because I’m trying to understand how it works. Or any vegetable stock made to look like a brown stock (by sauteeing or roasting) will work?

    My question comes from this problem of vegan cuisine, cooking with meat makes it easy to understand when to use a White or brown stock. Brown stocks are made to be used in darker dishes like gravy, but we dont have common sense equivalents to White/brown stocks when we are cooking vegan. This is something basic and i believe people can get lost and use to justify difficulties of going vegan. Because we dont have defined traditions yet. If a vegan wants to make darker dishes what ingredients (or methods?) can be used to make a brown vegetable stock? I’m vegan but i just want a little help with this one.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, you’re mostly curious about which broth to use? Various broths will vary greatly in color and depth of flavor, which is why I recommend making your own to control the intensity / color / flavor. However, the only other brand we can vouch for that’s great quality is Imagine vegetable broth.

    • thatgirl says

      Roll those dangerous dice and and make the recipe first, tasting and adjusting along the way. The recipe author’s usually done it a few times, taken that risk for your benefit!

    • Dorcas Kosche says

      I make Dana’s homemade vegetable broth with scraps I save in the freezer. I put mushrooms, tomato paste and nutritional yeast in it. It is rich and dark and rivals any store bought beef broth. Two added benefits, I can control the sodium and it is practically free to make with scraps.

  24. Katy says

    This is so so so good! I made it with her mashed potatoes and vegan biscuit recipe. I kept everything exactly as is and could not be more in a food coma if I tried. Thank you!

  25. clara arsenault says

    Really good! Flavorful, nice texture and no fussy ingredients. Thank you your recipes are always a reference and a hit !

  26. Julie Mcauley says

    I’m diabetic so I don’t use regular flour. Would this biscuit recipe work with almond flour. Sure looks good! I did make the gravy and it was delicious.

  27. Andy Capie says

    Stumbled across this recipe on-line and glad I did. Best vegan gravy recipe yet! And as a family we have tried a massive variety before now I can tell you. I didn’t have dried mushrooms in the cupboard so I used the darkest sun dried tomatoes that I could find from the jar in the cupboard and it came out absolutely fantastic. Will definitely do it again but with mushrooms and I’m sure that this recipe will become our standard go-to gravy. Thank you!

  28. Lynn says

    Delicious! And easy. This is exactly what I needed to make whole grains and potatoes things that I really want to eat. Unlike other vegan gravies I have tried, this actually stores well in the refrigerator, and is just as good or better the next day. Extra bonus: I get to play with my immersion blender, which is fun. I have tried it with different spice blends and I use fresh mushrooms – it always works. Thanks for this recipe.! This is for everyday, not just for holidays.

  29. AnnBonner says

    Would love to make this lentil loaf and the gravy but need a substitute for mushrooms as they seriously upset me. I really love your recipes Thank you so much for sharing everything.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ann, Just leave the mushrooms out or sub another vegetable you enjoy. I could even see roasted apples working nicely here! Hope that helps!

  30. Kathleen says

    Made this tonight to go with your vegan meatloaf along with some mashed potatoes and turnip and it was fantastic. Reminded me of Thanksgiving dinner. Will definitely make again! Thanks for the recipe!!

  31. Lullabel says

    I have never made fresh gravy in my life, but I made this last night & it was absolutely delicious! I’m so pumped

  32. Daryl says

    Made this last weekend to pair with the lentil nut vegan loaf, and it was wonderful! I didn’t have any dried mushrooms so I used fresh, and although I did love it, I want to try it with the dried next time because I feel like that would have even more depth of flavor. I have some russets on their way to my house now with my produce delivery, and I cannot wait to try this gravy tomorrow on mashed potatoes. I’m probably a little too excited, to be honest. Will definitely make this again.

  33. Rachel says

    This was delicious, thank you! I made it so I could enjoy gravy at Christmas with the rest of the family…. in the end the other, meat-stock based gravy didn’t get made because my partner tried your version & said we didn’t need the other one too… big compliment.

  34. Gabriela says

    Best chocolate cake ever! I was really unsure how it turns out, specially with vinegar and avocado. I topped it with vegan chocolate flakes, but it was not necessary. Thank you for this recipe, we love, love love it! 10 Stars!

  35. Jayson Tan says

    I have use marmite as the soup base for dried mushrooms and I gotta tell you this is AMAZING?I can’t really tell the difference between meat Gravy and your vegan version. Love you so much ?I top the Gravy with steamed sweet potatoes?, it is divine

  36. Le Anh says

    I made this for Thanksgiving this year and it was super delicious! My color is lighter but it still tasted amazing. I plan on making it again as gravy to go with the vegan biscuits (will try this weekend).

    I love your recipes. Simple and delicious!

    Thanks for sharing.

  37. Adrienne P. says

    Made this for Thanksgiving and it was awesome! We loved how easy it was to make.
    I highly recommend using your own homemade veggie broth for this (see Minimalist Baker’s recipe for making your own. We’ll never go back to store bought!) Used all 3 cups and still needed to thin slightly with almond milk. Can’t wait to make this again!

  38. Julie says

    Love the recipe. Making it today along with your lentil meatloaf.
    Also love the soundtrack to this recipe. Can you share who it is? Thanks

  39. Alana says

    Made this for my non-veg family for thanksgiving and it was a hit! Tasted amazing. It was really thick though, so ended up needing to add about 3.5 cups veggie broth total and 1/2 c. almond milk to thin it out.

  40. Donna says

    I made this for our family Thanksgiving yesterday. Most of my family are meat eaters, I am wfpbno, So sautéed with water. I followed recipe exactly. Amazing! I will be making this again. Thank you so much for sharing.

  41. Caroline P. says

    Since going vegan, gravy has been the staple Thanksgiving condiment that I have missed the most. So, when I stumbled across this recipe, I knew I had to give it a try. It did not disappoint! Thank, you Dana- now my Thanksgiving plate is complete ;)

  42. Sam says

    Just made this to save time for Thanksgiving. Wow! It is so flavorful.

    Newly vegan and this is fantastic. Can’t wait to ladle this over your shepherd’s pie tomorrow :) Thank you!

  43. Teresa says

    This looks so yummy! Can I skip the blender step? My blender just died and I’m waiting til Black Friday to purchase a new one. I plan to use shiitakes instead of dried porcinis. Thanks so much! :)

    • Crystal says

      I think, if you absolutely can’t blend it, you should finely mince the mushrooms and onions before cooking. Maybe whip it as best you can with a whisk during thickening, too. ;)

      My family loves this gravy! It smells so good, I almost tried it, and I like neither mushrooms nor gravy!

  44. Vanessa says

    Unbelievably delicious !!! I chopped up some carrots and added them to the sauce before mixing. Absolutely loved it!

  45. Sanne says

    Oh goodness, this will be on high rotation at home now! I made this on the weekend using fresh mushrooms and it is completely scrumptious. I’m slathering it on everything possible. Thank you for yet another amazingly fool proof delicious recipe.

  46. Lori C. says

    Did a test run today, to see if this would work for Thanksgiving. Used fresh herbs from the garden. Choose not to add the milk. It was wonderful. My husband, who is not a vegan, gave it a score of 9.5. This will definitely be on our Thanksgiving table.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Lori. So glad you both enjoyed it.

      Next time, would you mind adding a rating with your review? It really helps us and other readers! xo

  47. Adrienne D. says

    My new go-to vegan gravy recipe! I made this last night for dinner as a sauce for a vegetable stir fry. My husband and I both loved it! We used mushroom broth instead of vegetable broth and we used a bag of mixed dried mushrooms. Added a little extra AP flour at the end to make it a little thicker. The flavor was fantastic!!!

  48. Channing says

    Turned out fantastic (as per usual on Dana’s recipes ?). Added more mushrooms bc I didn’t have a food scale and struggled with what an ounce of mushrooms might be. Also had both fresh and dried so used both (shiitake and cremini) Turned out to be a lot thicker – like biscuits and gravy – gravy. Could have made it thinner with more broth, but why?!? Still delish and used it to dip homemade french fries (Idaho and sweet) ?!

  49. MB says

    Hi Dana,
    Thankfully I just stumbled across your website and I can’t wait to try your recipes. I have just been told, no more dairy or gluten in my diet! I would love to try this recipe for Thanksgiving, but unfortunately I cannot have mushrooms either. :( Any chance of changing them out with something else?
    Thanks

  50. Aimee Sitzler says

    Hi Dana,
    I’m trying to make as much ahead of time for thanksgiving as I can as we travel between houses Do you think I could make this the day before? Any tips for reheating?
    Thanks!
    Aimee

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can totally make this the day before. As long as it’s not unrefrigerated for more than a few hours it’s totally fine to travel between houses and reheat on the stovetop!

      • Aimee l Sitzler says

        Thanks Dana! After continually checking out your book at the local library and always incurring late fees (it’s just too good to take back on time), I finally got my own copy today from Amazon. Thanks for all you do!

        —Aimee

  51. Joan Fraser says

    Just made the gravy. It is excellent. I followed the recipe exactly. I was curious about adding red wine. I havnev at least not yet. Delicious. Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh I think red wine would be lovely. Try adding 1/4 cup or so after sautéing the onion and garlic! Let it cook down, then proceed with starch / broth.

  52. James says

    I’ve yet to try this, but this looks amazing! Your recipes are all fabulous, and so easy to make. Thank you for doing what you do :)

  53. Lucy L. says

    Oh my that looks delicious. Do you think dried shitake mushrooms would work? I have whole jar and don’t know how to use them. Thank you

  54. Austin W says

    This is pretty much the way I make mine but I add a spoonful of marmite to boost the heck outta the umami-ness the mushrooms lend to it