How to Make Vegan Gravy: Easy, Flavorful Recipes & Tips for the Perfect Plant-Based Sauce

There’s nothing like a rich savory gravy to bring comfort to any meal. When I first went vegan I worried I’d have to give up that classic flavor I loved over mashed potatoes and roasted veggies. Luckily I soon discovered that making vegan gravy is way easier than I thought.

With just a few simple ingredients I can whip up a delicious plant-based gravy that’s perfect for any occasion. Whether you’re planning a holiday feast or just want to level up your weeknight dinners vegan gravy adds that cozy finishing touch. Let me show you how easy it is to make your own.

Why Choose Vegan Gravy

Vegan gravy offers a rich, savory taste using plant-based ingredients like mushrooms, onions, and vegetable broth. I use these to create deep flavor without adding animal fats or dairy. Each element in vegan gravy supports a lighter feel after meals compared to traditional options.

People interested in health often ask about sodium and fat. My vegan gravy recipes typically contain less saturated fat and cholesterol than meat-based versions, which supports heart health according to the American Heart Association.

Home cooks appreciate that vegan gravy suits various dietary needs. Those with lactose intolerance or egg allergies can enjoy it safely. I include gluten-free options by using rice flour or cornstarch instead of wheat flour.

Sustainability matters to many people choosing plant-based foods. Vegan gravy reduces the environmental impact compared to beef or poultry gravies, which the Food and Agriculture Organization links to higher greenhouse gas emissions.

Versatility makes vegan gravy a favorite for me. It pairs well with mashed potatoes, roasted vegetables, rice, or even vegan protein mains such as lentil loaf and tofu cutlets. I regularly use it to transform simple weeknight dinners into restaurant-quality meals at home.

Essential Ingredients for Vegan Gravy

I always select a few core ingredients when making vegan gravy, since each offers unique depth and richness without any animal products. Below, I list what works best in my kitchen after years running a vegan restaurant and cooking at home.

• Vegetable broth

I use vegetable broth as the flavorful liquid base. Carton broths, homemade broths, or bouillon cubes—each brings plant-based umami. Brands like Better Than Bouillon and Pacific Foods offer reliable vegan options.

• Onions and garlic

I sauté onions and garlic first for natural sweetness and aroma. Yellow onions, red onions, or shallots—each boosts flavor. Fresh garlic adds bold notes, but garlic powder works if time’s short.

• Mushrooms

I rely on mushrooms, such as cremini, portobello, or shiitake, when I want an earthy undertone and satisfying texture. Finely chopped or sliced, they blend smoothly into the gravy.

• Flour or starch

I use all-purpose flour or a gluten-free flour like rice flour, potato starch, or cornstarch to thicken the gravy. I whisk this into the fat after sautéing aromatics to create a roux or slurry.

• Plant-based fat

I reach for olive oil, vegan butter, or avocado oil to sauté vegetables and add richness. These fats carry flavors and help achieve the classic silky gravy texture.

• Soy sauce or tamari

I mix in soy sauce or tamari for deep umami flavor. Tamari serves those who want gluten-free gravy, while soy sauce creates strong savory notes.

• Herbs and seasonings

I include sage, thyme, rosemary, black pepper, and a bay leaf. Fresh or dried, these herbs layer herbal brightness and traditional gravy character. I salt sparingly, as broth and soy sauce add salinity.

• Nutritional yeast (optional)

I sometimes toss in nutritional yeast for extra savory depth and slight cheesiness. This boosts both flavor and nutrition with B vitamins and protein.

• Mustard or vinegar (optional)

I add a small amount of Dijon mustard or apple cider vinegar when I want a subtle tang and balanced flavor.

Using these ingredients, I achieve gravies with richness, color, and layered tastes that satisfy and complement any plant-based meal. Each ingredient stands alone, but together they create vegan gravy that rivals classic versions.

Step-by-Step Guide on How to Make Vegan Gravy

I use simple home techniques in my vegan cooking classes so anyone can master gravy. Each step builds savory flavor and creates a smooth, rich texture.

Preparing the Ingredients

I start by gathering and prepping all my vegan gravy components. I dice 1 medium onion and mince 2 cloves garlic for sweetness. I clean and chop 1 cup mushrooms—baby bella or cremini add deep flavor. For the roux, I measure ¼ cup flour and ¼ cup plant-based butter or olive oil. I set aside 2 cups vegetable broth, plus 1 tablespoon soy sauce or tamari for umami. My spice blend includes ½ teaspoon dried thyme, ½ teaspoon sage, and black pepper for heat.

Cooking the Gravy Base

I sauté onions and garlic in plant-based butter or oil over medium heat until translucent, about 4 minutes. I add mushrooms next, cooking until they’re browned, about 5 minutes, which deepens the umami flavor. I reduce the heat and stir in flour, mixing constantly so the flour coats everything evenly—this takes around 2 minutes. This step creates a flavorful roux and removes any raw flour taste.

Thickening and Seasoning

I slowly whisk in the vegetable broth, pouring gradually to avoid lumps. I add soy sauce or tamari for depth, then stir in thyme, sage, and black pepper. I simmer the mixture for 6–8 minutes, letting it thicken and develop flavor. I taste and adjust seasoning, adding a spoonful nutritional yeast or a pinch of mustard for richness if I crave more boldness. For a super smooth finish, I blend the gravy with an immersion blender after it’s done, especially when I want a restaurant-quality texture.

Tips for Perfect Vegan Gravy Every Time

Use Fresh Ingredients

I always pick fresh onions, garlic, and mushrooms since these unlock the deepest savory notes. Dried or wilted vegetables create a flat taste, so for rich vegan gravy, I choose fresh produce every time.

Mind the Roux

I cook the flour or starch until it’s golden and smells toasty, since undercooked roux creates a raw flavor. For gluten-free gravy, I swap standard flour for rice flour or cornstarch and whisk constantly to keep it lump-free.

Layer Umami Flavors

I build flavor by including umami-rich ingredients like mushrooms, tamari, and a teaspoon of nutritional yeast. When making gluten-free vegan gravy, I pick tamari over soy sauce for that same punch.

Control Thickness

I adjust the gravy’s thickness by adding broth in small amounts, whisking after each addition. A thicker gravy works for mashed potatoes, while a looser pour suits roasted veggies or grain bowls.

Season Gradually

I always taste as I go, then add salt, pepper, herbs, and extra tamari in small pinches. Since all vegetable broths differ in saltiness, this keeps my vegan gravy balanced.

Blend for Silky Texture

After simmering, I use an immersion blender for an ultra-smooth sauce, especially if I’ve sautéed mushrooms and onions. For a rustic vegan gravy, I leave a few mushroom bits for extra texture.

Finish with a Healthy Fat

I whisk in a tablespoon of olive oil or vegan butter right before serving. This final step boosts richness, giving my vegan gravy that restaurant finish with a healthier spin.

Keep it Hot

I serve vegan gravy hot, since cooling causes the starches to thicken more. When reheating leftovers, I add a splash of broth to loosen the consistency and stir well.

Creative Variations to Try

• Mushroom and Red Wine Gravy

I boost flavor by adding ¼ cup of dry red wine when sautéing mushrooms and onions, waiting for most of the alcohol to cook off. This deepens the umami notes and pairs well with seitan roasts or mashed potatoes.

• Herb-Infused Gravy

I toss in fresh herbs like rosemary, sage, and thyme while sautéing the onions, then remove the sprigs before serving. This technique gives a fresh, aromatic flavor ideal for holiday dishes.

• Gluten-Free Gravy

I swap all-purpose flour with rice flour or cornstarch for thickening. Both blend smoothly into vegetable broth, making the gravy safe for guests with gluten sensitivities.

• Spicy Peppercorn Gravy

I crush a tablespoon of black peppercorns and simmer them in the broth, then strain before serving. The result is a rich, peppery kick, perfect for vegan steaks or grilled tofu.

• Miso and Tamari Gravy

I blend 1 tablespoon of white miso paste and a splash of tamari into the roux for a salty umami punch. This combo works great with roasted vegetables or over brown rice.

• Cashew Cream Gravy

I puree ½ cup of soaked cashews with vegetable broth before adding it to the pan. This produces a creamy, dairy-free gravy that’s rich without extra oil, especially good with biscuits.

• Caramelized Onion Gravy

I slow-cook thinly sliced onions until golden and sweet, then deglaze the pan with a splash of balsamic vinegar. This sweet-savory version complements lentil loaves or grain bowls.

These variations let me tailor vegan gravy to fit the flavors of each meal, using accessible ingredients for both everyday and festive occasions.

Serving Suggestions

I use vegan gravy in many of my favorite plant-based recipes. I pour it over mashed potatoes, roasted garlic cauliflower, or steamed green beans for quick comfort food. I spoon it onto lentil loaf or vegan meatballs to add moist, savory flavor.

I layer vegan gravy on open-faced sandwiches with grilled mushrooms and sautéed spinach, or drizzle it over vegetable stuffing for classic holiday dishes. My Sunday brunch often features biscuits and vegan sausage patties with gravy.

I pair spicy peppercorn gravy with crispy tofu steaks or mushroom and red wine gravy with seared tempeh. For gluten-free meals, I serve my gluten-free gravy on baked sweet potatoes and quinoa-stuffed bell peppers.

I serve miso and tamari gravy as a dipping sauce for roasted root vegetables or air-fried Brussels sprouts. When guests visit, I garnish caramelized onion gravy with fresh thyme and pour it over a hearty chickpea and potato bake.

When serving vegan gravy, I always look for dishes with complimentary textures, like fluffy grains, crunchy roasted vegetables, or savory plant-based proteins, to create balanced and satisfying meals.

Conclusion

Vegan gravy has truly become one of my favorite kitchen staples. It’s amazing how a few simple plant-based ingredients can create such rich flavor and comfort. Once I started experimenting with different variations and pairings I realized there’s no limit to how creative you can get.

If you’re craving something cozy or want to impress at your next gathering homemade vegan gravy is always a crowd-pleaser. Give it a try and let your taste buds be the judge—you might just find it becomes a new tradition in your home too.