Creamy Vegan Mushroom Gravy
This vegan mushroom onion gravy has a thick, velvety, creamy texture, a beautiful golden brown color, and a rich, savory, umami flavor. Use it to top mashed potatoes, vegan seitan, Tofurky, or roasted vegetables! This gravy is easy enough for a weekend roast dinner but ‘fancy’ enough for the holiday season.
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Why You’ll Love This Vegan Mushroom Gravy
- Super creamy, velvety texture: this recipe uses dairy-free plus vegetable stock for a creamy gravy.
- Flavor packed: white miso paste, mushrooms, and onions create a flavorful sauce.
- Can be made thicker or thinner: this recipe includes instructions on how to create a thicker or thinner sauce, so you can use it in any cooking application you’d like.
- Omnivore approved: even the pickiest meat eaters will love this recipe.
- Ready in 20 minutes: quick and easy, this gravy is ready in a pinch.
Today we’re using simple ingredients to make this vegan mushroom and onion gravy. Each one adds a layer of savory, umami flavor.
- Vegan Butter
- Yellow Onions
- White Button Mushrooms or Cremini Mushrooms
- White Miso Paste
- Soy Sauce
- All-purpose Flour
- Dairy Free Milk
- Vegetable Broth, or use a mushroom broth
Substitutions & Add-ins:
- Vegan Butter: while I recommend using vegan butter if possible, a good quality extra virgin olive oil can be substituted in its place.
- Miso Paste: if you don’t have miso, it can be omitted. White Miso can be subbed for Yellow Miso Paste.
- Cremini Mushrooms: sub in your favorite type of mushroom instead. Shiitake mushrooms would be delicious in this vegan mushroom gravy.
- Yellow Onions: sub in white onions, red onions, or shallots instead.
- Soy Sauce: sub in coconut aminos, vegan Worcestershire sauce or reduced-sodium soy sauce.
- Other herbs or spices: nutritional yeast, fresh rosemary, a bay leaf, or fresh sage would make a delicious addition to this vegan miso gravy.
- All-purpose flour: the ¼ cup of flour can be substituted for 2-3 tbsp of corn starch or corn flour.
The best vegan butter:
This mushroom and onion gravy uses a similar cooking method as my Vegan Oat Milk Bechamel recipe. The base of this gravy is a roux, which is a paste made from vegan butter and flour.
This helps to thicken up the gravy and create a creamy texture. While olive oil can be used, I’ve found that vegan butter adds needed saltiness and a richer flavor to the gravy.
Below are my favorite brands to use:
- Country Crock Plant Butter Sticks
- Earth Balance Buttery Sticks
Below are some helpful tools to make the best creamy vegan mushroom and onion gravy.
- Medium Saucepan
- Whisk: to create a lump-free vegan sauce
- Measuring Cups: to accurately measure all the ingredients
- Use high quality ingredients: like most recipes that use less than 10 ingredients, it’s important to use high-quality ingredients for the best flavor.
- Slowly add the liquids while whisking: this will help prevent any flour lumps from forming.
- Cook the veggies until you have slightly caramelized onions: this adds lots of flavor.
- Adjust the seasoning to your liking: add in salt and black pepper to taste. You can also mix in any fresh herbs you’d like after the gravy is finished simmering.
Creamy Vegan Mushroom Gravy
- 5 tablespoons vegan butter, I prefer Country Crock Plant Butter
- 1/2 cup finely diced yellow onion, about 1/2 of a small onion
- 3 cloves garlic, minced
- 3/4 cup minced button mushrooms, about 4 oz
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1/4 cup all-purpose flour
- 1 cup unsweetened & unflavored soy, oat or almond milk
- 1 cup low-sodium vegetable broth
- 2 sprigs of fresh thyme
- Salt and fresh ground black pepper to taste
- In a small saucepan, melt the vegan butter over medium-low heat.
- Add the onion, garlic, and mushrooms and saute for 7-10 minutes until tender and the onions have begun to brown.
- Add the miso, soy sauce, and sprinkle on the flour. Then, mix to evenly coat the veggies. Cook for 1 minute.
- Pour in the dairy free milk, ½ a cup at a time, stirring continuously. Then, pour the veggie broth in, ½ a cup at a time.
- Add the fresh thyme and simmer for 5 minutes on low heat to thicken the gravy. The gravy should be a creamy and thick yet pourable consistency. To thin the gravy, add ¼ cup of dairy free milk or veggie broth as needed.
- Add salt and black pepper to taste.
- Note: if prepping this recipe ahead of time, as the gravy cools in the fridge or at room temperature it will thicken but will loosen up again once heated through.