Creamy Vegan Mushroom Gravy

2 cups
20 min

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.

For the full recipe and video visit:

vegan miso mushroom onion gravy

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.
the ingredients


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
  • Garlic
  • White Button Mushrooms or Cremini Mushrooms
  • White Miso Paste
  • Soy Sauce
  • Thyme
  • 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
diced mushrooms for the gravy

Helpful Equipment

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
vegan miso mushroom gravy

Pro Tips

  • 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
Recipe details
  • 2  cups
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 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.
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