Do you have 5 minutes? Then you can make this Easy Vegan Gravy! Made with just 6 ingredients, this gravy is ridiculously easy to make. Your mashed potatoes are begging for it!

easy vegan gravy over mashed potatoes

Is there much better than a big ol’ bowl of mashed potatoes, just smothered in gravy? I dare say there isn’t.

Your mashed potatoes are in need of this delicious EASY vegan gravy, and the best news is they can have it in just 5 minutes!!!

So many vegan gravy recipes out there are rather complicated, with their chopped onions and mushrooms… I don’t know about you, but usually by the time I think about wanting gravy, I’m ready to eat, so I wanted to create a super easy & quick recipe for all my emergency gravy needs!

easy vegan gravy in a ladle

This easy vegan gravy will come in handy on Thanksgiving, Christmas, and any other holiday! Even if the other recipes you make are complicated, at least this one is not.

Here are a few other recipes that go well with easy vegan gravy: Try it on top of:

The Best Vegan Meatloaf (just leave off the ketchup topping)

Vegan Mashed Potatoes, of course!

Oven Roasted Potato Wedges (fries and gravy, yes please!)

Vegan Meatballs

I think you are going to love this Easy Vegan Gravy. It’s:

Ridiculously easy to make

Inexpensive to make

Savory and so flavorful!

Creamy and smooth


easy vegan gravy over mashed potatoes close up

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!

easy vegan gravy over mashed potatoes
4.98 stars (338 ratings)

Easy Vegan Gravy

This Vegan Gravy is so incredibly easy to make. It's the perfect addition to mashed potatoes and only takes 5 minutes!
Cook: 5 mins
Total: 5 mins
Servings: 8 servings


  • 2 cups vegetable broth
  • 3/4 teaspoon onion powder
  • 3 tablespoons nutritional yeast
  • 1 tablespoon soy sauce (or use tamari for gluten free)
  • 1/2 teaspoon dijon mustard
  • 1/4 cup all purpose flour (or use brown rice flour for gluten free)


  • Add all ingredients to a medium sized pot and bring to a boil.
  • Whisk over medium-high heat for a couple of minutes, until the gravy thickens.
  • Serve with mashed potatoes! This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve.



Serving: 1serving | Calories: 30kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!



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  1. This is a fantastic recipe! I used a mushroom broth and tamari, and it came out darker, which I preferred. I also used gluten free flour, so with the tamari it was a gluten free gravy. Thank you so much for this – it is definitely a keeper!

  2. This gravy put my first Vegan Thanksgiving over the top. It was absolutely delicious, and so easy to make! Even my non-Vegan husband loved it. Thank you for this amazing recipe, Nora!

  3. This gravy is so good!! I make it for all kinds of things, poutine, dipping tofu nuggets in, and for mashed potatoes of course!! Thanks for the amazing recipe!

    1. You are welcome, Emily! I’m really glad you love the gravy! I love all they ways you are using it! Thank you for your wonderful feedback and ideas!

  4. Super tasty and easy! Just made this for the first time for the vegetarians and vegans at our Thanksgiving dinner. Will definitely make again!

  5. I selected this recipe to make for my vegan daughter coming for Thanksgiving . I chose to make this ahead of time to cut down on my last minute stress. The gravy tastes so good my husband said to make a double batch for everyone else. Great recipe. Thank you so much for sharing

        1. You are welcome, Traci! I love easy and delicious! Thank you for letting me know you loved the rave, and for sharing your great review!

  6. I love this recipe. Did make a few adjustments to my preference. Substituted tamari for the soy sauce. Used 3T brown rice flour instead of 1/4 cup and added 1/2 tsp salt and pepper to taste. A Thanksgiving staple for sure!

    1. Hi Michelle. This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve. Hope this helps!

  7. Had this pinned to try for awhile and just made it tonight. Delicious! So easy and yummy , thank you for sharing your delicious recipes !

  8. This gravy has been my go-to for the past few Thanksgivings! I’m hosting this year and my DIL is gluten free. Wondering if I can use cornstarch instead of brown rice flour?

    1. Hi Kathleen. Yes, you can use cornstarch. I’m thrilled you are enjoying the gravy! Thank you for your positive review!

    1. In my 30 years I have never liked any kind of gravy. Until this recipe!! So much easier to make and tastier than the corn starch varieties. Perfectly savory with ingredients I would’ve never thought to add. Nora really has a gift!

      1. Thank you, Victoria, for your very kind words! I am thrilled that you love the gravy! I appreciate your wonderful positive review! Enjoy the gravy on TG!

  9. I made this in a pinch because I forgot to buy gravy. Didn’t have dijon so I made it without and wow!!!!! So tasty and easy to make. This is my new go to recipe.

    1. I’m glad your lapse of memory led you to trying my gravy! I’m thrilled that you loved it! Your feedback makes me so happy! Thank you for sharing!

    1. Hi Eleisha. I’m so glad you love the gravy! While it technically can be frozen, you will ikely need to add more liquids and seriously whisk it or even blend it before serving, as the texture will change quite a bit. Hope that helps!

  10. I made this tonight using GF options (since my daughter-i-L is celiac) and it came out amazing. Your recipes are the best Nora. I can’t tell you how many times I’ve made your vegan Alfredo. Thank you so much for being there for us vegans. Eventually the whole world will catch on and follow you!

    1. I appreciate your glowing feedback, Joan! It means a lot to me! I love learning that my recipes allow people with dietary restrictions to enjoy delicious food! Thank you for sharing your wonderful review! Happy cooking!

  11. This was the easiest vegan gravy recipe I have tried and it was by far the tastiest.loved it with a vegan roast with all the trimmings

        1. Hi Jill. Yes, it can be frozen. It will need to be whisked well or even blended to make it smooth again after freezing though.

  12. This is a great gravy replacement. I will add a small bit more liquid next time as it seemed to thicken right after I spooned it over my potatoes and veggie loaf. I wish the color were a bit darker., but its still great and easy.


  13. This sounds easy and tasty. I noticed there’s no fat in it too, so calories will be lower than regular beef gravy! Would it freeze well?

    1. Hi Essie. I hope you’ll enjoy the gravy! While it technically could be frozen, you would likely need to add more liquids and seriously whisk it or even blend it before serving, as the texture will change quite a bit. Hope that helps!

  14. I love this recipe!!! I do add 2 tablespoons of smart balance vegan buttery spread to this. I serve it with rice, all manner of potatoes, kabocha squash is especially amazing! I’ve added soaked dried mushrooms to it with their strained broth, then chopped the mushrooms fine – Just perfect! I’m on a low-fodmap diet and this works for me.

    1. Hi Susan. I’m so glad you love the gravy! I love to see all the ways you serve it! Thanks for sharing your wonderful feedback and ideas!

  15. This gravy was fricin  Amazing!! You’re an amazing cook! I’m so glad that your recipes are vegan! God bless you and your family.

    1. Hi Tamia! Thanks or the love! I’m thrilled you loved the gravy! I appreciate you taking time to share your great feedback!

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