Do you have 5 minutes? Then you can make this Easy Vegan Gravy! Made with just 6 ingredients, this gravy is ridiculously easy and packed with amazing savory flavors.
My Creamy Vegan Mashed Potatoes are begging for this vegan gravy! Make sure you add both recipes to your holiday dinner menu.
The table is set, dinner is ready, your guests are waiting… but you forgot all about the gravy! Don’t worry—my Easy Vegan Gravy is incredibly simple to make in only 5 minutes (yes, really!).
There are endless vegan gravy recipes out there that are a little more complicated, with caramelized onions, browned mushrooms, or a roux. I don’t know about you, but by the time I think about wanting gravy, I’m ready to eat! So, I kept this recipe quick and easy for all of your emergency gravy needs for Thanksgiving, Christmas, and any other holiday.
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“This is hands down the best vegan gravy I have ever made or ever tasted. I am so grateful for this recipe that I will come back to, year after year!” – Kate
Why you’ll love this easy vegan gravy recipe
- Only 5 minutes! This is the recipe for your last-minute gravy needs. It comes together in just 5 minutes, leaving you with a warm, silky smooth gravy to drizzle over your Mashed Potatoes, sliced Vegan Turkey Roast, and so much more.
- Uses pantry staples – I bet you already have the 6 simple ingredients needed for this recipe. Perfect for any gravy emergency!
- So flavorful – The simple seasonings, Dijon, and soy sauce make the gravy so savory, perfect for pairing with any holiday meal or weeknight dinner.
Remember: A holiday feast isn’t complete until the vegan gravy, fluffy Vegan Dinner Rolls, and classic Vegan Stuffing land on the table. Make sure you have all three!
How to make vegan gravy
Find the complete printable recipe with measurements below in the recipe card.
Add all the ingredients to a pot and heat to a boil.
Whisk every few minutes until the gravy thickens.
Serve the warm gravy right away over mashed potatoes, slices of Vegan Meatloaf (without the glaze), roasted veggies, vegan meatballs, french fries (+ dairy-free cheese for vegan poutine), and anything else you like!
Got lumps in your gravy?
Just keep whisking until the flour lumps dissolve and the gravy thickens. If it’s still clumpy, blend it with an immersion blender or transfer it to a regular blender and blend until smooth.
Frequently asked questions
Yes! For a gluten-free gravy, use tamari instead of soy sauce and replace the all-purpose flour with brown rice flour.
I like to keep things simple, but if you’re looking for a little more flavor, start by sautéing sliced onions, garlic, mushrooms, and/or fresh herbs (rosemary and thyme) in the lightly oiled pot until soft and fragrant. From there, make the gravy as normal.
Leftovers will keep for up to 1 week in the fridge. Store the gravy in an airtight container, then reheat it over low-medium heat in a pot on the stove, whisking in a splash of water or broth, until warmed through and smooth.
You can freeze this gravy, but the texture changes a little after thawing. I’d suggest reheating it on the stove over low heat and blending it with an immersion blender to make it smooth again.
Easy Vegan Gravy
Ingredients
- 2 cups vegetable broth I prefer Better Than Bouillon No Chicken Base
- 3/4 teaspoon onion powder
- 3 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari for gluten-free
- 1/2 teaspoon dijon mustard
- 1/4 cup all purpose flour (or use brown rice flour for gluten free)
Instructions
- 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.
Video
Notes
- Is your gravy lumpy? Keep whisking vigorously and any lumps should smooth out. If you still have lumps, use an immersion blender to smooth it out in the pot, or transfer to a high-powered blender and blend until very smooth. I never have had to use a blender, but some people have reported lumps so this is an option.
- Don’t care for nutritional yeast? Feel free to leave it out, the gravy will still be delicious!
Nutrition
Made this gravy today and it was perfect. Easy to make too. This is now my go-to gravy recipe. Thanks for sharing.
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!
You are welcome! I’m glad you loved the gravy. Thanks for your great ideas and feedback!
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!
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!
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!
Super tasty and easy! Just made this for the first time for the vegetarians and vegans at our Thanksgiving dinner. Will definitely make again!
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
I’m looking forward to making this tomorrow! Quick question, would this recipe work with whole wheat flour?
Yes, whole wheat flour should work fine!
I made this yesterday for my first plant based Thanksgiving and it was amazing! So easy to make too. Thank you!
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!
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!
Thanks so much for sharing your adjustments, Laura! So glad you love the gravy! 🙂
Can I make this in advance and store in a mason jar in fridge for about a week?
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!
My family loves this gravy. We never have mashed potatoes without it.
That’s awesome! I love it! Thank you for sharing your positive feedback!
Had this pinned to try for awhile and just made it tonight. Delicious! So easy and yummy , thank you for sharing your delicious recipes !
Hi Karla. You are welcome! I’m glad you tried the gravy…and loved it! Thank you for your wonderful feedback!
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?
Thanks!
Hi Kathleen. Yes, you can use cornstarch. I’m thrilled you are enjoying the gravy! Thank you for your positive review!
Brown rice flour is gluten free
Thanks for sharing. Will make it this Thanksgiving. Do you think it would work with garbanzo bean flour?
I haven’t tried it, but garbanzo bean flour should work instead of AP flour. Happy cooking!
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!
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!
Do you think it would still work without the nutritional yeast? My husband can’t have it.
You can make it without the nutritional yeast. The flavor should be still be great!
So yummy!! Quick and easy. Love it thank you!
You are welcome! Thanks for your fabulous feedback!
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.
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!
This is so delicious and super quick to make, thank you so much! Can it be frozen and used later?
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!
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!
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!
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
Easy and good.
So glad you love it! Thank you for sharing your positive feedback!
Absolutely delicious.
I’m glad you love the gravy! Thank you for sharing your feedback!
Can you freeze this gravy?
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.
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.
Thanks!
Thanks so much for sharing your feedback and review, Essie! So glad you liked the gravy 🙂
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?
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!
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.
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!
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.
Hi Tamia! Thanks or the love! I’m thrilled you loved the gravy! I appreciate you taking time to share your great feedback!