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
Very tasty – not too thick and very easy to make – YES a real winner!!
Thanks so much! Glad it was good!
I detest mustard. Anything else I can use? Is it still good without?
Just leave it out, it will be fine!
Couldn’t believe how good this was and so easy! Was perfect with thanksgiving!
That’s fantastic! Glad it was good. 🙂
I have to give credit where credit is due. I’ve been on a vegan diet for just over two years now. This gravy recipe by far is the most authentic tasting, best savory substitute for poultry gravy I’ve found. I use this whenever I need gravy cravings vanquished.
P.S. My kids love I too!
That’s so great to hear! Thanks for letting me know. 🙂
Thank you for this – saved me yesterday when I needed a last minute gravy recipe! Fast & really tasty – entire family enjoyed it. : D
So glad your family enjoyed the gravy!
Amazing and super easy!!
So glad to hear that!
I used regular mustard and a dash of white wine vinegar. I also added a few sprigs of thyme and 1 small twig of rosemary. This stuff is like magic! SO good!
Thank you! So happy to hear you enjoyed it!
Made without the dijon and added salt and it was wonderful! Didnt have any Dijon
What about almond flour?
I don’t know if it would thicken it at all, but you could try it. Pretty sure it would be grainy.
this was a lifesaver on thanksgiving. My wife tossed a vegan mushroom gravy that i had been saving for my vegan daughter LOL. Whipped this up in no time and its tasted great. I had to admit to the tossing of the gravy however because i didn’t have nutritional yeast in my cupboard and she had some in her van. that’s the only show stopper. it tasted great. I used homemade vegetable stock from a recipe from cooks illustrated. Very happy with the results!!
Glad it worked out well! 🙂
The gravy was oddly tangy by itself, presumably because of the Dijon mustard. However, the tangy flavor disappeared once combined with mashed potatoes. This recipe will likely become a weekly favorite for my family.
I made this tonight It’s our first vegan Thanksgiving! I followed the recipe exactly however I added a sprig of rosemary,thyme and sage. OMG soo good totally a Keeper !!
LOVE!! I am not a cook but decided to make an entire Thanksgiving meal for my family last year and this gravy was a HUGE hit. Super easy, super good.
Making it again this year!
Thank you! I’m so glad you enjoyed it! I live super easy recipes.
Amazing gravy and soo quick & easy! My husband and I were both so surprised how much we loved it!
I’m glad you both loved it! Thanks for the comment. 🙂
Looking to try for thanksgiving, but need to make ahead of time as we are traveling. How long will it keep for or do I need to make it the day of?
Thank you!
You can make it ahead if you need to, but when you get ready to serve it, heat it up and whisk it well to get rid of any clumps. You may need to add a little water to get the consistency just right and pourable as well. Thank you!
Is there anything I can substitute for nutritional yeast? It’s so hard to find where I live.
You can simply leave it out, the gravy will still be good. Thank you!
Has anyone frozen this?
Thanks
This gravy is so easy to make and so delicious!
I highly recommend!
Amazing and so easy!! Oil free!! Love this!!
Thank you so much for this vegan gravy recipe! It was really good and incredibly easy to make. I had accepted only having gravy during the holidays when I can get the one Tofurky makes (which I was grateful for) but now I can make it whenever I want! I think that I may just have to get a gravy boat!
I’m so glad you like it! Nothing like a good gravy. 🙂
Best ever! So good even w/o the soy sauce. The no chicken bouillon base is my favorite and and makes this gravy very yummy! Used gf flour too.
I’m glad that it turned out well!
Do make this recipe! Put all the ingredients in a COLD pot (as in, don’t turn the stove on until you are ready to cook). I have never made gravy before. And I am going to need one for the holidays. I am sooooo glad I found this one – it doesn’t have any “weird” ingredients AND it tastes great!
So glad you enjoyed the gravy!
Made this last night and it was soooo amazing! I doubled it and I was glad i did because we wanted a lot!
I’m so glad you all enjoyed it! Thank you so much.
Ready made broth is not available as a shelf item in the Supermarkets here in Australia. What is a suitable substitute please eg, chicken or vegetable liquid or solid stocks.
Any sort of vegetable stock/broth will work, or you can make your own. Or vegetable bouillon.
Yes it is. It’s just called stock. You’ll find it near the herbs and spices in the supermarket.
You can very easily make your own vegetable stock! Just save trimmings from your vegetables in the freezer. When your gallon bag is half full or more, empty it into large saucepan (or stock pot if you have a lot of trimmings) add in garlic, and herbs you enjoy, and season, cover with water and simmer till reduced. Strain the vegetables out and Voila! you’ve just made broth! And I guarantee you it tastes better than store bought 🙂
can you use arrowroot or corn starch to thicken rather than flour?
I believe both of those would work fine, though I haven’t tried them myself.
Thank you so much for this recipe~ it saved me this thanksgiving! I made it with King Arthur gluten free flour and it was awesome! Thank you!
You’re welcome! I’m glad it was good!