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.
⭐⭐⭐⭐⭐
“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
This gravy is amazing and so easy to make. We’re used to using Bisto (UK) but I’ve moved us onto this (we have a lot of gravy). My 14 year old daughter requests this version now instead of Bisto because both herself and her dad love it. I know exactly what’s in it and there’s no greasy film on your lips after eating it. It’s a keeper!
Hi Lindsey. It sure is a good thing to know what’s in what we eat! I’m so excited you guys are loving the gravy! Thanks for your wonderful review and feedback! Happy cooking to you!
Amazing!! So easy, for the clumps I just whisked aggressively from start to finish and it worked out almost perfect.
The best gravy! Simple and delicious!! Thanks Nora!
I didn’t have the dijon mustard, so I omitted it. But the rest was done exactly according to the recipe. It was delicious and this is now how I’ll always make gravy.
I’m thrilled you loved the gravy and it is your new go to! Thanks for your wonderful feedback and review!
Love this quick, easy, and flavorful gravy! I use it with the vegan meatballs from IKEA and serve with mashed potatoes, peas and lingonberry jam and it is so yummy! Thanks for the recipe
Hi Jackie. You are welcome, and I love this serving suggestion! Thank you for sharing your fabulous review and feedback!
Honestly, not that great of a gravy in my opinion. Just throwing flour and broth together will just result in a clumpy mess. There is a reason why you slowly add liquid to something like a béchamel. Besides that, if you really like the taste of nutritional yeast, go for it. We are not the biggest fan of the taste, and therefore only used 2 spoons, but it basically still tasted like nothing else.
Sorry you didn’t enjoy the gravy. It’s a favorite for my family and many others judging by the comments, but it’s not for everyone, I get that.
This gravy is one of my most favorite things – it’s SO delicious, I could eat it on its own straight from the pot. I love it with airfried chips/fries, or for a real comfort food I make poutine – chips topped with melted (vegan) cheese and gravy.
Hi Karen. Great ideas for the gravy! I’m thrilled you are loving it! Thanks for sharing your stellar review and feedback! Happy cooking!
Can you freeze gravy?
You can, yes. It will be kinda lumpy though when you reheat it. I would either put it in a blender to smooth or use an immersion blender.
Been vegan for nearly 10 years and finally found this recipe! What a game changer. Hands down the best and easiest vegan gravy recipe out there. Thank you!
You are welcome, Lee! I’m so glad you love the gravy! Thanks for your fabulous review and feedback!
I was looking for a vegan gravy and this is perfect. I substituted the flour for oat flour and omitted the Dijon mustard. So delicious and super easy to make since I already had all the ingredients. Thank you so much!
You bet! I’m really glad you loved the gravy! Thanks for your wonderful review!
What do you think about using potato flakes in place of flour? I’m going to try and report back!
I’m not sure if potato flakes would work. Definitely report back if you try it!
I’m making this today. Can it be frozen??
You can freeze it, but it will not be super smooth after freezing. I’d probably blend it after it thaws, or use an immersion blender to get it smooth again.
I have been looking for a gravy recipe like this for so long now! The second I read the ingredients I realized I had everything on hand and got up and made it. I didn’t have any russet potatoes to make mashed potatoes but I did have tater tots and this was awesome over the top of them! I tasted it before adding the flour and thought yep this tastes exactly like the gravy I’ve been wanting! But then I realized I hadn’t added the Dijon mustard so I added it at the end and it changed the flavor. So I may leave that out in the future. It was still good but to me anytime Dijon is in a recipe it overpowers everything else. I have a really awesome vegan mayo recipe that I have to leave it out of as well when I want to make certain dishes because it dominates with the flavor. So it tastes great either way! Thank you so much for another awesome recipe! ❤️
Thank you for your wonderful review and feedback, Shannon!
I absolutely love this gravy and have made it several times. I ran out of vegetable broth, so I used some mushroom broth from a carton. I had some Trader Joe’s Mushroom Umami Seasoning and sprinkled in maybe 1/2 tsp. or so. Since I LOVE T-day stuffing (veganized of course), I sprinkled in a little parsley, sage, rosemary and thyme. Oh my goodness!! It smells and tastes wonderful. SO good over mashed potatoes or brown rice. I love knowing I am never more than 5 minutes away from devouring GRAVY!
Your gravy sounds amazing! I’m so thrilled you are loving the recipe! Thanks for sharing your fabulous review! Wishing you happy cooking!
The first words out of my husband’s mouth were WOW, remarkable! He’s never been a fan of the vegan gravies I’ve tried… making it was soooo easy. And we both agreed it was the best gravy we ever had! I’m so sorry I hadn’t tried it sooner!!! Thank you Nora
Thanks for your wonderful review! I’m thrilled you loved the gravy!
Omg this is superb!!
Delicious! Served this at Christmas lunch and it was a hit with both vegans and non-vegans at the table. Blitzed it in a small blender to make it super smooth.
Thank you for sharing your wonderful review, Kate! I’m thrilled everyone loved the gravy!
Tastes great! Only issue is my flour left a bunch of little clumps that wouldn’t dissolve so I had to strain the gravy into a container. I mixed everything on the stove and the flour was last so maybe that was the issue? Do you mix them all before putting them on the heat?
I don’t mix them before turning the heat on, but I do whisk very well to get it smooth. An immersion blender works well if you come across chunks, or you can always throw it in a blender, but I’ve never had to do either of those.
I’m surprised that she didn’t suggest this in the recipe that you should always make a slurry first. I used a half a cup of the veggie broth and put it into my four cup measuring cup with all of the flour and mixed it with a fork until smooth. Then heat up all your other ingredients in the pot and while whisking constantly add the slurry to the pot. This is a sure guarantee for the smoothest gravy you will ever get. I’ve been doing my gravies like this for years. It’s basically a standard procedure to have smooth gravy with no clumps.
Thanks for this tip! I’ll try it next time. The gravy tastes fantastic, but it’s always so lumpy if I throw everything together into the pot.
Can I leave out the nutritional yeast, or is there anything I could substitute for it? Thank you.
You can leave it out if needed, there is no good substitute.
I used a little coconut amninos in place of the yeast. For me it works great. Otherewise love the recipe
I made this today to serve with tofu steaks, it’s delicious! I increased the onion powder and dijon mustard to 1 teaspoon. I will be making this for Christmas to serve with Bean Wellington!
That sounds really tasty, Carina! I’m thrilled you loved the gravy and thank you so much for your wonderful feedback and review!
How do I make the broth please or is it possible to buy it in supermarkets. I’m in the uk.
You can use any sort of vegetable based broth you can find. Or you could make your own, but that would be quite time consuming. There are many recipes online for homemade vegetable broth.
honstly you can just substitute water in a pinch. There’s really not much difference. Or if you have any bouillion cubes, just disolve them in water.
This was great! I had some extra Morning Star Farms crumbles lying around and turned this into a vegan stroganoff.
Yumm! Thank you for sharing your fun and delicious idea, along with your fabulous review!
Excellent!
This is the best gravy I have ever had let alone best vegan gravy! It tastes like chicken gravy and goes well with a vegan chrissy roast with roast veggies!
This is my go-to recipe for gravy every time. I see you say it lasts up to a week but ours never lasts more than 2 days! 😂
Hi Christina. I relate to the not lasting part! Thanks for sharing your wonderful comments! How awesome that you love the gravy!
The BEST…and the easiest! I made the Best fried chicken and the BEST mashed potatoes. I’m living in heaven! Thank you Nora, you are the BEST!
You are welcome, Susan! I appreciate you and your kind and encouraging words! Thank you for taking time to share you awesome review and feedback!