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
Super easy, super yummy, quick and easily doubled! Thank you for sharing, I will definitely make it again (:
You’re so welcome!! I’m so glad to hear it was yummy!!
Amazing crowd pleaser and super fast and easy.
I’m so glad to hear that!!
I’m a picky eater. Don’t care for onion, mushroom, celery; which always shows up in other folks vegan gravy. So when I made this and served to the family they couldn’t stop saying AWSOME!
Thanks!
You’re so welcome!! Glad it was good!!
Best vegan gravy I have ever made! Wonderful!!!
Thanks so much!!
what could I sub the dijon mustard with? no regular mustard either. could I omit it completely or use mustard powder?
You can just leave it out. Or a tiny pinch of ground mustard would be fine.
This is AMAZING! I’ve cooked all my life and never made a gravy you didn’t have mess around browning, before adding the liquid. I was skeptical, but I threw it all in the pot. WOW! I love it! I made it to pour over a potato and onion pie I made that has the most tasteless potatoes ever. This is perfect, except I want to just eat it with a spoon. I added a heaping teaspoon of a really chunky mustard to mine but other wise used your directions. Thanks so much for sharing!
You’re so welcome!
This is a great recipe! Definitely a go-to for me now.
So glad to hear that!
This came together so easily. Thank you!
You’re welcome!
Amazing – my new go-to recipe. Thank you for creating this simple, delicious gravy!
You’re welcome!
Nora, this was ah-mazing. I was able to find a cream legume vegan broth by Sam’s and used it in this recipe. This gravy was creamy, flavorful, and full bodied. Thank you for such a wonderfully simple recipe.
You’re welcome!
Hit the spot . I really didn’t expect it to taste sooooo good . I didn’t have soy sauce so I replaced with liquid aminos and no Dijon mustard so I used plain mustard and it was still great .
Thank You !
You’re welcome!
Amazing and so easy to make. I added mushrooms to the gravy and put it on top of a cauliflower steaks! I had to take pause from eating just to tell you delicious this gravy is. Thank you so much for sharing!
You’re so welcome!
If I don’t have onion powder, but have real onions, would that be an okay alternative?
That would be fine, but I’d probably sauté them first in a little oil, then add everything else.
Excellent flavor, simple and quick
So glad to hear it!
What a fantastic recipe! So simple, fast, and delicious! I used to use (vegan) gravy granules to get my my gravy fix but have been so disappointed by the lack of flavour. Yet I wanted to be able to make gravy as quickly as granules. Well, this is the closest thing! The extra couple minutes is more than made up for by the amazing flavour. Thanks, Nora, for this gem of a recipe!
You’re welcome! Glad you enjoyed it!
This is by far the best vegan gravy ever! I will make it again and again! It’s fantastic! Can’t wait to try more of your recipes!
Thanks so much!
Simple, comforting gravy! So quick to prepare as well. I just made mashed potatoes, sautéed spinach, vegan chicken breast smothered with this gravy and a side of cranberry sauce…amazing!
So glad you liked it!
Best vegan gravy I have ever made! Wonderful!!!
Thanks so much!!
I’m allergic to yeast, can it be made with out it?
Yes, you can leave it out if needed.
Super easy, quick and absolutely delicious. Thank you Nora – I have been looking for a recipe like this for a long time!
So glad it was delicious!
Quick, easy alternative for a “vegan en croute roast” i had in freezer with mashed potatoes and green beans. Reminds me of thanksgiving in March lol. Thanks!!
You’re welcome!
I was looking for a vegan gravy recipe to spruce up some leftover mashed potatoes. This recipe seemed so simple and quick. Wow! It’s also delicious! I can’t believe dijon and soy sauce somehow works. I added seconds and thirds to my mashed potato dinner. Also, it really tastes how I remember gravy tasting.
I’m glad you liked it!
Excellent recipe and so easy. Thanks so much! I added about 1/2 t. dried sage and a few grinds of black pepper. Perfect for Thanksgiving…… and now I need to go through all of your recipes!
Glad you liked it!
I can only echo the other commenters here: Thanks so much for something delicious that truly only took 5 minutes and used ingredients I always have on hand. This was lovely! And now I’m checking out your other recipes, too. 🙂
I’m so glad you love the gravy! I, too love how easy this is to throw together. Thank you!
This is the tastiest gravy ever – what a game changer – thank you so much for sharing ?
You’re welcome! I’m so glad you like it!
You saved Thanksgiving!
Every year I cheat with the gravy by purchasing a couple of frozen containers of the Tofurky brand from Whole Foods. I figure that since I make a few dishes from scratch, I am allowed to buy frozen gravy, lol! For some reason the store did not carry it this past year, nor did the other stores that we checked. The day before Thanksgiving, I found this recipe and picked it because it looked simple enough for me and contained ingredients that I already had in my kitchen, (you couldn’t pay me to grocery shop the day before a major holiday, lol). I did not expect this gravy to taste this flavorful based on how easy it was to make! I was so impressed with the flavor and texture. My husband tried it and said, “please make this gravy every holiday!”
The funny thing is, my non-vegan relatives preferred this gravy over my mom’s traditional turkey gravy. This is now my go-to gravy recipe and the fact that I can make it so quickly is a huge bonus! Thank you so much!
You’re so welcome! Thanks for the wonderful comment!