Get ready to rock your holiday table with this Easy Vegan Gravy! It's ready in less than 15 minutes, rich, hearty, flavorful, and perfect over vegan mashed potatoes, and more. Let the feast begin!
This is the perfect side for Thanksgiving, Christmas, or any special occasion. However, this stuff tastes so good, I could eat it every single day, and it goes well with plenty of savory recipes.
Whether it's served over some Vegan Mashed Potatoes, paired with Vegan Meatloaf, or drizzled over Vegan Biscuits, this versatile sauce is a must-try that will make all your dishes even tastier!
Looking for more vegan Thanksgiving recipes to add to your menu? Don't miss my Vegan Cornbread, Vegan Mac and Cheese, and Vegan Sweet Potato Casserole recipes. They'll add flavor to your holiday table!
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🌟 Why you'll love this recipe
- Minimal Ingredients: Made with just a few ingredients you probably already have in your refrigerator and pantry.
- Quick and Budget-Friendly: Ready in less than 15 minutes and budget-friendly.
- Effortless Preparation: An easier version that doesn’t require chopping veggies, just garlic and onion powder.
- Healthy and Flavorful: A healthier and lighter alternative to classic gravy, yet incredibly creamy and bursting with flavor.
- Improving Your Classics: The perfect complement to comfort food favorites like mashed potatoes, meatloaf, or biscuits, that adds a touch of warmth and nostalgia.
🧾 Ingredient notes
Vegan Butter: It adds a rich and creamy texture to the gravy. You can substitute vegan butter with extra virgin olive oil or coconut oil for a different taste.
All-purpose Flour: It's used to thicken the gravy. If you're looking for alternatives, consider using a gluten-free flour blend, cornstarch, or potato starch as gluten-free options.
For a whole-grain twist, whole wheat flour can also be used to thicken the gravy.
Garlic Powder: You can substitute garlic powder with 2 cloves of minced fresh garlic for a more intense garlic flavor. Adjust the quantity to your taste preference.
Onion Powder: You can substitute onion powder with ½ diced onion or 1-2 diced shallots.
Herbs: Dried rosemary and thyme lend a delightful herbal aroma and flavor to the gravy.
However, feel free to get creative by experimenting with other dried herbs such as sage, oregano, or marjoram to customize the flavor to your liking.
Soy Sauce: It adds a savory, salty, and umami-rich element to the gravy.
Tamari or coconut aminos, both of which are gluten-free, can be used as a substitute for soy sauce. Additionally, coconut aminos is not only gluten-free but also soy-free.
Vegetable Stock: I prefer using vegetable stock because it's healthier, cost-effective, and readily available.
However, you can explore various vegan stock options that mimic chicken or beef flavors to suit your recipe preferences.
Unsweetened Non-Dairy Milk: This ingredient provides creaminess to the gravy, and you can use any type.
Soy Milk is my preferred choice, but alternatives like Coconut Milk, Almond Milk, or Cashew Milk work just as well.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Vegan Gravy: Kick up the heat by adding a pinch of red pepper flakes or a dash of hot sauce to your gravy, creating a delightful spicy version.
- Nutty Vegan Gravy: Introduce a nutty richness by incorporating a tablespoon of Almond Butter or Cashew Butter into the gravy, giving it a unique twist.
- Maple-Dijon Vegan Gravy: Balance the flavors with a combination of 2 tablespoons of maple syrup and 1 tablespoon of Dijon mustard, creating a sweet and tangy gravy that pairs wonderfully with savory dishes.
- Umami-Packed Vegan Gravy: Boost the umami factor by adding a splash of Vegan Worcestershire Sauce and a pinch of nutritional yeast to your gravy, intensifying its depth of flavor.
- Vegan Mushroom Gravy: This creamy, flavorful delight is a breeze to whip up, requiring just 9 simple ingredients and a mere 30 minutes of your time.
🔪 Instructions
Step 1. Place the vegan butter in a saucepan and heat it until it's hot and melted. Then, whisk in the flour.
Step 2. Cook over medium heat, whisking frequently, for 1-2 minutes or until it begins to take on a golden brown color.
Step 3. Add the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk them into the mixture.
Step 4. Pour in the soy sauce and give it one more whisk.
Step 5. Gradually whisk in the vegetable stock and milk until the mixture is smooth without any lumps.
Step 6. Bring the mixture to a boil, then reduce the heat to medium and continue cooking for approximately 5 minutes or until it thickens, making sure to whisk frequently.
💭 Expert tips
- Check Your Spices and Herbs: Ensure your spices and herbs are fresh for the best flavor. Make sure they haven't lost their aroma or developed a musty smell.
- Customize Consistency: Control gravy thickness by altering liquid amounts and simmering time. Longer simmering for thickness, shorter for a thinner consistency.
- Thinning Thick Gravy: If your gravy becomes too thick, whisk in a little more stock until it reaches your desired consistency. Taste and adjust the seasoning accordingly.
- Fixing Thin Gravy: Make a roux (1 tablespoon of vegan butter cooked with 1 tablespoon of flour) in a skillet. Gradually whisk this roux into the gravy until it thickens to your liking.
- Strain if Necessary: If you prefer a silky-smooth texture, strain the gravy through a fine-mesh sieve or cheesecloth to remove any remaining lumps or herb bits.
❓Recipe FAQs
It can typically last in the refrigerator for about 3 to 4 days when stored properly in an airtight container.
It's important to refrigerate it promptly after it has cooled down to room temperature. If you have any doubts about its freshness or safety, it's best to discard it.
When reheating, ensure it reaches a safe internal temperature before serving.
Yes, you can freeze it to extend its shelf life. After cooling to room temperature, portion it into containers or bags, leaving room for expansion.
Label with the freezing date, and store flat in the freezer. It can typically be frozen for approximately 2 to 3 months to maintain its optimal quality.
After that time, it may still be safe to eat, but the quality could gradually deteriorate. Therefore, it is advisable to consume it within that timeframe for the best taste and texture.
To use, thaw in the fridge and reheat until hot.
To reheat vegan gravy leftovers, you can use the stovetop or the microwave.
Stovetop: Reheat it over medium-low heat, whisking frequently to prevent lumps until it's hot. Add some water or vegetable stock if needed.
Microwave: Transfer it into a microwave-safe container and use short 30-second bursts of heat, whisking or stirring in between, until your gravy is liquid and steaming.
Make sure it reaches a safe temperature before serving. Enjoy!
Absolutely, creating a gluten-free version is possible.
Just substitute the regular flour with a gluten-free flour blend, cornstarch, or potato starch and ensure your choice of soy sauce is gluten-free, or opt for tamari.
Vegan gravy is a versatile sauce that pairs wonderfully with various dishes.
It's a classic match for creamy Vegan Mashed Potatoes, perfect for holiday feasts with vegan roasts, and adds moisture and flavor to Vegan Meatloaf.
Try it on Vegan Biscuits, poutine, or breakfast stuff.
It's like the secret sauce that makes hot sandwiches and grain bowls taste awesome. So, yeah, vegan gravy takes your plant-based meals to a whole new level. It's a must for any vegan kitchen!
🍁 Other delicious vegan Thanksgiving recipes
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
Easy Vegan Gravy
Ingredients
- ¼ cup vegan butter, or extra virgin olive oil
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 tablespoons soy sauce
- 2 cups vegetable stock
- 1 cup unsweetened non-dairy milk, I used soy milk
Instructions
- Place the vegan butter in a saucepan and heat it until it's hot and melted. Then, whisk in the flour.
- Cook over medium heat, whisking frequently, for 1-2 minutes or until it begins to take on a golden brown color.
- Add the spices (garlic powder, onion powder, rosemary, thyme, and pepper) and whisk them into the mixture.
- Pour in the soy sauce and give it one more whisk.
- Gradually whisk in the vegetable stock and milk until the mixture is smooth without any lumps.
- Bring the mixture to a boil, then reduce the heat to medium and continue cooking for approximately 5 minutes or until it thickens, making sure to whisk frequently.
- Enjoy over vegan mashed potatoes, with vegan meatloaf, or in vegan biscuits and gravy.
Video
Notes
- Check Your Spices and Herbs: Ensure your spices and herbs are fresh for the best flavor. Make sure they haven't lost their aroma or developed a musty smell.
- Customize Consistency: Control gravy thickness by altering liquid amounts and simmering time. Longer simmering for thickness, shorter for a thinner consistency.
- Thinning Thick Gravy: If your gravy becomes too thick, whisk in a little more stock until it reaches your desired consistency. Taste and adjust the seasoning accordingly.
- Fixing Thin Gravy: Make a roux (1 tablespoon of vegan butter cooked with 1 tablespoon of flour) in a skillet. Gradually whisk this roux into the gravy until it thickens to your liking.
- Strain if Necessary: If you prefer a silky-smooth texture, strain the gravy through a fine-mesh sieve or cheesecloth to remove any remaining lumps or herb bits.
Sal says
Easy and delicious!
Iosune says
Hi Sal! So glad you liked it 🙂
Brianne says
Delicious!! I chose this recipe because the ingredients are all things I already had on hand, and it absolutely did not disappoint.
Iosune says
Hi Brianne! SO glad you enjoyed it 🙂
ml says
I did add a bit of flour to thicken a bit, but great recipe. Thank you.
Iosune says
Hi ML! So glad you liked it 🙂
Nancy says
This recipe was phenomenal! I didn’t have garlic powder so I left it out. But it got raves all around!
Iosune says
Hi Nancy! Thank you so much 🙂 So glad you enjoyed it!
Marie says
By far the best gravy I have ever had vegan or not! We made the recipe as is using Miyoko butter and Unsweetened almond milk. My 10 year old made this is accidentally doubled the milk so we made a second batch sans milk and added them together. The second half of the batch we ran out of vegetable brought so made broth using not chick'n bouillon cubes we had on hand. This gravy was so good I could eat it with a spoon and my vegan husband agrees!
Iosune says
Hi Marie! I'm so happy to hear that 🙂 So glad you and your family enjoyed it!
Jasper Valery says
Badly needed a thickening agent, so I looked into corn starch, but didn't have any. I did have vegetarian Jiffy corn muffin mix, added about 1/6th cup. Absolutely superb.
Adriana @ Simple Vegan Blog says
Hi Jasper! So glad you liked it 🙂
Louise says
Finally a veg gravy without msg! Actually tastes really good too and not complicated
Iosune says
Hi Louise! SO glad you liked it 🙂
Esiuol says
This recipe has soy sauce which has msg, and msg is unjustly maligned, anyway.
Iosune says
Hi Esioul! The soy sauce I used hasn't msg 🙂
Markell says
Amazing and so easy! I am shocked to find a recipe that only required basic ingredients that I already had.
Iosune Robles says
Hi Markell! Thanks for your kind comment 🙂
Lisa says
I also used homemade almond milk...
Lisa says
Delish!
I used slightly caramelized onions instead of onion powder, and finished it with about a tablespoon and a half of nutritional yeast at the end. It was slightly less thick than I like my gravy, so I added one more tablespoon of AP flour too. While I made this to put over my vegan Shepard's Pie that needed a little added moisture, having this much yummy gravy hanging around inspired me to make some biscuits! 😉
Thanks for the recipe!
Iosune Robles says
Hi Lisa! So glad you liked it Lisa 🙂
Gabriele Powell says
Delish with our prime rib and German noodles for Christmas dinner.
Iosune Robles says
So glad you liked it Gabriele 🙂
Cathie says
OMG this is one of the best gravies I’ve ever had I stayed true to the recipe and it was perfect for me. I made French Toast and Hash Browns this morning and the gravy went so well with both of them.
Iosune Robles says
Hi Cathie! Thanks for your kind comment 🙂
Joyce says
This gravy was great. Was skeptical about using coconut milk due to expected taste, but I didn’t detect any coconut. This is a keeper.
Iosune Robles says
Hi Joyce! Thanks for your kind comment 🙂
Bridey Parker says
I made this vegan gravy after realising the store bought one I had contained milk! Silly me for not reading properly. Given this was the first time I'd ever made a gravy from scratch I was well impressed. Easy to make and delicious!
Iosune Robles says
Hi! I'm so glad you liked our recipe 🙂
Chris says
Fantastic tasting gravy. Almost meaty. Thanks.
Iosune Robles says
Thank you so much Chris! 🙂
Thea says
This was delicious and so very easy. I used vegan butter instead of oil, and just ran out of soy sauce, so I used 1 1/2 tsp vegan Worchestershire sauce instead. It came out just perfectly and wasn't too salty at all, like many other recipes I've tried.
Iosune Robles says
Hi! Thanks for your kind comment 🙂 I'm glad you liked it!
Naomi Jensen says
This recipe is so darn good and EASY!!!
Iosune Robles says
Hi Naomi! Thank you so much 🙂
Jared W. says
This was very good. A lil too thin for my taste, if you like it super thick, add extra flour while you're making the roux at the beginning (heating the butter).
Btw, mine never turned into a roux (it stayed clumpy until I added the milk), I would also suggest adding more butter.
Better than Bouillon made it just a lil too salty, use a lil less than you normally would or omit the soy sauce.
If you struggle with sweetness from the milk, slowly incorporate apple cider vinegar to taste. We used almond milk and it was fine though!
I'm saving this recipe! A brown gravy go to!
Iosune Robles says
Thanks for the advice 🙂 Have a nice day!
Shayla says
I was super thrilled to find a vegan recipe that didn't require me to go get yeast! I used the better than bullion too, so I left out the salt and seasoned afterwards cause my flavor of bullion was just very flavorful, and I wanted a thicker gravy so I just omitted the soy milk. It was a great texture and consistency! I'll be using the recipe many times in the future.
Iosune Robles says
Thanks for your kind comment, Shayla 🙂 Have a nice day!
Anna Daniels says
other than it being a lil too salty, this was wonderful! I'll just use less soy sauce next time.
Iosune Robles says
Hi Anna! That's good 🙂 I'm glad you enjoyed it!
Natalie Aspden says
So easy and delicious. I used coconut milk and added a tsp of mustard. Even my husband who is not vegan said it was absolutely one of the best gravies he has ever had. Winner!
Iosune Robles says
Sounds so good Natalie 🙂 I'm glad you and your husband liked it!
Christina says
This is the best vegan gravy I've made! It is smooth and delicous. Thank you Iosune!
Iosune Robles says
Hi Christina! Thanks for your kind comment 🙂 Have a nice day!
Isabelle says
I've been craving gravy and this hit the spot! My boyfriend is also vegan and he told me that he never used to like non vegan gravy all that much. But I made this recipe and he LOVED IT! It always warms my heart when I find vegan recipes that beat the original 😉 Its good being vegan!
Isabelle says
P.S. LOVE the font you used for your blog title!!
Iosune Robles says
Thank you so much Isabelle! Have a nice day 🙂
Iosune Robles says
Hi Isabelle! Thank you so much for your kind words 🙂 I'm so glad you and your boyfriend loved our vegan gravy!
dahlia says
i went to make some gardein turk’y cutlets but realized my gravy has been thrown out. this was a great quick recipe and totally saved my meal. will definitely be making this again. best vegan gravy i’ve tried
Iosune Robles says
Hi! So glad you liked it 🙂 Thanks for your comment!
AJ says
This was amazing. I have made several different kinds of vegan gravy, this one is the best by far. I am going to try this recipe again make it thicker and add vegan sausage, for biscuits and gravy.
Iosune Robles says
Hi! That sounds so good 🙂 Have a nice day!
Linda says
I love this, it has a lovely taste. Thank you
Iosune Robles says
Hi Linda, so glad you liked it 🙂 Have a nice day!
Amy says
Best gravy I’ve tried since being vegan!! 10/10 thank you
Iosune Robles says
Hi Amy. So glad you loved it!
Nicola says
Delicious!!! I added mushrooms and onions amazing!!!
Iosune Robles says
Hi Nicola!! That sounds great!! Thank you 🙂
Brooke says
The BEST gravy recipe.. used it to make biscuits and gravy and oh boy was my fiancé a happy man! LOL thank you Iosune!
Iosune Robles says
Hi Brook!!! I am so glad you both enjoyed the recipe! 🙂
Denise Martin says
I've made this gravy a few times now - it's simply delicious and so easy to make - I'm not vegan but my daughter is - we all love it.
Iosune says
Hi Denise! I'm so glad you guys loved it 🙂
Ms la says
This recipe is great without any milk at all. Thanks!
Iosune says
Hi! So glad you liked it 🙂
Anika says
WOW! This was super tasty! At first I was skeptical because the gravy I'm used to is much thicker but holy smokes this gravy was incredible! I made it to have with christmas dinner and I purposely ate too much just so that I could get more of that gravy. Thank you so much for sharing. Will 100% be making it again
Iosune says
Hi Anika! So glad you liked it 🙂
Rikki says
Hi Iosune! Thank you for sharing this recipe with us. I'm about to make it tonight to go with a Field Roast Celebration Roast. Just thought I'd mention that one instance of "powder" is typoed (showing as "podwer"). Happy holidays!
Iosune says
Hi Rikki! You're so welcome 🙂 Thanks a lot, it was a mistake. Happt holidays!
Morgan says
Soooooooo ooooo good. I subbed ground sage in place of thyme bc I didn't have dried thyme and twas amazing!!! I used Bob's Red Mill 1-to-1 gluten free baking flour. So so so good. Thank you for this awesome vegan gravy recipe!!! I finally have my yummy go-to gravy!
Iosune says
Hi Morgan! You're so welcome 🙂 So glad you enjoyed it so much!
Cogey says
Delicious and so easy! I made this last night and it was a total hit. Thanks!
Iosune says
Hi Cogey! So glad you enjoyed it so much 😉
Lin says
This gravy is absolutely incredible! I just made it so that I can have some gravy on my mashed spuds for thanksgiving tomorrow night, and I literally want to eat a bowl of this gravy alone. It is so delicious. It almost has a turkey gravy kind of taste to it, it's not a dead ringer, but it is so good holy shit bless you!
Iosune says
Hi Lin! Thanks a lot 🙂 So glad you liked it! Happy Thanksgiving 🙂
Diane says
Very good, will definitely make this again.
Iosune says
Hi Diane! So glad you liked it 🙂
Tammara says
Just stumbled across your blog and I luv it 😉 I'm not sure why the ingredients are missing on this recipe though :/ Thank you!
Iosune says
Hi Tammara! It was a mistake, sorry for the inconvenience and thanks a lot for your comment 🙂
Natasha says
Super easy ... and tastes like gravy! Great stuff. Didn't have the same herbs so I just used other ones.
Iosune says
Hi Natasha! Thanks a lot 🙂 So glad you liked it!
Sarah Crawford says
Delicious recipe!
Iosune says
Hi Sarah! Thank you so much 😉
Deirdre Johnson says
This recipe is awesome! I was looking for a simple vegan gravy with basic ingredients - this is it and so yummy! Thanks!
Iosune says
Hi Deirdre! Thanks a lot 😀 SO glad you liked it!
Sally says
Thank you for the delicious gravy recipe! We’re adding it to our vegan Thanksgiving meaI tomorrow. I know everyone will enjoy it!
Iosune says
Hi Sally! You're so welcome 🙂 Happy Thanksgiving!!!
Julia says
Do you have to put it in the fridge, or can you use it after cooking it?
Iosune says
Hi Julia! You can use it after cooking it 🙂 If you reheat it, you'll need to add some milk or broth. Hope you like it!
Karyn says
This looks so good! I will try this weekend...thanks
Iosune says
Hi Karyn! Thanks a lot 😀 Hope you like it!