Easy Vegan Gravy

Vegan mashed potatoes with rich, creamy gravy, chopped parsley, and a fork in the bowl

4.92 from 45 votes

This easy vegan gravy is rich, creamy, and full of savory flavor. Made with simple pantry ingredients, it's ready in just 15 minutes and perfect for holidays or everyday meals.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: American

Diet: Vegan

Servings:

Calories: 82kcal

Author: Iosune Robles

Ingredients

¼ cup vegan butter or olive oil
¼ cup all-purpose flour whole wheat flour also works
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
1½–2 cups vegetable broth I used 2 cups, but you can use less for a thicker gravy
1 cup unsweetened non-dairy milk I used soy milk

US Customary - Metric

Instructions

Place the vegan butter in a saucepan over medium heat and let it melt. Then, whisk in the flour.
Cook over medium heat for 1–2 minutes, whisking frequently, until the mixture turns lightly golden.
Add the garlic powder, onion powder, rosemary, thyme, and black pepper. Whisk until well combined.
Pour in the soy sauce and whisk to combine.
Gradually whisk in the vegetable broth and non-dairy milk until smooth and free of lumps.
Bring to a boil, then reduce the heat to medium and cook for about 5 minutes, whisking frequently, until the gravy thickens. Serve warm.

Video

Notes

Keep leftover gravy in an airtight container in the fridge for 3–4 days. It will thicken as it cools.
Freeze in a freezer-safe container for up to 2–3 months. The texture may change slightly, but whisking during reheating should help smooth it out.
Thaw overnight in the fridge before reheating.
Warm in a saucepan over low heat, whisking frequently. Add a splash of vegetable broth or unsweetened non-dairy milk if needed. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.

Nutrition