
This Thanksgiving, we’re thankful for mushroom gravy! After all, no holiday spread is complete without a generous serving of creamy gravy.
Whereas traditional gravy consists of meat juices, this vegan mushroom gravy is completely plant-based. It’s made of vegan butter, flour, spices, mushrooms, and mushroom broth, though you can also use vegetable broth.
Moreover, you can prepare this easy mushroom gravy in advance, so it’s the perfect make-ahead Thanksgiving recipe.
Serve your homemade gravy with classic Thanksgiving side dishes like mashed potatoes, roasted cauliflower, or rice.
Table of Contents
Key Ingredients

- Mushrooms. The best types of mushrooms for gravy include baby bella, shiitake, and Portobello. (We used baby bella mushrooms.) If you prefer a more toned down mushroom flavor, use white button mushrooms.
- Broth. If you want a darker gravy with a rich umami flavor, use mushroom broth. You can make mushroom broth at home by rehydrating dried mushrooms. If you want a light-colored gravy, use homemade vegetable broth.
- Vegan butter. Vegan butter is essential for thickening the broth.
- Flour. When combined with butter, flour will create a roux and help thicken the gravy. You can use all-purpose flour, rice flour, or your favorite gluten-free flavor.
How to Make Vegan Gravy
This recipe for vegan mushroom gravy is easy to customize. For the full ingredients list and step-by-step instructions, check out the recipe card at the bottom of this post.
1. In a large skillet over medium heat, melt the butter. Sauté the mushrooms for 10 to 12 minutes, or until tender and browned.

2. Add the flour and toss until the mushrooms are completely coated. Cook for 5 minutes or until the flour is golden brown.

3. Add the broth, spices, and nutritional yeast.

4. Simmer for 20 to 25 minutes, mixing occasionally, or until thickened. Keep in mind that the gravy will thicken as it cools. Additionally, depending on how long you simmer the gravy, this recipe will yield about 3 cups.

Recipe Tips, Variations, and Substitutions
- Replace butter with oil. Olive oil or avocado oil works well in place of vegan butter.
- Use vegetable broth. For a less intense color and mushroom flavor, use vegetable broth. You can also use a combination of mushroom and vegetable broth.
- Add chopped onions. If you want an even chunkier gravy, use 1/2 chopped onion instead of onion powder.
- Switch up the herbs. Instead of thyme, try adding rosemary, oregano, or your favorite herbs. Another option is to use a combination of herbs.
- Use fresh herbs. Replace 1 teaspoon of dried herbs with 1 tablespoon fresh herbs.
- Add soy sauce. If using vegetable broth, you can add 1 teaspoon soy sauce for extra umami flavor. If so, consider reducing the added salt to avoid making the gravy too salty.
- Blend the gravy. For a smoother gravy, puree half or all of the mixture in a food processor or blender. However, it’s important to let the gravy cool before doing so. Never blend hot liquids, which can expand and push off the top of your blender. Safety first!
How Do You Store Homemade Vegan Mushroom Gravy?
Store leftover gravy in the refrigerator in an airtight container for about 5 days. To reheat, warm it in the microwave for about 1 minute.
Can You Freeze It?
Yes! To freeze this mushroom gravy, let it cool completely and store it in airtight freezer-safe container for up to 3 months. We recommend SouperCubes, which are pre-portioned silicone containers that are perfect for freezing liquids. To thaw the gravy, let it sit in the refrigerator and warm it on the stovetop. You might need to add broth or non-dairy milk to rehydrate it.

Serving Suggestions
- Vegan mashed potatoes. A classic partner for mushroom gravy
- Stuffed acorn squash. The perfect Thanksgiving pairing
- Easy vegan meatloaf. Use mushroom gravy instead of a ketchup glaze

Vegan Mushroom Gravy
Ingredients
- 10 ounces baby bella mushrooms sliced
- 4 cups vegetable broth or mushroom broth
- ¼ cup vegan butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup flour
- 2 tablespoons nutritional yeast optional
Instructions
- In a large skillet over medium heat, melt the butter. Sauté the mushrooms for 10 to 12 minutes, or until tender and browned.
- Add the flour and toss until the mushrooms are completely coated. Cook for 5 minutes or until the flour is golden brown.
- Add the broth, spices, and nutritional yeast.
- Simmer for 20 to 25 minutes, mixing occasionally, or until thickened. Keep in mind that the gravy will thicken as it cools.
Notes
- For the most intense flavor, the best types of mushrooms for gravy include baby bella, shiitake, and Portobello. (We used baby bella mushrooms.) If you prefer a more toned down mushroom flavor, use white button mushrooms.
- If you want a darker gravy with a rich umami flavor, use mushroom broth. You can make mushroom broth at home by rehydrating dried mushrooms.
- If you want a light-colored gravy, use homemade vegetable broth.
- You can also use a combination of mushroom and vegetable broth.
- If you want an even chunkier gravy, use 1/2 chopped onion instead of onion powder.
- Instead of thyme, try adding rosemary, oregano, or your favorite herbs. Another option is to use a combination of herbs.
- You can use 1 tablespoon fresh herbs in place of 1 teaspoon dried herbs.
- For a smoother gravy, puree half or all of the mixture in a food processor or blender. However, it’s important to let the gravy cool before doing so. Never blend hot liquids, which can expand and push off the top of your blender. Safety first!
- Depending on how long you simmer the gravy, this recipe will yield about 3 cups.
Recommended Tools & Products
Nutrition
- 18 Scrumptious Vegan Thanksgiving Desserts - November 16, 2023
- 25 Vegan Thanksgiving Sides to Complete Your Holiday Dinner - November 16, 2023
- Best Vegan Frozen Food Meals at Trader Joe’s - October 17, 2023
LOVEE’n it.
Sorry for a dumb question, but what is nutritional yeast and how does it differ from regular yeast?
Nutritional yeast is very different from regular yeast – it’s sort of flaky and yellow, and it has a lot of vitamins (including B12!). It isn’t active like regular yeast so it won’t make anything rise, but it is great for making things look and taste “cheesy.” If you try to find it in the health food store, it’s often in the vitamin/supplement section. Many people take it mixed in water as a supplement but I much prefer to use it in food – it’s great mixed into things like gravy or sauces, sprinkled on popcorn, or used in various recipes to make a cheesy sauce (my Eggplant Parmesan for example) It’s got a slightly unusual flavor that takes a couple tries to get used to, but once you’ve had it a few times it’s really good!
That is so cool! I never would have thought you could make vegan gravy. You are so smart! 😀
I am definitely going to try this it looks fabulous. I like that you added onion and garlic to it, too. Very nice.
I am a self pronounced gravy-aholic. I love that this one is so light and a great healthy option!
This sounds SO good! I’ll have to try this out for sure. Thank you for the recipe!