clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan mushroom gravy in a bowl

Vegan Mushroom Gravy (Oil-Free!)

  • Author: Liz Madsen
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Diet: Vegan


Smoky, rich, and packed with umami flavor, this Vegan Mushroom Gravy is easy to make and perfect for topping mashed potatoes and lentil loaf.


  • 8 oz mushrooms, diced (white, crimini, Portobello, any will work)
  • 8 oz mushrooms, sliced, optional
  • 1 medium onion, diced finely
  • 3 tbsp nutritional yeast
  • 3 tbsp reduced sodium tamari / soy sauce / No Soy
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp cornstarch or arrowroot powder
  • 2/3 cup unsweetened non-dairy milk
  • Up to 3/4 cup water to thin, as needed


  • Saute: Saute your onions for a few minutes before adding the mushrooms. Add water or broth a tablespoon at a time while cooking the onions to keep this oil-free, but you shouldn’t need to add any to the mushrooms as they release their own liquid.
  • Spice it up: Add your spices to the cooking vegetables. When the mushrooms are soft and mushy, you can blend up the gravy. Either use an immersion blender or carefully pour the mixture into your countertop blender (you may need to add a little liquid to get it to blend).
  • Thicken: Add the non-dairy milk and cornstarch / arrowroot mixture so it can thicken a bit, then add the tamari / soy sauce / No Soy and nutritional yeast. Stir for a few minutes over medium heat to thicken. Add water to loosen and get it to the desired consistency. I use about ¾ cup water.
  • More Mushrooms (optional): While you are cooking your gravy, you can be sauteing the other mushrooms in a skillet. Just add little bits of tamari / soy sauce / No Soy and water to them (a tablespoon at a time) whenever the liquid evaporates. After about 10 minutes on medium heat they will shrink down and become very juicy and delicious. Cook them down as long as you’d like--when they look good, remove them from heat until you’re ready to serve.
  • Serve: Pour or ladle onto mashed or baked potatoes, vegetables, lentil loaf, and more. If you made the sauteed mushrooms on the side, mix most of the whole mushrooms into the gravy and use a few for garnish.
  • Store: Store the gravy in an airtight container in the fridge for up to 5 days. You can also freeze it in a freezer safe container for up to 3 months. Either way, when you reheat, you may need to stir in a bit of water when it’s heating up to loosen it. 


Note 1: This gravy features double the mushrooms: Some get chopped up and blended into the gravy and some are sauteed and added after for a rich, umami flavor and more mushroom goodness. If you don’t want to add one of them, then don’t. If you don’t add the ones blended into the sauce, then you’ll need to compensate for less liquid.

  • Cook Time: 20 minutes
  • Category: Ingredient
  • Method: Stove top
  • Cuisine: American

Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Sugar-Free, Can Be Soy-Free, vegan mushroom gravy