This Vegan Mushroom Gravy is so delicious and satisfying, I promise you'll become addicted. And you might have to resist an urge to pour it over just about anything and everything. Or to gulp it all down as soon as it's done.
I know because that's exactly what I've done: pour it over everything, that is. I love it with my creamy mashed potatoes or sweet potatoes. I love heating up some veggie meatballs and pouring some of this creamy gravy over it. And, if there's nothing else around, I love eating it by the spoonful.
The key to making a great-tasting vegan mushroom gravy, in the absence of the pan juices from roasting meat that usually forms the base of a gravy, is to make sure you develop all the flavor you possibly can. The first step is to caramelize your onions to a rich, golden brown. Next, cook your mushrooms with a splash of apple cider vinegar and then soy sauce to develop that umami that gives this vegan gravy its oomph factor. And finally, use a smoky herb like sage or rosemary to build further on all of those delicious flavors.
I like straining the sauce when I serve it on a bed of silken mashed potatoes (here's my recipe for the creamiest, dreamiest mashed potatoes), but you leave in the bits of mushrooms and onions if you like, because they're really delicious too. Also, if you want to keep this nut-free, omit the last step of adding a tiny splash of cashew cream at the end. The cashew, I find, makes the gravy even more decadent, but the recipe totally works without it, and the gravy is still rich and creamy.
If you try this recipe, be sure to leave a comment and a rating below. As always, I look forward to hearing from you!
Looking for more tasty vegan recipes?
Vegan Mushroom Gravy
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 shallots (or 1 small red onion, finely minced)
- 2 cups crimini mushrooms (finely chopped)
- 1 teaspoon apple cider vinegar
- ¼ cup all purpose flour (use rice flour to make this gluten-free)
- 4 cups vegetable stock (use a low sodium or good homemade stock. My recipe is linked in the notes below.)
- 2 tablespoon soy sauce (or tamari)
- 1 teaspoon sage (or use rosemary)
- 1 tablespoon raw cashews
- Salt and ground black pepper to taste
Instructions
- Make the cashew cream by blitzing the raw cashews with ¼ cup water until very smooth. Set aside.
- Heat the oil and add the onions or shallots. Season with salt and ground black pepper to taste. Cook, stirring frequently, over medium heat until the onions caramelize and turn golden-brown.
- Add the mushrooms with the apple cider vinegar and cook, stirring frequently, until the moisture has evaporated.
- Add the flour and cook, stirring, 2-3 minutes, until the flour is completely absorbed by the veggies.
- Add two cups of the stock, whisking as you add it, until you have a smooth sauce. Add the remaining stock, continuing to whisk.
- Stir, add the soy sauce and sage, and continue to cook for another 15-20 minutes over high heat or until the gravy is reduced by almost half and is thick and creamy. Stir in the cashew cream.
- Turn off the heat and, at this point, you can strain the sauce for serving. Or, if you'd rather, serve it as is. The bits of mushroom and onion in the gravy are delicious.
Rita
Could this recipe be made in advance and frozen, or even just refrigerated for a few days?
Vaishali
Yes you certainly can. Refrigerate for up to three to four days and freeze for longer.
Barbie
Wow! Made it for potluck and served over lentil burgers. I used brown rice flour and mushroom stock. Just could not believe how incredible the taste was.
Jemima
This gravy really is so creamy and rich and satisfying. I poured it over some veggie meatballs and it was a dish to die for.
Anonymous
So glad I came upon this gravey! Great idea ??
Karen Distefano
This looks fabulous! Do you know if it could be made without the oil?
Vaishali
Hi Karen, yes, you can caramelize the onions and mushrooms with stock. It may take a little longer, but should work. Best!