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Vegan Gravy, Rich and Flavorful!

Updated Mar 21, 2019  /  Published Oct 04, 2018
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39.5Kshares
Vegan Gravy

Vegan gravy in a glass gravy jug with mashed potatoes in the background.

This vegan gravy has been making us very happy!

It’s super easy to make and absolutely divine poured on top of some vegan mashed potatoes! Add some vegan sausages and you have bangers and mash. Sooo good!

Process photo collage of making vegan gravy.

It’s a simple 9 ingredient recipe that is ready in 30 minutes. It’s so tasty that you are going to want to pour it on everything once you’ve tasted it.

Making vegan gravy

You start off by frying some onions and garlic in some vegan butter. Then you mix up some flour with a little coconut milk into a paste, then add some more coconut milk and then pour that into the pot along with some vegetable stock and soy sauce.

Keep whisking until it boils and then keep boiling and stirring until it thickens. Add salt and pepper to taste and you’re done!

Vegan gravy in a glass gravy jug with mashed potatoes in the background.

It’s wonderfully rich and creamy and tastes just like gravy should!

It has some lovely texture from the onions and it’s hearty and really satisfying.

If you’r a fan of mushrooms though, then you should definitely try our vegan mushroom gravy. It’s every bit as good as this gravy, just with mushrooms!

Vegan gravy in a glass gravy jug with mashed potatoes in the background.

Vegan Gravy Q & A

Do I have to use coconut milk? No, not if you hate coconut or are allergic. You could substitute for a different non-dairy milk like soy. We like this gravy with coconut milk as it’s deliciously rich which is what we were going for, but a different non-dairy milk can also work fine here. 

Can I make it gluten-free? You can, you would just need to use a gluten-free all purpose flour blend to replace the regular flour and a gluten-free soy sauce. 

Why dark soy sauce? Dark soy sauce gives it the really rich color here. You can use a light soy sauce if that’s what you have on hand, but the color will be much lighter as a result. 

Vegan gravy pouring over mashed potatoes.

I hope you’ll give this vegan gravy a try!

  • It’s rich
  • Hearty
  • Flavorful
  • Satisfying
  • 9-Ingredients

Enjoy it hot! Leftovers keep well in the fridge and can be reheated the next day.

Vegan gravy pouring over mashed potatoes.

For more delicious vegan comfort food look at these great options:

  1. Vegan Sweet Potato Soup
  2. Vegan Mac and Cheese
  3. Vegan Chili
  4. Vegan Shepherds Pie
  5. Vegan Meatloaf

So tell us what you think of this vegan gravy in the comments! Please also rate the recipe, it’s so helpful.

Sign up to our email list while you’re here, you’ll get an awesome 10-recipe ebook containing delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog.

Mashed potatoes covered in vegan gravy in a white dish.

 

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Vegan gravy

Vegan Gravy


★★★★★

4.9 from 10 reviews

  • Author: Loving It Vegan
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 and 3/4 cups
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Description

Super rich and beautifully flavorful vegan gravy. Perfect to pour over your mashed potatoes! Easy to make, hearty and satisfying.


Ingredients

  • 1/4 cup (56g) Vegan Butter
  • 1 Medium Onion (finely chopped)
  • 1 tsp Crushed Garlic
  • 4 Tbsp All Purpose Flour
  • 1 cup (240ml) Coconut Milk
  • 2 Tbsp Dark Soy Sauce
  • 2 cups (480ml) Vegetable Stock
  • 1/2 tsp Ground Black Pepper
  • Sea Salt (to taste)

Instructions

  1. Add the vegan butter to a saucepan and let it melt. Then add the chopped onions and garlic and fry in the butter until very soft and translucent.
  2. Mix the flour and a little of the coconut milk together and mix it into a paste. Then add the rest of the coconut milk to the paste and whisk it in so that the flour and coconut milk is well combined and free of lumps.
  3. Then add the flour and coconut milk mix to the saucepan along with the soy sauce and vegetable stock and whisk together.
  4. Bring to the boil, whisking constantly and then let it boil for a few minutes until it thickens. You don’t need it to get very thick, because you want it to be a nice pourable consistency.
  5. Add some black pepper and then sea salt to taste.
  6. Serve over mashed potatoes or over anything that needs a delicious rich gravy.

Notes

*To make this gravy gluten-free you can try it with a gluten-free all purpose flour and a gluten-free soy sauce. I have not tested it this way but have made other sauces with gluten-free all purpose flour and it has worked perfectly.

  • Category: Side, Savory, Sauce
  • Method: Stovetop
  • Cuisine: vegan

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 95
  • Sugar: 1.8g
  • Sodium: 257mg
  • Fat: 7.8g
  • Saturated Fat: 4.1g
  • Carbohydrates: 5g
  • Fiber: 0.4g
  • Protein: 0.8g

Keywords: vegan gravy

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39.5Kshares

About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

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Reader Interactions

Comments

  1. Rach says

    December 05, 2019 at 2:15 am

    Wow, my family and I LOVED this gravy! I didn’t have soy sauce, so I had to use liquid aminos, and I just realized I used the wrong coconut milk (lite instead of full fat)…even with my missteps it was still delicious! Thank you!

    ★★★★★

    Reply
    • Alison Andrews says

      December 05, 2019 at 9:09 am

      Wonderful! So happy to hear that Rach. Thanks for the fantastic review. 🙂

      Reply
  2. Sara says

    November 27, 2019 at 3:29 am

    Coconut milk: canned or carton?

    Reply
    • Alison Andrews says

      November 27, 2019 at 9:36 am

      Canned full fat unsweetened coconut milk. 🙂

      Reply
  3. Jean says

    November 18, 2019 at 12:58 am

    I’ve been a grocery buyer for years and I’ve never heard of dark soy sauce, what is the brand name?

    Reply
    • Alison Andrews says

      November 19, 2019 at 8:34 am

      Hi Jean, if you just google it or do an Amazon search you’ll see the brands that are available to you.

      Reply
    • Sarah says

      November 27, 2019 at 10:06 am

      I found it at Whole Foods $2 and some change! If you have one near you..

      Reply
  4. Susan says

    November 11, 2019 at 5:23 pm

    My daughter made this for our weekly vegan family dinner. We all loved it and got the recipe.

    ★★★★★

    Reply
    • Alison Andrews says

      November 12, 2019 at 9:28 am

      Awesome! So happy to hear that Susan. Thanks for sharing and the great review. 🙂

      Reply
  5. Ann Marie says

    October 29, 2019 at 11:54 pm

    This was sooo gooood!!!
    I did not use onions or garlic, instead I opted for carrots and celery. Instead of vegetable stock I used beef stock. Instead of Vegan butter , I used extra salty butter!!! Then I replaced the vegan milk alternative with heavy cream. Then I boiled noodles and sautéed some beef!!!
    All of a sudden I seemed to be looking at Beef Stroganoff!!!
    Thank You for the recipe!!!
    I’m absolutely kidding! 😂
    Reading what people change in your recipe must drive you crazy!!!!
    I want you to know , I followed it religiously except for the dark soy soy. I had no I idea there was such a thing!!! 🤦🏻‍♀️ Anyway …. absolutely fabulous.
    👌🏻👌🏻👌🏻

    ★★★★★

    Reply
    • Alison Andrews says

      October 30, 2019 at 10:44 am

      Hahaha, that’s super funny! So glad you enjoyed the recipe! Thanks so much for the awesome review. 🙂

      Reply
  6. Jordan says

    August 03, 2019 at 5:45 pm

    This is my favourite vegan gravy recipe and one I come back to again and again. Much easier than so many I’ve tried and it tastes so much better. The omnivores in my family love it too which helps.

    ★★★★★

    Reply
    • Alison Andrews says

      August 06, 2019 at 12:44 pm

      So happy to hear Jordan! Thanks for the wonderful review. 🙂

      Reply
  7. Claudia says

    July 16, 2019 at 11:56 pm

    Can vegetable broth be used instead of vegetable stock?

    Reply
    • Alison Andrews says

      July 17, 2019 at 8:34 am

      Yes, it’s the same thing. 🙂

      Reply
  8. Sam says

    May 02, 2019 at 11:30 am

    Super easy, and great taste!!

    ★★★★★

    Reply
  9. Sophia says

    April 27, 2019 at 10:36 am

    Very delicious! Made it using soy milk. It was a lot lighter than the photos, closer to a strong cup of milk tea, but the flavor was great. My non-vegan gravy loving family approved 🙂

    ★★★★★

    Reply
    • Alison Andrews says

      April 27, 2019 at 1:42 pm

      Hi Sophia, glad to hear it was good! For the color, using dark soy sauce is what gives it that rich color, regular soy sauce will result in a much lighter color (but still taste great). Thanks for the awesome review! xo

      Reply
  10. Jess says

    March 11, 2019 at 12:26 pm

    I loved the taste of this gravy but it didn’t exactly match up the colour of regular gravy, it was more like a creamy colour.

    What I did was instead of putting two cups of broth, I added some red wine, which gave it a darker colour and stronger taste.

    ★★★★

    Reply
  11. Rosyy says

    December 30, 2018 at 12:17 pm

    Soo good!!! My friend made this for us on mashed potatoes and it tasted even better than the real thing. Im gonna try this as a substitute for the gravy in the quebec classic poutine!! So excited

    ★★★★★

    Reply
    • Alison Andrews says

      January 01, 2019 at 9:24 am

      Wonderful to hear that! Thanks a million for the great review! 🙂

      Reply
  12. Vanessa says

    November 17, 2018 at 6:55 pm

    Thanks for sharing! How far ahead of time can I make it?

    Reply
    • Alison Andrews says

      November 18, 2018 at 3:45 pm

      I would imagine around 3-4 days ahead would be fine, keep stored in the fridge and then reheat.

      Reply
  13. Špela says

    October 28, 2018 at 2:55 pm

    Hi! This is a beautiful simple recipe and it makes ey whole lotta gravy! Can I ask you is there any way to keep it that rich dark color. It turned a lot lighter when i added the cocunt milk+flower. I actually added some of it to my roasted mushrooms and it was out of this world good!
    Aaamazing site, amazing recipes!! Thank youu!!

    Reply
    • Alison Andrews says

      October 29, 2018 at 1:04 pm

      Hi! So glad you liked the recipe! For the color, it’s important to use dark soy sauce, that was the key to having it come out a lovely rich color. 🙂

      Reply
  14. Archana Das says

    October 13, 2018 at 10:19 am

    Made it , lovely

    Reply
  15. Anna Andrews says

    October 05, 2018 at 8:06 am

    Just the rich, hearty and mouthwatering gravy I have wanted!

    ★★★★★

    Reply
  16. Clare says

    October 05, 2018 at 6:40 am

    Hello is it possible to freeze the gravy?

    Reply
    • Alison Andrews says

      October 05, 2018 at 8:09 am

      I think so! It might be thicker once it’s been thawed after freezing so you might need to add a bit more liquid when reheating.

      Reply
      • jaime says

        February 22, 2019 at 5:50 pm

        This is the best vegan gravy recipe IMHO and I have tried others before, it has become my “go-to” gravy recipe so much that, for convenience and time-saving, I make extra batches and freeze individually, they keep in my freezer for weeks and it is soooo delicious! Now I just have regular soy sauce (La Choy or my favorite store brand, usually low sodium) so i use that and really don’t need to add extra salt, also the coconut milk really does add to the richness but I am willing to try the soy milk as well, thanks again, Allison, and keep up with the fantastic vegan recipes!

        ★★★★★

        Reply
        • Alison Andrews says

          February 23, 2019 at 1:05 pm

          So happy you love it! Thanks so much for sharing and the wonderful review! 🙂

  17. Lori says

    October 05, 2018 at 1:26 am

    Does this taste even remotely like coconut? Thoughts on substitutions ..? almond/oat ?

    Reply
    • Alison Andrews says

      October 05, 2018 at 8:07 am

      I don’t think it does at all, but you could also use a different plant milk, I haven’t tested different ones I’ve only made this with coconut milk but almond or soy should both work fine.

      Reply
      • Gypsy G says

        February 22, 2019 at 3:46 am

        I used unsweetened silk soy milk and used mushrooms cumin and basil… fantastic thanks doll ❤️??❤️

        Reply
        • Alison Andrews says

          February 22, 2019 at 8:24 am

          Sounds great! Thanks for sharing! 🙂

  18. Tina says

    October 04, 2018 at 4:07 pm

    Why the extra salt when this recipe requires Soja sauce , which is already very salty? Thanks

    Reply
    • Alison Andrews says

      October 04, 2018 at 4:38 pm

      Hi Tina, it’s salt ‘to taste’ so only add it if you want to or feel it’s needed. If it’s salty enough for you then no need.

      Reply
      • Tina says

        October 04, 2018 at 4:43 pm

        Thank you Alison!

        Reply

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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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