This vegan gravy is the best ever. It’s rich and flavorful, easy to make, hearty and satisfying and just perfect over mashed potatoes.
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!
It’s a super simple recipe that is also ready in 30 minutes. And it’s so tasty that you are going to want to pour it over everything once you’ve tasted it.
It’s wonderfully rich and creamy and tastes just like gravy should. It has some lovely texture (from the onions in the gravy) and it’s hearty and really satisfying.
If you’re a fan of mushrooms though, then you should also try our vegan mushroom gravy. It’s every bit as good as this gravy, just with mushrooms!
How To Make Vegan Gravy
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- You start off by frying some onions and garlic in some vegan butter.
- Then you mix some flour with coconut milk into a paste, add more coconut milk and then pour that into the pot along with 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!
Recipe Q & A
Do I have to use coconut milk? No, not if you hate coconut or are allergic. You could substitute it for a different non-dairy milk like soy milk. 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? Yes you can make it gluten-free. You would just need to use a gluten-free all purpose flour blend to replace the regular flour and make sure your soy sauce is also gluten-free, or switch it for tamari.
Why dark soy sauce? Dark soy sauce gives the gravy 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.
How To Serve This Gravy
This is wonderful served on a vegan nut roast, or vegan meatloaf. Of course it’s wonderful on vegan mashed potatoes or vegan cauliflower mashed potatoes. It’s also great with baked potato fries or vegan biscuits. Or just serve it with roasted vegetables.
Storing and Freezing
Leftovers keep well in the fridge for 3-4 days and can be reheated on the stove or in the microwave. If it gets too thick while reheating, then thin it out with a little added water.
You can also freeze some if you like, let it cool completely before freezing and then freeze in a freezer-safe container. Let it thaw overnight in the fridge when you’re ready for it and then reheat as usual.
More Vegan Comfort Food Recipes
- Vegan Sweet Potato Soup
- Vegan Mac and Cheese
- Vegan Chili
- Vegan Shepherds Pie
- Vegan Meatloaf
- Vegan Scalloped Potatoes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Gravy
Ingredients
- ¼ cup Vegan Butter (56g)
- 1 Medium Onion White, Yellow or Brown, finely chopped
- 1 tsp Crushed Garlic
- 4 Tbsp All Purpose Flour
- 1 cup Coconut Milk (240ml) Canned, Full Fat, Unsweetened
- 2 Tbsp Dark Soy Sauce
- 2 cups Vegetable Stock (480ml)
- ½ tsp Ground Black Pepper
- Sea Salt to taste
Instructions
- 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.
- 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.
- Then add the flour and coconut milk mix to the saucepan along with the soy sauce and vegetable stock and whisk together.
- 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.
- Add some black pepper and then sea salt to taste.
- Serve over mashed potatoes or over anything that needs a delicious rich gravy.
Video
Notes
- The gravy doesn’t taste like coconut at all, but if you hate coconut milk or have an allergy then you can make this with a different non-dairy milk such as soy milk or almond milk. It won’t be quite as rich, but it will still be very good.
- The dark soy sauce gives this gravy it’s beautiful color. However, you can use a regular soy sauce as well, but the color will be lighter.
- To make this gravy gluten-free you can try it with a gluten-free all purpose flour and a gluten-free soy sauce or tamari. I have not tested it this way but have made other sauces with gluten-free all purpose flour and it has worked perfectly.
- This recipe was first published in October 2018.
I love this gravy, I have been making it for years. I add mushrooms to mine. The best thing is now I only make this gravy and the carnivores love it. Thank you for making my life easy and tasty!
That’s great Colleen! Thank you so much for your lovely review!
How far in advance can this be made?
Hi Randy. This gravy keeps well in the fridge for 3-4 days and can be reheated on the stove or in the microwave. If it gets too thick while reheating, then thin it out with a little added water.
The best gravy ever!
Thank you so much!
This gravy is fabulous…the second time I made it; I roasted a head of garlic and added that to it just as it was ready. Out of this world if you like garlic! Served it to a friend who is a retired chef and meat eater…she thought it was tasty! And she is hard to feed!
Thank you for this simple yet satisfying recipe!
That sounds delicious Noel! Thanks for sharing and for your great review!
This Vegan brown gravy is the best! I wasn’t sure I could pull off a gravy of such flavor that would pass with meat eaters as well, but I did. It’s my favorite go to gravy of ALL times.
P.S. I was in a pinch, didn’t have milk (I know that’s not vegan) so I used almond milk. Not a good idea. It changed the flavor and no one liked it. maybe coconut or soy to try. Although, regular
1% milk was great in it.
Thanks for sharing and for your great review Katherine!
I made this gravy, and thought it was “good”….then when I made it the second time, I roasted a head of garlic, and added it to the gravy as a last step. OH MY! WONDERFUL!!!!
Thank you for sharing this recipe, I add roasted garlic to it everytime now, and meat eaters even enjoy it!!!!
That sound yummy Noel! Thanks for sharing and for your wonderful review!
I made this last Christmas for my first vegan xmas dinner and my husband made a meat gravy for the meat eaters. His gravy went wrong so we all had the vegan gravy and everyone loved it!
So happy to hear everyone enjoyed it! Thanks for the awesome review Jo!
Absolutely love this gravy and have made it several times now as it is fairly quick and is easily made with ingredients I always keep on hand these days.
So happy you love it Kim! Thank you so much for the great comment and review.
Oh dammm!! Made this tonight with our steamed veggies, I used broth instead of oil and vegan butter. It was the best meal I have had in such a long time. Absolutely delicious.
Awesome! So happy you enjoyed it!