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.
Everyone around the table loved this gravy! A true winner for keeping the peace and not having double of everything for a meal. I used Better Than Bouillon that I had found at Costco. I’ll be making this often now!
That’s awesome Maureen! Thanks so much for sharing and the great review!
Perfect gravy!! You would never know its vegan 🙂
Thanks so much Caitlin!
Made it for our early Thanksgiving. OH WOW!! So good we will probably make this instead of real meat gravy from now on!!!
Awesome! Thanks so much for the fantastic review!
When you say full fat, what percentage is it? Most times I can only find 60% coconut extract. Will it work with this? thank you 🙂
Hi Julie, I don’t really know what you mean by coconut extract. But what I mean is that it shouldn’t say ‘light’ or ‘low fat’ on the can. We have a link in the ingredients list to a coconut cream that works great as well.
Can I make this without any fat (no oil or butter) to make it oil-free? What could I use instead of the fat?
Yes you can use veg stock/broth instead of the butter. So just add in quarter cup of veg stock with the onions and garlic and follow everything else as is in the recipe. 🙂
Coconut milk has a lot of fat too. You’d need to sub that with a fat free non dairy milk. May need more flour.
Turns out so well everytime!!
Thanks Georgia!
Very good gravy! ????
Thanks Deb!
Oh my goodness, so very good. Incredible. Thank you so much for sharing .
You’re welcome! So happy you enjoyed it!
SO SO SO good! My new go-to gravy recipe! Thank you!
Awesome! Thanks Melissa!
Love love LOVE this!!!! Even with Dark Soy sauce, my gravy doesn’t turn out as dark as the gravy in the recipe photo, but I just put a bit less coconut milk in and let the onions brown a little when I fry them. Perfect! 🙂
can I make this without the butter?
You can use oil if you prefer.
Very tasty gravy, fit perfectly with the nut roast recipe! I added mushrooms as suggested in your mushroom variant.
Would it be alright to blend this? Thanks!
Yes it would be fine! 🙂
Can I replace full fat coconut milk for almond milk or lite coconut milk?
Sure!
I doubled the amount of soy sauce to try and get the colour and it still wasn’t close, I also had to double the amount of stock as it was more of a sauce
Did you use dark soy sauce? Regular soy sauce is much lighter in color. But you also don’t have to have the same color.
Hi Alison,
I was wondering if you had a good recipe for Vegetable Broth – that I can make ahead and freeze to have on hand? I love your recipes, seems our taste buds are pretty close. So I’m sure I’d love what you’ve come up with.
Thanks, Diana
Hi Diana, I don’t have a recipe for that, I usually use a powdered vegetable stock that I mix up with hot water. But thanks for the recipe suggestion, I will add it to my list! 🙂
Made this for our Vegan/GF household and it was a massive hit!! Had to roast some extra potatoes to finish it up the next day. This is on high rotation in our house now yummmm
Awesome! Thanks Meg!
I haven’t had gravy with my roast dinners hardly ever and never homemade. Well, all that has changed. It was like heaven to have gravy and mint sauce with my roast veggies and nut roast from your site.
Awesome Duane! So happy to hear that! 🙂