This vegan mushroom gravy is packed with mushroom flavor and totally divine poured over absolutely everything. Rich, creamy and perfect.
Vegan mushroom gravy is here!
It’s creamy and rich and packed with mushroom flavor.
It’s divine over mashed potatoes or rice or vegan roasts or anything at all really.
Making this mushroom gravy is super simple too. Even if you’re not usually much of a cook, you’ll be able to impress everyone with your fabulous gravy making skills when you make this.
The recipe is based on our recipe for vegan gravy and with just a few small adjustments turns that recipe into a delicious vegan mushroom gravy.
How To Make Vegan Mushroom Gravy
The full measurements and instructions can be found in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos below.
- You start off by adding some vegan butter to the pot along with some chopped onion and garlic and fry that together.
- Then you add in the sliced mushrooms and fry everything together.
- Add some flour and a little cold coconut milk to a measuring jug and whisk it into a thick paste.
- Then add the rest of the coconut milk and whisk it so that the flour and coconut milk is combined and there are no lumps.
- Add the coconut milk and flour mix to the pot with the mushrooms. Add vegetable stock and soy sauce and stir everything together. Keep stirring until it boils and then let it boil for a few minutes until thickened.
- Add salt and pepper to taste and the gravy is done!
The color is a beautiful rich deep brown. The color comes from using dark soy sauce in this recipe. If you use a regular (light) soy sauce variety the color will be much lighter. You might prefer a lighter color, and if you do then be sure to use a light soy sauce instead.
I’m a fan of the deep dark rich tones of this gravy so dark soy sauce it is. I also really love the flavor of dark soy sauce so that is also a factor.
Switch the all purpose flour for a gluten-free all purpose flour blend and be sure to use a gluten-free soy sauce as well.
No it doesn’t! We used coconut milk (canned, full fat, unsweetened) because it’s deliciously rich so was a great fit for a rich gravy. But if you have an allergy to coconut or otherwise don’t enjoy it, then you can make this with a different non-dairy milk, such as soy milk.
If you don’t like mushrooms, then definitely make our other vegan gravy recipe (no mushrooms in that one!).
Storing and Freezing
Leftovers keep very well in the fridge for 3-4 days and can be reheated on the stovetop or in the microwave.
If you want to freeze it, then let it cool completely and place into an airtight freezer safe container. Let it thaw and reheat in a saucepan.
More Vegan Mushroom Recipes
- Vegan Mushroom Sauce
- Vegan Mushroom Pasta
- Vegan Mushroom Stroganoff
- Baked Portobello Mushrooms
- Vegan Cream of Mushroom Soup
- Vegan Mushroom Risotto
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mushroom Gravy
- ¼ cup Vegan Butter (56g)
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 2 ½ cups White Button Mushrooms (240g)
- 4 Tbsp All Purpose Flour
- 1 cup Canned Coconut Milk (240ml) Full Fat, Unsweetened
- 2 Tbsp Dark Soy Sauce
- 1 ½ cups Vegetable Stock (360ml)
- ½ tsp Ground Black Pepper
- Sea Salt To Taste
- Melt the vegan butter in a saucepan and then add the chopped onions and garlic and fry until soft and translucent.
- Add the sliced mushrooms and fry with the onions until the mushrooms have softened a little and started to release some of their water.
- In a measuring jug mix the flour with a little of the coconut milk into a thick paste. Then add the rest of the coconut milk and whisk it together until smooth, making sure there are no lumps from the flour.
- Then add the coconut milk/flour mix to the pot along with the soy sauce and vegetable stock.
- Stir continuously and bring it to the boil. Once boiling keep stirring for a few minutes until thickened.
- Remove from heat and add black pepper and sea salt to taste.
- Mushrooms. You could also use cremini mushrooms (baby bella/portobellini) instead of white button mushrooms.
- Coconut milk. This must be full fat, unsweetened canned coconut milk. It cannot be sweetened drinking coconut milk as that will not work in this recipe. If you have a coconut allergy or wish to use something else then soy milk or almond milk will work as substitutes.
- Gluten-free. To make this gravy gluten-free make it with a gluten-free all purpose flour blend and a gluten-free soy sauce.
- Storing: Leftovers keep very well in the fridge for 3-4 days and can be reheated on the stovetop or in the microwave.
- Freezing: If you want to freeze it, then let it cool completely and place into an airtight freezer safe container. Let it thaw and reheat in a saucepan.
- This recipe makes around 2 and ¾ cups of gravy.
- This recipe was first published in November 2018. It has been updated with extra tips but the recipe itself is the same.