• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Sides

    Vegan Mushroom Gravy

    Published: Apr 11, 2020 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan Mushroom Gravy

    This vegan mushroom gravy is packed with mushroom flavor and totally divine poured over absolutely everything. Rich, creamy and perfect.

    Vegan mushroom gravy in a glass jug.

    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. 

    Vegan mushroom gravy pouring over mashed potatoes.

    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. 
    Vegan butter and onions sautéed in a pot.
    • Then you add in the sliced mushrooms and fry everything together. 
    Mushrooms sautéeing in a pot.
    • Add some flour and a little cold coconut milk to a measuring jug and whisk it into a thick paste.
    Two photo collage showing cornstarch and coconut milk added to measuring jug and whisked into a 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. 
    Cornstarch and coconut milk whisked up in a measuring jug.
    • 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!
    Vegan mushroom gravy

    The Color

    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.

    Vegan mushroom gravy in a glass gravy jug.

    Recipe FAQ

    Can you make it gluten-free?

    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. 

    Does it taste like coconut?

    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. 

    Can you skip the mushrooms?

    If you don’t like mushrooms, then definitely make our other vegan gravy recipe (no mushrooms in that one!).

    Vegan mushroom gravy pouring over mashed potatoes.

    Serving Suggestions

    This vegan mushroom gravy would be totally divine poured over a vegan meatloaf or a vegan nut roast.

    It’s also amazing served with vegan mashed potatoes or vegan cauliflower mashed potatoes. And of course if you want to pour some over your vegan steaks that works great too!

    Vegan mushroom gravy over mashed potatoes.

    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. 

    Vegan mushroom gravy over mashed potatoes.

    More Vegan Mushroom Recipes

    1. Vegan Mushroom Sauce
    2. Vegan Mushroom Pasta
    3. Vegan Mushroom Stroganoff
    4. Baked Portobello Mushrooms
    5. Vegan Cream of Mushroom Soup
    6. Vegan Mushroom Risotto

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mushroom gravy in a glass jug

    Vegan Mushroom Gravy

    This vegan mushroom gravy is packed with mushroom flavor and totally divine poured over absolutely everything. Rich, creamy and perfect.
    5 from 16 votes
    Print Pin Rate
    Course: Sauce, Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10
    Calories: 113kcal
    Author: Alison Andrews

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    Notes

    1. Mushrooms. You could also use cremini mushrooms (baby bella/portobellini) instead of white button mushrooms.
    2. 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.
    3. Gluten-free. To make this gravy gluten-free make it with a gluten-free all purpose flour blend and a gluten-free soy sauce.
    4. Storing: Leftovers keep very well in the fridge for 3-4 days and can be reheated on the stovetop or in the microwave.
    5. 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. 
    6. This recipe makes around 2 and ¾ cups of gravy. 
    7. This recipe was first published in November 2018. It has been updated with extra tips but the recipe itself is the same. 

    Nutrition

    Serving: 1Serve | Calories: 113kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 384mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Scalloped Potatoes
    Marinated Tofu (The Best!) »
    7.4K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. 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.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Paula says

      February 08, 2021 at 11:49 pm

      This recipe is so yummy! I did add a tsp of fresh thyme. Definitely repeat dish!5 stars

      Reply
      • Alison Andrews says

        February 09, 2021 at 9:51 am

        Thanks Paula!

        Reply
    2. Tracy & Dave says

      April 25, 2020 at 12:10 am

      This gravy was delish! My husband ate it with your mashed potatoes for days. I got a little – lol5 stars

      Reply
      • Alison Andrews says

        April 25, 2020 at 12:07 pm

        Hahaha, so happy to hear it was enjoyed by all! 🙂

        Reply
    3. Paulette says

      April 18, 2020 at 5:21 am

      I made this for supper tonight served over rice broccoli snd asparagus anf it was yummers! You would never know it was vegan .My honey loved it too.so it will become a regular ….

      Reply
      • Alison Andrews says

        April 18, 2020 at 10:57 am

        Awesome! Thanks for sharing Paulette!

        Reply
    4. Brittney says

      November 28, 2019 at 2:41 am

      This gravy is incredibly, insanely, unbelievably delicious!! Thanksgiving is tomorrow and I wanted something that had that comfort food feel. This recipe does not disappoint. I made this with plain unsweetened almond milk instead of coconut milk. I would eat this as a meal by itself. Can’t wait to devour this tomorrow. Thank you!!5 stars

      Reply
      • Alison Andrews says

        November 28, 2019 at 7:30 am

        Yay! I’m SO happy to hear that Brittney! Thanks so much for sharing and the wonderful review! 🙂

        Reply
    5. Maia says

      October 22, 2019 at 8:29 pm

      Unbelievable gravy! I’m also a person who doesn’t leave many comments on a website. I created this gravy today to do a test run before Thanksgiving. Family from out of town is NOT vegan or vegetarian so I want to create a menu that WOWS! This recipe rocks! I made some vegan mash potatoes using Russells and celery root. The combination of both the gravy and mashed potatoes were wonderful. Thank you Alison!5 stars

      Reply
      • Alison Andrews says

        October 23, 2019 at 11:17 am

        So happy to hear that Maia! Thanks so much for the wonderful review! xo

        Reply
    6. Peg Clendenin says

      October 01, 2019 at 9:42 pm

      I just made this knowing that my husband dislikes anything coconut. I had to add a lot of mushrooms and onions in order to disguise the odor of the coconut, and he loved it. He would NOT have enjoyed it if I had not doctored it up. There is a definite coconut aroma!

      Reply
      • Alison Andrews says

        October 02, 2019 at 12:28 pm

        So glad he loved it anyway! 🙂

        Reply
    7. Grace says

      July 05, 2019 at 5:33 am

      This was delicious, thank you!! Ive got some leftover so was just wondering how long it can keep in the fridge?5 stars

      Reply
      • Alison Andrews says

        July 05, 2019 at 10:06 pm

        Hi Grace! So glad you enjoyed it! Thanks for the wonderful rating. 🙂 It would last for a few days in the fridge (3-4).

        Reply
    8. Debbie says

      April 30, 2019 at 1:27 pm

      The mushroom gravy is delicious!!!5 stars

      Reply
    9. Dennis says

      April 07, 2019 at 11:38 pm

      I made this gravy and it’s awesome and like you say it’s good (Great) on almost anything.
      I hardly ever write a review but this is very worthy of my time to write it.
      Thank you.

      Reply
      • Alison Andrews says

        April 08, 2019 at 2:25 pm

        Thank you so much Dennis! 🙂

        Reply
    10. Danielle says

      December 24, 2018 at 4:20 am

      Hi! Would this work ahead of time and reheat okay? Thanks ?

      Reply
      • Alison Andrews says

        December 24, 2018 at 8:48 am

        Yes definitely! Reheat gently on the stovetop and stir regularly and it will be fine. 🙂

        Reply
        • Danielle says

          December 24, 2018 at 9:42 am

          Thanks! Can’t wait to try it tomorrow with my vegan lentil meatloaf ??

          Reply
    11. Mandy J Nash says

      December 23, 2018 at 1:48 am

      My absolute favorite mushroom gravy recipe! So creamy and delicious!5 stars

      Reply
      • Alison Andrews says

        December 23, 2018 at 10:00 am

        So happy to hear! Thanks Mandy! 🙂

        Reply
    12. Alexis says

      December 11, 2018 at 12:37 am

      I subbed almond milk for coconut milk. It turned out amazing!5 stars

      Reply
      • Alison Andrews says

        December 11, 2018 at 10:05 am

        Fantastic, so glad to hear that and that’s very helpful info for others who want to change up the coconut milk. Thanks so much for sharing. 🙂

        Reply
    13. Ana says

      November 29, 2018 at 6:16 am

      Oh wow this mushroom gravy looks good, Alison!
      The Soy sauce looks like it would add really well to the flavour. I’m going to make this and I’m sure it will turn out perfect as it is!
      I have to say all your recipes look SO good!5 stars

      Reply
      • Alison Andrews says

        November 29, 2018 at 4:05 pm

        Thanks Ana! 🙂

        Reply
        • Ana says

          November 29, 2018 at 9:01 pm

          Your cooking and recipes are just fabulous 🙂5 stars

          Reply
    14. Anna Andrews says

      November 17, 2018 at 5:17 am

      This creamy gravy makes any food taste scrumptious!5 stars

      Reply
    15. Wendy says

      November 15, 2018 at 10:04 pm

      I have a question! When you say coconut milk do you mean the milk that comes in the large carton (like almond milk does) or do you mean the canned coconut milk that is creamy and thick?

      The recipe looks great and I’m looking forward to making it once I know which coconut milk you are referring to. Can you post a picture?

      Thanks!

      Reply
      • Alison Andrews says

        November 16, 2018 at 1:33 pm

        Hi Wendy, definitely canned coconut milk, the full fat variety. 🙂

        Reply
    Newer Comments »

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!