Do you have 5 minutes? Then you can make this Easy Vegan Gravy! Made with just 6 ingredients, this gravy is ridiculously easy to make. Your mashed potatoes are begging for it!
Is there much better than a big ol’ bowl of mashed potatoes, just smothered in gravy? I dare say there isn’t.
Your mashed potatoes are in need of this delicious EASY vegan gravy, and the best news is they can have it in just 5 minutes!!!
So many vegan gravy recipes out there are rather complicated, with their chopped onions and mushrooms… I don’t know about you, but usually by the time I think about wanting gravy, I’m ready to eat, so I wanted to create a super easy & quick recipe for all my emergency gravy needs!
This easy vegan gravy will come in handy on Thanksgiving, Christmas, and any other holiday! Even if the other recipes you make are complicated, at least this one is not.
Here are a few other recipes that go well with easy vegan gravy: Try it on top of:
The Best Vegan Meatloaf (just leave off the ketchup topping)
Vegan Mashed Potatoes, of course!
Oven Roasted Potato Wedges (fries and gravy, yes please!)
I think you are going to love this Easy Vegan Gravy. It’s:
Ridiculously easy to make
Inexpensive to make
Savory and so flavorful!
Creamy and smooth
Kid-friendly
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!
Easy Vegan Gravy
Ingredients
- 2 cups vegetable broth
- 3/4 teaspoon onion powder
- 3 tablespoons nutritional yeast
- 1 tablespoon soy sauce (or use tamari for gluten free)
- 1/2 teaspoon dijon mustard
- 1/4 cup all purpose flour (or use brown rice flour for gluten free)
Instructions
- Add all ingredients to a medium sized pot and bring to a boil.
- Whisk over medium-high heat for a couple of minutes, until the gravy thickens.
- Serve with mashed potatoes! This gravy keeps well for up to a week in the fridge. Just re-warm, add a little water if too thick, stir and serve.
Video
Nutrition
What can you replace nutritional yeast with?
You can make it without the nutritional yeast. The flavor should be still be great!
Hi Nora! This vegan gravy recipe may “save my life”! I make 6 different meals a day, 3 for my husband who is on a very strict diet, and 3 for me – that I make to “just get by”. Because I unfortunately do not enjoy cooking, I am excited to try your vegan gravy recipe to pour over cooked quinoa or tofu, just to eat some quality protein in my diet. (I do eat a great deal of peanut butter… fast and easy.) Would this recipe taste good over quinoa and tofu? I Really appreciate your input!
Hi Carol. This recipe is well loved, and is quick, easy, and delicious! If you like gravy, it will taste great over lots of stuff! Enjoy, and happy cooking!
If I could give this six stars I would! I was looking for a gravy recipe that didn’t require so much work and you absolutely delivered! Barely any more effort than those powdered mixes and it tastes amazing. Thanks so much!
You bet, Amy! I love this gravy! Thanks for sharing your wonderful review! Happy cooking!
How much is one serving??
I don’t know exactly, but it’s 1/8th of the entire recipe, I think that’s around 1/4 cup.
This recipe impressed my non-vegan family 4 years ago. It’s been in our regular rotation since and every time I make it they still comment how amazing it is. Quick to come together and fool-proof. Throw it together and whisk til it’s thick! Another wonderful staple recipe Nora – thank you!
Delicious and incredibly easy to make. Will definitely be making this again!
Thanks for your wonderful review and feedback, Susan! I’m glad you loved the gravy! Happy cooking!
Made it tonight. Added a little salt- agave and vegan butter. Good! ✌️
Could this be frozen to use later?
You can freeze it, but it might be an odd texture once thawed. I’d warm it up on the stove and use an immersion blender (or regular blender) to make it smooth again after freezing.
You can’t go wrong when it comes to a Nora recipe!
This gravy is hands-down AMAZING. I hate to mess with greatness but I’m out of all-purpose flour and would like to make this for dinner tonight. Would white whole wheat, almond flour, or oat flour possibly work?
Whole wheat flour will work just fine! Thanks for our awesome feedback! Glad you are loving the gravy!
Love this gravy!! I add a few other ingredients such as rosemary, steak spice blend, and a small amount of miso paste. Delicious! How long does it keep in the fridge though??
I’m glad you like it! It will keep in the fridge for about 4 days.
I love how quickly this gravy comes together. I put everything in a cold pan and then heated it up. I had no lumps or problems with the texture. Thanks Nora!
You bet, Amy! I love easy and delicious! Thanks for your wonderful review and feedback!
My go to! I’ve made it several times. And tonight I tried it with mushroom gravy because that’s all I had and it was delish!
Awesome! I’m so thrilled you are loving the gravy! Thanks for your wonderful review and feedback!
I love this gravy! I have tried to make a lot of vegan crafts and never really liked the taste but this is delicious. Thank you for giving me gravy back.
You are welcome, Billie! I’m so thrilled you love it! Thanks for your awesome review and feedback! Yay to the gravy!
Add one teaspoon of vegemite for a deeper brown colour and beefier flavour.
I changed two things to fit my lifestyle and what I have on hand. I changed Dijon Mustard to regular mustard and brown rice four to oat flour as my thickening agent. I thought it still tasted great. P.S. I’m 80 years old.
Hi Bernard. I’m glad you loved the gravy! Thanks for sharing your cooking experience and wonderful review!
So good, even my non vegan husband commented on how good it was! I put all of the ingredients into a jar with a lid and shook it until combined, then poured it into a saucepan to cook and it came out perfectly, no lumps 🙂
Hi Kelly. I like your idea! Thanks for sharing your awesome feedback and review!
The quickest gravy made from scratch, delicious as well! I stayed true to the recipe, but added mushrooms – sliced and pan fried prior.
Thanks for the great recipe 😀