Mushroom Gravy (Creamy and Vegan)
Take your dinner to the next level with this Mushroom Gravy recipe! Made with fresh mushrooms, aromatics, herbs, and broth, it’s an easy yet sophisticated condiment you’ll want to drizzle on everything.
Servings: 8 servings
Calories: 68kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely diced, about 1 cup
- 16 ounces cremini or baby portabello mushrooms sliced
- 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves or 1/2 tsp dried
- 1/4 cup all purpose flour
- 3 cups vegetable broth
- 1 teaspoon low sodium soy sauce
- 1/2 teaspoon salt or to taste
- optional: 1/4 cup vegan cream, cashew cream or coconut milk see Notes for options
Instructions
- In a large skillet, add the olive oil and turn the heat to medium-high. Once the oil is warm, add the diced onion and mushrooms. Cook and stir frequently for about 10 minutes, until softened. Add the garlic and thyme and cook for 1 more minute.
- Sprinkle the flour over the vegetables and stir it in; the mixture will be thick. Immediately start adding vegetable broth a little bit at a time, whisking it constantly, until you have added all of the broth and you have a thickened gravy.
- Stir in the soy sauce and salt, to taste. Stir in the vegan cream, if using.
- Serve immediately.
Notes
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You can blend the gravy for a smooth sauce if you prefer.
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I like Ripple brand dairy free half and half, but coconut milk or cashew cream work as well.
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Gluten free - Use a gluten free flour mix or even cornstarch. And use gluten free tamari.
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It's fine to make this ahead of time, up to 2-3 days, and store in the refrigerator. When the time comes, simply reheat it on the stove if possible, stirring until smooth and serve.
Nutrition
Serving: 1of 8 servings | Calories: 68kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 379mg | Potassium: 283mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg