The Best Mushroom Gravy (Umami-Rich, Vegan, & Easy)

This easy Vegan Mushroom Gravy is deeply savory, silky smooth, and totally dairy-free–perfect for pouring over mashed potatoes, vegetables, or your favorite comfort foods. With it’s satisfying, cozy flavor, you won’t believe it’s completely plant-based!

This recipe was originally published on November 15, 2017. It was updated with new recipe information and photos on November 2, 2025.

Mushrooms are one of my favorite ways to bring rich, meaty flavor to plant-based dishes—and this vegan mushroom gravy recipe might just be my all-time favorite use for them. It’s savory, cozy, and so full of depth you’ll swear butter or meat is hiding in there (spoiler: there’s not!).

The secret to this drinkable gravy is a mixture of fresh mushrooms and porcini mushroom powder simmered into a velvety, glossy, umami-packed sauce. It’s the perfect cozy topper to spoon over your favorite holiday dishes–from Thanksgiving foods and breakfast biscuits, to open-faced sandwiches. However I serve it, it’s always a crowd pleaser!

For more plant-based holiday side-dish recipes, check out my Divine Sourdough Stuffing, Vegan Mashed Potatoes, or Vegan Butternut Squash Mac and Cheese.

Ingredients

Cremini Mushrooms: Also known as “Baby Bellas,” cremini mushrooms are immature portobello mushrooms that are meaty, tender, and savory. They give this vegan turkey gravy a rich, earthy, hearty texture and flavor. See the recipe variations section below for alternative mushroom options. 

All-Purpose Flour: Helps thicken the gravy when sautéed with the mushrooms. For a gluten-free alternative, use equal parts chickpea powder or a 1:1 gluten-free flour blend.

Porcini Mushroom Powder: Ramps up the depth, richness, and umami flavor, keeping this healthy mushroom gravy meat-free. You can find it in specialty grocery stores and online (Amazon, The Spice House). Make sure it is 100% porcini mushroom without added salt or other ingredients. If you cannot get your hands on this ingredient, you can skip it. It will still be delicious. Without porcini mushroom powder, consider boosting the umami flavor of this mushroom gravy by using oyster mushrooms along with, or instead of, cremini.

Garlic: Fresh garlic cloves add savory depth of flavor and warmth. Mince cloves for the most robust flavor, or use pre-minced store-bought garlic for convenience.

Oil: Use avocado oil for a neutral flavor or extra virgin olive oil for a richer taste.

Vegetable Stock: Use homemade or store-bought stock or broth. Or use a vegetable bouillon paste with water for a more concentrated flavor.

Seasonings: Fresh rosemary, freshly cracked pepper, and salt round out the homemade mushroom gravy, adding herbal and peppery notes. Sea salt or kosher salt enhances the sauce’s flavor. 

Nutritional Yeast: Adds a savory, cheesy-style depth that makes this the best vegan mushroom gravy. Find it in the health food aisle or online (Amazon, iHerb).

Tamari: Enhances the rich umami flavor while keeping the mushroom gravy vegan. Or substitute with regular soy sauce or coconut liquid aminos.

How to Make Vegan Mushroom Gravy

• Sauté Mushrooms & Garlic. Heat the oil in a medium saucepan over medium heat. Add the minced garlic and sauté until slightly golden, about 2 minutes. Then add the sliced mushrooms and a pinch of salt. Sauté until tender and their juices release, about 7 minutes.

• Add & Toast the Flour. Add the flour and stir well so it coats the mushrooms. Cook for about 30 seconds until it smells nutty—this is the base of your roux.

• Add Liquid & Seasonings. Add the porcini mushroom powder, vegetable stock, black pepper, and rosemary. Use a wooden spoon to scrape any browned bits from the bottom of the pot (those bits bring flavor!).

• Simmer & Thicken. Bring the mixture to a simmer, then reduce the heat to medium-low. Let the gravy cook for about 30 minutes until it’s reduced and thickened to your liking.

• Finish & Serve. Stir in the tamari and nutritional yeast until well combined. Taste and adjust salt and pepper as needed. Remove the saucepan from the heat and let it cool for 5-10 minutes before serving. It’s delicious poured over mashed potatoes, roasted veggies, or even stuffed mushrooms.

Jenné’s Recipe Pro-Tips

• Stir the flour constantly. When adding the flour, keep the spoon moving! This step builds flavor and body, and it prevents burning. You’ll know it’s ready for the liquid and seasonings once it smells nutty–about 30 seconds in. If it sits too long, it can burn and turn lumpy, giving the gravy a bitter edge. 
• Keep the simmer gentle. Once everything’s combined, let your vegetarian mushroom gravy simmer softly. A low, steady bubble is ideal; if it boils, the texture can become grainy or cause the sauce to split. If it thickens before the 30-minute mark, you can remove the saucepan from the heat early. 
• Let it rest before serving. The gravy will be hot after simmering. Let it cool for at least 5-10 minutes before serving. This short rest allows the flavors to settle and creates a silky-smooth finish when serving. 
• Adjust the thickness. If the gravy is too thick after setting, stir in a splash of warm vegetable stock or water until you reach your desired consistency. 
• Make it ahead. This gravy actually gets better with time! Prepare it a day in advance to let the flavors deepen, then gently reheat it on the stove before serving. Plus, making ahead is a total win for stress-free holiday cooking. 
• Use quality vegetable stock. Don’t skip this detail–the flavor of your stock makes a huge difference! A rich, dark broth gives your dairy-free mushroom gravy more depth, umami, and a beautiful color. Try it with a homemade mushroom stock!

Recipe Variations

Give this vegetarian mushroom gravy recipe your own twist by making any of the following adaptations–options to suit your taste or dietary preferences. 

• Oyster Mushroom Gravy: Use oyster or king oyster mushrooms instead for a silkier, looser gravy texture and a subtle seafood-like umami (hence the name), with a hint of sweetness and a clean, light finish. 
• Porcini Mushroom Gravy: For an ultra-savory, deep, and luxurious gravy flavor, use porcini mushrooms (fresh or rehydrated). Their intense umami creates a rich, pronounced vegan gravy mushroom flavor.
• Portobello Mushroom Gravy: Use fresh, chopped portobello mushrooms for a bold, meaty flavor. Their dense texture and smoky undertones make a gravy great for topping hearty mains or open-faced sandwiches. 
• Herb-Forward Gravy: Enhance the fresh, earthy flavor by infusing the gravy with 1 fresh sprig of rosemary, up to 1 tablespoon of fresh thyme, and 1 dried bay leaf while it simmers. Remove the bay leaf before serving, and stir in a few tablespoons of chopped fresh parsley right before serving. 
• Caramelized Onion Mushroom Gravy: For a deeper, slightly sweet flavor, caramelize one large yellow onion in 1 tablespoon of oil before adding your mushrooms. The onions melt into the mushroom gravy for a vegetarian flavor and added richness. 
• Red Wine Mushroom Gravy: Add ¼ cup of dry red wine after sautéing the mushrooms and let it cook down for 1-2 minutes before adding the stock. The wine adds a subtle acidity and depth for a gourmet-style flavor. 
• Gluten-Free Mushroom Gravy: Swap all-purpose flour with chickpea flour or 1:1 gluten-free all-purpose flour, ensure your tamari is gluten-free, and follow the recipe directions as listed. 

Serving Suggestions

Make this rich vegan gravy the star of your holiday dishes, add it to sandwiches or savory breakfast foods, or ladle it over your favorite comfort foods whenever you need a pick-me-up. Here are some of my favorite ways to enjoy it:

Storage Directions

• Refrigerating: Allow leftover gravy to cool completely before transferring to an airtight container and storing in the refrigerator for up to 5 days.
• Freezing: This mushroom gravy recipe freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. 
• Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally. If the texture has thickened, stir in a splash of vegetable stock or warm water to reach your desired consistency.

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