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Make this mushroom gravy for your next family dinner! It’s The Best Gluten-Free Vegan Gravy! It’s allergen-friendly—ideal for many dietary restrictions.

The Best Gluten-Free Vegan Gravy

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  • Author: Chantal | Fresh is Real
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 cups 1x
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: Gluten-Free, Vegan, Plant-Based, Allergen-Friendly, Kid-Approved
  • Diet: Gluten Free


Make a double batch of this gravy! When you need to jazz up a meal, it will become your go-to sauce for everything!

Poutine lover? Bake up some homemade fries, add some cheese and drizzle some of this gravy goodness right on top! You can thank me later!



Base ingredients:

  • 1/2 cup white onions, roughly chopped
  • 1 generous cup mushrooms, roughly chopped
  • 1 tablespoon olive oil (or coconut oil)
  • 1/41/2 teaspoon fresh thyme (23 sprigs, remove large stem)
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste*
  • 1 tablespoon Tamari (or Coconut Aminos)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon arrowroot starch (or oat flour, potato or tapioca starch)

Nice to add ingredients:
Add one or a little bit of all the add-ins to create the most perfect gravy.

  • 1 tablespoon nutritional yeast (or hemp or sunflower seeds)
  • 1/4 teaspoon fresh organic ginger, finely grated
  • 1/4 teaspoon fresh organic turmeric, finely grated
  • 1 small carrot, grated (about 1/3 cup)
  • 1/4 teaspoon garlic powder
  • 1 fresh garlic bulb, crushed
  • 1/41/2 teaspoon curry powder (start with less, taste and adjust)
  • 1/41/2 teaspoon Garam Masala (start with less, taste and adjust)
  • 1/2 cup coconut cream (thicker part of canned coconut milk)
  • 1/8 teaspoon red pepper flakes (to add spice)


Before you begin, please watch the helpful how-to video to help you make this gravy!

  1. In a saucepot, on medium to low heat, add olive oil, onions, garlic, mushrooms, carrot, thyme, grated ginger/turmeric (optional) and cook for 5 to 10 minutes.
  2. Add the broth, tomato paste, nutritional yeast, Tamari, and seasoning (spices, salt, pepper).
  3. Bring to a boil then reduce heat to low and simmer for 10 minutes. If you want to add some coconut cream, now is a perfect time to add it, stir and let it simmer with the rest of the ingredients.
  4. While things are simmering, add 1 tablespoon of arrowroot flour to a small bowl and mix with a little water or broth from the simmering pot, and add it to the pot or the blender container.
  5. Transfer everything to a high-speed blender, smaller blender or blend with an immersion blender and purée until smooth and return to saucepot.
  6. Enjoy right away, or keep warm until ready to eat.


* Substitute with 2 tablespoons of either bbq sauce, ketchup, passata or tomato sauce. Make sure the substitute meets your dietary needs. I’ve even added a large fresh tomato and it’s equally amazing!

If you like your gravy saltier or with more pepper please season the sauce accordingly. 

Store leftovers in a glass jar in the refrigerator for up to 7 days.

Tip: Are you feeding more than 4 people? Consider prepping a double batch!