Simple Vegan Mushroom Gravy

Whip this easy vegan mushroom-based gravy up in about 10 minutes or less.

Pour this gravy over comfort foods like mashed potatoes, stuffing, or a turkey-less holiday roast for a deliciously savory bite.


  • Blender or food processor
  • Saucepan or small-medium sized pot
  • Measuring cup


  • 2 cups of cremini mushrooms
  • 2 cups vegetable or vegan chicken flavored broth 
  • 1/4 cup unsweetened plain almond milk
  • 2 tbsp olive oil
  • 4 tbsp of all-purpose flour
  • 1 tsp minced fresh or dry thyme
  • 1 tbsp minced fresh or dry rosemary
  • Salt and black pepper to taste (depending on how salty your vegetable broth is, you may not need to add extra salt)

Animal By-Products are Products Sourced from animals’ meat and meat products, poultry products (meat and eggs), fish, shellfish, dairy products (milk and cheese), and non-food products such as fiber (wool, mohair, cashmere, and leather).

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  1. Pour vegetable or vegan chicken flavored broth (I like Orrington Farms) into a blender or food processor with mushrooms. Then blend till the mushrooms are roughly diced.
  2. Add the other wet ingredients into the blender (almond milk and olive oil). Then, blend till smooth or finely chopped texture.
  3. Add in all-purpose flour with thyme and rosemary and blend again. Add the flour in slowly. Use more or less flour to achieve desired gravy thickness.
  4. Pour gravy mixture onto a saucepan or small-medium-sized pot on medium heat. Lightly stir and bring the gravy to a simmer.
  5. Lastly, add salt and pepper to taste.

This recipe makes a thick and savory vegan mushroom gravy.

Those who used a food processor will have yielded a smoother, more traditional style gravy. If you used a regular blender, yours will be a bit chunky but still just as good!

I use a high-powered Ninja Blender so the gravy comes out with bits of finely chopped mushroom pieces, somewhere in between the consistency you’d get from a regular blender and a food processor.