Vegan Mushroom Gravy for Thanksgiving

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This easy and make ahead-able vegan mushroom gravy is made with cremini mushrooms, soy sauce, and vegetable broth.

Vegan mushroom gravy on mashed potatoes.

I’m just gonna come right out and say it: gravy is the most important dish on the Thanksgiving table. It is the one thing that makes all the other things feel complete. Serving Thanksgiving without gravy is like putting on a full face of makeup and forgetting the mascara; it simply isn’t done.

The thing about gravy, though, is it’s typically made with turkey drippings. And if you’re opting out of turkey, you’re gonna need a #wfpb plan B.

Enter this vegan mushroom gravy. This creamy (yet dairy-free) sauce relies on the meatiness of sautéed mushrooms for its ultra-savory flavor. A splash of white wine gives it a slightly acidic undertone, while the salty-savoriness is rounded out with soy sauce.

Key Ingredients + Substitutions

Mushrooms: Cremini (a.k.a. baby bella) mushrooms have way more flavor than white/button mushrooms.
All-Purpose Flour: Thickens this mushroom sauce and makes it creamy. For a gluten-free version, use an all-purpose gluten-free flour blend, or half of the amount (1 tablespoon) cornstarch/arrowroot.
White Wine: Use a dry wine (like sauvignon blanc, chardonnay, or pinot grigio) that you’d enjoy drinking from a glass; never use “cooking wine”. If you don’t drink alcohol and won’t have use for the rest of the bottle, compensate with a squeeze of lemon juice at the end of cooking.
Broth: For the mushroom-iest flavor, use mushroom broth. If you can’t find it, regular vegetable broth will do.
Soy Sauce: Adds umami and salt. For a GF version, use tamari.

Ingredients to make vegan mushroom gravy gathered on a marble table.

How to Make Vegan Mushroom Gravy

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Sauté the Mushrooms

Cook the mushrooms with olive oil, salt, and pepper for ~10 minutes. Be patient and really let the mushrooms brown, since this caramelization is essential for flavoring the sauce; resist the urge to stir too often.

Step 2: Simmer the Gravy

Next, add minced garlic and flour, and stir to incorporate. Then add the wine and simmer for a few seconds to evaporate the alcohol. Finally, add the broth and soy sauce, and bring to a simmer; if the mixture seems a little goopy at this stage, that’s okay. Cover with a lid and simmer on low for 10 minutes.

Step 3: Purée Half of the Gravy

Transfer half of the mixture to a blender (see next paragraph for safety info!) and purée until smooth. Then combine both halves, taste, and adjust the seasonings, if needed.

Preparing to blend mushroom sauce in a blender.

Blender Safety

Since the gravy is hot, it’s super important that steam has a way to escape the blender while you purée: remember to take out the removable center of the blender lid before blending. If the steam gets trapped inside, the blender lid will blow off when you press the ‘blend’ button and you’ll have gravy all over your ceiling and none on your Thanksgiving table… bringing me back to my first point (see paragraph 1). Do not use a NutriBullet.

Vegan mushroom gravy in a yellow pourer on a blue tablecloth.

FAQ’s

Can I make vegan mushroom gravy in advance?

Yep! Store the cooked gravy in an airtight container in the fridge for up to 4 days. Re-heat on the stove or in the microwave before serving.

Why do you purée only half of the gravy?

I like the texture of creamy gravy with a couple of meaty mushroom slices remaining whole. If you prefer a fully creamy gravy, purée the whole thing.

More Vegan Thanksgiving Recipes…

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe