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Simple, Easy Vegan Gravy

lovely on mashed potatoes, loco moco, poutine, stuffing...
Prep Time7 mins
Cook Time8 mins
Course: Side Dish
Servings: 4 humans


  • saucepan
  • whisk
  • knife
  • spatula
  • blender (optional)


  • cup flour
  • cup chopped mushrooms
  • cup chopped onion (or half medium sized onion)
  • ½ tsp salt
  • 2 tbsp oil for sautéing vegetables
  • cup oil
  • 2 tsp garlic powder (or 3 cloves chopped garlic)
  • ½ tsp black pepper
  • 2 tbsp tamari or soy sauce (liquid aminos reduce to 1 1/2 tbsp)
  • 1 ½ to 2 cups almond or soy milk


  • Heat flour in a dry medium (~3 qt.) saucepan over medium heat until toasty smell. Whisking flour, careful not to burn. Bits should become light brown in some areas. Remove toasted flour from pan and set aside in a bowl.
  • Into saucepan add 2 tbsp oil, mushrooms, onions, salt. Sauté until aromatic and onions become slightly translucent. Turn off heat.
  • Add 1/3 cup oil, toasted flour, garlic power (or chopped garlic), black pepper, soy sauce. Whisk, whisk, whisk over medium heat. Add almond/soy milk. Keep whisking. Gravy is done when liquids become thicker or desired consistency is achieved. Salt & pepper to taste
  • For gravy without lumps, process in blender or with blender stick until completely smooth and silky.