Gluten-Free and Vegan Mushroom Gravy

Gluten-Free & Vegan Mushroom Gravy
When I was growing up, gravy was always one of my favorite parts of holiday meals. I was one of those people who would cover their entire plate in gravy if they could.  I didn’t even care if it touched the cranberry sauce. 
Once I went vegetarian and then vegan, gravy was one of the things that I missed most at the holidays.  Until, of course, I discovered that you can make a fabulous gravy with mushrooms that (dare I say it?) tastes even better than the original.  
With Christmas quickly approaching, I have been experimenting with different mushroom gravy recipes and have come to love this one the best.  It’s gluten-free and vegan, which means it can be enjoyed by everyone at your table this holiday season.

Gluten-Free & Vegan Mushroom Gravy

This gravy gets its rich flavor and color from sautéed button mushrooms along with hearty spices like sage, thyme, and rosemary. I wanted this gravy to be really satisfying so I added some healthy fats by blending in some raw cashews. If you have nut allergies, simply omit the cashews and decrease the vegetable broth by about a half cup. If you desire a smooth gravy (or perhaps want to hide the fact that this was made with mushrooms), simply blend the gravy when it is done cooking.  

Gluten-Free and Vegan Mushroom Gravy
Prep time
Cook time
Total time
Recipe type: Sauces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 oz button mushrooms, chopped
  • 1 teaspoon dried sage
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary, crushed
  • 5 cups vegetable broth
  • ½ cup raw cashews
  • 2 tablespoons Bragg's liquid aminos
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • ¼ cup arrowroot powder
  • Freshly-ground sea salt and pepper to taste
  1. Add olive oil to a pot over low-medium heat. Add onion and garlic and cook for about 3 minutes, or until onion is translucent. Stir in mushrooms, sage, thyme, rosemary, and continue to cook for an additional 5 minutes or until mushrooms start to become tender.
  2. While mushrooms are cooking, add vegetable broth and cashews to a blender and blend until smooth. Add the liquid to the pot and bring to a simmer.
  3. Meanwhile, in a small bowl, whisk together the liquid aminos, apple cider vinegar, nutritional yeast, and arrowroot powder to form a thick paste. Add mixture to pot slowly, whisking constantly to ensure that paste dissolves. Bring to a boil and boil 1 minute, stirring constantly, then remove from heat. Add salt and pepper to taste and serve.
Makes about 5 cups. If making ahead of time and reheating, you might need to add a little water during the reheating if the gravy is too thick.



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    • says

      Garbanzo bean flour would be great as a thickener! I haven’t experimented much with different flours so I’m always curious how people use garbanzo bean flour.

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