clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Chef Ani
  • Yield: Serves 4


This vegan gravy is creamy, rich, colorful, beautiful, and delicious, a worthy addition to any family meal and perfectly special for the holiday season.


  • 2 tablespoons all-purpose flour (omit this step for a gluten-free gravy)
  • 2 1/2 cups water
  • 1 small carrot, diced 
  • 1 small potato, diced
  • 1/4 cup onion, roughly diced
  • 1 garlic clove, sliced
  • 34 mushrooms, quartered (optional)
  • 1/4 cup cashew pieces
  • 1 tablespoon nutritional yeast flakes
  • 1/2 teaspoon salt
  • 1 teaspoon Better Than Bouillon (optional)
  • 1 tablespoon olive oil or vegan margarine (optional)


  1. Brown flour in a skillet over medium to low heat or in the oven at 300F. This will take a while. Stir occasionally. You are looking for a golden color. This will add both color and flavor to the gravy. I usually make it ahead of time, so I have it available when I need it. It is important that it does not burn. When the flour is browned, set aside.
  2. In a saucepan add water, carrot, potato, onion, garlic, mushrooms, cashews, nutritional yeast flakes, salt, and Better Than Bouillon.
  3. Bring to boil. Let it simmer until vegetables are tender.
  4. Then transfer to a blender and blend on high for 2-3 minutes, until very smooth.
  5. Next add the browned flour, blend again. Add water if needed. Transfer back to the saucepan.
  6. Bring to boil, while stirring. Let it simmer for about 5 minutes. At this point I usually add 1 tablespoon olive oil and season to taste with salt.