Easy Vegan Gravy Recipe
Ginny McMeans
Published:
September 22, 2023
Last Modified:
July 28, 2025
Vegan gravy is a classic, creamy recipe that you can use year-round. With only six simple ingredients, this large batch of vegan gravy is perfect for a weeknight or Thanksgiving dinner!
I used to really only make gravy for holiday meals, but lately, it’s a monthly if not weekly occurrence. A pitcher of fresh gravy instantly turns any dinner–no matter how simple–into a homemade comfort meal.
On nights when time is extra short, I have even been known to pick up a few prepared foods from my local market–where they make great vegan entrees!–and then spend just 15 minutes whipping up a pot of gravy to accompany the store bought goodies.
Whether for your holiday table or a simple weeknight supper, this is my go-to gravy recipe. It keeps for a week, freezes well, and is made from just 6 ingredients that I almost always have on hand.
Vegan Gravy Ingredients
- Vegan “chicken” bouillon – Made from yeast extract, organic sugar, and spices and seasonings, this stuff creates an rich umami flavor profile without the chicken! I like the Not Chick’n brand and used 1 cube for this gravy, but you can use another vegan bouillon if you prefer. There are other varieties that come as powders and pastes too.
- Water – Necessary to reconstitute any bouillon you choose. For extra flavor, unsalted vegetable broth would be delicious here.
- Vegan butter – You can use whatever variety of vegan butter is your favorite!
- All-purpose flour – Works together with the vegan butter to create a roux–the base which will make your gravy thick and smooth.
- Oat milk – I found that oat milk–with its neutral taste and creamy texture–provides just the right flavor and consistency for this easy vegan gravy, but I bet almond milk would work well too. Be sure to use unsweetened, unflavored non-dairy milk.
- Browning seasoning – A concentrated, caramel-colored liquid that gives your gravy a golden brown color as well as imparts an additional and very savory depth of flavor. I used Kitchen Bouquet, but other brands work just as well too.
- Ground black pepper – Because to me, flecks of black pepper speckled throughout a gravy is what spells “homemade”!
Step-by-Step Instructions
- Make bouillon. Place your bouillon in a small bowl and add very hot water, stirring until completely dissolved. You need 2 cups of bouillon broth to make your gravy, so follow the on-package instructions to reconstitute this amount of liquid. For the Not Chick’n brand that I used, the ratio is 1 whole cube per 2 cups of water.
- Melt butter. Melt the vegan butter in a large skillet over medium heat.
- Add flour. Sprinkle the flour into the melted butter.
- Stir and cook. Use a wooden spoon or a whisk to stir and mix the melted butter and flour together. Allow this mixture to cook for about a minute, as this will cook the raw flour taste out of the flour.
- Add broth. Turn the heat up to medium-high. Stir in half of your bouillon broth–you’ll notice the mixture becoming thick very quickly. Continue stirring and add in the remaining bouillon broth. The sauce may become lumpy but don’t worry, it will smooth out.
- Add milk. Stir in half of your oat milk, working it into the mixture and continuing to stir out any lumps. Add the remaining milk, stir, and allow the mixture to heat through. Your gravy will probably seem quite thin at this point and that’s fine, it will continue to thicken as it cooks and cools.
- Add seasonings. Add the browning seasoning and pepper, then stir until well mixed and smooth.
- Cook. Let your gravy cook for a few minutes on medium heat, then remove it from the heat.
- Serve. Enjoy your gravy poured over mashed potatoes, as a sauce for veggies, or drizzled atop your favorite vegan chicken substitute. If your gravy thickens up too much before serving, just reheat it gently and stir in additional oat milk in ¼ cup increments until the consistency is as desired.
Watch Us Make Easy Vegan Gravy Recipe
Tips From Ligia
If your gravy is lumpy:
Use a wire whisk to stir it vigorously over low heat. If the lumps remain stubborn, you can pass the gravy through a fine mesh strainer. Just place the strainer over a bowl or small pot, pour the gravy into the strainer, and use a rubber spatula to press the gravy through the mesh. Use the smooth gravy that has collected in the pot below and discard any lumpy portion that is trapped in the strainer.
How To Store
Refrigerating Refrigerate your leftover gravy in an airtight container for up to a week.
Freezing Yes, you can freeze vegan gravy! Let it cool to room temperature, transfer it to an airtight container, and pop it in the freezer.
Thawing When ready to use your gravy, thaw it in the fridge overnight and heat it on the stove or in the microwave.
Reheating To heat, warm the gravy in a skillet over medium-low heat for a couple of minutes, stirring constantly. It will seem very thick, but should thin out a bit as it warms. If, once hot, it still seems too thick, you can add some oat milk–¼ cup at a time–stirring well after each addition.
Best Vegan Gravy Recipe
Ingredients
- 1 cube vegan "chicken" bouillon – I used Not Chick’n brand
- 2 cups water
- 1/2 cup vegan butter
- 1/2 cup all-purpose flour
- 2 cups oat milk
- 2 tsp browning seasoning – I used Kitchen Bouquet brand
- 1/4 tsp ground black pepper
Instructions
- Place your bouillon in a small bowl and add very hot water, stirring until completely dissolved. You need 2 cups of bouillon broth to make your gravy, so follow the on-package instructions to reconstitute this amount of liquid. For the Not Chick’n brand that I used, the ratio is 1 whole cube per 2 cups of water.
- Melt the vegan butter in a large skillet over medium heat.
- Sprinkle the flour into the melted butter.
- Use a wooden spoon or a whisk to stir and mix the melted butter and flour together. Cook for about a minute to cook the raw taste out of the flour.
- Increase the heat to medium-high. Stir in half of your bouillion broth–you’ll notice the mixture becoming thick very quickly. Continue stirring and add in the remaining bouillon broth. The sauce may become lumpy but don’t worry, it will smooth out.
- Stir in half of your non-dairy milk, working it into the mixture and continuing to stir out any lumps. Add the remaining milk, stir, and allow the mixture to heat through. Your gravy will probably seem quite thin at this point and that’s fine, it will continue to thicken as it cooks and cools.
- Add the browning seasoning and black pepper, then stir until well mixed and smooth.
- Let your gravy cook for a few minutes on medium heat, then remove it from the heat.
- Serve your gravy warm as desired! If your gravy thickens up too much before serving, just reheat it gently and stir in additional plant milk in ¼ cup increments until the consistency is as desired.
