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!
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Why You'll Love This Vegan Gravy Recipe
Easy- With just 6 ingredients, this gravy recipe is incredibly easy to make. It's perfect for holidays as well as busy weeknights.
Rich and Creamy- Just because it's vegan doesn't mean it's lacking any flavor. This easy vegan gravy is just as rich, creamy, and delicious as its non-vegan version.
Freezer-Friendly- This recipe makes a large batch, so you can use it throughout the week or freeze the leftovers to use later.
What Is Vegan Gravy?
This is my go-to gravy recipe! Easy vegan gravy is an absolutely delicious alternative to traditional brown gravy, using vegan butter, bouillon, vegetable broth, and dairy-free milk, like almond milk. Despite being plant-based, it can still be rich and creamy, making it a perfect complement to vegan mashed potatoes or any meal! You can make it with just a few simple ingredients, and it's easy to prepare.
- Wooden Spoon
- Measuring Cups and Spoons
- Dairy-Free Butter- Melted vegan butter creates a rich base for the vegan gravy.
- All-Purpose Flour- A thickening agent.
- Not Chick'n Bouillion Cube- For a delicious flavor.
- Water- Helps to dissolve the bouillion cube.
- Dairy-Free Milk- Gives the gravy a creamy texture. Unsweetened almond milk, soy milk, or oat milk will all make this vegan gravy absolutely delicious!
- Browning Seasoning- Adds a depth of umami flavor to the vegan gravy without using soy sauce.
- Ground Black Pepper- To taste.
How To Make The Best Vegan Gravy
To create an easy vegan gravy, dissolve a bouillion cube in hot water. Melt the vegan butter in a skillet over medium heat and add the flour, mixing with a wooden spoon. Cook for a minute until the raw flour taste is cooked out. Then, stir in a cup of the Not Chick'n broth and keep stirring as the mixture thickens. Add the other cup of broth and continue stirring.
The sauce may become lumpy, but keep stirring and add a cup of dairy-free milk. Add browning seasoning and pepper, stirring until well mixed and smooth. Heat through and add more milk if needed to reach the desired consistency. This recipe makes 4 cups but can easily be halved or quartered for smaller batches. Enjoy this rich and flavorful brown gravy with vegan mashed potatoes, brown rice, stuffing, or your favorite plant-based dishes.
Popular Substitutions and Additions
- Instead of using bouillon cubes and water, try poultry seasoning, vegetable broth, vegetable stock, or mushroom broth for a different flavor profile.
- Use corn or potato starch instead of flour for a thicker gravy. Mix it with cold water before adding it to the skillet.
- Add a splash of liquid smoke or smoked paprika if you want a smoky flavor.
- For a creamier texture, use coconut milk instead of dairy-free milk.
- Feel free to experiment with different herbs, spices, and veggies to find your perfect seasoning blend. Fresh thyme, rosemary, sage, nutritional yeast, garlic powder, onion powder, salt, and pepper are all classic choices for gravy. Add chopped onions and mushrooms for a mushroom gravy that tastes delicious!
Can I Freeze Easy Vegan Gravy
Yes, you can freeze vegan gravy! It's a great way to save leftovers or make a big batch ahead of time. Let it cool to room temperature, transfer it to an airtight container, and pop it in the freezer. When ready to use it, thaw it in the fridge overnight and heat it on the stove or in the microwave.
The Best Vegan Gravy Recipe FAQs
How long does this easy brown gravy last in the fridge?
Vegan gravy can last in the fridge for up to a week if stored properly in an airtight container.
Can I make this easy vegan gravy recipe gluten-free?
Yes, you can make vegan gravy gluten-free! Instead of using regular flour to thicken the gravy, you can use gluten-free flour blend, rice flour, or corn starch.
What makes traditional brown gravy non-vegan-friendly?
Classic gravy is usually made with meat drippings or broth, which are animal-based ingredients. This makes it non-vegan-friendly and unsuitable for those with a plant-based diet or lifestyle.
Can vegan gravy taste as good as traditional gravy?
Yes, vegan gravy can be just as delicious as traditional gravy, and many meat eaters actually prefer the taste.
Best Vegan Gravy
- ½ cup dairy free butter
- ½ cup all-purpose flour
- 1 cube Not Chick'n Bouillion Cube
- 2 cups water
- 2 cups dairy free milk
- 2 teaspoons browning seasoning - I used Kitchen Bouquet
- ¼ teaspoon ground black pepper
- Dissolve a cube (or how many cubes your directions say) in very hot water to measure 2 cups.
- Melt the dairy-free butter in a skillet.
- Add the flour and mix in with a wooden spoon. Cook on medium for a minute as this will cook the raw flour taste out of the flour.
- Turn the heat up to medium-high.
- Stir in a cup of the Not Chick'n broth and it will start to become thick very quickly. Add in the other cup and keep stirring. The sauce may become lumpy but keep stirring and add in a cup of the dairy free-free milk.
- I use the tool in the picture above for my gravies. It makes the work go faster for mixing the gravy and making it smooth. You don't need it - just keep stirring with a wooden spoon.
- Add the rest of the milk and heat through. It is probably quite thin at this point and that is okay. You want it a little thinner than when it is served as it thickens as it cools.
- Add the browning seasoning and pepper. Stir until well mixed and smooth. Let it cook a few minutes on medium heat. Turn off heat and the gravy is ready.
- The sauce may thicken a bit if you let it sit a while which is no problem. Just turn on the heat again and add ¼ cup of milk and stir until hot. That's the magic of gravy. It seems to grow as it cools because it usually thickens as it sits.
- As you can see this makes 4 cups of gravy. I usually serve half and leave the rest in the skillet. It can be heated through with more dairy-free milk added if necessary and put on the table as people are going for seconds.
- Also, it is not a problem to break the recipe down in half or fourths and not make as much for your family during the year.