An Easy Creamy Gluten-Free Vegan Mushroom Gravy that’s top 8 allergy-free, quick to make, and a perfect recipe for biscuits and gravy or topping your mashed potatoes! This homemade veggie-packed sauce is smooth, full of flavor, and a healthier version of your family’s comforting holiday classic!
It’s about time we whipped up some cozy gravy here on Strength and Sunshine! From gluten-free vegan buttermilk biscuits to rustic mashed potatoes, now the delicious food combining stars can finally align! I hope you’re just as excited as I am! I’ve actually never been a gravy fan, but this creamy mushroom gravy finally won me over! It’s all about the texture, flavors, and aromas when it comes to a good gravy. No chunky mushroom gravy here! This one is super smooth, creamy, and packed with aromatic herbs.
Isn’t gravy a dangerous food for celiacs?
A typical old-fashioned country gravy is essentially flour, butter, and stock. So even if I did want some gravy with my mashed potatoes on Thanksgiving, the one everyone else is using would be DANGER. Whisking in a boat load of flour to make a thick off-colored sauce just isn’t in the cards for a celiac. With the simple swap of some gluten-free all purpose flour though, you can make every belly happy! Using a neutral all purpose gluten-free flour is essential to keeping any off flavors from occurring (if you used quinoa or buckwheat…you’d taste it!). This way, this gravy can be served to everyone at the table and no one will be the wiser!
What’s in this creamy vegan mushroom gravy to make it so special?
To win any gravy-hater over, you’re going to need some stand-out flavors to negate the off color that gravy typically is. Country gravy is typically that off-white color, while a mushroom gravy is an off-tan/brown color. A color that plays well with the name “grAvy”. Not only is gravy just not a pretty color, but when you make a savory mushroom gravy, many people leave it chunky with the mushrooms. No. Don’t do that! The mushrooms, onion, garlic, thyme, better, and spot of nutritional yeast in this gravy need to be blended up smooth before serving! Not only will this make the flavors perfectly distributed throughout, but nice, creamy, and smooth!
How do you make this mushroom gravy so smooth and creamy?
You are whisking the gravy nice and thick in a sauce pot to start. You brown the chopped onion and mushrooms with a pat of vegan butter before adding your gluten-free flour and vegetable stock. Once it cooks over the stove for awhile to thicken and you’ve added the extra flavor components, you transfer the thick chunky gravy to a blender and blend that sauce smooth! Super simple and you don’t have to worry about uniform chops of your onion and mushrooms!
What’s the best way to serve this mushroom gravy?
You know gravy is PERFECT for topping buttermilk biscuits! I mentioned when I posted that biscuit recipe and had to apologize for that fact that I didn’t have a gluten-free, vegan, allergy-free gravy recipe for you to top them with. No worries! Now I do! Besides biscuits, the obvious one is some delicious mashed potatoes! The thyme in the potatoes and this mushroom gravy really work like magic when you make that perfect gravy pool in your plate of potatoes! Of course, gravy is a must for all our cold weather holidays, Thanksgiving, Christmas. But with this mushroom gravy, you’ll be whipping it up for typical weeknight dinners when you need some quick and easy comfort!
Easy Creamy Gluten-Free Vegan Mushroom Gravy
- 1 TB MELT Vegan Butter
- 1 Cup Chopped Onion
- 1 Cup Chopped Mushrooms
- 3 Cups Vegetable Stock (you may need more or less depending on preference)
- ½ Cup Gluten-Free All Purpose Flour
- 1 TB Coconut Aminos
- 2 Tsp Nutritional Yeast
- ½ Tsp Minced Garlic
- ½ to 1 Tsp Dried Thyme
- Black Pepper (to taste)
- Ground Sage (optional, to taste)
- Dried Rosemary (optional, to taste)
- In large sauce pot on the stove, heat the butter and add the chopped onion and mushrooms to the pot to brown over medium high heat.
- Once fragrant, slowly whisk in the flour and then slowly pour in the vegetable stock.
- Now add in the additional spices and herbs. Mix well and allow to thicken on the stove for 5 minutes.
- Now transfer the thick and hot gravy to a large blender and blend until smooth.
Some options you do have with this mushroom gravy are those extra herbs like sage and rosemary. You can use any stock you’d like (chicken, turkey). I used a low sodium/unsalted vegetable stock for this vegan gravy, but that’s up to you. Last, you totally can leave this gravy…chunky if that really floats your gravy boat. As long as you make this savory sauce, I’ll be happy, you’ll be happy, and you’re gravy-loving (or hating) family with be singing you the high praises!
So tell me:
+ Super smooth gravy or would you want mushroom chunks?
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine