This vegan miso mushroom onion gravy has a thick, velvety, creamy texture, a beautiful golden brown color, and a rich, savory, umami flavor. Use it to top mashed potatoes, vegan seitan, Tofurky, or roasted vegetables! This gravy is easy enough for a weekend roast dinner but ‘fancy’ enough for the holiday season.
Why You’ll Love This Vegan Miso Mushroom Gravy
- Super creamy, velvety texture: this recipe uses dairy-free plus vegetable stock for a creamy gravy.
- Flavor packed: white miso paste, mushrooms, and onions create a flavorful sauce.
- Can be made thicker or thinner: this recipe includes instructions on how to create a thicker or thinner sauce, so you can use it in any cooking application you’d like.
- Omnivore approved: even the pickiest meat eaters will love this recipe.
- Ready in 20 minutes: quick and easy, this gravy is ready in a pinch.
Today we’re using simple ingredients to make this vegan mushroom and onion gravy. Each one adds a layer of savory, umami flavor.
- Vegan Butter
- Yellow Onions
- White Button Mushrooms or Cremini Mushrooms
- White Miso Paste
- Soy Sauce
- All-purpose Flour
- Dairy Free Milk
- Vegetable Broth, or use a mushroom broth
Substitutions & Add-ins:
- Vegan Butter: while I recommend using vegan butter if possible, a good quality extra virgin olive oil can be substituted in its place.
- Miso Paste: if you don’t have miso, it can be omitted. White Miso can be subbed for Yellow Miso Paste.
- Cremini Mushrooms: sub in your favorite type of mushroom instead. Shiitake mushrooms would be delicious in this vegan mushroom gravy.
- Yellow Onions: sub in white onions, red onions, or shallots instead.
- Soy Sauce: sub in coconut aminos, vegan Worcestershire sauce or reduced-sodium soy sauce.
- Other herbs or spices: nutritional yeast, fresh rosemary, a bay leaf, or fresh sage would make a delicious addition to this vegan miso gravy.
- All-purpose flour: the ¼ cup of flour can be substituted for 2-3 tbsp of corn starch or corn flour.
The best vegan butter:
This mushroom and onion gravy uses a similar cooking method as my Vegan Oat Milk Bechamel recipe. The base of this gravy is a roux, which is a paste made from vegan butter and flour.
This helps to thicken up the gravy and create a creamy texture. While olive oil can be used, I’ve found that vegan butter adds needed saltiness and a richer flavor to the gravy.
Below are my favorite brands to use:
- Country Crock Plant Butter Sticks
- Earth Balance Buttery Sticks
Below are some helpful tools to make the best creamy vegan mushroom and onion gravy.
- Medium Saucepan
- Whisk: to create a lump-free vegan sauce
- Measuring Cups: to accurately measure all the ingredients
🎥 *Video Tutorial is Above the Recipe Card Below!*
STEP 1: Over medium heat melt the vegan butter (or heat the olive oil) in a medium saucepan.
STEP 2: Add the onion, garlic, and mushrooms and saute for 7-10 minutes until tender and the onions have turned slightly golden brown.
STEP 3: Add the miso, soy sauce, and sprinkle on the flour. Then, mix to evenly coat the veggies. Cook for 1 minute to remove the raw flour taste.
STEP 4: Reduce the stovetop to medium-low heat and pour in the dairy-free milk, ½ a cup at a time, stirring continuously. Then, pour the veggie broth in, ½ a cup at a time.
STEP 5: Add the fresh thyme and simmer for 5 minutes on low heat to thicken the gravy. The gravy should be a creamy and thick yet pourable consistency.
Thickening or Thinning the Gravy
The consistency of this vegan gravy recipe leans thicker, perfect for topping mashed potatoes! However, the recipe is easily adjustable and can be made thinner or thicker to your liking.
extra thick gravy
- Use ¼ cup less dairy free milk and heat the sauce for 3-4 more minutes.
- You can also add an extra tablespoon of flour.
- Add ½ cup – ¾ cup more dairy free milk during step 4 above.
This recipe is easy enough for a weekend Sunday roast dinner or fancy enough for special occasions like a Thanksgiving Feast or Christmas Dinner.
📌 TIP: If you prefer a smooth gravy, you can blend it for 1-2 minutes with an immersion blender, food processor or a high speed blender.
Pair this vegan and vegetarian gravy with:
- Roasted Rainbow Carrots
- Mashed Potatoes
- Seitan Sunday Roast
- Vegan Nut Roast
- Roasted Brussel Sprouts
- Vegan dinner rolls or Vegan Brioche Buns
Storing the Gravy
Transfer this vegan onion gravy to an airtight container and store it in the fridge for up to 3-4 days.
📌 Note: if prepping this recipe ahead of time, as the gravy cools in the fridge or at room temperature it will thicken but will loosen up again once heated through.
To prevent it from forming a ‘skin’ on top, place a sheet of plastic wrap on the gravy.
- Use high quality ingredients: like most recipes that use less than 10 ingredients, it’s important to use high-quality ingredients for the best flavor.
- Slowly add the liquids while whisking: this will help prevent any flour lumps from forming.
- Cook the veggies until you have slightly caramelized onions: this adds lots of flavor.
- Adjust the seasoning to your liking: add in salt and black pepper to taste. You can also mix in any fresh herbs you’d like after the gravy is finished simmering.
This vegan mushroom gravy has a rich, umami flavor. The miso paste and soy sauce add saltiness, and the herbs & mushrooms add a fresh, earthy flavor.
Vegan butter can be subbed for a good quality extra virgin olive oil.
More Vegan Sauces:
Did you make This vegan miso mushroom onion gravy recipe?
I’d love to know! Leave a star rating and comment below!
[Note: ad-blocker plugins block this video, which may be why it isn’t visible. Temporarily disable the plugins to see the video.]
- 5 tablespoons vegan butter, I prefer Country Crock Plant Butter
- 1/2 cup finely diced yellow onion, about 1/2 of a small onion
- 3 cloves garlic, minced
- 3/4 cup minced button mushrooms, about 4 oz
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1/4 cup all-purpose flour
- 1 cup unsweetened & unflavored soy, oat or almond milk
- 1 cup low-sodium vegetable broth
- 2 sprigs of fresh thyme
- Salt and fresh ground black pepper to taste
- In a small saucepan, melt the vegan butter over medium-low heat.
- Add the onion, garlic, and mushrooms and saute for 7-10 minutes until tender and the onions have begun to brown.
- Add the miso, soy sauce, and sprinkle on the flour. Then, mix to evenly coat the veggies. Cook for 1 minute.
- Pour in the dairy free milk, ½ a cup at a time, stirring continuously. Then, pour the veggie broth in, ½ a cup at a time.
- Add the fresh thyme and simmer for 5 minutes on low heat to thicken the gravy. The gravy should be a creamy and thick yet pourable consistency. To thin the gravy, add ¼ cup of dairy free milk or veggie broth as needed.
- Add salt and black pepper to taste.
Note: if prepping this recipe ahead of time, as the gravy cools in the fridge or at room temperature it will thicken but will loosen up again once heated through.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 58Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 93mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 1g
Nutritional info is an estimate.
Want to Save this Recipe for Later? Pin it to Pinterest!
DISCLAIMER: Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so I can continue to provide you with free content each week!