Go Back Email Link
+ servings
Mushroom Gravy in a white plate with a spoon and herbs on the side

Mushroom Gravy (Vegan, Gluten Free)

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
This creamy Mushroom Gravy is healthy, so easy to make, oil-free, and filled with fresh rosemary and thyme.


  • 1/2 medium yellow onion - sliced
  • 8 ounces white button mushrooms - chopped
  • 1/2 teaspoon garlic powder
  • 1/2 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 3/4 cup unsalted vegetable broth
  • 2 teaspoons tamari or reduced sodium soy sauce
  • 1 teaspoon fresh thyme - chopped
  • 1 teaspoon fresh rosemary - chopped
  • 1/4 teaspoon black pepper


  • In a medium skillet over medium high heat, add mushrooms and onion. Stir occasionally until onion is soft and translucent, about 8-11 minutes. Add garlic powder and remove from heat.
  • Meanwhile, to a high powered blender, add raw cashews and nutritional yeast. Blend until of fine consistency. Add vegetable broth, tamari, thyme, rosemary, and black pepper. Add mushrooms/onions when ready. Blend slow at first, then increase the speed to medium until blended. Add vegetable broth (in 1/4 cup increments) if gravy is too thick and blend again.


Makes 2 cups gravy. Serving size 1/4 cup. You can store this in an airtight container in the fridge for 4-5 days. This gravy is great mixed in with pasta, polenta, lentils, rice, etc. =)


Serving: 0.25cup | Calories: 19kcal | Carbohydrates: 2.9g | Protein: 1.9g | Fat: 0.1g | Sodium: 59mg | Sugar: 1.2g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick