This vegan gravy recipe is rich and creamy and super savory—just the way gravy should be! It’s also oil free, making it a healthy addition to your holiday meals.
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Normally, gravy is made with lots of butter, fat, and broth. I’m going to show you how we can veganize this to a healthier, less fatty, but still great tasting the version.
The key is seasonings!
Ingredients
You only need 7 simple ingredients for this gravy recipe:
- cornstarch or all-purpose flour
- water
- vegetable broth (we like Better than Bouillon—it provides the richest flavor!)
- nutritional yeast
- tahini—provides healthy fat
- low-sodium soy sauce
- onion powder
How to make
This vegan gravy recipe is so easy, it only takes 5 minutes!
Start with mixing the cornstarch with the water in a small bowl until it fully dissolves. This ensures there’s no lumps when making the gravy.
In a medium sauce pan over medium-high heat, add all ingredients. Bring to a boil, whisking continuously. Reduce heat to a simmer and continue whisking until desired consistency is reached.
A couple of notes:
- I like my gravy more runny. If you prefer thicker gravy, double the amount of cornstarch or flour.
- This gravy does thicken as it cools so as it’s sitting out on the table it will thicken more.
How to store
Store leftover gravy in an airtight container in the refrigerator for up to 5 days. You can freeze for longer storage. Allow it to cool completely before freezing, then place in an airtight freezer-safe container. Before reheating, allow it to thaw in the refrigerator overnight.
How to reheat
You can reheat it on the stove or in the microwave. You may want to thin it out with extra vegetable broth or water if it has become too thick.
What to serve with
This gravy is fabulous poured over these healthy vegan mashed potatoes (it tastes so indulgent though!), or mix it up from the usual and try it with swede mash—made with rutabaga!
It also goes great served with a hearty lentil loaf or Shepherd’s Pie, and a side of vegan stuffing and cranberry sauce.
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Easy Vegan Gravy (Oil-Free)
Method
- Stovetop
Ingredients
- 2 tablespoons cornstarch
- ¼ cup water
- 2 cups vegetable broth we like Better Than Bouillon
- 3 tbsps nutritional yeast
- 2 tablespoons tahini
- 1 tablespoon low-sodium soy sauce *
- 1 teaspoon onion powder
Instructions
- First, in a small bowl mix the cornstarch with the water until if fully dissolves.
- In a medium sauce pan over medium heat, add all ingredients. Bring to a boil, whisking continuously. Reduce heat and continue whisking until desired consistency is reached.
- Serve immediately.
Video
Notes
Nutrition
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Absolutely delicious and quick to make! Looking forward to having it again today. Thank you so much, Rachel!
Yay, I’m so glad! 😀 It’s my favorite gravy recipe, I never stray away from it haha
This is the BOMB. So good. Thank you so much.
Yay! Love to hear it and so glad you enjoyed it 😀
I was looking for a quick, easy oil free vegan gravy and this is one of the best I’ve ever made. I changed the serving size to two as it’s just me, and totally look forward to mashed potatoes again tomorrow with the leftover gravy. So easy and delicious, thank you!
What a wonderful comment! Thank you, Sarah! So glad you enjoyed this vegan gravy recipe 🙂
I ran across this yesterday and thought it was too simple to be good. Today is Turkey day without the turkey and hey let’s give it a shot. Rummaging through my pantry didn’t find any tahini. (totally unprepared as per usual) Well, I had used nut butter before as a substitute. Of course, No nut butter. I did have some peanut satay sauce.
You should bottle this stuff. You’d make a killing. I will try it with your full ingredients next time. Unbelievable how tasty this is. Thank you
As I am one to tinker I added 1/4 tsp poultry seasoning and some pepper. This will be a great base for future gravy.
Thank you so much Steve for this kind review! I’ll admit, sometimes I don’t even add the tahini because it’s just as good without it 😉
I made this to go with my Thanksgiving stuffing and mashed potatoes, and added just a splash of vegan Worcestershire. It was awesome. My husband, who’s not vegan, fully approved. I am still eating it on leftovers 4 days later, and it has a flavor I crave. I will definitely make this again.
Thank you so much, Jenni! I am so glad you both enjoyed it! 🙂