This Vegan Mushroom Gravy with Rosemary and Thyme is so rich and creamy, thanks to the addition of oat milk. It's the best way to add flavor and creamy texture to mashed potatoes, biscuits, and more. Plus you only need a few simple ingredients and one pan to make it. This isn't just for vegans, either - everyone is going to love it!
Mushroom gravy is perfect for the Thanksgiving and Christmas holidays, or really anytime mashed potatoes or biscuits are on the menu. If you're cooking for both vegans and meat-eaters, keep it simple with just one gravy that everyone will love.
This version is thick and hearty, with slices of tender, browned mushrooms for added flavor and texture. Because its cooked with both vegetable broth and oat milk, this gravy is also super creamy. It's like a dream.
Mushrooms are the true star of the show with this recipe. They're one of the best plant-based sources of umami and bring so much flavor to this gravy. Garlic, rosemary, and thyme round out the flavor profile with lots of aromatic appeal.
The oil and flour, which are mixed with the mushrooms, form a roux that thickens and gives body to the gravy. Then it's all cooked in a mixture of vegetable broth and oat milk for a creamy, velvety smooth finish.
Here's everything you'll need to make creamy vegan mushroom gravy at home.
- Olive oil or whatever oil you like to cook with
- Sliced mushrooms, such as baby bella mushrooms (also called crimini mushrooms)
- Garlic - you could buy pre-minced garlic if you want to cut back on the prep time
- Dry thyme
- Crushed rosemary
- All purpose flour
- Vegetable broth
- Oat milk - look for plain (not vanilla) extra creamy oat milk
See the recipe card at the end of this post for exact quantities and preparation.
This is a basic rundown of the steps to make creamy vegan mushroom gravy. For more detailed instructions, go to the recipe card at the bottom of the post.
Cook oil, mushrooms, garlic, thyme, rosemary, salt, and pepper until mushrooms are tender.
Stir in the flour.
Add the vegetable broth and oat milk.
Cook, stirring often, until the gravy is thickened to your desired consistency.
Hint: Stir the gravy often to prevent it from sticking to the bottom of the pan. If the gravy is starting to stick before it is thickened, turn down the heat and scrape the bottom of the pan with a wooden spoon.
Here are a few ingredient substitutions you can make depending on availability or dietary preferences.
- Mushrooms - instead of baby bella mushrooms, use shiitake mushrooms or wild mushrooms.
- Gluten-Free - substitute 1:1 gluten-free flour instead of all-purpose flour. Double check that the oat milk you're using is gluten free.
- Oat Milk - use another plain, plant-based milk or canned coconut milk. (Note that the flavor and texture may change slightly depending on the type of milk you use.)
Want to change up the recipe to make it your own? Here are a few ideas.
- Not Creamy - swap in additional vegetable broth for the oat milk.
- Miso - mix 2 tablespoons miso paste with 2 tablespoons water and use instead of salt.
- Mushroom and Onion Gravy - slice one small onion and add it to the skillet with the mushrooms. Cook the onions until they are translucent before you add the flour.
This gravy recipe was inspired by the filling for my pot pie. Try this Vegetable Pot Pie recipe for similar flavors in savory pie form.
- Knife and cutting board - to slice the mushrooms and mince the garlic
- Skillet - you'll cook everything in one large skillet. I used a 12-inch skillet. If you don't have one, you could also use a heavy-bottomed pot or Dutch oven.
You can prepare this mushroom gravy ahead of time. Store it in an airtight container in the fridge for up to five days.
To freeze, store in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator.
Reheat the gravy over low-medium heat, stirring occasionally, until warmed through.
The gravy will continue to thicken as it cooks. For thinner gravy, cook for a shorter period of time. If you want thick and creamy gravy, cook longer. If the gravy is too thick, gradually stir in a little vegetable broth and cook until your desired consistency is reached.
Gravy is often made with animal products that make it not vegan. It usually includes chicken or beef broth and butter, and is also sometimes made with meat or poultry and milk or cream.
Mushroom gravy is not always vegan and vegetarian. For vegan gravy, make sure there is no regular butter, animal-based broth, milk, or cream in the ingredients.
Mushroom gravy freezes well. Store it in a freezer-safe container for up to three months and thaw overnight in the refrigerator.
Looking for more vegan side dish recipes? Try these:
These are my favorite dishes to serve with mushroom gravy:
Creamy Vegan Mushroom Gravy with Rosemary and Thyme
- Knife and cutting board
- ⅓ cup olive oil or oil of choice
- 16 ounces (5 ½ cups) sliced mushrooms such as baby bella
- 4 cloves garlic minced
- 2 teaspoons dry thyme
- 1 teaspoon crushed rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup all purpose flour
- 1 ½ cup vegetable broth
- 1 ½ cup oat milk (see note 1)
- Heat oil in a large skillet over medium heat. Once oil is shimmering, stir in mushrooms, garlic, thyme, rosemary, salt, and pepper, and cook for 4 minutes, or until mushrooms are tender.
- Stir in flour and cook for 1 minute, or until the vegetables are evenly coated.
- Stir in vegetable broth and oat milk and increase the heat to high. Once simmering, lower the heat to low-medium and cook for 10 minutes, stirring often, or until thickened. Scrape the bottom of the pan with the wooden spoon as needed to prevent sticking. Turn off the heat and enjoy!
- Oat Milk: Look for plain, extra creamy full fat oat milk (I like Silk brand). Make sure the oat milk is plain and not vanilla flavored.
- Make-Ahead/Storage: Store mushroom gravy in an airtight container in the fridge for up to five days, or store in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator. Reheat over low-medium heat, stirring occasionally, until warmed through.
- Nutrition facts are estimates only.