Creamy Vegan Mushroom Gravy with Rosemary and Thyme
There's something deeply comforting about a rich, savory mushroom gravy poured over mashed potatoes or a fluffy biscuit. This vegan version delivers all of the cozy, umami flavor of a traditional gravy without the butter or cream. Made with baby bella mushrooms, fresh garlic, and warming herbs like rosemary and thyme, it's a plant-based twist that's every bit as satisfying as the original.
As a plant-based dietitian and intuitive eating counselor, I love creating recipes that make vegetables shine while offering a nourishing balance of flavor and comfort. This creamy mushroom gravy is one of those cozy dishes. It's a reminder that plant-based cooking can be hearty, comforting, and simple all at once.
Mushroom gravy is perfect for festive holiday meals, cozy Sunday dinners, 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. The secret to its velvety texture lies in combining vegetable broth and creamy oat milk. Together, they create a luscious base that thickens beautifully with a touch of flours (no heavy cream required). The result is a rich, earthy sauce that coats every bite of mashed potatoes, vegetarian meatloaf, herb stuffing, or roasted vegetables with comforting flavor.
If you're looking for more plant-forward recipes for the holiday season, try my Easy Vegan Sweet Potato Casserole, Baked Brie Puff Pastry Bites with Jam, or Vegetable Pot Pie with Chickpeas. I also share more ideas in my roundups of Crowd-Pleasing Vegetarian Main Dishes for Thanksgiving and 40 Easy Vegetarian Thanksgiving Recipes.
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Ingredients
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.
Instructions
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.
Substitutions
- Mushrooms: any variety works. Try crimini, white button, or even shiitake for extra depth.
- Herbs: Use fresh thyme or rosemary if you have them on hand. Triple the amount for fresh.
- Oil: Olive oil gives rich flavor, but avocado or canola oil works, too.
- Flour - substitute gluten-free all-purpose blend if needed.
- Oat Milk - use another plain, plant-based milk (such as unsweetened soy or cashew milk) or canned coconut milk. The flavor and texture will change slightly with different milks.
Variations
- 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.
Making Ahead and Storage
This mushroom gravy can easily be made in advance, making it great for holiday prep. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Thaw overnight in the fridge, then reheat gently on the stovetop over low-medium heat, stirring often to maintain that creamy consistency.
Looking for more make-ahead recipes? Check out my roundups of Vegetarian Freezer Meals for Batch Cooking and Vegetarian Meal Prep Ideas.
Top tip
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.
FAQ
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. This vegan version uses oil, vegetable broth, and oat milk as substitutes.
Let the mushrooms cook until they're golden brown and have released their moisture. Then add the flour. This builds layers of umami flavor and ensures the gravy thickens smoothly.
Using the right balance of fat, flour, and liquid creates that rich, silky texture. In this vegan version, olive oil provides that fat, while oat milk adds a creamy body without dairy.
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📖 Recipe
Creamy Vegan Mushroom Gravy with Rosemary and Thyme
Equipment
- Knife and cutting board
- skillet
Ingredients
- 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)
Instructions
- 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 golden brown and have released all of their moisture.
- 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!
Notes
- 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.
