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Closeup of thick and creamy vegan mushroom gravy in a skillet.
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Creamy Vegan Mushroom Gravy with Rosemary and Thyme

Rich and creamy with deep umami flavor, this vegan mushroom gravy is made with baby bellas, garlic, rosemary, and thyme. It's the perfect plant-based topping for mashed potatoes, biscuits, or vegetarian meatloaf. A must-have for your holiday table!
Course condiment, sauce
Cuisine American, dairy-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 141kcal
Author Stephanie McKercher, RDN

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)
US Customary - Metric

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

  1. 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.
  2. 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.
  3. Nutrition facts are estimates only.

Nutrition

Serving: 0.125recipe | Calories: 141kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 492mg | Potassium: 292mg | Fiber: 1g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg