Thick, creamy and savory, this vegan creamy mushroom gravy is delicious and comforting. Try it as a topping for vegan biscuits and mushroom gravy, as a vegan toast idea or served over steamed rice with green peas. This versatile plant-based mushroom gravy is no flour, dairy-free, oil-free, wfpb and gluten-free.
Heat a dutch oven or medium-large pan over medium heat. Add onion and garlic and steam-sauté for 5 minutes. Add splash of water if it starts sticking.
½ yellow onion, 6 cloves garlic
Add mushrooms, bouillon, sage, thyme, parsley, garlic powder, salt and pepper to pan. Reduce heat to medium-low and cook until mushrooms have reduced to half their original size, about 5 minutes. Add a splash of water if they start to stick.
16 ounces white button mushrooms, 1 teaspoon vegetable bouillon paste, ½ teaspoon dried sage, ½ teaspoon dried thyme, 1 teaspoon dried parsley, ¼ teaspoon garlic powder, ½ teaspoon sea salt, ½ teaspoon freshly ground black pepper
Add milk to pan, stir well and heat milk until just below boiling. Do not bring to a boil, as it will make the almond milk start to separate a bit. It tastes just the same but it will have white specks in it and not be as appetizing.
5 cups almond milk
Once the gravy has heated, taste for flavor. Adjust salt, pepper and add mushroom powder or umami seasoning, if using.
½ teaspoon mushroom umami seasoning
Make cornstarch slurry by combining the cornstarch and cool water together in small bowl. Whisk the two together with a fork or small whisk to form a cloudy liquid with no lumps. (Tip: Do not attempt to add the cornstarch to the hot liquid without making a slurry first, it will clump up and ruin your soup. Been there, done that.)
4 tablespoons cornstarch, ⅓ cup cool water
Stir your cornstarch slurry one more time, then add it to the hot gravy in the pan and stir well. It should start to thicken to a gravy consistency within 30-60 seconds. Remove from heat and serve hot with toast, vegan biscuits, steamed white rice or a baked potato.
Notes
For a milder mushroom flavor, reduce amount of mushrooms to 8-12 ounces and/or omit the mushroom powder / umami seasoning.