Vegan Gravy

Thanksgiving is all about gathering with the people you love—but it also means navigating a tangle of dietary needs. I developed this meat- and dairy-free gravy below last year for my niece Alice, who’s a vegan, because everyone deserves a gravy they can slather over their Thanksgiving plate. Alice also follows a gluten-free diet, so I’ve offered a gluten-free option of the recipe, as well. (If you want the gravy to be gluten-free, choose a gluten-free tamari over traditional soy sauce, and check the labels carefully on the broth and Dijon mustard—gluten can hide in some surprising places.)

Does it taste exactly like gravy made from pan drippings and roasted turkey bones? Not really. But this gravy is savory and rich in its own right, with the familiar Thanksgiving trio of rosemary, thyme, and sage, and a deep umami backbone from dried mushrooms rather than meat.

The Power of Dried Mushrooms

Just because a gravy is meatless doesn’t mean you have to sacrifice depth or richness. Dried mushrooms provide the savory foundation of this recipe, thanks to glutamate—one of the same compounds that give cooked meats their satisfying umami notes. Because they’re dried, their flavor is already concentrated, and toasting them deepens it even further, adding a warm, roasted complexity. They’re also one of my favorite pantry shortcuts beyond Thanksgiving. I toss dried mushrooms into soups and stocks for instant complexity, or rehydrate and chop them when I want concentrated mushroom flavor in risotto, pasta, and sauces.

Why You Should Grind and Toast the Mushrooms

Instead of simply steeping the dried mushrooms in water to make the base, I freeze them, grind them into a fine powder, then toast that powder on the stove. I borrow this technique from Mandy Lee’s mushroom-steak sauce: Freezing makes mushrooms brittle and easier to pulverize, yielding a superfine powder that toasts quickly and evenly, which means no flour or added starch is needed to thicken the gravy. Toasting the mushroom powder until it darkens and smells nutty does two key things. First, it concentrates the natural glutamate—the amino acids that drive umami—so you get richer, more intense savoriness. Second, it adds roasted, nutty, aromatic notes that deepen the flavor beyond “mushroomy” into something more layered.

Building the Aromatic Base

From there, the gravy is enhanced with sage, rosemary, and thyme, for a woodsy depth that’s synonymous with the holidays. As the herbs sizzle in coconut oil, their essential oils bloom, creating an aromatic base. Shallots and garlic round out the flavor, softening and turning sweet as they cook. Together, they bring the familiar comfort of classic gravy to this plant-based version.

Coconut Milk for Richness

Full-fat coconut milk adds richness and body to the gravy. Don’t worry about it tasting tropical— the coconut flavor mellows as the gravy cooks, and its faint sweetness is balanced by the herbs, garlic, shallots, and toasted mushrooms. You could use oat or cashew milk for a subtler result, but full-fat coconut milk delivers the richest, most satisfying texture. 

The Final Layer of Depth

To deepen the gravy further, I call for two types of soy sauce. Regular soy sauce (or tamari, if you’re keeping things gluten-free) adds saltiness and umami that amplifies the mushroom base. Dark soy sauce, used in a much smaller amount, brings a deeper color and a hint of molasses-like sweetness that rounds out the flavors and makes the gravy look richer and more like traditional turkey gravy. If you don’t have dark soy sauce—or prefer to skip it—the gravy will still be savory and well-balanced, just a touch lighter in both color and flavor.

In the end, the flavors come together into a gravy that’s savory, aromatic, and fully layered—no meat or other animal products needed.