Bold Claim, I know, but I promise, this gravy is definitely the Best Vegan Gravy Ever! It just happens to be gluten free too! It’s so delicious, no one will ever know or even care that it’s vegan and gluten free. It’s awesome on potatoes, on rice, and especially on my Vegan ‘Turkey’ Roll! (Get that recipe here.) This gravy is easy to make too, so let’s jump right into the ‘how to’!
The Best Vegan Gravy Ever Ingredients: Nutritional Yeast, Tamari, oil, minced garlic, Chopped onion, Sweet Rice Flour, salt, pepper, dried sage and dried thyme.
This gravy is so fantastic that I usually make a big pot of it (3 or 4x this recipe),for Thanksgiving, and freeze some of it so I can warm it up on a random weeknight and have a great dinner! (It goes great with this Super Easy Weeknight Tofu). I used to make this gravy with regular (wheat) flour, and if you aren’t gluten free, you can definitely use that. I adapted this recipe from a recipe used by an amazing restaurant in LA, called Real Food Daily, and the original recipe is not gluten free. Using sweet rice flour (flour made from sticky rice), gives this gravy the most amazing texture, and it is not necessary to use any starch. It reheats like a dream, and the taste is divine!!
For more Holiday Recipes, please see these posts:
The Best Stuffed Mushrooms Ever
The Best Stuffed Mushrooms Ever
Chewy Double Chocolate Chunk Cookies
Double Chocolate Chunk Cookies
All of the recipes on my blog are vegan and gluten free! 🙂 Connect with me on social media (icons near my picture) or sign up for my email newsletter so you never miss a post! Thanks for reading! Enjoy this recipe!
- ½ C Nutritional Yeast
- ½ C Sweet Rice Flour
- ⅓ C Neutral tasting oil, like organic canola or sunflower
- ½ C chopped onion
- 2 t minced garlic
- 2 teaspoons chopped fresh thyme, or 1 tsp. dried
- 2 teaspoons chopped fresh sage, or 1 tsp. dried
- 4 C water
- ¼ C tamari
- ½ t pink Himalayan salt, or sea salt
- ½ black pepper
- In a large pot, gently toast the flour and nutritional yeast. Cook it over a medium heat, stirring until the yeast is just lightly browned (about 5 minutes). Pour into a bowl and set aside.
- Add oil to the pot and saute the chopped onions for about 3-4 minutes until translucent. Add garlic and cook for 1 minute, and then whisk in spices. Turn heat down.
- Now whisk in your flour mixture. Add water and tamari, whisking together with previous ingredients.
- When all of the ingredients are in the pot, use an immersion blender and puree everything until smooth.
- Bring to a boil, stirring frequently, and then reduce heat and simmer until thickened, stirring. When gravy is desired consistency, remove from heat. (About 5 minutes).
- Gravy stays fresh in fridge for about 4 days, freeze up to 6 months.
Angel McNall is the author and photographer of High Vibe Lifestyle. For over 20 years, Angel has been teaching people how to live more vibrantly by eating a plant based diet, and using plant based medicine. 
Hey, I was wondering if this recipe would be ok with Soy sauce, all purpose flour, and dry spices?
Hi Lymo, yes, definitely! I usually use dry spices myself, and before I was gluten free I used Whole Wheat pastry flour and soy sauce. Thanks for stopping by!
Legit delicious! I didn’t blend and used marjoram instead of sage. Thanks for making Thanksgiving that much more yummy!