I make this vegan, gluten free gravy on repeat. It shows up for holidays, but also on random Tuesdays when my crew wants to pour "a little extra cozy" on everything. I feel good serving it because it leans on simple, clean ingredients and still tastes rich and savory. There's usually a jar in the freezer for those nights when dinner needs a quick glow-up.
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The flavor comes from slowly sautéed onion and garlic, then blending with veggie stock, nutritional yeast, and a spoon of mild miso. A few cubes of russet potato do the thickening so the texture turns silky without flour or dairy. It's ready in about 30 minutes, blends smooth, and reheats like a dream for stress free sides and leftovers.
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Why You'll Love This Miso Gravy
- It's ready in 30 minutes from a single pot and a blender, and you don't need drippings to make it.
- Naturally gluten free, dairy free, and made with whole-food ingredients.
- Thickened with potato for a silky texture that doesn't feel gummy.
- Miso and nutritional yeast bring deep, savory flavor that won't overpower your thanksgiving dinner, creamy mashed potatoes, or any protein.
- Freezer friendly and easy to reheat for stress-free holidays and weeknights. I always have a jar in the freezer ready to dress up any meal.
Vegan Gravy Recipe Ingredients
Ingredient Notes:
- Olive oil: I like to use extra virgin olive oil for its depth of flavor, but feel free to use vegan butter instead.
- Yellow onion (or sweet onion or shallots): I use shallots when I'm feeling fancy, but yellow or sweet onion is usually my go-to.
- Fine sea salt: You won't need too much since the miso is already salty but adding a pinch to the sautéed onions helps them to soften more quickly.
- Garlic: I love the depth garlic brings to the gravy.
- Vegetable stock: This is the body of the gravy. Make sure to use low-sodium to keep the gravy from becoming over-salted.
- Nutritional yeast: This is one of the secret ingredients that adds a round, savory depth while slightly thickening the gravy.
- Mild miso: Adds a umami-rich and maximum flavored vegan gravy.
- Russet potato: This starch potato naturally thickens the gravy without the need for flour or other gummy starches. Yukon gold potatoes work too, though the gravy will be slightly thinner.
- Fresh thyme leaves: Adds a rich, herby finish. Finely chopped rosemary or sage are equally as delicious.
See recipe card below for all ingredients and quantities.
How to Make Gluten Free Gravy
- Sauté the base: Set a high-walled saucepan over medium heat. Add olive oil, onion, and a pinch of sea salt. Cook 5 to 7 minutes, stirring, until the onion is soft and translucent.
- Add garlic: Stir in the garlic and cook 1 minute until fragrant.
- Build the pot: Pour in the vegetable stock. Whisk in nutritional yeast and miso until fully dissolved.
- Thicken naturally: Add the diced russet potato. Bring to a boil, then reduce to low and simmer 10 minutes, until the potato is very tender and easily mashed with a fork.
- Blend it smooth: Carefully transfer the mixture to a blender and blend until completely smooth and silky.
- Finish and season: Return the gravy to the pan. Stir in fresh thyme. Simmer gently 3 to 5 minutes to thicken a touch more. Season with salt and black pepper to taste. Serve warm.
GF Gravy Variations
- Color and depth: Add a tablespoon of tamari for a deeper brown hue and extra umami savory notes.
- Fresh herbs: Swap thyme for fresh rosemary or sage for a lovely woodsy depth. A blend of poultry herbs, which combines rosemary, thyme, sage and marjoram can also be delicious. Give it a smoky flavor with a pinch of smoked paprika.
- Allium-free: Skip both onion and garlic. Start with a combined cup of chopped celery + carrot (and optional fennel for aroma), then lean on nutritional yeast, tamari, and miso for depth. If tolerated, garlic-infused oil adds aroma without actual garlic.
- Extra-rich and thick: Whisk together 1 tablespoon of arrowroot powder and 3 tablespoons cold water or broth, until completely smooth. Add to hot gravy near the end of cooking to thicken it quickly. Do not boil, or the arrowroot will lose its thickening power.
How to Serve This Easy Vegan Gravy
- Spoon over garlic roast turkey breast during holiday dinners.
- Ladle onto garlic mashed potatoes for instant comfort.
- Drizzle over creamy baked polenta as a cozy bowl or side dish.
- Use as a dipper for easy chicken muffins or roasted veggies.
- Swirl into leftover rice or quinoa for a quick, savory sauce.
How to Store Miso Gravy
- Fridge: Cool gravy completely and refrigerate in a sealed jar up to 4 days. It will thicken as it chills. Reheat gently on the stove and loosen with a splash of stock if needed.
- Freezer: Portion into containers or silicone cubes and freeze up to 2 months. Thaw overnight in the fridge, then reheat gently, whisking in a little stock to bring back the silky texture.
- Make-ahead tip: For big gatherings, cook through the blend step and refrigerate. Reheat, add thyme, and do the final 3 to 5 minute simmer just before serving for the freshest flavor.
Recipes to Pair With Gravy
📖 Recipe
Gluten Free Gravy Recipe
I make this vegan, gluten free gravy on repeat. It shows up for holidays, but also on random Tuesdays when my crew wants to pour "a little extra cozy" on everything. I feel good serving it because it leans on simple, clean ingredients and still tastes rich and savory. There's usually a jar in the freezer for those nights when dinner needs a quick glow-up.
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Servings: 10
Equipment
- 1 high-walled saucepan
- 1 high-speed blender like a Vitamix blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 tablespoon olive oil
- 1 cup (160 grams) yellow onion diced
- ¼ teaspoon fine sea salt
- 3 medium garlic cloves minced
- 3 cups (705 grams) low-sodium vegetable stock
- ¼ cup (11 grams) nutritional yeast
- 1 tablespoon *mellow miso
- ½ cup (118 grams) **russet potato or Yukon gold potato small diced
- 1 tablespoon fresh thyme leaves
- fine sea salt and pepper to taste
- 1 tablespoon tamari added with stock optional
Instructions
- Set a high-walled saucepan over medium heat. Add olive oil, onion, and a pinch of sea salt. Cook 5 to 7 minutes, stirring, until the onion is soft and translucent.1 tablespoon olive oil, 1 cup yellow onion, ¼ teaspoon fine sea salt
- Stir in the garlic and cook 1 minute until fragrant.3 medium garlic cloves
- Pour in the vegetable stock. Whisk in nutritional yeast and miso until fully dissolved.3 cups low-sodium vegetable stock, ¼ cup nutritional yeast, 1 tablespoon *mellow miso
- Add the diced russet potato. Bring to a boil, then reduce to low and simmer 10 minutes, until the potato is very tender and easily mashed with a fork.½ cup **russet potato or Yukon gold potato
- Carefully transfer the mixture to a blender and blend until completely smooth and silky.
- Return the gravy to the pan. Stir in fresh thyme. Simmer gently 3 to 5 minutes to thicken a touch more. Season with salt and black pepper to taste. Serve warm.1 tablespoon fresh thyme leaves, fine sea salt and pepper to taste
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Notes
- *Mellow miso refers to white or yellow miso, which are more mild and delicate than darker varieties.
- **Russet potatoes are higher in starch, and will thicken the gravy. Yukon gold potatoes are slightly less starchy, so your gravy may be slightly thinner but still delicious.
- If you'd like a deeper color or more depth in flavor, add a tablespoon of tamari with the broth.
- Cool completely and refrigerate in a sealed jar up to 4 days, or freeze up to 2 months. It will thicken as it chills. Reheat gently on the stove and loosen with a splash of stock if needed.
- For big gatherings, cook through the blend step and refrigerate. Reheat, add thyme, and do the final 3 to 5 minute simmer just before serving for the freshest flavor. Flavors get more nuanced if made in advance.
- No blender, mash potatoes really well with a fork and continue cooking until they break up completely.
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