Mushroom Gravy

The most savory Mushroom Gravy recipe is here just in time for Thanksgiving! This vegan gravy is perfect drizzled over stuffing, mashed potatoes, Baked French Fries, or your favorite Thanksgiving dishes.


  • 3 Tbsp. coconut oil
  • 2 shallots – minced
  • 1 cup crimini or button mushrooms – diced
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. coconut aminos
  • 3 1/2 Tbsp. brown rice flour or arrowroot
  • 1/2 cup vegetable broth
  • 1 cup plain Cashew Milk
  • 1 tsp. Worcestershire sauce


  1. Heat coconut oil in skillet – add shallots – sauté for 2 minutes
  2. Add mushrooms, salt, pepper, balsamic vinegar, and coconut aminos – bring to medium-high heat to caramelize mushrooms
  3. Add flour or arrowroot – stir – lower heat
  4. Slowly introduce vegetable broth while whisking – cook for about 5 minutes or until desired consistency is reached – add broth or almond milk if too thick
  5. Place gravy in a blender and blend until smooth, gravy-like texture – add salt, pepper, worcestershire sauce, or balsamic vinegar to adjust taste.
  6. Serve immediately and store in refrigerator for up to 5 days

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