plant-based mushroom gravy in small gray bowl with fresh thyme stalk on top.

Creamy plant-based mushroom gravy

  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 cups 1x


Decadent and creamy plant-based mushroom gravy with my secret white bean hack for making easy, lump-free, delicious and perfect gravy every time.



  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups mushrooms, cleaned and chopped (used button, or a combination of your favorite mushrooms)
  • 1 Tbsp. tamari or soy sauce
  • 1 Tbsp. vegan Worcestershire sauce (we use Henderson’s relish)
  • 2 tsp. arrowroot, flour or chickpea flour
  • 115 oz. can cannelloni or other small white beans, rinsed and drained
  • 2 tsp. dried thyme
  • 1 ½ cups vegetable broth or vegan mushroom broth
  • Fresh ground black pepper to taste


  • Heat a small saucepan to medium and add the onions. Brown the onions for 5-8 minutes, stirring them frequently. You will be deglazing the pan, but if they do start to stick too much, add a tablespoon of vegetable broth.
  • Add the garlic and stir for 30 seconds.
  • Add the mushrooms, tamari and Worcestershire sauce and allow the mushrooms to cook down and release their moisture (about 10 minutes).
  • Next, add ½ cup of the vegetable broth to deglaze the pan. Use a wooden spoon to grab up all the stuck-on bits from the bottom of the saucepan.
  • Clear a space in the bottom of the pan. At this point, make sure the pan is solidly at medium and not too hot. Mix in the arrowroot using a small whisk or fork. With such a small amount, you don’t need to premix it first, just make sure it’s blended in and there are no lumps.
  • Add the beans, dried thyme and the remaining 1 cup of vegetable broth. Stir well and allow the gravy to simmer for 5 more minutes.
  • Remove saucepan from the heat and puree the gravy using an immersion blender or transfer it to a regular blender. Blend until you have your desired consistency.
  • Taste and add ground pepper if desired.
  • Reheat the gravy if needed and serve.
  • Makes about 3 cups.


  • I used brown mushrooms, but you can use white button, wild mushrooms or a mix. A few Shiitake mushrooms will give your gravy an earthy flavor.
  • If you can’t find or don’t have vegan Worcestershire sauce, you can add ½ tsp. of red wine vinegar and another ½ tsp. tamari as a substitute.
  • Category: On the Side
  • Cuisine: American

Keywords: plant-based mushroom gravy