Go Back
+ servings
creamy vegan mushroom gravy recipe for thanksgiving

Creamy Vegan Mushroom Gravy Recipe

Easy, delicious creamy vegetarian/vegan mushroom gravy for mushroom lovers!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
soaking time for almonds 30 minutes
Total Time 30 minutes
Servings 4
Calories 137kcal


  • 2 cups button mushrooms washed and sliced
  • 10 almonds
  • 2 tablespoons all purpose flour little more if needed
  • salt as needed
  • 2 tablespoons coconut oil
  • 5 cups water
  • 2 tablespoons cilantro leaves chopped

Spices Powders

  • 1 teaspoon curry powder or garam masala powder
  • ½ teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons ginger garlic paste
  • 2 teaspoons onion powder

Whole Spices

  • 2 cloves
  • 2 cardamom pods optional
  • 5 dry red chilies broken (this ingredient is optional)
  • 2 bay leaves


  • Soak the almonds in some water for at least half an hour early.
  • Rinse the sliced mushrooms once again in water (although it is pre-washed) and transfer it to a pressure cooker.
  • Add enough salt, bay leaves and 3 cups of water and cook in medium heat for about 10 minutes or until 2 whistles come.
  • After 10 minutes of cooking the mushrooms, switch off the cooker and wait for the cooker to cool down.
  • Meanwhile rinse well the soaked almonds, discard the water used for soaking almonds and then grind together the almonds, two tablespoons of flour and remaining 2 cups of water in a blender until smooth.
  • Filter the blended almond mixture to get rid of any residue like the remaining almond skins (you may also use blanched almonds or remove the almond skins prior to grinding, if you wish).
  • Heat oil in a pan and fry the cloves, cardamom pods and broken dry red chilies.
  • Add the almond flour mixture to the pan and add the onion powder and ginger garlic paste, cook in medium heat until the mixture starts boiling.
  • Reduce the heat to low and add salt and all remaining spices - curry powder, turmeric powder and red chili powder to the mixture and cook in low heat for another 2 more minutes.
  • Once the cooker is cool, open the cooker and transfer the cooked mushrooms along with the water (mushroom broth!) to the almond sauce in the pan and mix everything well.
  • Simmer the mixture in low heat for few minutes like 2 to 3 minutes until the gravy starts to turn thick.
  • At this point, if the gravy is not thick enough as we added the mushroom broth, mix a couple of tablespoons of flour with a little of the liquid taken from the pan, in another bowl, and mix well without any lumps, and add this back to the pan. Skip this step if the gravy is thick enough. If you cook the mushrooms in a pan using less water, you won't have this problem as there won't be too much broth. I cooked the mushrooms in pressure cooker for convenience and to save time, and I didn't want to discard any mushroom broth as it really adds flavor to the gravy.
  • If you are adding more flour to make the gravy more thick, bring the mixture to boil again, then reduce the heat to very low and cook the mixture for another 4 to 5 minutes in low heat until the creamy gravy is done with the delicious mushrooms in it.
  • Creamy vegan mushroom gravy is ready to be served, garnish with the chopped cilantro leaves.


 Enjoy the creamy vegan mushroom gravy with rice for lunch or dinner or serve it as a yummy vegetarian/vegan mushroom gravy for Thanksgiving dinner!
The gravy tends to thicken as it cools down.


Calories: 137kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Sodium: 31mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 82.3mg | Calcium: 31mg | Iron: 1.6mg