Vegan Herb Brown and Butter Bean White Gravy


Hello everyone!

Just wanted to share my gravy recipes since it is fall and there is so much food to make and slather gravy on this time of year! YUM! I wanted to share two kinds of gravy that I’ve made before and that people plant-based or not, loved. So whether you are a savory brown gravy kind of person or a thick creamy white gravy kind of person, I hope you enjoy these recipes!

You can count on the fact there will be more recipes to come that you can use these with ; ) But until then… you can always try these with my Herbed Mashed Potatoes or on top of slices of my Verkey!

The brown gravy is just a good basic gravy and you don’t have to feel bad about putting it on everything. The white gravy is still just as fattening as the dairy-based cream version. The vegan butter and coconut cream make up for that. ; )

NOTE: The Brown Herb Gravy is slightly sweet since I use Worcestershire sauce instead of soy sauce. If you want it more salty and savory, use soy sauce.


Brown Gravy

  • Servings: 6-8 servings
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This recipe is inspired by the 'Golden Gravy' recipe by Chloe Coscarelli.


  • 2 tbsp oil
  • 1 large onion, chopped
  • 1/4 cup nutritional yeast
  • 1/2 cup flour
  • 2 cups water
  • 2 tbsp vegan Worcestershire sauce (or soy sauce)
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp rosemary powder
  • Salt and Pepper


  1. In a medium pan, heat oil over medium-high heat and saute onion until soft.
  2. Add in the nutritional yeast and flour and stir until it has stuck to the onions.
  3. Add water, Worcestershire sauce, thyme, garlic powder, and rosemary. Whisk continuously until mixture is thick.
  4. Transfer to a blender and puree until smooth. Add salt and pepper if desired.



White Gravy

  • Servings: 6-8 servings
  • Print

This recipe came about when we made fresh butter beans and realized how much the bean gravy tasted like white cream gravy.


  • 1/8 c earth balance or oil
  • 1/8 c flour
  • 1 can butter beans, undrained
  • 1 cup coconut cream (from full-fat coconut milk can)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and Pepper
  • Water, optional


  1. Add beans and coconut cream in blender and blend until smooth.
  2. Melt butter in sauce pan or heat oil in sauce pan. Add in flour and make a roux.
  3. Once combined add in the bean/cream mixture, garlic powder, onion powder and stir together continually. If it starts to get too thick, add in a small amount of water to thin it out.
  4. Once it is a desired consistency, taste and add salt and pepper if desired.


2 thoughts on “Vegan Herb Brown and Butter Bean White Gravy

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