Recipes » Sauces » Best Ever Mushroom Gravy
T. Colin Campbell Center for Nutrition Studies

Adapted from Better Than Vegan by Chef Del (BenBella Books, 2013).

Author’s note: I confess, the main reason I make mashed potatoes is so they can serve as a vessel for good gravy. I’ve made some version of this potato topper for many years around the holidays, and this is my latest update. I eliminated the flour as a thickener and used puréed cauliflower to add that desired creaminess.


  • 2 large shallots, diced small
  • 1 pound cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • ½ cup dry white wine, or 2 Tbsp lemon juice (see tip)
  • 3 cups cauliflower florets, steamed and puréed
  • 2 cups low-sodium vegetable broth
  • ½ tsp sea salt
  • Ground black pepper to taste
  • 2 Tbsp nutritional yeast


  • 1. Sauté the shallots and mushroom over medium heat for 5 to 6 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • 2. Add the garlic, thyme, sage, and rosemary, and cook for another minute.
  • 3. Add the white wine and cook until the wine is reduced by half, about 3 minutes (see tip).
  • 4. Add the cauliflower purée, vegetable broth, sea salt, black pepper, and nutritional yeast.
  • 5. Whisk well and cook over medium heat for 10 minutes until the gravy thickens some.

Cooking Tips

  • 1. If using lemon juice instead of white wine, you do not need to reduce the sauce.

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