This gluten free mushroom gravy is creamy, rich, and full of savory depth — all without gluten or dairy. It’s simple to make, easy to prepare ahead, and versatile enough for weeknight dinners or holiday spreads. Serve it over mashed potatoes, with seared meats, or alongside biscuits for a satisfying, comforting finish to any meal.
The best gluten free mushroom gravy
This recipe is inspired by old-school comfort cooking and built to be both approachable and flavor-forward. It starts with sautéed mushrooms and onions to develop a deep, caramelized base, then gains creaminess from blended soaked raw cashews and mushroom broth. A few simple seasonings — thyme, nutritional yeast, paprika, and a touch of coconut aminos or tamari — round out the umami-packed flavor.
Everything cooks in one skillet and comes together in about 40 minutes. Because it does not rely on flour, this gravy reheats cleanly and stores well, making it ideal for preparing ahead when you’re entertaining or simply want an easy component to add to weeknight dinners.
Recipe features
- Easy and one-skillet: Simple ingredients and straightforward steps produce a rich, creamy sauce with minimal cleanup.
- Diet-friendly: Naturally gluten free and dairy free while retaining classic gravy richness and savory character.
- Versatile: Great over mashed potatoes, whipped parsnips, pork chops, baked chicken, cast-iron steaks, or as a vegetarian gravy for biscuits.
Ingredients and substitutions
This gravy uses whole-food ingredients: mushrooms, onion, garlic, herbs, mushroom broth, and cashew cream for body and silkiness. Below are notes on key ingredients and easy swaps.
Raw cashews
Raw cashews are soaked and blended with a portion of the broth to create a smooth, dairy-free cream. If you need a nut-free alternative, you can substitute a neutral-tasting canned coconut milk or a prepared seed-based cream, but note the flavor and texture will vary.
Mushrooms
Crimini mushrooms work well and are economical, but you can use a mix of shiitake, cremini, portobello, oyster, or other varieties for added complexity. Slicing them thin helps them caramelize evenly.
Onion and garlic
Finely diced yellow or sweet onion and minced garlic provide savory aromatics. Cook gently until soft and caramelized to build flavor.
Oil
Olive oil is recommended for sautéing, though avocado oil, ghee, or coconut oil are suitable substitutes depending on dietary needs or flavor preference.
Umami boosters
Small amounts of nutritional yeast and coconut aminos (or gluten free tamari) add savory depth. Paprika and fresh or dried thyme complement the mushrooms nicely.
Mushroom broth
Mushroom broth intensifies the mushroom flavor, but any high-quality vegetable, chicken, or beef broth may be used. Choose the best-tasting broth you can access — it directly affects the final gravy flavor.
How to make gluten free mushroom gravy
The technique centers on extracting maximum flavor by caramelizing the mushrooms and onions before adding broth and cashew cream. The following steps summarize the process; full ingredient amounts and timings are included further below.
- Soak cashews. Place raw cashews in a heatproof bowl, cover with just-boiled water, and soak 20–30 minutes to soften.
- Sauté mushrooms and onions. Warm oil in a large skillet over medium heat. Add sliced mushrooms and diced onion and cook, stirring occasionally, until mushrooms are deeply browned and the onions are caramelized (about 8–10 minutes).
- Add aromatics and spices. Stir in garlic, thyme, nutritional yeast, paprika, salt, and black pepper. Cook 1–2 minutes until fragrant and the spices begin to cling to the pan.
- Deglaze with broth and simmer. Pour in most of the mushroom broth, scrape up browned bits, and bring to a gentle simmer while you prepare the cashew cream.
- Make cashew cream and finish the gravy. Drain soaked cashews and blend with the remaining broth and a splash of coconut aminos (or tamari) until perfectly smooth. Stir the cashew cream into the skillet, return to a gentle simmer, and cook until the gravy thickens to your liking. If it becomes too thick, thin with additional broth; if it’s too thin, simmer a bit longer.
- Season and serve. Taste and adjust salt and pepper, then serve immediately or refrigerate for later use.
Ingredients (serves about 6)
- 1/2 cup raw cashews
- 3 tablespoons olive oil
- 1 pound mushrooms, thinly sliced
- 1/2 cup finely diced onion
- 3 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 tablespoon nutritional yeast
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon coconut aminos or gluten free tamari
- 2 cups mushroom broth, divided (about 1 1/4 cups + 3/4 cup)
Notes on consistency
The gravy’s texture is flexible. If it’s too thick, thin it with a little additional broth or water, stirring until smooth. If it’s too thin, simmer gently, stirring frequently, until it reduces and thickens. Keep in mind the gravy will thicken slightly as it cools.
Storage and reheating
This mushroom gravy stores well in the refrigerator for up to 5 days in an airtight container. Some separation may occur because of the cashew cream, but stirring and gentle reheating bring it back together.
To reheat on the stovetop: Warm over low heat in a saucepan, stirring frequently until heated through. To reheat in a microwave: Heat in 30-second bursts, stirring between intervals until hot.
What to serve with this gravy
This mushroom gravy is an excellent complement to many dishes. Try it:
- Over mashed potatoes or whipped parsnips
- On baked or pan-seared pork chops
- With roasted or baked chicken breast
- Over steak or pan-seared protein
- As a vegetarian gravy for biscuits and gravy
- Alongside meatloaf or roasted vegetables
Final tips
Use the best-quality broth you can find for maximum flavor, and don’t rush the mushroom caramelization step — that’s where the savory backbone of this gravy is built. If you plan to make the recipe ahead, prepare the gravy and store it chilled; reheat gently and adjust seasoning before serving.