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Overhead view on a small plate containing some vegan caramelized onion gravy with a spoon on the side and more black pepper on the side as well.

Easy Vegan Caramelized Onion Gravy

This vegan caramelized onion gravy is going to be the best part of your holiday dinner! Made with lots of onions to build up flavor and thickened to a silky rich consistency, it is so easy-to-make from scratch, hearty, umami-packed and delish! Simply the BEST homemade vegan gravy!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings 2 cups


  • 2 cups vegetable broth
  • 1 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1 tbsp miso paste - dissolved in 1-2 tablespoons of water
  • 2 tbsp olive oil - optional
  • 2 yellow onions - thinly sliced, or 1 large sweet onion, or 1 large red onion
  • 2 large cloves of garlic - crushed
  • ¼ cup flour


  • Whisk the miso paste with 1-2 tbsp of water to dissolve it. Then, in a medium bowl, combine the broth, nutritional yeast, soy sauce and miso mixture. Whisk well and set aside.
  • In a medium pot, start by warming up the oil (if using), then add the onion and cook on low-medium heat. Stir often and let them cook until softened and caramelized, about 20 min (or more!).
  • Then, add the crushed garlic and keep cooking while stirring for about 30-60 seconds.
  • Add the flour, stir to incorporate within the onions and cook for about 1 minute. Then add the broth mixture and whisk until uniform. Turn up the heat to medium-high and bring to a simmer while whisking often. Keep simmering until the sauce thickens, about 8 minutes, keeping in mind that it will keep thickening after done or cooling down.
  • You can either serve the gravy as is or blend it to a smooth texture (or partially blended).
  • Serve over mashed potatoes, vegan meatloaf, vegan meatballs, lentil shepherd's pie or with your favorite comfort food meal. Enjoy!



  • Store in the fridge for up to 4-5 days. Can also be frozen for up to 3 months. Will thicken significantly while cooling down.
  • To reheat: warm up on the stove or using the microwave and add a splash of broth/water to loosen up the gravy if too thick. Whisk well to break up the clumps.
  • Can be made oil-free simply by cooking the onions using a small amount of water so they don't stick to the bottom.
  • What to do if your gravy is not thick enough: in a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of water and whisk well. Then, bring the gravy to a simmer and pour the cornstarch mixture in a stream (start with half of it) while vigorously whisking. Add more as needed, it should thicken super quickly. Remove from the heat once thick enough.
  • To make it gluten-free: use a gluten-free 1:1 flour or skip the flour all together and simply thicken your gravy using a cornstarch slurry. Also be sure to use a gluten-free tamari sauce instead of regular soy sauce (or use salt).