Vegan Mashed Potatoes & Mushroom Gravy

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Vegan Mashed Potatoes & Mushroom Gravy

Jill Dalton
Mashed Potatoes are the perfect comfort food, but top them with a creamy mushroom gravy and you will bring this dish to heavenly status! One of my favorite meals that both my mom and grandma used to make included a huge serving of mashed potatoes and gravy. My version of their recipe is Plant Based Vegan and Oil Free. Using almond milk instead of regular milk and nutritional yeast to give it that buttery flavor.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 205 kcal



Mushroom Gravy



  • Chop potatoes into chunks.
  • Place potatoes into large pan full of water and bring to a boil (or pressure cook for 8 minutes).
  • Simmer until potatoes are soft, 10-15 minutes.
  • Drain potatoes.
  • Add the onion powder, pepper, nutritional yeast and Braggs to the pan.
  • Add most of the milk and mash mixture with a hand potato masher or a handheld mixer.
  • Add remaining milk if necessary to get to your preferred consistency.

Mushroom Gravy

  • Cook mushrooms in a saucepan until all of the moisture is sweated out.
  • Blend the cashews and water until smooth.
  • Pour mixture into the saucepan with the mushrooms and add the Braggs, balsamic vinegar, smoked paprika and onion powder.
  • Cook over medium heat for a few minutes.
  • Pour the cornstarch mixture into the sauce and stir until thickness preferred.
  • Remove from heat once desired thickness is achieved.


Calories: 205kcalCarbohydrates: 36gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 95mgPotassium: 879mgFiber: 4gSugar: 2gVitamin A: 64IUVitamin C: 10mgCalcium: 105mgIron: 2mg

13 thoughts on “Vegan Mashed Potatoes & Mushroom Gravy”

  1. Instead of the corn starch I grind dried mushrooms into a flour and use them to thicken my gravy and add more umami flavour! I love potatoes and shroom gravy. Thanks

  2. Looks good. However I would prefer not to use the cashews or any nuts in the gravy. Would almond or oat milk work just as well?

      1. I used almond milk and mine didn’t turn out. It didn’t thicken and kind of separated after I put in the corn starch. What did I do wrong?

  3. Miranda M Burt

    Hi! I just finished writing down the recipe and then made an attempt to read the reviews. So I tapped the middle of the bar of stars and in doing so accidentally “rated” the recipe. I brought the rating down. I tried to figure out how to fix it and don’t see how yet. I feel so badly! I’m so sorry. Can you fix it, Jill? I don’t want to bring down your rating! I’m sure it deserves five stars like all of your delicious recipes!

  4. Lisa Funicella

    My son is allergic to nuts so I sometimes use cannelloni beans as a substitute. Can I do that with the mushroom gravy? Would it be an even swap?

    1. I haven’t tried using beans as a replacement so I’m not sure. I think it would work but not sure if it would thicken up.

  5. Orlala Wentink

    This gravy is amazing!! I used two portobello mushrooms that I had on hand. Maybe because of the portobellos, I think I would have liked more balsamic. But my toddler licked his first spatula because of this gravy. Lol. He’s never licked anything for eating before! Toddler approved!

  6. Wow!! Soo delicious. We just finished making this and it is out of this world. The gravy especially is the best I’ve ever had. Extremely flavorful. We paired it with a really great lentil loaf. This will be perfect for the holidays. Thank you!!!!!!

  7. My son and I made this for our Thanksgiving meal. Wonderful! We used some of the gravy to make green bean casserole instead of using canned mushroom soup. Perfection! Thank you for helping our Thanksgiving meal to be Plant-based Perfect.

  8. I made it tonight … for tomorrow, but I had to taste it. It was delicious! And it was hard to stop eating it because it was so good. Thanks ever so much. It will be my go to for any potluck event I go to.

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