Easy Vegan Gravy With Potatoes: Foolproof Gravy

Easy Vegan Gravy With Potatoes: Foolproof Gravy

Easy Vegan Gravy with PotatoesI am the kind of girl that can go into a kitchen and make something. I can cook and bake with ease, if not a lot of mess. Do not hand my flour for it goes everywhere! However there is one thing that I cannot cook to save my life. Have you guessed what it is? I’m sure you have from reading the title, but it’s gravy. I can’t make gravy. If it has flour in it then I get a clumpy mess with bits of unincorporated flour in it, or it doesn’t thicken at all, no matter how much extra cornstarch I put in. If it’s one of those that uses tapioca starch instead of flour then I get slime. None of those are appealing.

If you’re like me then come holiday time you are in a panic wondering how you’re going to serve potatoes without any gravy. It’s even harder as a vegan simply because there are no vegan gravies on the market, as far as I’m aware. I definitely know that there aren’t any in the stores around me.

So, I’m looking down at my latest attempt at gravy wondering why I continue to bother when it hits me! I use potatoes all the time to thicken soups and stews! Why not use it to make gravy?

Let me tell you that this is a work of genius! It took me maybe 5 minutes to make an amazing white gravy that tasted like heaven.

I will never try and cook regular gravy again. Not ever! This is my new potato gravy recipe!

Easy Vegan Gravy with Potatoes


2 cups broth (I used hot water and bullion cubes)

1 Tablespoon reduced sodium Chicken Salt (definitely vegan, no worries)

1 Tablespoon Italian herb mix

1 Tablespoon sage

Mashed Potatoes (I did not measure, oops!)


Add everything to blender.

Blend until smooth, thick, and creamy.

If it is still watery, add more potatoes and continue blending.


You could probably use any cooked potatoes. I just finished making my mashed potatoes and that was all I had on hand. Using non mashed potatoes would mean you would use less potatoes.

I would most likely add a browning sauce because my gravy turned out white.

This gravy can definitely be used with anything that calls for a gravy. I plan on trying this recipe out over biscuits next and see how it goes. Will be adding something that gives it more of a kick then. Maybe some pepper or cayenne?

Either way I am so glad that my brain had this thought because it’s amazing and I did not have to slave over a stove for half an hour trying to get broth to thicken or desperately whisking to try and remove clumps that never go anywhere.

If this helped you in any way, or if you have any questions please comment and I will be more than happy to elaborate!

Thanks for reading,


4 thoughts on “Easy Vegan Gravy With Potatoes: Foolproof Gravy

  1. My goodness, I would have never guessed to use potatoes as a base for gravy! And much healthier than flour or cornstarch. Anyone can make this gravy. I was wondering if it had to be kept at a certain temperature and how was it upon reheating it in the microwave? I will try this because I’m curious to see if it might taste like potato soup or real gravy. Thanks for the recipe!

    1. If you’re putting it over potatoes it tastes like gravy. Further experimentation shows that it doesn’t take a lot a potatoes, I didn’t turn them into mashed this time, to make the gravy. It turned out quite thick and did taste strongly of potatoes, but it was still good. A little more tweaking and I’m sure I’ll get it perfect!

      It reheats in the microwave very well. It may come out slightly thicker, but still tasty all the same. As far as I’m aware it does not have to be at a specific temperature.

      Thanks for commenting!


  2. What a great idea using mashed potatoes to thicken gravy! I have been gluten free for a few years now and I had not found a gravy recipe that did not have wheat in it. As a result, I usually added things like cranberry sauce instead of gravy. I am definitely going to try this recipe and see if it turns out similar in taste to the gravy my mother used to make.

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