Step 1

In a medium pot melt the vegan butter over medium heat (or warm olive oil). Add the onions with a pinch of salt and cook until they are soft and a pale golden, about 8-10 minutes. If the onion starts to brown, turn the heat down.

Step 2

Add the mushrooms, garlic, and a pinch of salt and cook until the mushrooms have released their water and have lightly browned, about 8-10 minutes.

Step 3

Add the flour, nutritional yeast, thyme, sage, and some white pepper and stir to coat the onion and mushroom mixture. Let toast for 1 minute.

Step 4

Slowly pour in the broth while stirring, then bring to a simmer and let simmer until somewhat thickened, about 5 minutes.

Step 5

Transfer the gravy to the blender and blend until smooth. Season with salt and pepper to taste. Enjoy immediately or store in a sealed container in the fridge for up to a week (freeze for longer storage).