Heather’s Garlic Mashed Potatoes and Creamy Golden Gravy

This creamy, golden vegan gravy recipe takes just minutes to put together. Sometimes my boys eat just a bowl of mashed potatoes and gravy for a snack. For dinner, we serve this dish with sautéed broccolini or green beans.  Hot tip: The gravy can be made ahead and refrigerated. It will thicken slightly more as it chills. To reheat, place in a saucepan, add a small amount of water, whisk to combine, and then heat slowly, stirring occasionally.

By Heather McDougall,


For the Creamy Golden Gravy

  • 2 cups vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons tahini
  • ¼ cup brown rice flour
  • freshly ground black pepper

For the Garlic Mashed Potatoes

  • 4 large Yukon Gold potatoes
  • 2 cloves garlic
  • ¼ cup unsweetened, unflavored plant milk
  • Several twists of freshly ground white pepper
  • Dash of sea salt


  • To make the gravy, place all ingredients except the pepper in a small saucepan. Stir well to mix. Cook over medium-low heat, stirring occasionally, until smooth and thick. Season with pepper to taste. Serve at once.
  • To make the Garlic Mashed Potatoes, peel the potatoes and chop into chunks. Place in a stainless pan with water to cover.
  • Add the whole garlic cloves. Bring to a boil, reduce heat, cover, and cook for 15 minutes, until potatoes are tender. Drain.
  • Mash in the pan, using electric beaters or a hand masher, adding the remaining ingredients as necessary to get a smooth consistency and a delicious flavor.

Comments (11)

(5 from 6 votes)

Recipe Rating

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Patricia Keene

Very good, garlic was a nice touch but it needed 1 tablespoon more milk.

Cindy Zoellick

Do not use an immersion blender for the potatoes. They will turn to paste immediately.


Out of this world gravy! I literally could eat it all on its own. The best part is that my entire family loves these mashed potatoes and gravy, including my kids! It’s simple and yet utterly delicious. Even my non-vegan parents and in-laws enjoyed it when I brought it over for the holidays. I love being vegan because of great recipes like this. I cook this recipe at least once a week even in the middle of summer it’s so good. Thank you!


Wow very good. I was leery of the gravy ingredients when I looked at it, but it really works great. I could eat it by the Spoonfuls. Love to find flavorful vegan food, i even threw in some dried maitake mushrooms I had on hand for extra nutrition boost. Will definitely become a staple in my house


Do you really have to peel the potatoes???


I’m new to WFPB. This recipe is very good! At first I thought the gravy ingredients seemed odd and even when I taste tested the gravy on its own I thought I didn’t like it, but when I put it on the potatoes it tasted wonderful! I was pleasantly surprised!


very tasty gravy, no more Bisto for me!


I’m not sure why it didn’t ever occur to me to boil the garlic with the potatoes!!! The depth of flavor it adds is so good. The gravy is also delicious, and really brings together the flavors of the potatoes. Yum! Don’t wait for a holiday to make this one.

Judianne Lange

This is so simple you wouldn’t expect it to be so delicious!


Made these mashed potatoes and gravy along with grilled asparagus for dinner. My husband I loved. Great flavor!


Anyone sub a different flour?

About the Author

Headshot of Heather McDougall, director of the McDougall Program

About the Author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter. For more from her, follow the McDougall Program on Instagram.
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