To a small stainless steel pot, add the flour and cook over medium-low heat, until it just starts to change to a golden color (about 2 minutes).
Start adding the broth gradually, whisking constantly, to prevent lumps.
Then add the miso paste, soy sauce, garlic powder, oregano, and nutritional yeast. Bring to a boil, stirring often, and keep cooking until it thickens nicely.
Turn off the heat, add the butter, and whisk until it's fully melted. Serve.
Tips for the best Vegan Gravy
Brown the flour. This step not only adds flavor to the gravy, but it also gets rid of that raw flour taste.
Stir often. Stirring throughout the cooking process is crucial to getting rid of lumps from the flour as well as keeping the gravy from burning on the bottom of the pot as it thickens.
Give it time to thicken. This Vegan Gravy will need a few minutes to thicken as you stir it over the heat. Don't rush it unless you like your gravy on the thin side. You'll be rewarded for your patience.
Add plant based butter. This ingredient adds a silkiness to the gravy that tastes delicious. It also makes it taste a little richer and has that distinct buttery flavor.
How to Store
Store this Vegan Gravy in an airtight container in the refrigerator for up to 5 days. If you would like to freeze it, allow it to cool and then pour it into a ziplock bag to freeze flat before storing upright to save room. You can also freeze this gravy in ice cube trays and store the cubes in a ziplock bag so you will only defrost what you need. The gravy will last for up to 3 months.