Pour Decisions: Twelve Vegan Gravies Put Through Their Paces Before Christmas

There is a moment at every Christmas dinner when the plate is loaded, the sprouts are steaming, and someone says, ‘Pass the gravy.’ If that gravy is vegan, the stakes feel higher. No pressure, then. We gathered twelve plant-based gravies from UK supermarkets — granules, chilled cartons, onion-based tubs, the lot — and tasted them blind with roast potatoes, nut roast and a frankly excessive amount of vegan Yorkshire puddings. Here is what we found.

How we tested

We scored each gravy on four things: flavour, texture, thickening power and value. Flavour meant does it taste savoury and rounded, or just salty? Texture meant smooth or gloopy? Thickening power meant does it coat a roast potato or run straight off? And value meant price per serving, not per tub. We also noted gluten-free options and whether the gravy needed extra help. Tastings were done in a home kitchen in November 2026 with a panel of five greedy VegFolk writers. No brand was told we were testing.

We tasted 12 in total: four granule styles, five chilled cartons and three onion-based tubs. Some were excellent. Some were fine. One tasted like a salty puddle with ambitions.

The rankings at a glance

1. Best overall: a chilled onion gravy from a mid-range supermarket — sweet, savoury and properly glossy.
2. Best granules: an own-label meat-free gravy granule that tasted like a Sunday roast in a mug.
3. Best value: a budget supermarket tub that cost pennies per portion and thickened like a dream.
4. Best gluten-free: a carton that did not taste free-from at all.
5. Best onion option: a chunky, jammy onion gravy that would happily sit on sausage and mash.

Granules: the workhorses

Gravy granules are the default for a reason: cheap, shelf-stable and hard to ruin. The best ones had a deep savoury note — think yeast extract, onion and a little pepper — and thickened without turning into wallpaper paste. The weakest were thin and salty, needing a spoon of mustard or a splash of soy sauce to wake them up. If you are buying granules, look for vegan on the label rather than assuming; some vegetable gravies still contain milk powder. Gluten-free granules are widely available now, and the best of them were indistinguishable from the wheaty ones.

Chilled cartons: the fresh contenders

Chilled gravies have come on leaps and bounds. The top-scoring carton was glossy, rich and tasted of caramelised onion and herbs. It needed only a gentle simmer. The lower-ranked cartons were watery and a bit sweet, as if someone had stirred jam into stock. Fresh gravy is also the priciest per serving, so it is one for the big day rather than a Tuesday tea. Check the use-by date — Christmas fridge space is precious.

Onion gravy: the wildcard

Onion gravy is having a moment. The best versions are thick, sweet-savoury and packed with soft onion pieces. They work brilliantly with sausages, mash, pies and nut roasts. One tub we tried was so chunky it was almost a relish; another was silky and restrained. If you are feeding a crowd, an onion gravy is a safe bet because it pleases both traditionalists and anyone who thinks gravy should be a food group.

Gluten-free choices

The gluten-free gravy market is no longer a sad corner of the free-from aisle. We found rice flour and cornflour-based gravies that thickened well, though a few turned slightly gelatinous as they cooled. Our tip: whisk in a little hot stock or water before serving to loosen. Always check the label for may contain warnings if you are cooking for someone with coeliac disease.

Rescue remedies for watery or lumpy gravy

Watery gravy: simmer it uncovered for five minutes, then whisk in a teaspoon of cornflour slaked in cold water. Or add a spoonful of tomato purée or miso for body and flavour.

Lumpy gravy: take it off the heat, whisk vigorously, then strain through a sieve. If it is granules, you probably added them to boiling water too quickly — next time make a paste with cold water first.

Too salty: add a splash of unsweetened plant milk or a spoon of mashed potato. Too sweet: a teaspoon of cider vinegar or lemon juice.

No gravy jug? A teapot works. We will not tell.

The verdict

For Christmas 2026, our top pick is a chilled onion gravy for the main event, with a trusty tub of granules in the cupboard for leftovers. Buy one more than you think you need. Gravy is not a garnish; it is the whole point.