Creamy Dream: A Vegan Almond Gravy That Will Change Your Mind About Gravy

Gravy was always a holiday staple in my family, a rich, savory river flowing over everything from mashed potatoes to stuffing. But when I transitioned to a vegan lifestyle, I thought gravy was a thing of the past. The jarred stuff was out of the question, and the traditional butter-and-stock route was obviously a no-go. For years, I simply went without, until one Thanksgiving, desperate for that familiar comfort, I decided to experiment. And let me tell you, that first batch of almond gravy was a revelation. It had the creamy texture I craved, a subtle nutty flavor that complemented everything on the plate, and best of all, it was completely plant-based. This recipe is the culmination of that experiment, refined and perfected over the years, and I promise you, it will win over even the most skeptical gravy traditionalist.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Servings: 12
• Yield: About 3 cups
• Dietary Type: Vegan, Gluten-Free (depending on vegan chicken seasoning)

Ingredients

• ½ cup blanched almonds
• 2 cups water, divided
• 2 tablespoons vegan chicken seasoning (check label for gluten-free if needed)
• 2 tablespoons Braggs liquid aminos
• 1 tablespoon nutritional yeast
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons cornstarch or 2 tablespoons arrowroot
• ¼ teaspoon salt

Equipment Needed

• Blender (high-speed recommended)
• Medium saucepan
• Whisk

Instructions

1. Start by placing all the ingredients – the blanched almonds, ¾ cup of the water, vegan chicken seasoning, Braggs liquid aminos, nutritional yeast, garlic powder, onion powder, and salt – into your blender.
2. Process on high speed until the almonds are very smooth and creamy. This may take a minute or two, depending on the power of your blender. You want to make sure there are no gritty bits left. Stop and scrape down the sides of the blender as needed.
3. Add the remaining 1 ¼ cups of water to the blender.
4. Blend briefly to combine.
5. Pour the almond mixture into a medium saucepan.
6. Place the saucepan over medium heat.
7. Cook, whisking constantly, until the gravy thickens to your desired consistency. This usually takes about 5 minutes. The gravy will thicken more as it cools, so don’t overcook it.
8. Remove from heat and serve immediately.

Expert Tips & Tricks

• Blender Power Matters: A high-speed blender like a Vitamix or Blendtec will give you the smoothest gravy. If you have a less powerful blender, you may want to soak the almonds in hot water for 30 minutes before blending to soften them.
• Adjusting the Thickness: If your gravy is too thin, whisk a little more cornstarch or arrowroot (mixed with a tablespoon of cold water) into the hot gravy and cook for another minute. If it’s too thick, add a little more water.
• Nutritional Yeast Notes: Don’t skip the nutritional yeast! It adds a cheesy, savory flavor that’s essential for a good gravy.
• Seasoning is Key: Taste and adjust the seasonings to your liking. You may want to add more vegan chicken seasoning, garlic powder, onion powder, or salt, depending on your preference.
• Braggs Alternative: If you don’t have Braggs liquid aminos, you can substitute with tamari or soy sauce, but use a little less (start with 1.5 tablespoons) as they can be saltier.
• For a Richer Flavor: Toast the blanched almonds lightly in a dry pan over medium heat before blending. Be careful not to burn them!

Serving & Storage Suggestions

Serve this almond gravy hot over mashed potatoes, roasted vegetables, stuffing, or any dish that calls for a rich, savory sauce. It’s especially delicious with lentil loaf or mushroom wellington.

Storage: Leftover almond gravy can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the gravy gently in a saucepan over low heat, whisking occasionally. You may need to add a little water to thin it out if it has thickened too much. I don’t recommend freezing this gravy, as the texture can change upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	45 kcal	2%
Total Fat	3.2g	5%
Saturated Fat	0.2g	1%
Cholesterol	0mg	0%
Sodium	51.6mg	2%
Total Carbohydrate	3g	0%
Dietary Fiber	0.9g	3%
Sugars	0.3g	1%
Protein	1.7g	3%

Variations & Substitutions

• Spicy Gravy: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy while cooking.
• Mushroom Gravy: Sauté sliced mushrooms in a little olive oil before adding the almond mixture to the saucepan.
• Herb Gravy: Stir in fresh herbs like thyme, rosemary, or sage after cooking.
• Smoked Paprika Gravy: Add ½ teaspoon of smoked paprika for a smoky flavor.
• Nut-Free Option: While this recipe is almond gravy, you can substitute the almonds with sunflower seeds! Use the same quantity of sunflower seeds and follow the recipe exactly as written. Note that the flavour will be different, of course.

FAQs (Frequently Asked Questions)

Q: Can I use almond flour instead of blanched almonds?
A: While you could, it’s not recommended. Almond flour won’t create the same creamy texture as whole blanched almonds blended. You’d likely need to adjust the liquid and thickening agent, and the result might be grainy.

Q: What is vegan chicken seasoning?
A: Vegan chicken seasoning is a blend of herbs and spices that mimics the flavor of chicken broth or bouillon. You can find it at many health food stores or online.

Q: Can I make this gravy ahead of time?
A: Yes, you can make the gravy a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving, adding a little water if needed to thin it out.

Q: My gravy is lumpy. What did I do wrong?
A: Lumpy gravy is usually caused by not whisking constantly while cooking. If your gravy is lumpy, try using an immersion blender to smooth it out. You can also strain it through a fine-mesh sieve.

Q: Can I add wine to this gravy?
A: Absolutely! Add ¼ cup of dry white wine to the saucepan after the almond mixture, and let it simmer for a few minutes before it thickens. This adds depth of flavour.

Final Thoughts

This vegan almond gravy is more than just a substitute; it’s a delicious and versatile sauce in its own right. It’s a testament to the fact that plant-based cooking can be just as flavorful and satisfying as traditional methods. I encourage you to try this recipe and experience the creamy, nutty goodness for yourself. Whether you’re a seasoned vegan or simply looking for a healthier alternative, I’m confident this almond gravy will become a new favorite. Don’t be afraid to experiment with the variations and make it your own. And most importantly, share it with friends and family – they might just be surprised at how delicious vegan gravy can be! Enjoy!