This creamy, dairy-free almond gravy is thickened with both nuts and starch for a rich, but seamless finish. It pairs well with mashed potatoes, vegetables, meats, meatless meats, and more. The recipe originated with the Weimar Institute of Health & Education, but we have updated it!
Almond Gravy that’s Rich, Creamy, and Made Purely from the Pantry
Here are some quick FAQs for this almond gravy recipe to help ensure the best results every time you make it.
What are Blanched Almonds? These are almonds with the skins removed. It produces a more seamless almond gravy in taste and color.
Do the Almonds have to be Blanched? No. If you only have almonds with the skins on, those are fine to use.
Why Wouldn’t I Soak the Almonds? In this recipe, the almonds are used to thicken the gravy. If you pre-soak them, they’ll be saturated with liquid, and won’t have much thickening powder left. If you forget and soak them, you’ll need to use much less water. Add the water only as needed.
Can I Use any other Nuts? Cashews are a great substitute for the almonds in this recipe.
What is Poultry Seasoning? It’s a spice blend that’s heavy on sage and thyme, but usually contains black pepper, nutmeg, and a couple other herbs, too. There are usually a few brands of it in the spice section at most grocery stores.
Special Diet Notes: Almond Gravy
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, vegan, plant-based, and vegetarian.
- ¾ cup + 1¼ cups water, divided
- ½ cup blanched almonds (do NOT soak; see post above)
- 2 tablespoons poultry seasoning
- 2 tablespoons soy sauce or tamari (gluten-free, if needed)
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons non-GMO cornstarch or arrowroot powder
- Salt, to taste
- Put the ¾ cup water, almonds, starch, seasoning, soy sauce, nutritional yeast, garlic powder, and onion powder in your blender and puree until smooth and creamy.
- Add the remaining 1¼ cups water and process until smooth.
- Pour the liquid through a fine mesh sieve (to catch any remaining nut bits) into a saucepan. Place the pan over medium heat. Cook, whisking constantly, until thickened, about 5 minutes.
- Season with salt, as desired.