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.
Dairy-Free Almond Gravy
Ingredients
Method
- Put 3/4 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 1 1/4 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.
Nutrition
Tried this recipe?
Let us know how it was!Dairy-Free Recipes to Pair with Gravy
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Basic Dairy-Free Stuffing
Slow Cooker Vegan Pecan Loaf
4 Comments
I made this today with some changes that worked. I made my own poultry seasoning, and at first I thought 2T was meant to be 2 tsp but it is a perfect amount. I put everything (including corn starch and only 1 cup water) into the blender. Poured into saucepan and added the second cup as 1 cup veg broth. Needed 1/4 tsp salt to taste. I used almond flour (mine included the skins) equal volume to nuts, and it worked fine. Simmered until thick.
Delicious!
That’s wonderful! Thank you for sharing your modifications Bonnie.
I made your almond gravy today and it’s terrific!!! Thank you so much!
That’s awesome! So glad you enjoyed the recipe and thank you for the feedback Deidree.