What is gravy? Why, it’s just stock, salt, thickener and sugar (yes, sugar). Animals not necessary!
The stock comes from water and dried herbs and stock powder or concentrate. I use about 1 tsp herbs and 2 tsp of vegie stock powder.
The salt comes in part from the stock but I also add about 1 tsp miso paste and 1/2 tsp soy sauce.
The thickener comes from blended almonds and cashews, about 5 nuts of each. The Bamix blends them up into a cream with some water.
The sugar comes from 1/2 tsp maple syrup. This makes a whopping big difference. Don’t leave it out. Then just heat it up. It will thicken quite a bit so adjust the water (and consequently the salt and sugar) to suit what you like.