Almond Miso Gravy

What is gravy? Why, it’s just stock, salt, thickener and sugar (yes, sugar). Animals not necessary!

Gravy is just stock, salt, sugar and thickener.

Gravy is just stock, salt, sugar and thickener.

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.

Stock of herbs, vegie stock powder, and miso paste.

Stock of herbs, vegie stock powder, and miso paste.

The thickener comes from blended almonds and cashews, about 5 nuts of each. The Bamix blends them up into a cream with some water.

Almond and cashew cream thickens the gravy.

Almond and cashew cream thickens the gravy.


The gravy thickens as you gently heat it.

The gravy thickens as you gently heat it.

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.

2 thoughts on “Almond Miso Gravy

  1. Pingback: Roast Vegetable Soup | The Vegan Pecan

  2. Pingback: Jamaican Lentil Rissoles | The Vegan Pecan

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