Thanksgiving: Almond Gravy
INGREDIENTS
| Ingredient | Quantity | Unit |
|---|---|---|
| Almonds, sliced | cup | |
| Tapioca Flour | tsp | |
| Almond Milk | tbsp | |
| Vegetable Broth | cups | |
| Butter, vegan | tbsp | |
| Soy Sauce | tsp | |
| Salt | tsp | |
| Pepper | tsp | |
| Better Than Bouillon Vegetable Paste | tbsp |
RECIPE INSTRUCTIONS
Things To Try
* Stir fry mushrooms with onions after toasting almonds, set aside, and add to roux for some mushroom umami
* Use more Better Than Bouillon vegetable paste.
Directions
* Gently boil almond milk to reduce until around half is left
* Toast almond slices (in batches, if need be, to toast in a single layer) on the pan you'll be cooking the gravy in; watch carefully to make sure the almonds don't burn (don't use any oil!)
* Set toasted almond slices aside; don't clean the pan!
* Gently heat butter until it melts
* Add tapioca flour and whisk together
* Add vegetable broth and bring to a simmer, and whisk until consistent
* Add reduced almond milk and whisk
* Add soy sauce, salt, and pepper to taste
* Grind toasted almond slices to bits, and mix into gravy
Notes
I was dissatisfied with various recipes I found online. One of the online recipe used cornstarch instead of tapioca flour, in which case, you have to use cold water to dissolve it and add it. That didn't feel like a true roux, so I looked up other recipes until I found one that used tapioca flour. Most used chicken broth, and many used store-bought packets.
That other recipe also used almond extract instead this dance with toasting almond slices and almond milk.
Use the best tasting vegetable broth you can find for a nice, savory gravy. Because we had cheap vegetable broth, I also used 1 tbsp of Better Than Bouillon vegetable paste.