Food, Recipes

Vegan Gravy Recipes: Almond Butter Gravy


Vegan Gravy Recipes: Almond Butter Gravy

There’s a restaurant in Western Massachusetts that serves up the best biscuits and gravy. Biscuits and almond butter gravy, that is. When I first tasted this sauce, I couldn’t believe how reminiscent it was of the real stuff: herbaceous, creamy, and addictive. I vowed right then and there that come fall, I’d be crafting my own version in the kitchen, and today I present your go-to sauce this season.

I’m so proud of this gravy, not only because it tastes so much like its non-vegan counterpart, but it is a healthy alternative, too. I’ve made plenty of vegan gravies in my day, and they’ve all required cornstarch or arrowroot to thicken. Thanks to the creamy almond butter, you won’t need any gums or thickeners. I’ve showcased the gravy with a simple bowl I put together this weekend, and I can’t wait to try it drizzled over other roasted root veggies, mashed potatoes or yams, and, of course, a vegan turkey alternative this Thanksgiving!

Roasted Chickpea, Carrot, And Quinoa Bowl With Almond Butter Gravy


Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
  • 1/4 cup almond butter
  • 1/2 teaspoon mellow white miso
  • 1 tablespoon nutritional yeast
  • 2 teaspoons herbs de provence
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1 cup water or vegetable broth, plus more as needed
  • Black pepper, to taste
  • 3 cups chickpeas
  • 3 cups cooked quinoa
  • 8 carrots carrots
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Chopped green onions, optional


1. Preheat oven to 400°F.

2. Toss chickpeas and carrots in olive oil and season with salt and pepper. Bake for 30-35 minutes or until the beans and carrots are browning.

3. While chickpeas and carrots are roasting, stir together gravy ingredients (except water or vegetable broth) in a small mixing bowl.

4. In a small saucepan over very low heat, transfer gravy and whisk constantly until mixture begins to thicken, about five minutes. The mixture will thicken considerably as it sits, so you don’t want to cook it for too long over the stove top.

5. When vegetables are done roasting, remove from oven and begin to assemble your bowls. Divide cooked quinoa, roasted carrots, and chickpeas evenly and finish by drizzling on a couple tablespoons of the gravy. Top bowls with chopped green onions, if desired.

Also by Molly: Vegan Pumpkin Lasagna

Related: Gluten-Free & Vegan Mushroom Gravy

Vegan Herb Mushroom Gravy & Biscuits

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Photos: Molly Lansdowne

Molly Lansdowne

Molly Lansdowne

Contributing Editor at Peaceful Dumpling
Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.
  • Cali

    Oooh wow this sounds so amazing! Vegan gravy can be so gross but this sounds like total bliss in a bowl! Definitely gonna have to make this!

    Ps – Which restaurant in western mass were you inspired by for this recipe?! I actually live out here and am always looking for new places to check out! 🙂

    • Hey Cali! Thanks for the kind words. The restaurant is called Green Bean, located in right in downtown Northampton. I hope you enjoy the recipe! -M

  • Natalia Perkins

    Can’t wait to try this out!! One question though: when do you add in the vegetable broth?

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