breakfast · cooking

Smoked Almond Gravy

Smoked almonds are an evil to have around – they simply taste too good! Buying a container of them for this gravy was hard to keep out of….sigh!

I served the gravy over a ¼ batch of Tomato Rosemary Scones for breakfast (the scones freeze perfectly).

The recipe came out of Vegan Brunch but can also be found on Post Punk Kitchen’s website. I adapted it a bit – using roasted garlic instead of fresh (I prefer the taste) and using lower sodium soy sauce is always a good idea!

Smoked Almond Gravy

  • 1 tsp roasted garlic (jarred)
  • 1 cup smoked almonds
  • 1¼ cups water
  • 2 Tbsp lower sodium soy sauce
  • 2 Tbsp cornstarch

Process the garlic and almonds into fine crumbs in a food processor. Add the water, soy sauce and cornstarch and process until relatively smooth (small grain is fine with the nuts).
Pour/scrape into a saucepan and heat over medium-low heat, until thickened, whisking often.

Makes 2 cups.


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