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.