How To Make Gravy With Almond Milk

You can make gravy with almond milk by using it as a creamy liquid base and thickening it with flour or cornstarch.
 
Almond milk is a fantastic dairy-free alternative that can create a rich, smooth, and flavorful gravy without any milk or cream.
 
Whether you’re lactose intolerant, following a plant-based diet, or simply out of regular milk, making gravy with almond milk is an easy and delicious solution.
 
It works wonderfully for pouring over mashed potatoes, roasted chicken, biscuits, or even a hearty poutine.
 
In this post, we will walk through exactly how to make gravy with almond milk, the best thickening methods, and a few tips to get the flavor just right.
 
Let’s get started.
 

How to Make Gravy with Almond Milk: The Basics

The core method for how to make gravy with almond milk relies on two simple principles: creating a flavorful base and thickening it properly.
 
Almond milk is thinner than whole dairy milk, so you need to adjust your thickening agent slightly, but the process is straightforward.
 
Here’s what you need to know to get a perfect result every time.
 

1. Start with a Flavorful Fat

Every great gravy starts with fat.
 
If you’re making a meat-based meal, use the drippings from your pan—those little browned bits are packed with flavor.
 
For a vegetarian or vegan gravy with almond milk, use olive oil, vegan butter, or a combination of both.
 
The fat is what carries the flavor and helps create a smooth roux when you add flour.
 

2. Make a Roux with Equal Parts Fat and Flour

A roux is the classic French technique for thickening sauces, and it’s key to making gravy with almond milk.
 
Melt two tablespoons of fat in a skillet over medium heat.
 
Whisk in two tablespoons of all-purpose flour (or a gluten-free blend if needed) and cook for one to two minutes until it smells nutty and turns a light golden color.
 
This step removes the raw flour taste and sets you up for a smooth, lump-free gravy.
 

3. Slowly Whisk in the Almond Milk

This is where patience pays off.
 
Pour your almond milk in a slow, steady stream while whisking constantly.
 
If you dump it all in at once, you’ll end up with lumps.
 
Keep whisking until the mixture is smooth and begins to bubble and thicken into a beautiful almond milk gravy.
 
For a richer flavor, use unsweetened almond milk—sweetened or vanilla-flavored varieties will make your gravy taste strangely sweet.
 

Tips for the Best Almond Milk Gravy

Making gravy with almond milk is simple, but a few small tweaks can take it from good to incredible.
 
Here are some tips to keep in mind.
 

1. Use Unsweetened, Unflavored Almond Milk

This cannot be overstated.
 
Sweetened vanilla almond milk will ruin a savory gravy.
 
Always reach for the plain, unsweetened version when you make gravy with almond milk.
 

2. Add Extra Thickener if Needed

Because almond milk is thinner than dairy, your gravy may need a little help to reach the right consistency.
 
If it’s too thin, whisk one teaspoon of cornstarch with one teaspoon of cold water and stir it into the simmering gravy.
 
Let it cook for another minute, and you’ll see it thicken up nicely.
 

3. Boost the Flavor with Seasonings

Almond milk has a mild, slightly nutty flavor that works well in gravy, but it needs a little help.
 
Season your almond milk gravy with salt, black pepper, garlic powder, onion powder, and a pinch of dried thyme or sage.
 
A splash of soy sauce or tamari adds a wonderful savory depth, especially in vegetarian versions.
 

Common Mistakes to Avoid When Making Gravy with Almond Milk

Even with a simple recipe, a few missteps can affect the final result.
 
Here’s what to watch out for.
 

1. Don’t Boil the Almond Milk Too Hard

Almond milk can sometimes separate or curdle if boiled vigorously.
 
Keep the heat at a gentle simmer and stir frequently to keep your gravy smooth and creamy.
 

2. Don’t Skip the Roux Cooking Step

Cooking the flour in fat for a minute or two is essential.
 
It eliminates the raw flour taste and gives your gravy a deeper, more developed flavor.
 
When you make gravy with almond milk, this step makes all the difference.
 

3. Add the Liquid Gradually

We mentioned this earlier, but it’s worth repeating.
 
Slowly whisking the almond milk into the roux prevents lumps and creates a smooth, velvety texture.
 
Patience here is your best friend.
 

So, Can You Make Gravy with Almond Milk?

You can absolutely make gravy with almond milk, and it turns out rich, creamy, and delicious with just a few simple steps.
 
By using a flavorful fat, making a proper roux, and whisking in unsweetened almond milk gradually, you’ll have a dairy-free gravy you’ll want to make again and again.
 
Season it boldly, adjust the thickness with cornstarch if needed, and avoid boiling it too hard to keep it smooth.
 
Whether you’re pouring it over holiday mashed potatoes or a weeknight dinner, learning how to make gravy with almond milk is a skill worth having in your kitchen.
 
Enjoy your homemade almond milk gravy.