• 1 TBS olive oil
  • 3 medium onions, finely minced (can use a food processor)
  • 2 TBS tamari (may substitute shoyu)
  • 2 TBS flour (try any kind you like; barley, brown rice or kamut)
  • 1 cup broth of choice (may use more if necessary)
  • 1 TBS mellow, white miso
  • 1/3 cupalmond milk, unsweetened (may substitute cashew cream or other non-dairy milk) salt and pepper to taste


Place the onions and oil in a heavy bottomed pan over very low heat and toss to coat. Cover and cook for about 30 minutes or until very, very soft. Whisk together the tamari and flour in a small dish then add to the onions, and cook for a couple of minutes. Next, add the broth in a slow, steady stream while whisking constantly. Simmer until sauce thickens. Meanwhile, in a small bowl whisk the miso with the almond milk. Turn off heat and stir to combine with gravy. Season if necessary with salt and pepper.

Serves about 2 cups.